Matcha Milkshake Boba Tea
A decadent drink to celebrate milkshake's 100th birthday
Servings: 1 300 ml glass
Equipment
- Eectrict frother
- Small or medium saucepan
- 2 small cups
- Teaspoon
- Blender
- Ice cream scoop or regular tablespoon
- Colander
- Small kitchen sifter
- Kettle
Ingredients
- 30 grams of boba pearls
- 6 large ice cubes
- ½ teaspoon of matcha powder
- 75 ml of milk
- 2 tablespoons of heavy cream
- 5 heaped tablespoons or scoops of ice cream
- 3 fresh mint leaves (optional)
- ½ teaspoon of honey
- 1 litre of water for boiling pearls
- 2 teaspoons of freshly boiled water, cooled downto 80 degrees Celsius
- whipped cream for garnish (optional)
Instructions
For tapioca pearls
- Add water to a smaller or medium sized saucepanand bring it to a boil.
- Add tapioca pearls and wait until they float to the top.
- Cover and simmer for 2 minutes, then turn off the heat and leave them for another 2 minutes.
- Strain them through a colander until running cold water.
- Use a small cup to mix boiled pearl with ½teaspoon of honey. You don’t need to use too much honey as the drink willalready be sweet enough.
For making matcha tea base
- Bring fresh water to a boil and let it cool down to 80 degrees Celsius.
- Sift ½ teaspoon of matcha into a smaller cup.
- Add only 2 teaspoons of water to matcha powder.
- Mix it using a small electric frother or,alternatively, using a spoon. There should be no clumps.
For assembling the drink
- Add milk, 2 ice cubes, a few fresh mint leaves (optional), 2 spoons of whipping cream (optional) and matcha into a blender and blend for 30 seconds, or until the ice isc rushed.
- Add ice cream to a blender and blend only for a few seconds, until the drink is well mixed.
- Add the remaining ice to a glass.
- Pour the drink into a glass and add tapioca pearls.
- Top up with whipped cream. (optional)
- Add a large straw and enjoy.