Pea Tea Latte With Boba Recipe By Tasty

Steps:

• Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
• Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
• Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
• Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
• Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
• Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
• Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
• Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
• Enjoy!

Steps:

• For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
• Place the boba in a fine sieve and shake off any excess cornstarch.
• Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
• Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
• For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.

Steps:

• Infuse the milk tea cream: Add heavy cream and black tea bag to a small saucepan. Heat over low heat until the cream just barely begins to simmer, about 5 minutes. Transfer the infused cream and tea bag to a medium heatproof bowl, let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
• Make the boba with brown sugar syrup: Bring a large pot of water to a boil. Shake off any excess flour from the boba pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through. Drain the boba and rinse with cold water to stop the cooking process. Transfer to a medium heatproof bowl.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup thickens slightly, 5-7 minutes. Pour the syrup over the boba and stir to coat. Let sit for about 1 hour.
• Make the pancakes: Add the milk, 4 tablespoons of butter, and the black tea bags to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10 minutes. Do not let it come to a boil. Remove the pot from the heat and remove the tea bags, gently squeezing out any excess liquid. Transfer the tea milk to a medium heat-proof bowl and let cool to room temperature.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
• In a medium bowl or liquid measuring cup, whisk together the cooled tea milk, vanilla, and egg yolk.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. Add the egg white and fold until just combined. Do not overmix; some lumps are okay. Let the batter rest at room temperature for 15-30 minutes, until thickened.
• Melt 1 tablespoon of butter in a medium nonstick skillet over medium-low heat. Once the butter begins to bubble, add about ¼ cup of the batter to the pan. Cook for about 4 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed. You should have about 8 pancakes.
• Make milk tea cream: Remove the tea bag from the chilled infused cream. Pour ½ cup of the cream into a stand mixer fitted with the whisk attachment. Add the mascarpone and powdered sugar. Whip on medium speed until the mixture just barely starts to thicken, about 1 minute. It should still be a little runny.
• When ready to serve, set 1 pancake on a plate and top with about 1 tablespoon of the boba pearls and syrup. Repeat to stack 3 more pancakes on top. Pour half of the milk tea cream over the top and garnish with 2 tablespoons of boba pearls. Repeat to make a second serving.
• Enjoy!

Steps:

• Make the strawberry purée: Add the strawberries and sugar to a medium bowl. Use the back of a fork to muddle the strawberries. Let sit for 10-15 minutes, until the strawberries begin to soften and release their natural juices.
• Make the matcha: Add the matcha powder to a mug and slowly pour in the hot water. Whisk with a small whisk or a matcha whisk until tiny bubbles form on the surface.
• To assemble, add the boba pearls and brown sugar syrup to the bottom of a serving glass. Top with the muddled strawberries, then the ice. Slowly pour in the half-and-half over the back of a spoon for a layered effect, then use the same technique to pour the matcha on top.
• Stir with a wide-opening straw, then serve.
• Enjoy!