My Simple Summery Matcha Oat Milk Bubble Tea Recipe
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For as long as I can remember, bubble tea has been a mainstay comfort dessert or treat in my life. Food and drink is central to Chinese culture. Instead of asking someone how they are or telling them you love them, you ask: ‘have you eaten yet?’ And, I remember being congratulated on good marks in my Chinese school tests with a special treat, rather than with words. On Sunday afternoons, after a morning at Chinese school, we’d head to Oriental City in Colindale for a family dim sum lunch and then a quick whizz around the Japanese supermarket, before finishing up with Asian desserts or a delicious bubble tea. My go-to was always the super-sweet Hong Kong-style milk bubble tea and then, later, a jasmine milk bubble tea. And always with the classic tapioca pearls.
Nowadays, without the scheduled Chinese school hours, I tend to make more bubble tea at home and it’s incredibly easy to do so! From being able to see exactly what goes into it to the sheer satisfaction of having crafted your own fun drink, I really enjoy making bubble tea at home. Here’s my current go-to recipe…
Ingredients
- 1 tsp matcha powder
- 1 tbsp sugar syrup
- ½ cup tapioca pearls or grass jelly
- 250ml barista oat milk
- Ice
- Hot water readily available
Method
- Following packet instructions, prepare your tapioca pearls. I always opt for quick-cook ones so that I can rustle up a bubble tea in a pinch!
- Prepare your matcha. Dissolve powder in a tablespoon or two of water. Whisk well to remove any lumps.
- Add sugar syrup. If you don’t have sugar syrup, dissolve brown sugar in hot water.
- Combine.
- Pour in barista oat milk.
- Soak your cooked tapioca pearls in sugar water for a minute or two. Drain and add to your glass. At this point, you can also add grass jelly for added texture and a subtle flavour – I LOVE grass jelly!
- Top with ice, add a reusable boba straw and enjoy with your current read.
What’s your go-to bubble tea order?
