|by Carol Peterman||Print-friendly page|
This is a wonderful drink served hot or cold and reminds me of the deliciously addictive coffee-milk-tea that is so popular in Hong Kong. The cocoa stands in for the coffee and the matcha tea adds a beautiful earthy tea note against the creamy sweetness of the sweetened condensed milk. Tapioca pearls add an element of fun as well as visual and textural interest, but don't let the lack of tapioca pearls stop you from enjoying this beverage. It is extremely easy to make and so delicious and satisfying to drink.
2 cups boiled water
1 teaspoon matcha
2 tablespoons unsweetened cocoa powder
1/4 cup sweetened condensed milk
Cooked black tapioca pearls (optional)
Large-diameter bubble tea straws (optional, available at Asian grocery stores)
For black tapioca pearls (makes enough for four servings)
1/2 cup large black tapioca pearls*
4 cups water
1 tablespoons granulated sugar
*Black tapioca pearls specifically for bubble tea have the nicest texture. They are available online and at some Asian grocery stores. The large white tapioca pearls I have tried are too gelatinous and breakdown too much during cooking to be suitable for bubble tea.
Whisk the matcha and cocoa powder into the boiled water. Once smooth, whisk in the sweetened condensed milk.
To serve as a delicious hot beverage, simply portion into beautiful mugs and enjoy.
To make chilled bubble tea, place about 2 tablespoons of cooked black tapioca pearls (recipe follows) in the bottom of a glass, and then fill the glass 3/4 full with ice. Pour the Cocoamatcha over the ice and serve with a large-diameter bubble tea straw for slurping up the tapioca pearls. The Cocoamatcha can be made in advance and kept chilled in the refrigerator, then poured over ice to serve. This beverage is just as delicious served chilled without the tapioca pearls if they are not available.
To cook the large black tapioca pearls:
Bring 4 cups of water to boil and stir in 1/2 cup of black tapioca pearls. Let the tapioca cook at a medium boil for 30 minutes, stirring occasionally, then remove the pan from the heat and let sit covered for another 30 minutes. Drain the tapioca into a strainer and rinse with cold water. The tapioca should be soft, but still chewy. Let the tapioca pearls sit in cold water for a few minutes to firm up. Strain and place the pearls in a small bowl, then mix in a tablespoon of granulated sugar. Cooked tapioca pearls can be made ahead and stored in a sealed container in the refrigerator until ready to use and keep for about four days.