Almond milk Tea recipe
The simple syrup helps preserve the boba for a day or so and it’s also used to sweeten your bubble tea. Boba tastes best the keeps its chewiness the first and second day. After that, the middle will begin to harden. Use whatever kind of sugar you prefer. Raw, granulated, coconut, etc.
- 1 cup water
- 1 cup cane sugar
- In a medium saucepan, bring 1 cup of water to a boil. Add sugar and whisk until dissolved.
- Once sugar has dissolved, pour a container with a lid that you will use to store your boba.
- Rinse out the saucepan a bit with water and then add 4 cups of water and bring to a boil. Add dried boba and stir gently. Cook for 12 minutes, stirring occasionally, as the boba rises to the top. Turn the heat off and let the boba sit in the hot water for another 12 minutes. Drain and add to the simple syrup. Let both the boba and simple syrup cool together. Store in the refrigerator if making bubble tea later.
To make strong tea, use more tea, do not steep longer. A longer steep can make your tea bitter. For black tea I like English breakfast or Earl Grey and for green tea I use a matcha green tea. Use loose leaf tea in a satchet or tea ball or use the pre-bagged tea, whichever is your favorite.
- 2-3 satchets black tea
- 2-3 satchets matcha green tea
- Use a tea kettle or saucepan to bring 4 cups of water to a boil.
- To two large measuring cups or glass containers, put your black tea satchets in one and the green tea satchets in another. Divide hot water between the two containers.
- Steep according to the directions as different tea requires different steeping times. About 3-4 minutes.
You can use cow’s milk, non-gmo soy milk or whatever milk you prefer.
- 1 cup black tea, cooled
- 1/4 teaspoon almond extract
- 4 ice cubes
- Combine all ingredients in a blender and blend until you have a frothy consistency. Or add to a cockatil shaker with ice and strain for cold bubble tea without extra ice.
- Pour into a pint glass and add boba with simple syrup by the tablespoon until you are satisfied with the sweetness level.
- heaping half cup of frozen strawberries
- Combine all ingredients in a blender and blend until you have a frothy consistency.
To make frozen honeydew pieces, remove the seeds and rind of a fresh honeydew and cut it into large chunks. Place them in a single layer without them touching in a resealable freezer bag and place on a rimmed baking sheet. Freeze flat and then break up any pieces that may have fuzed together. Then you can store the bag with the frozen pieces however you like without the baking sheet.
- 1 cup green tea, cooled
- heaping half cup of frozen honeydew
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