Bubble Tea was one of those things that I never really thought to make at home. It seemed like it would be a lot of work, with hard to find ingredients. Turns out, I was wrong. When I saw this honeydew matcha bubble tea I knew I had to give it a try – it just sounded so refreshing. When I spotted pearl tapioca at the grocery store, it’s fate was sealed.
I could not believe just how easy it was to make and I am so excited to try more flavours this summer. It is a perfect afternoon snack on a hot summer day. And, I love that, unlike (most) purchased bubble tea, you can make these processed-sugar free!
A little tip if you are unfamiliar with Matcha or are unsure if it is something you want to purchase: I have never made anything with Matcha before and was quite surprised at how pricey it was at my local tea shop. I decided I didn’t want to spend too much money on something I wasn’t confident I would use a lot. So, I went to a coffee shop and asked if I could purchase a small amount of Matcha Green Tea Powder – they gave me a small sampling for free! Now I’m not saying that everyone will give it to you for free, but it is worth it to ask if you can purchase a small amount and give it a test run before you take the plunge on a larger, pricier package.
On that note, any recommends on your favourite place to purchase Matcha green tea powder? Because these babies will be made a lot! :)
- 2 cups diced honeydew melon (cold)
- 1-2 tablespoons honey
- 1 ½ teaspoons Matcha green tea powder
- zest of 1 lime
- 1 cup cold milk (or almond milk)
- ½ cup cooked and cooled large tapioca pearls
- ½ cup large tapioca pearls
- ½ cup water
- ½ cup sugar or honey
- Place melon, 1 tablespoon honey, Matcha, zest, and milk in a blender. Process until smooth. Taste and adjust honey according to taste, keeping in mind the tapioca pearls are also sweetened.
- Spoon tapioca pearls into 1-2 glasses and pour melon mixture over. Serve.
- Bring a medium-sized pot of water to a boil. Add tapioca. Lower heat and boil, covered, for 15 minutes. Remove from heat, keep covered for an additional 15 minutes, or until pearls are clear (they may have a small white dot in the middle, but they should be soft all the way through). If they need a bit more time, return the water to a boil and cook an additional 5 minutes. Drain and rinse the tapioca pearls.
- Meanwhile make a simple syrup: bring water to a boil. Stir in sugar or honey until dissolved.
- Place tapioca pearls in a storage container, stir in simple syrup until pearls are submerged in the liquid (this helps to preserve them). Let cool at least 15 minutes before using, or refrigerate until ready to use. They should keep refrigerated several days but are best enjoyed on the same day. (This makes enough for multiple batches of bubble tea.)
Adapted from Fresh with Anna Olson.