2 - 3teaspoons strong black loose teaor 2 black teabags
400mlwater
200mlnon-dairy milksoy, rice, coconut or almond milk
1/4cupcooked boba tapioca pearlsas above
Sugar or maple syrup to taste
Ice cubes
ALOUDA Bubble Milk Drink
For the jelly*:
1small beetrootpeel and chopped
250mlwater
1teaspoonagar agar powderor 5 cm [2 inches] agar agar strands/block
For the flavoured milk:
550mlnon-dairy milksoy, rice, coconut or almond milk
1teaspoonvanilla or almond essence
1teaspoonrose wateroptional
1/4cupcooked boba tapioca pearlsas above
Sugar or maple syrup to taste
Ice cubes
*Note: the amounts listed for the jelly will provide you with at least 3 servings. You can refrigerate the rest until needed.
PANACON (Spiced Lemon Water) Bubble Drink
Juice from 1 lime or lemon
1/4teaspoonginger powder
1/4teaspooncardamom powder
Sugar or maple syrup to taste
1/4cupcooked boba tapioca pearlsas above
Couple of skins of empty cardomom pods for garnish
Mint leaves for garnish
Instructions
HOW TO PREPARE THE BOBA
Bring the water to a boil in a saucepan on medium-high heat. Add the boba. Stir to prevent them from sticking to one another.
Once the boba floats to the top, lower the heat to a low-medium and simmer for about 25 minutes.
Stir every 5 to 10 minutes.
Turn off the heat and let the boba sit in the water for about 10 - 15 minutes.
Then drain all the water and rinse in cold water.
Place the cooked boba in a bowl or jar.
Cover with some sugar syrup* (see below) or maple syrup.
Let rest for about 15 minutes before using.
*To make simple sugar syrup, mix 1 part of water with 1 part of granular sugar. Heat in a saucepan until sugar is dissolved. Then simmer until the liquid is thick and syrupy. This should take 3 – 5 minutes.
Cardamom and Ginger CHAI Bubble Milk Tea
Place the water, ginger slices, cinnamon stick and opened cardomom pods in a saucepan. Heat on medium-high temperature until water reaches boiling point.
Remove from the heat, then add loose tea or tea bags. Let steep for 5 minutes then drain through a sieve. Allow to cool completely.
To assemble, place 1/4 cup of cooked tapioca pearls (as above) into a serving glass. Add ice cubes and the brewed black tea. Top with the milk. The boba already has some syrup but you may adjust the sweeteness if needed with some more syrup. You can also adjust the ratio of the black tea to the milk depending on how milky or strong you like your tea.
ALOUDA Bubble Milk Drink
Make the jelly:
Place the beetroot and water in a blender. Process until beetroot is well mashed.
Pass through a fine mesh sieve to extract the beetroot juice.
Keep the pulp for later use (in cakes, cookies, hummus etc).
Add the beetroot juice to a saucepan with the agar agar powder. Dissolve the powder
Turn on the heat to high-medium temperature. Bring to a boil, then simmer for one full minute to activate the agar agar.
Remove from the heat and pour into small ramekins or bowls to set.
Set aside until cooled then refrigerate for at least 2 hours before using.
Once the jelly is set, grate or cut into small pieces.
To assemble the alouda bubble milk:
Place the boba in the glass. Add the vanilla and rose water (if using).
Add ice cubes and about 2 - 3 tablespoons of the grated jelly.
Top with non-dairy milk. Taste and adjust the sweetness with some sugar or maple syrup to your liking.
PANACON (Spiced Lemon Water) Bubble Drink
Make the panacon water by mixing the lime juice, ginger powder, cardomom powder and sugar or syrup in a pitcher.
To assemble the drink, simply place the tapioca pearls in the serving glass. Add ice cubes and pour the spiced lemon juice to fill the glass. Garnish with the empty cardamom pods and mint leaves.
Video
Notes
Cooked boba is best used within a few hours of cooking. It can be refrigerated for 2 – 3 days although it may lose its chewiness and become a little crunchy. This can easily be fixed by reheating it with a few spoonfuls of water in a saucepan for 3 – 5 minutes.Link to original recipe - Bubble Tea Recipe - 3 Flavours - https://veganlovlie.com/3-mauritian-inspired-bubble-tea-recipes/