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.

Casey Barber
Source: EatingWell.com, May 2020


Recipe Summary

10 mins
10 mins


Ingredient Checklist


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

  • 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; protein 1.6g 3% DV; carbohydrates 13.3g 4% DV; exchange other carbs 1; dietary fiber 5.3g 21% DV; sugars 7.3g; fat 2.3g 4% DV; vitamin a iu 1648.1IU 33% DV; vitamin c 24.6mg 41% DV; folate 14.7mcg 4% DV; calcium 355mg 36% DV; iron 0.8mg 4% DV; magnesium 15.4mg 6% DV; potassium 132mg 4% DV; sodium 128.2mg 5% DV; added sugar 4g.