Trick or treat yourself with this Spiced Matcha Dalgona, made extra spooky & creamy with Flora Pumpkin Seed Oil!
Spiced Matcha Dalgona with Pumpkin Seed Oil
1 egg white
1 tbsp powdered sugar (you can substitute for monk fruit sweetener)
1 tsp ceremonial or culinary grade matcha powder
¼ tsp cinnamon
Pinch of ground cloves
Pinch of nutmeg
1 tsp Flora Pumpkin Seed Oil
In a mixing bowl add egg white. Use a whisk or a hand mixer to whisk the egg white until it is relatively stiff and foamy, which should take 1-2 minutes if whisking by hand. Sift in the powdered sugar and whisk again until it is very stiff, with stiff peaks forming. The egg white mixture should stand up straight and barely move when you remove your whisk.
Sift in the matcha powder, cinnamon, cloves and nutmeg and whisk again for at least 3 minutes (if whisking by hand). The consistency of the mixture should remain the same, but you’re working on incorporating the matcha and spices until it appears a uniform color. Finally, drizzle in the Flora Pumpkin Seed Oil. This is the last step as you want to establish the consistency before adding a heavier element like oil. Whisk again for about one minute to create a uniform texture. The oil will make the mixture creamier and a little denser.
Serve in a glass with ice and cold milk. Scoop whipped matcha over top.
This recipe can easily be made in larger batches for more people.
Using a hand mixer will cut down the time required significantly.
I have tried this recipe with powdered monk fruit sweetener and granulated sugar with success. A heavier sugar such as coconut sugar may need extra whisking and might not come out as light and fluffy.
Lindsay Young @eatyoungnutrition is a nutritionist and lover of food from around the world. She’s passionate about making healthy, home cooked food accessible and approachable for everyone. She hosts workshops in her home town, Kelowna, sees clients and works as a recipe developer and food photographer.