Recipe: Dalgona Matcha (Vegan)

Dalgona coffee has been trending over the last few weeks as people are looking for something to do. If you’ve ever looked up dalgona, it’s actually a Korean candy that resembles honeycomb toffee (yum!) – which has no part in the dalgona coffee recipes that I’ve come across at all. The work from home and required social distancing is reason enough to look for something to at home as people become better (or worse?) cooks and baristas at at home.

As someone who doesn’t drink coffee, I definitely scoffed at this idea of making a whipped coffee. That is, until I saw photos of a matcha version pop up on Instagram. But most people were sharing photos of it without a recipe (for shame!). So I challenged myself to make it at home with what I had on hand. It took a few attempts, but I finally got something that tasted good, looked mostly right – and I did it all with ingredients I had available – win! Because of the ingredients I used, this is vegan, you’re perfectly welcome to sub in non-vegan/vegetarian ingredients…

Just don’t use coconut milk. I tried that (and it was gross).

Dalgona Matcha – Serves 2

1 tbs matcha powder¹
2 tbs agave syrup
4 tbs aquafaba²
Soy milk³
Handheld milk frother or whisk

¹I used DavidsTea’s Grand Cru Matcha.

²Aquafaba is this fascinating stuff that is the water from cooking legumes (like chickpeas!). I got the aquafaba from this recipe from opening up a can of chickpeas, but you can cook your own and use the water from that.

³I use Silk’s Unsweetened Organic Soy Milk as my non-dairy milk of choice.

In a bowl (or measuring cup), froth the aquafaba until it is approximately tripled in volume and white.
Slowly mix in agave syrup, continue to froth.
With handheld frother off, sift in matcha. Stir it in with a spoon before turning on the milk frother again and fully incorporate the matcha.
Fill 2 glasses approximately ¾ full with your soy milk.
Top with frothed matcha foam.
Take a photo (or two) for the ‘gram & enjoy!

If you make this Dalgona Matcha, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Earl Grey Jelly

Decided to throw a #virtualpartea today on Instagram Stories with a fun template (scroll to the end of the recipe to find it!) and this recipe – my contribution to your at-home, social distancing virtual tea party. As we’re all practicing our hand washing skills regularly and keeping physical distance apart from one another, it’s tough to find some cheer in the world! So join in the fun – let everyone know what you’re making or bringing to the party, and tag some friends to join in the fun! I’ll be sharing responses to everyone’s answers to the story template on my own Instagram account @onemoresteep!

Earl Grey Jelly – Makes 2 cups

¾ cup water
1½ cup sugar
3 tbs Earl Grey loose leaf tea (I used DavidsTea’s Organic Earl Grey)
2 tbs agar-agar¹

¹ If you don’t have agar-agar, you can use gelatin instead – just use the same amount!

Steep Earl Grey tea in water for as long as the steeping instructions tell you for a cup (usually ~5 minutes)
Strain out/remove tea leaves.
Add tea and water together in a sauce pan, heat over medium heat.
Stir until sugar is fully dissolved.
When close to boil, stir in agar-agar.
Allow it to come to a boil – keep stirring!
After 5 minutes of boiling, remove from heat.
Pour into clean containers.
Once fully cool (and it’s had to a chance to turn into a jelly), put on an air-tight lid and keep in your fridge.

Earl Grey Jelly goes great on toast, scones, and basically anywhere you’d use fruit-based jellies.

If you make this Earl Grey Jelly, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

 

Recipe: Masala Chai Chia Pudding

Chia seeds are pretty amazing. They’re a great source of protein, fats, thiamine, niacin, calcium, iron, magnesium, phosphorus, and zinc – almost other fantastic nutrients. Chia seeds have also been made popular by chia pets (I know you’ve seen those commericals!) and are a great way to thicken stuff up – I used them in my recipe Easy Chia Seed Jam.

This recipe utilizes that Chai Spice Mix featured last week in my recipe for a Masala Chai. I’ve been really into that spice blend recently because it’s just so good – and who doesn’t love a little cardamom in their food or drink? If you recall from last week, chai means tea… But there is no tea in this recipe, and I’m just rolling with it right now. It’s not the most attractive of desserts, but I genuinely don’t think any chia pudding looks that great unless it’s been prettied up – a lot.

Masala Chai Chia Pudding – Serves 4

⅓-¼ cups chia seeds – use less if you want a thinner pudding, but more if you want a thicker consistency
1 cup milk¹
2 tsp Chai Spice Mix
Agave syrup, fresh fruit, granola²

Chai Spice Mix
2 tbs ground cardamom
1 tbs cinnamon
1 tbs ground nutmeg
½-1 tbs ground ginger
½ tbs ground black pepper

¹ You can use any type of milk for this – dairy or dairy-free alternatives. I personally use an organic unsweetened non-GMO soy milk.
² Completely optional, but it’s nice for the sweetness!

Mix together milk and spices in a bowl (I use a whisk).
Add in agave syrup (if using this as an option).
Mix in chia seeds and mix until well incorporated.
Let it rest for about 5 minutes, the seeds will begin to settle.
Whisk again to suspend the chia seeds thoroughly throughout your mixture.
Put in an air-tight container into your fridge for a minimum of 1 hour to let it thicken up.
Keeps in the fridge for ~3 days.

To serve: spoon into small jars/glasses, top with fresh fruit or granola – or eat plain!

If you make Masala Chai Chia Pudding for yourself (and a friend), I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!