Blue Milk Tea with Matcha Pudding
A must try beautiful milk tea with two types of tea
Servings: 1
Equipment
- Serving glass
- Cup for brewing
- Matcha bowl or regular small bowl
- saucepan
- Matcha sifter or kitchen sifter
- electric hand frother
- Small bowl
- Square container
Ingredients
For Matcha Pudding
- 1 heaped teaspoon of matcha powder
- 300 ml of cold milk
- 3 tablespoons of cold milk
- 27 grams of fine corn-starch about 3 tablespoons
- 1-2 tablespoons of white sugar
For Blue Iced Tea
- 250 ml of water
- 15 butterfly pea flowers
- 1-2 teaspoons of sugar
- 10 ml of coffee creamer (2 teaspoons)
- Ice
- 100 grams of matcha pudding
- ¼-1/3 teaspoon of almond extract
Instructions
For Matcha Pudding
- Sift matcha powder into a clean and dry bowl.
- Add corn-starch into another clean bowl. Add 3 tablespoons of cold milk and mixwell.
- Add the rest of the milk and 1-2 tablespoons of sugar into a saucepan. Turn on the heat to medium-low.
- When the milk is hot but not boiling, take 3 tablespoons of milk and add to matcha and froth it with a hand frother. Keep simmering the milk on medium-low.
- Pour matcha into hot milk and stir. There should be no clumps or visible tea powder particles.
- Add dissolved corn-starch and stir. It will start thickening immediately. When it reaches a desired texture, remove from the heat, and immediately pour into a clean square container. Let it set in the fridge.
- Once set, cut it into small cubes.
For Assembling the Blue Milk Tea
- Bring fresh water to a boil.
- Steep 15 flower in 250 ml of water for 5 minutes.
- Remove the flowers and add sugar and almond extract. Stir until dissolved.
- Fill a serving glass with ice and add tea. Wait for a couple of minutes until it cools.
- Add matcha pudding and a tablespoon of coffee creamer.
- Stir and serve.