Taste the rainbow with this whipped, fruity version of a matcha latte. Just blend your preferred nondairy milk with frozen fruit for the base, then top with a whipped matcha foam that uses aquafaba--the liquid from a can of chickpeas--to make the beverage completely vegan. (The drink also works very well with cow's milk if you don't mind it not being vegan.) A pinch of sugar subtly enhances the matcha's bitterness, but feel free to add more to your taste. Source: EatingWell.com, May 2020

Casey Barber
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place milk, frozen fruit and honey (or agave), if using, in a blender; puree until smooth. Pour into a 12-ounce glass.

    Advertisement
  • Whisk matcha and sugar together in a large bowl. Add aquafaba and beat with an electric mixer until the mixture transforms into a fluffy, foamy whipped topping, about 2 minutes. (Alternatively, you can use a stand mixer or a whisk: whisk as fast as you can.)

  • Spoon the whipped matcha over the fruit milk and serve immediately.

Nutrition Facts

85 calories; 2.3 g total fat; 128 mg sodium. 132 mg potassium; 13.3 g carbohydrates; 5.3 g fiber; 7 g sugar; 1.6 g protein; 1648 IU vitamin a iu; 25 mg vitamin c; 15 mcg folate; 355 mg calcium; 1 mg iron; 15 mg magnesium; 4 g added sugar;