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Date-Sweetened Iced Dalgona Matcha (w/ Matcha Syrup) (Vegan, Paleo, 100% Fruit-Sweetened, Natural)

Well, I've done it again... I'm back with a whole new innovative recipe: Dalgona Matcha, but make it date-sweetened and vegan w/ a matcha syrup that is 100% whole-date-sweetened!!! The result is this highly aesthetically pleasing and delicious beverage that's really should be a dessert. Never heard of dalgona? It's a Korean drink based on honeycomb candy, and is essentially whipped coffee: coffee + hot water + sweetener of choice, whipped to stiff peaks and dolloped over a glass of warm, cold, or iced milk of choice. BUUUUT there are a slew of variations of the classic whipped drink including: dalgona matcha, dalgona chocolate (think hot cocoa but make it fluffy), dalgona golden milk, dalgona charcoal, the list goes on! Prepare to feast your eyes (and tastebuds) on this gorgeous yummy iced drink, just in time for summer.




This one has been in the works for a while, and now the recipe has finally arrived! Sweet meets creamy meets earthy meets grassy meets vanilla-y meets almond-y in this delectable beverage. I would say it's somewhere between a caffeinated beverage and a dessert, so treat (no pun intended!) it as the latter.


This dalgona matcha is so simple to make, takes only 5 minutes, and requires no cooking! And it's 7 ingredients total (not including the vanilla or almond extract) and the recipe is adjustable, especially the sweetener. If you find that other dalgona matchas are too sweet for you, or you're looking for something healthier yet simple, then this recipe is for you!




This recipe is 100% vegan, paleo, gluten-free, and whole-date-sweetened (no date syrup here!) and can be made nut-free depending on the type of plant milk you use (but will still contain coconut). And that green color is 100% natural and comes from matcha green tea powder.


What's your favorite dalgona drink? Drop yours in the comments, and you might just see a recipe on The Dimpled Date soon! As of rn I'm working on a dalgona charcoal latte, dalgona PB, dalgona maca-cinnamon, and dalgona chocolate... stay tuned for the recipe updates..





Above are pictures of the matcha syrup for this drink, made with only 3 ingredients and sweetened strictly with date sugar (which is made of whole dried & ground dates).





Substitutions


For the dalgona matcha (whipped matcha), the coconut cream can be replaced with 3 Tbsp aquafaba (chickpea brine from a can of chickpeas) plus (optionally) 1/8 tsp cream of tartar per single batch. Simply whip up the aquafaba (and cream of tartar if using) to stiff peaks before adding the other ingredients and proceeding with the recipe. The coconut butter is technically optional but can be replaced with an additional Tbsp coconut cream OR aquafaba. The matcha is essential (this is dalgona matcha) and cannot be replaced. For the sweetener, you can use either date sugar (from whole dried and ground dates, NOT date palm sugar AKA palm sugar which is refined) OR date syrup OR maple syrup OR powdered maple sugar. Technically you could try powdered coconut sugar, but I haven't tried this and can't guarantee that it won't make your dalgona taste like caramel (which isn't a bad thing if you're not going for a matcha flavor). Alternately, you may use pure liquid monk fruit a few drops at a time to taste for a sugar-free version (please, only made of monk fruit extract). If you're feeling really brave and don't want the carbs or the artificial sweeteners, you can try omitting a sweetener, but there's no guarantee that this will taste pleasant (it may very well be bitter or too earthy/grassy w/o the sweetener). If you try it PLEASE let me know how it turned out in the comments, enquiring baking minds want to know! The vanilla is technically optional but recommended. You may replace it with sugar-free coconut extract OR an additional 1/4 tsp almond extract per single batch. Likewise, the almond extract is optional but highly recommended. You can replace it with additional vanilla, sugar-free coconut extract, pure rose water, pure lavender extract (start w/ 1/8 tsp), natural blueberry extract, natural raspberry extract (start w/ 1/8 tsp), natural mint extract (start w/ 1/8 tsp), really whatever you please, as matcha pairs well with many things (*BUT NOTE: this will change the flavor of the whipped matcha somewhat*). Lmk what flavor combos you tried in the comments! Alternately, you can omit the almond extract. The pinch of cinnamon is optional, but you may use either Ceylon or cassia cinnamon. Instead, you could try a pinch of ground cloves, a pinch of ground nutmeg, OR a pinch of ground cardamom in place of the cinnamon.


For the drink, you can use whatever unsweetened plant milk you want (such as almond milk, cashew milk, thin/cartoned coconut milk, rice milk, oat milk, pea milk, soy milk, hemp milk, Brazil nut milk, pepita milk, quinoa milk, buckwheat milk, etc.). It can be homemade or store-bought, thin or thick/extra-creamy, vanilla or plain (or unsweetened chocolate!). Use nut-free and/or coconut-free as needed and soy-free as needed. If you have any other allergies, please ensure you use a plant milk that works on your diet, for the sake of this recipe it doesn't matter what kind you use! You can gently heat your plant milk, pour it over ice, or serve it chilled from the fridge in your glass before dolloping the dalgona on top. Serve it your way!


For the (optional) matcha syrup drizzle, the coconut oil is tricky to replace, but you try using softened coconut butter instead for a lighter, more opaque-color syrup. If you don't have to use date sugar and can have other sweeteners on your diet, simply omit the coconut oil and melt your sweetener of choice, e.g. maple sugar, maple syrup, agave, coconut nectar, coconut sugar, honey (if not strictly vegan) with the matcha until liquified. The best way to do this is in the microwave. If you need it to be 100% sugar-free, try using pure powdered monk fruit extract OR pure liquid monk fruit extract, starting w/ a few drops for either of these and adding more to taste, but in this case you'll still need to use the coconut oil/coconut butter. If you can't eat coconut, try a neutral-tasting green seed butter like raw unsalted pepita butter in place of the coconut oil/coconut butter. I recommend melting the pepita butter in the microwave first before adding the other ingredients and melting again. Just make sure the neutral green nut/seed butter you choose is raw, unsalted, and unsweetened. The matcha is a necessary part of the drizzle, and therefore cannot be substituted.


For garnishes, you can use a sprinkle of matcha, a small cinnamon stick, a sprinkling of crushed refined sugar free matcha candy, a green matcha kohakutou (crystal gummy), or even a sprinkling of my Matcha Almond Granola (date-sweetened w/ maple-sweetened option) or a mini version of my Baileys Almande Matcha White Chocolate Truffles (completely date-sweetened aside from optional vegan Baileys Irish Cream) on top. Get creative, have fun, and enjoy!



Keep Posted for More Summer Yum...


Instead of fun... get it? ... ANYWAYS more treats are headed your way via The Dimpled Date, so be sure to check for more new recipes soon!


As always,

Enjoy!

-K.



Date-Sweetened Iced Dalgona Matcha (w/ Matcha Syrup) (Vegan, Paleo, GF, 100% Date-Sweetened, Natural, Nut-Free Option)


Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 1


Ingredients (for the optional matcha syrup drizzle):

-1 Tbsp coconut oil

-1 Tbsp date sugar*

-1/2 tsp pure matcha green tea powder


Ingredients (for the drink):

-3 Tbsp coconut cream**

-1 Tbsp softened coconut butter AKA "coconut manna" (can sub an additional Tbsp coconut cream)

-1/2 tsp pure matcha green tea powder

-2 Tbsp date sugar* OR 2 Tbsp date syrup OR 2 Tbsp pure maple syrup

-1/2 tsp vanilla extract (optional)

-1/4 tsp almond extract (optional)

-pinch cinnamon (optional)

-1 cup to 1 1/2 cups // 8 oz to 12 oz unsweetened plant milk of choice***

-ice (optional, for iced)


Directions:


1. Ensure you've chilled a can of full-fat coconut milk/coconut cream in the fridge for at least 12 hours prior to making the dalgona matcha. Soften the coconut butter for the dalgona/whipped matcha in the microwave for short intervals or in a small double boiler.


2. For the (optional) matcha syrup: melt all syrup ingredients together in a small microwave-safe bowl in the microwave in 5-second intervals, stopping to stir and check if the date sugar and coconut oil are melted/dissolved (be careful, the bowl may be hot!).


3. Once the syrup is ready and flowable, using a spoon scoop up a little of the syrup and swirl it on the inner walls of your empty glass to make a pattern of your design. Or if you prefer, you can spoon the syrup in the bottom of the glass or rim the glass with the syrup, and save the rest for drizzling on top. If making iced dalgona matcha, place ice cubes and plant milk of choice in the glass, exercising caution with the ice so you don't ruin your syrup drizzle. If you want hot/warm dalgona matcha, gently heat your plant milk of choice in a small saucepan over low heat stirring frequently until just hot. Remove from heat and pour into the decorated glass. If you simply want cold/chilled dalgona matcha that isn't iced, simply pour your plant milk of choice, straight from the fridge, into your garnished glass.


4. Whip up the coconut cream and softened coconut butter in a bowl with a hand-mixer until creamy, 2 minutes (if you're using aquafaba instead of the coconut cream, see the "Substitutions" section for directions).


5. Add the rest of the ingredients and blend another minute until incorporated. Taste and adjust sweetness if needed.


6. Dollop the whipped matcha on top of the iced plant milk in the glass. Swirl with a spoon or spatula to get that characteristic swirl. It will be thicker than typical dalgona.


7. Garnish with an additional sprinkle of matcha, a small cinnamon stick, a sprinkling of crushed refined sugar free matcha candy, a green matcha kohakutou (crystal gummy), a sprinkling of my Matcha Almond Granola (date-sweetened w/ maple-sweetened option), a mini version of my Baileys Almande Matcha White Chocolate Truffles (completely date-sweetened aside from optional vegan Baileys Irish Cream) on top (just roll them smaller to make mini), with an additional drizzle of the matcha syrup, or garnish with desired toppings. FYI: homemade refined sugar free boba/tapioca pearls would be perfect in the bottom of this drink! Stick a boba/smoothie straw in your dalgona matcha, sip, and enjoy!


Doesn't keep well as leftovers, enjoy immediately.


NOTES:


*from whole dried and ground dates, NOT date palm sugar/palm sugar // preferably a lighter-color variety for best taste // see "Substitutions" section, above for alternate sweeteners


**the hardened white cream that floats to the top of a can of full-fat coconut milk/coconut cream that's been refrigerated for at least 12 hrs // see "Substitutions" section above for aquafaba version


***use nut-free plant milks, such as oat milk, rice milk, hemp milk, pea milk, pepita milk, quinoa milk, etc. for nut-free/coconut-free. If you only need nut-free, you can use thin/cartoned coconut milk. Use soy-free plant milk as needed.


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