Ingredients for making Brownie Boba

Black tea leaves

The best black teas for this bubble tea are teas with natural chocolaty flavour, such as Chinese Dian Hong or Indian Assam tea with less maltiness and more chocolaty notes. To bring out a slightly toasty note, dry roast them before steeping for a couple of seconds using a clean preheated saucepan.

Milky ingredients

For this recipe, you’ll need regular whole milk and condensed milk. Whole milk is used to make the bottom layer. You can replace it with semi-skimmed milk. If you want to replace sweet, condensed milk, you can use either evaporated milk (less sweetness) or single/double cream.

Cocoa powder

Since cocoa is a main flavour in this boba tea, choose only high-quality cocoa powder. But instead of adding cocoa directly to tea, a much better way is to make chocolate syrup instead. This syrup is much lighter than the classic syrup. It contains more milk and a bit of butter.

Boba pearls

Boba pearls are what makes boba tea a boba tea. They are mad from tapioca starch and sugar and readily available. The most classical flavour is black sugar flavour that goes well with almost any milky boba tea. Alternatively, you can make your own boba pearls at home.

Sugar

You’ll need sugar for both chocolate syrup and for making brown sugar syrup. The best one? Brown sugar! Brown sugar has a unique caramel touch, and it’s perfect for making bubble teas. Both light brown or dark brown sugar will work. However, if you want to get as close to the traditional flavour, use dark muscovado sugar or soft dark sugar.

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Homemade Brownie Chocolate Boba

Delicious boba from a scratch

Course Drinks

Keyword Black Tea, Boba Tea, Chocolate

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• small saucepan (for making sugar syrup, cooking boba pearls and making chocolate syrup)
• Flat saucepan
• Kettle
• Serving glass

Ingredients

For the bottom chocolate layer:

• 80 ml milk
• 1 teaspoon butter
• 3 teaspoon brown sugar
• 4 teaspoons cocoa powder

For milk tea:

• 220 ml water
• 1 heaped teaspoon roasted Dian Hong tea
• 1 tablespoon condensed milk
• 30 grams black sugar boba pearls
• Ice

For sugar syrup

• 4 tablespoon brown sugar
• 50 ml water

Instructions

• Combine 4 heaped tablespoons of brown sugar and 50 ml of water in a small saucepan. Bring it to a boil over medium heat and stir gently until sugar dissolves. Reduce the heat to low and let it simmer for3-4 minutes.
• Cook boba pearls per instruction on the packaging and coat them in sugar syrup. You don’t need to use all syrup, just enough to cover all pearls.
• Add milk, sugar and sifted cocoa powder into a small saucepan. Simmer over low heat until it thickens. While simmering, stir using a spoon or a whisk until smooth. Turn off the heat, add butter and stir.
• Preheat a flat saucepan, add tea leaves and dry roast them for 5-10 seconds on medium heat until fragrant.
• Bring water to a boil and steep 1 heaped teaspoon of dry roasted tea leaves in 220 ml of water for about 3 minutes.
• Pour chocolate syrup into a serving glass.
• Add syrup coated boba pearls.
• Add ice cubes.
• Gently pour tea over ice cubes.
• Add 1-2 tablespoons of condensed milk and serve.

The post Brownie Chocolate Boba appeared first on All That Tea.

Ingredients for making Milky Chai Slushie

Spices

Basic ingredient to any good masala chai is a fragrant spice mix. While there are many delicious pre-made chai blends, nothing is better than making your own mix from a scratch.

This recipe is made with cloves, cardamom, mace blade and cinnamon. All of them, except mace blade, are quite common in making masala tea. Mace blades are outer layers of nutmeg and they are super fragrant. Always use fresh spices and crush them using pestle and mortar.

Milk

Whenever you are making milky tea, you want to use full fat or even full cream milk that will be able to hold all those flavours together and still offer a rich and full texture. Using whole milk is a must.

Tea

Proper chai requires a proper black tea. The most common tea to use is strong broken Assam tea or CTC Asaam tea. CTC and broken leaves will infuse into a much bolder and stronger tea. Tea doesn’t need to be expensive. In fact, chai is rarely made with super high-quality tea. However, it has to be fragrant. Use tea leaves that are fresh because it will have a tremendous impact on the flavour.

Ice

You’ll need lots of ice. Although there are many ways of making slushies at home, this is by far the easiest one. It may not be a classic recipe as it doesn’t require any special steps or freezing. However, most importantly, it has a slushie texture.

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Homemade Masala Chai Milky Slushie

Super aromatic and easy to make summer recipe

Course Drinks

Keyword Black Tea, Chai, Sluhie, Spiced Tea

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Equipment

• Blender
• saucepan
• Serving glass

Ingredients

• 3 cloves
• 2 cardamom pods
• Small piece, about 1 cm mace blade
• 2 cm cinnamon stick
• 150 ml milk
• 50 ml water
• 1 heaped teaspoon CTC Assam tea
• Cup of ice
• 3-4 teaspoons brown sugar once you blend it,the sweetness will reduce

Instructions

• Gather all spices and crush them using a pestle and mortar.
• Add spices into a small, preheated saucepan and heat them over low heat until fragrant. This will take less than a minute.
• Add water and tea leaves, increase the heat to medium and bring it to a boil.
• Add milk and bring it to a boil again, then reduce to low, add sugar and simmer for 5 minutes.
• Strain the tea into a cup. Let it cool for 5-10 minutes.
• Add ice, tea and ice into a blender and blend for a minute or until fully blended.
• Pour into a serving glass and serve immediately.

The post Masala Chai Milky Slushie appeared first on All That Tea.

How to make peach chai?

The perfect season for making chai tea is usually autumn or winter. But the perfect season for making peach chai is from late spring to late summer – during the peach season. The deliciousness of this drink will depend on the type of peaches you use – they have to be fresh, juicy, and ripe.

To make peach chai, start with making a peach syrup first. This will take most of your time, as you’ll need to boil them in sugar and water. You can store the syrup in the fridge and even use it for making other peach-based drinks.

Ingredients

Fresh ripe peaches

Always use fresh ripe peaches, preferably organic to use the skin too. Unripe peaches will not have much of the typical peach flavour. They also won’t release too much colour. If you only plan to use peach syrup for making this drink, you can use 1 large peach only. Store any leftover syrup in an airtight glass container in the fridge.

Spices

This recipe is made with typical masala chai spices – cloves, cardamom and cinnamon. You can replace them with other spices. However, don’t add too much, as spices should only add an aromatic touch, rather than overpower the drink. Other great spices are ginger, mace blades and fennel seeds.

Sweeteners

Use only peach syrup as a sweetener. Do not add sugar when making the tea or it may be too sweet. If you like your tea to be super sweet, add one more teaspoon of peach syrup instead.

Darjeeling tea

Assam black tea is usually used for making chai. However, for this peach chai recipe, Darjeeling is a perfect choice. Second flush Darjeeling tea is fruity, rich, full-bodied and muscatel and goes really well with spices and peaches. Use only the tea that you enjoy drinking. Good quality Darjeeling tea with full and rich flavour is often difficult to find and many may have a very light or flat flavour. If your Darjeeling tea doesn’t have ripe fruit and muscatel notes, use Assam tea with a well-balanced maltiness instead.

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Homemade Peach Chai

Spiced Chai with Homemade Peach Syrup

Course Drinks

Keyword Black Tea, Chai, Peach Tea

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 1

Equipment

• Pestle and mortar
• saucepan

Ingredients

For Peach Syrup

• 100 ml water
• 1 whole larger peach ripe

For Peach Chai

• 5 tablespoons sugar 
• 1 cardamom pods
• 2 cloves
• 1 cm cinnamon
• 1 heaped teaspoon Darjeeling tea
• 3-4 teaspoons peach syrup
• 150 ml milk
• 150 ml water

Instructions

• Wash and slice one ripe peach. You don't need to peel off the skin.
• Add it into a small saucepan together with 100 ml of water.
• Simmer for 20-30 minutes, until peaches are very soft and mushy.
• Strain the liquid into a clean saucepan and add sugar.
• Bring it to a boil, then reduce and simmer for a few more minutes.
• Store in a clean, airtight container.
• Crush spices and add them to a saucepan.
• Dry roast them until fragrant, then add water and bring it to a boil.
• Reduce to medium, add tea leaves and let it simmer for 2-3 minutes.
• Add milk, bring it to a boil, then reduce and simmer for 2-3 minutes.
• Strain into a serving cup, add peach syrup and stir.  

More Chai Recipes

The post Homemade Peach Chai Recipe appeared first on All That Tea.

What is chai mocha?

Chai mocha is a spiced tea with milk and chocolate syrup. Just like a regular tea mocha, chai mocha tastes super indulgent too. The usual mocha drinks are made with steamed milk, but this recipe is following the classic chai making procedure – simmering all ingredients in water and milk. Why should you bother with the longer process and simmer the ingredients rather than simply brewing a cup of spiced tea and adding steamed milk? The answer is quite simple. Simmering will release much more flavour than brewing. If you want to learn more, check this article here.

Ingredients

Black tea leaves

Proper black tea leaves are a base of any classic chai, spiced or not. The most common tea used for making chai is Assam tea, however, some other types may work well too. Your tea doesn’t need to be of the highest quality. In fact, cheaper types such as CTC are even better. However, it’s absolutely essential it is fresh and not stale, and has lots of flavour.

Spices

Depending on your preferences, you can use more or less spices. For a lightly spiced tea, use the amount of spices specified in the recipe. If you want a more aromatic drink, you can double the amount of spices, but do it only with one of them – not all.

Milk

Use whole milk rather than skimmed or semi-skimmed milk. A good chai should have a good texture and it shouldn’t be watery. You can also replace most of the water with milk.

Chocolate syrup and sweeteners

You can use either a homemade chocolate syrup or a pre-made chocolate syrup. Either will be fine. Chocolate syrups are usually quite sweet, so don’t add too much sugar into tea. ½ teaspoon will be enough to balance out any bitterness from black tea leaves.

Find the recipe for chocolate syrup here.

Whipping cream

Whipping cream will add that final delicious touch to chai mocha. Mocha drinks are usually served with whipped cream although this is optional. In this recipe, whipping cream is only lightly whipped, so it has a consistency of a thicker liquid cream, stays on the top and is easily mixed into a drink. Add ½ teaspoon of black sugar if the cream is unsweetened.

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Homemade Chai Mocha

Delicious spiced chai with chocolate syrup

Course Drinks

Keyword Black Tea, Chai, Chocolate

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Servings 1

Equipment

• saucepan
• Pestle and mortar
• Serving glass
• strainer

Ingredients

• 1 ½ teaspoon of Assam black tea
• ½ teaspoon of light brown sugar
• 160 ml of whole milk
• 160 ml of water
• 1 cardamom
• 2 cloves
• 1 cm Ceylon cinnamon stick
• 3-4 teaspoons of chocolate syrup
• 50 ml whipping cream
• ½ teaspoon of light brown sugar for shipping cream if unsweetened

Instructions

• Add spices into a pestle and mortar and crush them.
• Add spices into a small saucepan, turn the heat to high and dry roast them until fragrant.
• Add water and bring it to a boil.
• Reduce to medium heat and add tea leaves. Simmer for 2 minutes.
• Add milk and sugar and bring it to a boil again, then reduce and simmer for 2-3 minutes.
• Pour the tea into a serving glass.
• Add chocolate syrup.
• Whip the whipping cream until creamy but not stiff (soft peaks).
• Top up chai mocha with whipped cream.  

More Chai Recipes

The post Chai Mocha – Indulgent Spiced Tea with Chocolate Syrup appeared first on All That Tea.

What’s in The Butler?

Remember The Pinup, a classic vanilla black tea with an alluring vanilla scent and flavour? It wasn’t only the quality black tea and vanilla pieces that made it so good. Calendula petals and jasmine flowers made it pretty, too. The Butler is following the same recipe – great Ceylon black tea leaves flavoured with natural bergamot flavour and a few carefully chosen ingredients – sunflower petals and lime leaves.  

It’s available in as loose tea in pyramid tea bags and pouches. Tea bags contain a very generous quantity of loose tea and enough space for tea leaves to expand. Although there’s a lot of difference between tea bags and loose tea, in this case, the only difference between loose tea and tea bags is the brewing method. Quality is the same for both.

This tea has a very intense bergamot scent and a deep black tea base. It’s sharp and aromatic with a touch of sweetness. Freshness comes from Ceylon black tea, which is typically brisker and brighter than many other black teas.

What does it taste like?

To make a cup of this tea, bring fresh water to a boil and steep 1 tea bag or 1 teaspoon of tea leaves in a cup of water for 3-4 minutes.

Even though the scent is very intense, it’s a very mellow tea. Bergamot is not overpowering, not dominant. It perfectly balances the black tea base and offers an unmistakable earl grey flavour. However, it may be good to pay attention to the brewing time, as over brewing may reveal some astringency.

Because of the fresher Sri Lankan black tea as the base, this tea is great for adding either milk or lemon. A splash of milk will mellow down any potential astringency and add a creamy touch, with an aromatic bergamot bottom note and a hint of lime leaves. This also makes it an excellent breakfast or afternoon tea. Honey is the best sweetener for this tea, especially if you add lemon. With milk, you could even avoid sweeteners as the milk itself will add enough natural sweetness. However, you don’t need to add any condiments, as this tea doesn’t really need any.

This earl grey would be an amazing iced milk tea, hot earl grey lattes including London Fog, and it would be equally great for making iced teas with lemon. It’s a perfect choice for making earl grey based drinks.

It has just the right balance of bergamot and black tea. If you love traditional earl grey, you’ll like this tea too.

Tea Recap

Water or milk? Water or milk

Day or night? Day

Hot or iced? Hot or cold

Sweetened or pure? Pure or sweetened

Caffeine? Yes

What’s the price? From £3.49 (different options available)

Where to buy? Get it from Tea and the Gang website or Amazon

The post The Butler – Earl Grey from Tea and the Gang appeared first on All That Tea.

Ingredients

To make any milk tea at home, you’ll need only a few basic ingredients – tea leaves (or tea bags), syrup or honey, milk, ice and water. To make a super delicious milk tea dessert, you’ll need one more – Angel Delight.

This milk tea is not a typical boba tea – it’s prepared by simmering, rather than steeping. It does contain boba pearls, but you can easily exclude it and still have a delicious milk tea.

Black tea

Black tea is one of the best choices for making any classic milk tea. Many pure black tea types go well with milk and give a rich deep flavour. The best teas to use for this drink are:

• Strawberry flavoured black teas
• Pure Assam tea
• CTC teas
• Kenyan black teas
• Strong breakfast blends, including English, Irish and Scottish breakfast teas

Preferably, you want to use tea that has smaller broken leaves that will give a stronger and deeper infusion. Alternatively, use tea bags.

Milk

Full fat (whole) milk is always the best option for making milk teas. Semi-skimmed is fine too but try to avoid the skimmed one. Some milk alternatives such as cashew or barista style oat milk are great too. You can make this tea more or less milky, depending on your preference.

Angel Delight

Angel Delight is a true classic among instant desserts that seem to never go out of fashion. It will give both flavour and incredibly rich texture to this milk tea, transforming it into a proper dessert. This recipe is made with strawberry flavoured Angel Delight, but you can use Butterscotch, Banana, Chocolate or even Chocolate Mint flavours too. If you are using flavours other than strawberry, use pure black tea leaves. Three teaspoons of Angel Delight will give the right amount of flavour while not overpowering black tea.  

Sugar syrup

You’ll need sugar syrup to add sweetness and to coat boba pearls. To make a simple sugar syrup, use 1:1 ratio of water to sugar. Use regular white granulated sugar for a neutral flavour or replace it with light brown or dark brown sugar. Both of them will add either lighter or stronger caramel note. Brown sugar syrup is great for Butterscotch, Banana and Chocolate flavours, and regular sugar syrup may be better for Strawberry and Chocolate Mint. If you don’t have or don’t want to use simple syrup, you can replace it with light floral honey.

Learn how to make chai demerara simple syrup here.

Black sugar tapioca pearls

No boba is ever complete without a chewy topping. Black sugar tapioca pearls as great in this milk tea, with any of the flavours. Cook them as per instructions on the packaging and coat in sugar syrup.

If you want to make your own tapioca pearls at home, check out this recipe here.

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Angel Delight Milk Tea

Delicious boba tea dessert

Course Drinks

Keyword Black Tea, Boba Tea, Milk Tea

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Equipment

• saucepan
• Electric hand whisk

Ingredients

• 100 ml water
• 100 ml milk
• 3 heaped teaspoons Angel Delight
• 1-2 teaspoons simple syrup or honey
• 30 grams black sugar tapioca pearls
• 1 ½-2 teaspoons black tea

Instructions

• Cook boba pearls following instructions on the packaging and coat them in 1-2 teaspoons of simple syrup.
• Add water to a saucepan and bring it to a boil.
• Add tea and simmer for 2-3 minutes.
• Add milk and simmer for 5 minutes.
• Strain into a glass, add Angel delight and whisk with a hand frother.
• Add boba pearls.
• Add ice and serve immediately.

The post Angel Delight Milk Tea Recipe appeared first on All That Tea.

Is spicy masala chai difficult to make at home?

If you ever tried a proper chai, you may have noticed how different it is from regular tea with milk. In fact, proper chai is made differently than a cup of tea with milk. It’s simmered rather than brewed, usually contains lots of sugar and has more than just a splash of milk. Making this delicious tea is more than just brewing a cup of pre-made chai tea blend and adding milk. However, making spicy masala chai at home doesn’t need to be difficult at all.

A few simple tips to keep in mind:

• Always crush your spices using pestle and mortar
• Dry roast spices in a pan before adding water
• Add water first, bring it to a boil and then add tea leaves
• After a few minutes, add milk and sugar and stir
• Don’t forget the pulling process – pour it from one saucepan to the other a couple of time

You can use a pre-made chai blend too, but don’t skip the simmering step.

Ingredients for making spicy masala chai

Chai with chilli is a masala chai with chilli. A typical masala chai will usually contain ginger, cloves, cardamom and cinnamon, but there are dozens of other ingredients you can use. These include mace blades, black peppercorns, fennel seeds, vanilla and even chilli. Chilli is rarely used for blending tea, but when it is, you’ll usually find it in chai and red rooibos blends.

Spices

You can make chai with any spice you want. However, the most common ones are ginger, cloves, cardamom and cinnamon. Mace blades are less common, but incredibly aromatic. Although they sound and look quite exotic, they are actually an outer layer of nutmeg. This recipe uses mace blades, cloves, cardamom and ½ of a small chilli pod. Dried small red chillis are another ingredient you’ll need for making this chai with chilli. You’ll also need green cardamom, cloves and cinnamon.

Milk

When making a rich homemade chai, always use full fat (whole) milk. Although semi-skimmed milk may work too, it will undoubtedly offer less creaminess. If you are using a milk alternative, choose barista milks with creamier textures.

Sugar

Use either regular white granulated sugar or light brown sugar. Chai will always need a sweetener, as the simmering process will increase the bitterness. Start by adding one teaspoon and add more if needed.

Tea leaves

The best tea leaves for making a homemade spicy masala chai are usually broken Assam leaves. You can use tea bags too, but they may not always offer a rich deep flavour. Avoid stale or weak tasting teas. All ingredients, especially tea, will influence the flavour of chai. Chai tea leaves don’t need to be of a super high quality, but they do need to be aromatic and fresh.

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Spicy Masala Chai with Chilli

Homemade masala chai tea from a scratch

Course Drinks

Keyword Black Tea, Chai, Chilli

Prep Time 10 minutes minutes

Equipment

• 2 small saucepan
• Pestle and mortar

Ingredients

• 1 cardamom
• 2 cloves
• 1/5 piece of small mace blade
• 1 cm cinnamon stick
• 1-2 teaspoons sugar
• 150 ml milk
• 150 ml water
• ½ to 1/4 small chilli pod mini chili, depending on how hot it is

Instructions

• Gather all spices and crush them using a pestle and mortar.
• Add spices to a small clean saucepan and dry roast them over medium-high heat.
• Add water and bring it to a boil over medium-high heat.
• Reduce the heat to medium-low, add tea and chilli and simmer for 2-3 minutes.
• Add sugar and milk and bring it to a boil again, then reduce the heat and simmer for a few minutes.
• Strain the tea into a clean saucepan. Remove the spices and tea leaves from the other saucepan. Using these two small saucepans, pour the tea from a slight height from one into the other a few times. You can follow this process using two jugs or two bigger mugs, but small saucepans will be easier to use.
• When the tea is bubbly, pour itinto a serving cup.

More chai recipes

The post Spicy Masala Chai Recipe appeared first on All That Tea.

1. Melt the chocolate in tea

The easiest way to add chocolate to your tea is to melt it directly in a cup of hot tea. It’s a simple and easy way to infuse your tea with a burst of chocolaty goodness. All you need is your favourite black tea and a few pieces of your favourite chocolate. Once you’ve brewed your tea, drop a few pieces of chocolate into your cup and let them melt. Cover your tea while steeping to prevent the temperature loss. Stir to create a smooth and creamy texture. Always add chocolate when the tea is still hot, but once you’ve taken out the tea bag or tea infused. Use approximately 10-20 grams of chocolate, depending on how rich you want the flavour to be.

This method works great with milk, white or dark chocolate. Use it with malty and strong black tea such as breakfast blends with a splash of milk. You can also add a sprinkle of cinnamon to your chocolate infusion for an extra kick of flavour. Do not use lighter teas as they will get lost when blended with chocolate.

Chocolate flavour strength: 4-5

2. Make a chocolate tea blend

When making a chocolate blend, start by choosing a high-quality loose leaf tea as your base. Black tea or rooibos will both work well, as they have bold flavours that can stand up to the chocolate. Dark roasted oolong teas, dark roast hojicha or even pu’erh teas are a wonderful choice too. Then, select a chocolate that complements the tea. Dark chocolate pairs well with black tea, while milk chocolate is a nice match for rooibos. Choose small chocolate drops or grate regular chocolate yourself. Then mix it with tea leaves in 1:1 or 1:2 ratios.

The advantage of this method is that you can store your blend for future use and even give it as a gift. It’s also good for using lighter teas, even green teas with white chocolate. However, chocolate may not melt fully, and the amount you will be using per cup of tea will be significantly lower than in the first method.

Chocolate flavour strength: 2-3

3. Add cocoa nibs and cocoa husks to tea leaves

If you want a delicious chocolate tea blend but don’t want the additional calories, try adding cocoa nibs and cocoa husks instead. They will give a delightful scent and flavour to your tea, without adding extra calories. Cocoa nibs are the broken pieces of the cocoa bean, while cocoa husks are the outer layer of the bean that’s removed during processing. They both have a unique and complex flavour profile that pairs perfectly with tea. Try it with black or dark oolong tea or herbal red rooibos tisane. As the flavour will be lighter, you can use some lighter green and white teas too, for example, gong mei white tea.

Chocolate flavour strength: 2

4. Add cocoa powder to tea latte

If you want a truly creamy and indulgent cup of tea, nothing beats a tea latte. Adding cocoa powder to your latte not only gives it a rich and velvety texture but also a bold chocolate. Here’s how to make a delicious cocoa latte at home:

Brew your favourite cup of strong black or red rooibos tea. Add ½ to 1 teaspoon of cocoa powder and a sweetener to your tea and stir. Add milk into a separate saucepan and bring it to a simmer over low heat while continuously whisking with an electric hand frother. Pour steamed milk into tea, stir well and top up with milk froth.

Use only strong and bold teas that are suitable for making tea lattes and always use 1 ½ to 2 teaspoons of tea leaves.

Chocolate flavour strength: 3

5. Make a tea mocha

Another similar way to make chocolate tea drink is by adding a chocolate syrup. Tea mocha is a strong tea served with milk with a layer of chocolate syrup on the bottom. Sounds delicious, doesn’t it? This tea is perfect for afternoon tea times and any time you need a sweet dessert without too much effort.

The difference between this method and the method number four is that mocha is typically served as a layer of chocolate syrup on the bottom while in the previous method, cocoa powder is simply mixed into the drink.

Learn how to make a tea mocha here.

Chocolate flavour strength: 3-4

6. Use chocolate flavouring extracts

The last and easiest way to make chocolate tea drink at home is to use chocolate extracts. Chocolate extracts are not as common as, for example, vanilla or almond extracts, but they can for sure come in handy. You can use chocolate extracts in two ways:

• By mixing it with dry leaves – this will give a weaker flavour.
• By adding it directly to your tea – this will give a stronger flavour.

The first method is suitable for many teas, even gentler black teas, roasted oolongs, even some green teas. You don’t need to add milk. The second method is more suitable for stronger teas and especially when you are using milk. Flavour extracts are quite strong, so start by using only a few drops. Just a few can transform your regular tea into a decadent drink, perfect for satisfying chocolate cravings.

Some flavour extract already contains a calorie-free sweetener, while offering a true indulgent chocolate flavour.

Chocolate flavour strength when blending extract with dry leaves: 1-2

Chocolate flavour strength when adding extract to brewed teas: 4-5

Chocolate tea recap

Incorporating chocolate into your tea routine can elevate your regular tea breaks into a truly indulgent moment. By using any of these six methods, you can indulge in a luxurious and delicious treat at any time of day. Whether you prefer rich and decadent flavours or lighter and refreshing ones, these chocolate-tea combos are sure to satisfy your cravings. Ready to treat yourself and try it out? Your teatime just got sweeter and more satisfying.

The post Tea Time Just Got Sweeter: 6 Ways to Make Chocolate Tea appeared first on All That Tea.

What is mocha?

Mocha or coffee mocha is a type of coffee made with a shot of espresso, steamed milk and chocolate syrup. Unlike latte, mocha is often served with whipped cream, rather than milk froth. If you like drinking lattes and you love chocolate, then this is a drink for you. The same is true for the tea mocha. It’s as tasty and as indulging and super easy to make.  

What is tea mocha?

There’s nothing unusual about tea lattes. They became a standard item on menus of many coffee shops and often include teas such as matcha, masala chai or earl grey (popular as London fog). But tea mocha isn’t one of them just yet. You are unlikely to see it on any coffee shop menu, and hence a reason more to try it at home. Besides, it tastes great. To make this delicious drink, you’ll need a strong tea, milk, water, whipped cream (optional) and chocolate syrup. To make a chocolate syrup you’ll need 3 ingredients, and you can even experiment with adding different flavourings.

How to make chocolate syrup?

To make the simplest chocolate syrup, use the same ratio of water, sugar and cocoa powder and a pinch of salt. Sift the cocoa powder into a clean saucepan, add sugar, a pinch of sat and water and simmer on low heat while continuously stirring. You can use your chocolate syrup immediately or store it in the fridge. To make a delicious tea mocha, you’ll need about 1-2 tablespoons of chocolate syrup per serving.

What tea is the best for making tea mocha?

Not all teas will be good for making this tea based drink. The first rule when choosing the right tea is to think is it suitable for drinking with milk. The next rule is to choose teas that go well with chocolate flavour, without citrusy or strong fruity notes.

Teas that are good for making tea mocha:

• Strong Indian Assam tea
• Chinese Keemun black tea
• Japanese dark roast hojicha green tea
• Dark roast oolong teas
• Kenyan black teas
• Some Darjeeling second flush teas
• Flavoured coconut black teas
• Masala chai blends

Regarding of the type, each tea will be different and have a slightly different flavour profile, so it’s worth trying it out with milk first.

Is mocha tea the same as matcha tea?

No, these are two different things. Matcha tea is a special type of powdered green tea from Japan, and it has nothing to do with mocha tea. Mocha tea will always contain chocolate syrup and it’s a type of drink, not a type of tea. 

How to make the best cup of tea mocha?

To make the best cup of tea mocha, not only you need to choose the right tea, but you need the right ratios of ingredients as well. Coffee mocha is made with only one shot of espresso which equals 30 ml or 1 oz of strongly brewed coffee. For a tea mocha, 30 ml of tea will not be enough. Choose approximately 2/3 of tea and 1/3 of steamed milk or ½ of tea and ½ of milk. Always add 2 teaspoons of tea leaves or, if using tea bags, 2 tea bags per serving. This will give a stronger flavour that won’t get overpowered by chocolate.

You don’t need a sweetener with this drink, as it will already be quite sweet.

Things to keep in mind:

• Choose good quality cocoa powder that’s not overly bitter.
• Choose broken tea leaves as they will give a stronger tea.
• Always dissolve all sugar and make sure there are no lumps by sifting the cocoa powder.
• This drink tastes best when it’s still hot.

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Easy Tea Mocha

Luxurious tea drink with milk and chocolate syrup

Course Drinks

Keyword Black Tea, Chocolate, Milk Tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Equipment

• small saucepan
• Kettle
• Serving glass

Ingredients

For chocolate syrup

• 35 grams cocoa powder 1/3 cup, you can reduce it to 25 grams
• 65 grams sugar 1/3 cup
• 80 ml water 1/3 cup

For tea mocha

• 1-2 table spoons chocolate syrup
• 2 teaspoons black tea leaves or 2 tea bags
• 120 ml water freshly boiled
• 100 ml milk steamed
• whipped cream optional

Instructions

• In a small saucepan, heat sugar, cocoa powder and water while stirring, until dissolved. This should take a couple of minutes only.
• Pour into an airtight jar and store it in the fridge.
• Bring fresh water to a boil.
• Steep tea leaves or tea bags in water for 5 minutes and strain or remove teabags.  
• Steam milk or heat it up in a small saucepan while whisking. Do not let it boil.
• Add 2 tablespoons of chocolate syrup into a serving glass.
• Add tea and steamed milk.
• Top up with whipped cream (optional).

More chocolate teas:

The post How to Make Tea Mocha appeared first on All That Tea.

Why try it?

Let’s admit it. Banana Bread is one of those desserts no one thinks of making until you have spare ripe bananas that you don’t really want to waste. Regardless, it’s one of the most delicious and satisfying desserts ever. And it’s extremely popular. It’s not uncommon to see banana bread flavoured drinks, including different cocktails and even beer. This Banana Bread tea recipe was inspired by warm and sweet notes of rich and tasty homemade banana bread. You can serve it with lots of ice, like a regular boba, or even hot.

Ingredients for making Banana Bread tea

Black Tea – the best black tea for making Banana Bread boba is a strong English Breakfast, chocolaty Dian Hong or chocolaty and malty Assam tea. Your tea base should be strong. Use 1 1/2 teaspoon of tea leaves per 250 ml of water. To add a subtle baked note, dry roast tea leaves for 10 second in a clean hot pan before steeping them.

Creamer – Instead of whole milk, opt for half-and-half or coffee creamer. They have a higer fat percentage and will give a much nicer texture and flavour. A good alternative is single cream.

Boba pearls – although you can use regular brown sugar boba pearls, to really elevate this drink, use homemade banana boba pearls instead. Although easy to make, the entire process can be a time consuming, so prepare them when you have time and store uncooked in the fridge or freezer. A great alternative to boba pearls for this drink is banana pudding. If you are using pudding, add it after you add ice. Ingredients for banana boba pearls are listed in the recipe below.

Find the recipe for making homemade boba pearls here.

Banana extract – this drink is made with banana extract rather than real bananas. Use extracts that have a natural banana flavour without artificial notes. Banana extracts are readily available in specialty stores, Asian grocery stores and even regular supermarkets (depending on your location).

Sweetener – Demerara sugar with a naturally light caramel flavour is a perfect sweetener for this drink. You can replace it with regular sugar, but the drink will lose some of the complexity and flavour. The best alternative is light brown sugar or honey. If you are using sugar, make a simple syrup following this recipe, but use water instead of tea.

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Banana Bread Milk Tea

Homemade dessert milk tea

Course Drinks

Keyword Autumn, Black Tea, Boba Tea, Dessert Tea, Milk Tea

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 1

Equipment

• Kettle
• saucepan
• Serving glass

Ingredients

For banana boba pearls

• 15 grams light brown sugar
• 35 grams tapioca starch
• 1 teaspoon banana extract
• 20 ml water
• Yellow food colour optional, some extracts already contain yellow colour

For banana bread milk tea

• 250 ml water
• 1 ½ teaspoon black tea leaves
• 10-15 ml half and half of coffee creamer
• ½ teaspoon banana extract
• A few drops vanilla extract
• 3 teaspoons demerara syrup
• Ice
• 1 litre water for boiling tapioca pearls

Instructions

• Start by preparing the tea base. Preheat a clean saucepan and add tea leaves. Dry roast them for 10-15 seconds.
• Bring fresh water to a boil and steep tea leaves in 250 ml of water for 5 minutes.
• Strain it into a serving glass or mug.
• Add vanilla and banana extract and stir.
• While the tea is steeping, add about a litre of water into a saucepan and bring it to a boil. Add boba pearls and cook them following instructions on the packaging. If you are using homemade boba pearls, wait until they are all floating on the surface, then reduce the heat and cook for 15-20 minutes. Turn off the heat, cover the saucepan and let them rest for another 10-15 minutes. Strain boba pearls into a clean bowl and coat them in demerara sugar syrup.

  If your boba pearls turn from chewy to hard in cold tea, cook them slightly longer next time.
• Add cooked and coated boba pearls to brewed tea.
• Add ice.
• Add creamer and more sugar syrup if needed.

The post Banana Bread Tea – Homemade Dessert Boba appeared first on All That Tea.