Whipped Green Tea Bubble Tea
And now for something a little bit different… this may be my first ever beverage recipe on my blog! I’m thinking about it now and I’ve never shared a beverage recipe before because I only drink water 99.9% of the time. I don’t like soda, or juice, and I don’t drink coffee, so the 0.1% of the time that I don’t drink water I am 100% drinking green tea. Tea and I have an on-again off-again relationship, but green tea has been a mainstay in my mouth for years. So today I want to share with you a fun, vegan green tea boba recipe that I have been loving!
This whipped green tea boba has all of the things that I love: green tea, boba, and a touch of sweetness. The inspiration for this recipe comes from Urth Caffe’s organic green tea boba that I have literally had only once and have dreamed about ever since. After I took my first sip of that frothy, smooth, boba-y drink I immediately looked at my friend and told her that I wanted to marry this drink. It’s that good, and I’ve tried to recreate it at home. This is the closest I’ve gotten so far, and I’m not mad at it!
Whipped dalgona coffee took over the Internet earlier this year, and it totally passed me by because I don’t drink coffee! But, the technique used for dalgona coffee makes a super smooth, whipped-cream consistency that I thought would work for green tea too, and it worked! So, here is my recipe for whipped green tea, which I HIGHLY recommend you serve with boba and some non-dairy milk. So good!
Recipe
1/2 c coconut cream, refrigerated overnight (I use Trader Joe’s)
2 tbsp powdered sugar
1 c non-dairy milk (try oat milk)
Directions
Cook your tapioca pearls according to package directions. This is the brand that I use, and it only takes about 10 minutes from start to finish (including boiling time)! You’ll only need about 2 heaping tbsp for a single serving. After they are cooked, strain and set aside.
Add the chilled coconut cream to the bowl of a stand mixer. Whip the coconut cream on high speed until thick and creamy, about 2-3 minutes.
Add the matcha powder and powdered sugar. Whip again on medium-low until just combined, scraping down the sides of the bowl as needed.
Put your tapioca balls in the bottom of a tall glass. Pour in your non-dairy milk and ice, if using. Spoon the whipped matcha on top and lightly stir it in. Enjoy!
Adapted From: Jessica in the Kitchen