Recipe: Matcha Latte Bubble Tea

Less than a week since publishing my London Fog Bubble Tea recipe and here I am with another bubble tea! While matcha has a long history, it has enjoyed a surge in popularity in recent years as it’s been deemed a superfood. Matcha provides you with caffeine without the crash and is the basis for this bubble tea recipe.

There are different grades of matcha and each one has their own use. A lower quality matcha is a great option for baking, while a higher quality matcha should be reserved for drinking straight. While price isn’t the only thing to consider, the quality is typically reflected in a higher price point (usually at least $1 per gram). The colour is brighter, the aroma is stronger, and it creates a brighter green cup of matcha. The first tip is to look for a matcha that only contains matcha – no sugar, no other additives of flavouring.

Matcha Latte Bubble Tea Recipe – Serves 2

Tea
2 cups water (79°C/175°F)
4 teaspoons of matcha
½ teaspoon vanilla extract

Tapioca Pearls
½ cup black tapioca pearls
4 cups water

Simple Syrup
1 cup brown sugar
1 cup water

½ cup milk (dairy or non-dairy alternative)
Ice cubes

Prepare Simple Syrup
Mix 1 cup brown sugar and 1 cup water together in a small pot.
Heat until the sugar is fully dissolved and allow Simple Syrup to simmer for 5-10 minutes.
Remove from heat and set aside.

Prepare Tapioca Pearls
Heat 4 cups of water in a small pot until boiling.
Add tapioca pearls.
Stir to prevent the pearls from sticking together.
Follow cooking time on the packaging – you’ll know that the pearls are cooked when they’re dark and translucent. Most black tapioca pearls need to be cooked for a minimum of 30 minutes, so check the package directions!
Strain out the pearls, and rinse under cool running water to wash off the extra starch.
Add pearls to Simple Syrup.
Set aside until ready to use.
Do not prepare tapioca pearls too far in advance, if left for more than 4-6 hours after cooking, they get very tough/chewy. Leaving the pearls to ‘swim’ in a Simple Syrup bath will help prevent them from sticking, and also make them sweeter.

Prepare Matcha
Sift the matcha powder into a bowl (do each portion separately if using a small bowl).
Whisk together matcha with warm water.
Add vanilla extract.
Set aside to cool.

Now to just put all the components together! In each tall glass, layer the following:

¼ cup cooked tapioca pearls in Simple Syrup
Ice, to fill glass
¼ cup milk
1 cup matcha (with added vanilla extract)
Serve with wide bubble tea or smoothie straw to make it easier to drink the bubble tea and to mix the layers together.

Excess Simple Syrup can be kept in the fridge in an air-tight container for up to 2 weeks in the fridge – don’t forget to label it with the date!

Tea Tip! Get all of your matcha mixed in one go by sifting the matcha into a measuring glass, and using a handheld milk frother to mix the matcha and water together.

If you make this Matcha Latte Bubble Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: London Fog Bubble Tea

Bubble tea, boba tea, pearl tea – whatever you call it, it’s (usually) a milk tea with tapioca pearls and an extra-wide straw. Bubble tea was invented in Taiwan in the 1980s. This popular drink is often seen with chewy dark tapioca pearls and a wide straw – perfect for getting all that delicious goodness at the bottom of the cup! If you’re shopping for tapioca pearls online or in store, you’ll see both black and white varieties – you’ll want the black ones for this drink. The white pearls cook up clear and are meant to be used in dessert, and aren’t as sweet as the black tapioca pearls.

Earl Grey is one of my favourite classic black tea blends – I just love the combination of black tea with bergamot. And I make it no secret that I adore a good London Fog (you can find my recipe for a London Fog with Lavender Simple Syrup here), so the idea of a London Fog Bubble Tea is just perfection in my summer-lovin’ eyes. And even though it’s getting to be really close to August, I’m pretty sure any day is a good day for bubble tea!

London Fog Bubble Tea Recipe – Serves 2

Tea
2 cups water (100°C/212°F)
3 teaspoons of loose Earl Grey tea or 4 Earl Grey tea bags
1 teaspoon dried lavender buds
½ teaspoon vanilla extract

Tapioca Pearls
½ cup black tapioca pearls
4 cups water

Simple Syrup
1 cup brown sugar
1 cup water

½ cup milk (dairy or non-dairy alternative)
Ice cubes

Prepare Simple Syrup
Mix 1 cup brown sugar and 1 cup water together in a small pot.
Heat until the sugar is fully dissolved and allow Simple Syrup to simmer for 5-10 minutes.
Remove from heat and set aside.

Prepare Tapioca Pearls
Heat 4 cups of water in a small pot until boiling.
Add tapioca pearls.
Stir to prevent the pearls from sticking together.
Follow cooking time on the packaging – you’ll know that the pearls are cooked when they’re dark and translucent. Most black tapioca pearls need to be cooked for a minimum of 30 minutes, so check the package directions!
Strain out the pearls, and rinse under cool running water to wash off the extra starch.
Add pearls to Simple Syrup.
Set aside until ready to use.
Do not prepare tapioca pearls too far in advance, if left for more than 4-6 hours after cooking, they get very tough/chewy. Leaving the pearls to ‘swim’ in a Simple Syrup bath will help prevent them from sticking, and also make them sweeter.

Prepare Tea
Steep Earl Grey and lavender buds in heated water for 3-5 minutes.
Remove tea leaves/tea bag – strain out lavender buds.
Add vanilla extract.
Set aside to cool.

Now to just put all the components together! In each tall glass, layer the following:

¼ cup cooked tapioca pearls in Simple Syrup
Ice, to fill glass
¼ cup milk
1 cup Earl Grey tea (infused with lavender buds and added vanilla extract)
Serve with wide bubble tea or smoothie straw to make it easier to drink the bubble tea and to mix the layers together.

Excess Simple Syrup can be kept in the fridge in an air-tight container for up to 2 weeks in the fridge – don’t forget to label it with the date!

Fun Fact! Like regular-sized straws, you can also find and purchase reusable bubble/boba tea straws! They come in silicone, stainless steel, and glass.

If you make this London Fog Bubble Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Iced Tea Lemonade (Arnold Palmer)

The lovely thing about lemons is the brightness and acidity that they add – especially when added to tea! Iced Tea Lemonade is a popular drink, and I’m guilty of buying it in cans and bottles from the store for the convenience factor. And while I’ll still do it from time to time (and recycle!), it’s nice to be able to make it at home – I get to make it fresh, control how much sugar does or does not end up in each cup, and it’s a lot more environmentally friendly!

Arnold Palmer is the name commonly used to reference a non-alcoholic drink that consists of iced tea and lemonade. The ratio the late American pro-golfer was known to drink was 1 parts lemonade for every 3 parts tea.

Iced Tea Lemonade Recipe – Serves 2

Lemonade
1 tablespoon Simple Syrup (see recipe below)
1 tablespoon lemon juice
1 cup water

2 tablespoons loose leaf black tea¹
2 cups water (100°C/212°F)

¹ I have made this recipe with a variety of straight black tea, including: Orange Pekoe, English Breakfast, and Darjeeling Black Tea. I would recommend using a black tea that hasn’t been blended with other ingredients. You can also try an Arnold Palmer with a twist by using a straight green or oolong tea in place of the black tea.

Mix Simple Syrup, lemon juice, and water in a measuring glass – set aside.
Steep black tea in heated water for 3 minutes – or according to steeping instructions.
Allow the tea to cool – chill in the fridge.

Per glass, add in:
⅓ cup lemonade
Ice, to fill.
1 cup cooled black tea
Garnish the rim of your glasses with a lemon slice or wedge.

Tea Tip! Pair your Iced Tea Lemonade (Arnold Palmer) with a paper or reusable glass or stainless steel straw.

 

Simple Syrup Recipe

1 cup water*
1 cup sugar*

* You can make more or less Simple Syrup depending on your Iced Tea Lemonade (Arnold Palmer) needs. I used organic cane sugar for my Simple Syrup in this recipe. The basis of a Simple Syrup is a 1:1 ratio of sugar and water.

Super Simple Simple Syrup Method

Combine equal parts sugar and boiled water from a kettle in a bowl.
Mix until the sugar is fully dissolved.
Set aside to cool.

Less Simple Simple Syrup Method

Combine all Simple Syrup ingredients in a saucepan, and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Remove from heat and allow to cool.
Pour Simple Syrup into a jar or bottle and refrigerate.

The Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label with the date!

If you make this Iced Tea Lemonade, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!