Ingredients for making Peanut Butter and Jelly drink

Peanut butter: Peanut butter is a key ingredient in making this recipe. Rather than using a regular peanut butter, opt for the powder instead. Powder is not as greasy and melts really well in liquids. It’s available from Amazon and online fitness stores.

Fruits: you’ll need 100 grams of red currants, raspberries or strawberries or other fruits of your choice. Different fruits will have different levels of sweetness and sourness, so adjust the sugar content if needed. You want a sweet, rather than a sour flavour.

Agar agar: Agar agar is a vegan friendly alternative to gelatine, and it’s very easy to use. It can be used for thickening jams instead of pectin. Do not add too much as you want a jam rather than jelly consistency. Agar agar will set fast.

Black tea: Use a stronger black tea with toasty, nutty, chocolaty or malty notes. Assam tea will usually work great in this recipe. Other good choices are Yunnan black tea and regular breakfast blends. Loose tea will often offer a more refined flavour profile and less murkiness and bitterness. However, if you have good quality black tea in tea bags, you can use them too. Use 1 heaped teaspoon of loose tea or 1-2 tea bags, depending on the strength.   

Milk: Full fat or while milk is the best choice for making milk teas, as it will have a nicer texture than semi-skimmed or skimmed milk. Vegan friendly milk alternatives such as oat milk, almond milk or cashew milk all have a good flavour profile for this recipe.

Steps for making Peanut Butter Jelly milk tea

Make a jelly: To make a jelly, add fruits and water into a saucepan and simmer for 15 minutes. Strain after 15 minutes into a clean saucepan, to remove fruit chunks. Add sugar and simmer until it dissolves. Add agar agar and simmer for a few minutes.

Combine milk and peanut butter powder: In a saucepan, combine milk and peanut butter powder and simmer while stirring. Do not let it boil. You can use a frother to improve the texture but remove the froth before pouring it into a serving glass.  

Make the tea: Bring water to a boil and steep tea for 5 minutes in boiling water. Don’t over-steep it to avoid bitterness and murkiness. If you want to achieve a layered look, do not add any sugar to tea.

Assemble the drink: Start by adding a layer of jelly. Pour it while it’s still hot. Then add ice and pour milk with peanut butter powder. Add more ice if needed. Pour the tea straight onto ice.

Can I use regular jam instead of making it?

Yes, you can use regular jam. However, when making the bottom layer yourself, you’ll get a consistency that’s closer to a thick syrup. A bit of agar agar will thicken it further without the need to use too much sugar.

Can I add boba pearls to this milk tea?

If you want to turn this peanut butter and jelly drink into a boba tea, add jelly, rather than boba pearls. When making a jelly, simply add more agar agar and pour it into a mould. Once it sets, cut it into smaller cubes and add to the drink after adding milk with peanut butter and ice.

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Peanut Butter Jelly Iced Milk Tea

Homemade milk tea with peanut butter powder, black tea and jelly

Course Drinks

Keyword Black Tea, Dessert Tea, Jelly, Peanut Butter

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• saucepan
• Kitchen strainer
• Serving glass

Ingredients

• 1 heaped teaspoon black tea
• 2 heaped teaspoons peanut butter powder
• 150 ml water
• 150 ml milk
• 1 teaspoon white granulated sugar
• 70 ml water or 100 if you want a higher layer
• 100 grams of red currants, raspberries or strawberries
• 3-4 teaspoons of sugar for jelly depending on how sweet the fruits are
• 1/8 teaspoon of agar agar

Instructions

• Wash the fruits and remove any stems or leaves.
• Add them into a saucepan together with 150 ml of water and simmer for 15 minutes.
• Strain into a clean saucepan, add sugar and simmer while stirring until sugar dissolves.
• Add agar agar and continue simmering for a few minutes.
• Pour it into a serving glass. Add about 30-50 ml, depending on the sweetness.
• Add ice.
• In a saucepan, combine milk and peanut butter and simmer until dissolved. Pour it into a serving glass.
• Bring water to a boil. Steep 1 heaped teaspoon of black tea in 70-100 ml of water for 5 minutes. Strain and pour into a serving glass, straight onto ice.
• Serve.

The post Peanut Butter Jelly Iced Milk Tea Recipe appeared first on All That Tea.

How do they taste together?

Absolutely super delicious! Matcha milk jellies give a perfect chewiness and flavour to this bubble tea and just the right dose of sweetness – they come as a sweet surprise. This bubble tea is absolutely refreshing and light, and just perfect for warmer spring and summer days.

What is hojicha tea?

Hojicha tea is a type of Japanese green tea. Tea leaves are roasted to achieve a beautiful golden-brown colour and unique roasted, nutty flavour. Hojicha can be lightly or heavily roasted, which also influences the colour and flavour of the tea. It’s usually made from bancha tea leaves that are already lower in caffeine, but it can be made from sencha, kukicha and even tencha – a tea that’s ground into matcha.

Which hojicha is the best making Hojicha Bubble Tea?

You can use any hojicha tea for making hojicha bubble tea, but the darker the colour, the stronger the flavour it will be. This also means that it will go really well with milk. Hojicha doesn’t have grassy notes, so it’s a great green tea type for tea drinkers that prefer oolong and black teas over green tea.

What are matcha milk jellies?

A topping for this hojicha bubble tea is sweet and grassy homemade matcha jelly. These jellies complement the flavour of hojicha amazingly well. To make them, you’ll need a Japanese matcha powder, agar agar powder, milk and sugar. You can replace sugar with a sugar alternative, for example, erythritol. You can make them a night before and store in the fridge. A good thing about agar agar is that it will settle fast. You can have these jellies ready in less than 30 minutes.

Ingredients for making Hojicha Bubble Tea

Hojicha Tea – any hojicha tea will be great for making this bubble tea, but if you can choose, opt for heavily roasted hojicha. It will give more flavour and depth. Hojicha usually won’t get bitter, which makes it really amazing for bubble teas that are not overly sweet.

Milk – Although you can use any milk, creamers with a very high fat percentage will be a much better option. Coffee creamer, half-and-half, canned coconut milk or vegan coffee creamer will be perfect for this bubble tea. You will need only 5-10 ml of creamer. Another great thing is that this will also reduce the calorie content of this boba tea significantly. Also, you can serve this tea with no milk or creamers. It will still taste absolutely delicious and refreshing.

Sugar – Matcha milk jellies will add enough sweetness to this drink and hojicha is not bitter, so you won’t need to use any additional sugar. However, if you prefer your boba tea sweet, a teaspoon of brown sugar or honey will be a brilliant choice. Both will complement the flavour of hojicha tea well.

Ice – This is an iced boba tea, so make sure you have enough ice. Since ice may make drinks watery, you can also make hojicha in advance and allow it to cool in the fridge.

Ingredients for making Matcha Milk Jellies

Matcha green tea – use an authentic and fresh tea powder with deeper and sweeter flavour. Sift it before adding it to milk to prevent lumps and get a clear green milk jelly. Ceremonial grade or cooking grade are both fine.

Agar agar powder – agar agar is one of the must-have powders if you love drinking homemade boba teas with different toppings. It settles faster than regular gelatine and is vegan-friendly.

Sugar – 1 or 2 teaspoons of sugar will be enough to make these jellies sweet. White sugar or sugar alternative such as erythritol are the best options that won’t impact the flavour of matcha tea, but will add enough sweetness. Avoid stevia in this part of the recipe.

Milk – whole milk will work the best, but milk alternatives with a neutral or milk-like flavour are great too.

How many calories in Hojicha Bubble tea?

Some boba teas are infamous for their high calorie content. While the ingredients that are adding calories are also adding deliciousness, those same calories may be a reason you want to keep boba tea times to a minimum. Amazing thing about this recipe is that unless you are using additional sweeteners, this is actually a very low-calorie drink. One serving will have only around 70 calories and still lots of flavour.

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Hojicha Bubble Tea with Matcha Milk Jelly

Refreshing homemade boba tea with two Japanese green teas

Course Drinks

Keyword Boba Tea, Green Tea, Hojicha, Matcha

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Time for jelly to set 30 minutes minutes

Total Time 45 minutes minutes

Servings 1

Equipment

• small saucepan
• Precise kitchen scale
• Matcha sifter
• electric hand frother
• Strainer or an infuser
• cup
• Serving glass

Ingredients

For Matcha Milk Jellies

• 100 ml of whole milk
• 1 gram of agar agar powder
• 1 teaspoon of matcha powder
• 1-2 teaspoons of sugar

For Hojicha Bubble Tea

• 3 heaped teaspoons of hojicha tea 2 if you are using heavily roasted hojicha
• 250-300 ml of water
• 1 teaspoon of coffee creamer (about 5 ml) optional
• 1/2 glass of ice

Instructions

For Matcha Jellies

• Sift matcha powder into a tall glass.
• Add milk and use a hand frother to froth it well until there are no clumps left.
• Pour it into a small saucepan.
• Turn on the heat and simmer until hot, but not boiling.
• Add 1 gram of agar agar (about 4 teaspoon handle tips).
• Stir well while simmering until it dissolves. You will see when it starts to thicken. To test if you have added enough agar powder, use a very cold oil and drop one drop of hot jelly into a cold oil. After a couple of seconds, take it out with a teaspoon and check the consistency. If it’s still soft and mushy, add a tiny bit more agar agar powder.
• Pour the milk jelly into a silicone tray and put it in the fridge for 30 minutes.

For Hojicha Bubble Tea

• Bring fresh water to a boil and let it cool to 90 degrees Celsius.
• Steep 3 teaspoons of hojicha tea in 300 ml of water for 5 minutes.
• Add ice into a serving glass.
• Pour the tea into a serving glass and wait until it cools. If you are adding honey or sugar, add it when the tea is still hot.  
• Add matcha milk jellies and stir.
• Serve with a straw. Matcha milk jellies are firm but not as firm as tapioca pearls, so you can use any type of straw.

The post Hojicha Bubble Tea with Matcha Milk Jelly appeared first on All That Tea.

What is a tea caviar?

Tea caviar is a “caviar” made using infused tea and agar agar. With the right equipment and paying attention to ratios and temperatures, it’s incredibly fun and easy to make. Caviar can be made with many juices, teas and liquors. The flavours must be strong though, so gentle teas are best left for drinking instead. You can use it as a decoration, incorporate into other desserts or simply eat with a spoon, and you can add it to tea cocktails too.

What is agar agar?

The best gelling agent for making tea caviar is agar agar. It’s suitable for vegetarians and vegans and it’s often used as an alternative for regular gelatine. Although you can make tea caviar with gelatine as well, the entire process is more complicated. Agar agar jellifies really fast, so you can have it ready in literally 15 minutes or even less once you try it out a few times.

Agar agar is a vegan-friendly product made from algae. It’s used for thickening and jellying as a replacement for gelatine that’s made from animal collagen. Agar agar powder is white in colour and flavourless. Once heated and cooled down, it turns into a transparent jelly. It sets quickly, which makes it a perfect choice for last-minute desserts.

How to choose the best ingredients?

To make the best tea caviar, choose your ingredients first. You can do a very simple caviar by using tea leaves only, or a mix of different ingredients and sweeteners.

Tea – This recipe is made with Mulled Wine tea blend from Whittards because it’s both festive and full of flavour. Tea was lightly sweetened with white sugar too. Some other teas you can try are flavourful fruit tea blends, strong and smoky black teas or chocolate and fruit flavoured Camellia sinensis teas. If you want to make an herbal tea caviar, teas such as mint, hibiscus, and lavender will be amazing too.

Some teas you can try using:

• Lapsang souchong black tea
• Yunnan black tea
• Apple and cinnamon fruit blends
• Deep-steamed Japanese sencha green tea
• Hojicha green tea
• Chamomile honey herbal tea blends
• Pure peppermint tea
• Lavender floral tea
• Rose floral tea

Agar agar powder – agar agar is available from speciality shops and some supermarkets, depending on your location. You will need only a small amount, approximately 1 gram per 100 ml of tea. 100 ml of tea will give enough tea caviar to decorate desserts.

Oil – choose regular vegetable oil with a neutral flavour. Oil will need to be cold or at room temperature to allow drops to settle as fast as possible. Use at least 200-300 ml of oil, depending on the glass shape. Using more oil will give better results as you will have more surface for squzeeing out the liquid from syringe and allowing pearls to settle.

11 tips for making a perfect tea caviar

To make a perfect tea caviar, pay attention to:

1. Start with less tea – 50 ml of infused tea and 0.5 grams of agar agar. Use a very small saucepan.
2. Wait for a few minutes until tea cools down to a slightly lower temperature to prevent drops from melting into each other. After turning off the heat, wait 2-3 minutes. You don’t want to use boiling liquid.
3. You will need to work quickly because agar agar jellifies quick, not like a regular gelatine. Using a larger 25 ml syringe will help you make them faster. If you are making pearls with over 200 ml of liquid, it’s likely that a part will jellify before you are done. If you need to make more pearls, it’s better to make two batches instead.
4. Choose tall rather than a very wide glass. This way pearls will have more time to cool as they are falling to the bottom of the glass. However, it should be wide enough to allow you enough surface to work with. Use at least 300 ml of oil, especially if you are making pearl for the first time.
5. Make sure you are squeezing liquid around the entire surface, not only in one place.
6. Do not touch the pearls or remove them from the glass before you are done.
7. If the first few drops are melting into each other, wait another minute until the liquid cools down more.
8. Do not add more agar agar than needed. You only need about a gram per 100 ml of liquid. This is less than 1 teaspoon.
9. Once you strain your pearls, they will be coated in oil. You can give them a quick rinse with lukewarm water. Don’t use boiling water and don’t let them sit in the water as they will start melting.
10. Don’t add tea caviar to hot drinks or to hot creams or puddings – they will melt.
11. If you want to use them later or day after, store them in the fridge in an airtight container.

Mulled Wine Tea Caviar

Now, when you know all the basics, try out the recipe below. These tea pearls are delicious on its own or you can add them to a New Year’s champagne.

If you don’t get a tea caviar from the first attempt, don’t give up. It’s likely to take a couple of attempts before making perfect pearls. However, the entire process is much easier than making a homemade caramel and you don’t need a thermometer.

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Mulled Wine Tea Caviar

Easy homemade caviar with sweetened tea

Course Dessert

Keyword Festive, fruit tea, mulled wine

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Equipment

• Syringe (25 ml)
• saucepan
• Kitchen strainer
• Tall glass
• Teaspoon
• Precise kitchen scale

Ingredients

• 110 ml of water (tea leaves will soak some of the water so you will end up with around 100 ml of tea)
• 1-1.1 gram of agar agar
• 1-2 teaspoons of sugar (optional)
• 3 teaspoons of Mulled Wine fruit tea blend
• 300 ml of oil

Instructions

• Bring water to a boil.
• Steep tea in 110 ml of boiling water for about 5 minutes. Some tea leaves soak in more water. You will end up with 10-20 ml less after straining them.
• Strain the tea into a small saucepan and heat it until it almost starts boiling.  
• Add agar powder and stir. Reduce the heat and let it simmer for a minute.
• Turn off the heat and let it cool for 2-3 minutes.
• In the meantime, pour oil into a tall glass.
• Fill the syringe with the tea liquid.  
• With gentle and fast pressure, start squeezing the liquid into the oil in circular movements. Pearls will settle at the bottom. If they are melting into each other, let the tea cool for a few more seconds.
• Once you are done, strain the pearl and give them a quick rinse under lukewarm water.
• Transfer them into a clean container.

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