Mocha Bubble Tea 

Bubble tea is a fun little treat to make and deliciously different. This version is made with our Anchor Blue Milk and is for all the coffee lovers out there.


50 mins serves 2

Ingredients

1 cup dark tapioca pearls (easy to find in Asian supermarkets however the light tapioca pearls also work)

3 tablespoons sugar

1-2 cups hot freshly brewed coffee (plunger or espresso strength)

2 tablespoons melted chocolate

ice

Anchor Blue Milk

Method

Tapioca Balls

  1. Bring 6 cups of water to a boil in a deep pot and add the tapioca pearls. Bring it back to a boil, cover, and reduce the heat to medium low. 
  2. Cook covered for 15 minutes, stirring occasionally to prevent the tapioca from sticking. 
  3. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.
  4. Drain the tapioca pearls and rinse under cold water. (If the pearls still have opaque white centres, repeat the cooking process above until they’re all translucent. You may have to repeat this a few times depending on their size.)
  5. In a bowl, dissolve the sugar in 1 cup of warm water.
  6. Once the tapioca pearls are all cooked, drain and rinse under cold water once more, then tip them into the sugar water to prevent them from sticking together.

NB: Cooked tapioca pearls lose their chewiness rather quickly, so it’s best to use them within 1-2 days.

Mocha Bubble Tea 

  1. Mix the hot coffee and melted chocolate in a jug. 
  2. Place 3-4 tablespoons of tapioca balls in each glass, add 4-5 cubes of ice, then divide the coffee mixture evenly between the two glasses. 
  3. Pour in our Anchor Blue Milk until you’ve reached your desired strength and enjoy!