⏱️ TOTAL: 15 mins
🍽️ SERVES: 2 | DIFFICULTY | 🟢 | DISHES: 🟢
Browse all my recommended tools in one place: Complete Kitchen Collection.
Mini sifter (for matcha)
High quality matcha (greener = higher quality)
*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦
1 large can chickpeas (1/2 cup of the liquid)
6 large really ripe strawberries
lemon
1 tsp agave syrup, divided
2 tsp matcha
1 small carton coconut water (330 mL)
chill your aquafaba: add 1/2 cup of your chickpea juice to a tall glass container and place in fridge for 30+minutes or freezer for 10 minutes. Your chickpea liquid MUST be cold for this to work. The colder the better, a teensie bit slushy around the edges is best.
bloom your matcha: sift your match into a small bowl to remove the chunks. Add a splash (about 1-2 tbsp) boiling water and mix until matcha is dissolved. If you find matcha to be bitter - mix in up to 1/2 tsp agave syrup (I did). Set aside to cool.
grate strawberries directly into your serving cups, you want a good thick layer so use your judgement on how much to use. Mix in 1/4 tsp agave to each cup.
make your matcha cold foam: once liquid is chilled, squeeze in a small drop of lemon juice and immediately froth it using your frother for about 1-2 minutes until it is thick and creamy. Then add matcha liquid and mix until incorporated. Don’t over mix.
assemble: to your strawberry cups, add ice, then about half of your coconut water, and top with matcha cold foam.
Riff: use any fruit you want at the bottom, or even any jam.
🌾make it GF: ✅
🥛make it DF: ✅
🌱make it vegan: ✅
Tried this recipe? Tell me everything. What worked, what didn’t, what you’d do differently next time. Your comments = gold for everyone else here 🫶