Hojicha Bubble Tea with Matcha Milk Jelly
Refreshing homemade boba tea with two Japanese green teas
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.