Description
Unlike traditional green tea, hojicha has minimal caffeine. Like most boba recipes, this one is also customizable; feel free to switch out the milk and sweeteners in this recipe for your favorites.
Ingredients
Units
Scale
- 2 heaping teaspoons of hojicha tea leaves
- 3/4 cup of water
- 3/4 cup milk of choice (oat milk or almond milk work well)
- 1 large handful of ice
- 1/3 cup tapioca pearls, preferably quick-cooking
- 2 tbsp brown sugar or simple syrup
Instructions
- Bring 3/4 cup of water to a boil in a medium saucepan. Remove from the heat and add the tea leaves to the water in a tea ball.
- Let steep for 1 minute.
- Add the milk and swirl the tea ball, so the milk gets mixed in. Let steep for 2 more minutes.
- Remove the tea ball and discard the tea leaves. Let the mixture cool.
- While the mixture is cooling, cook the tapioca pearls according to the package instructions. Drain.
- Coat the cooked tapioca pearls in brown sugar or simple syrup and stir to combine. Set aside to cool for a few minutes.
- Place 1/3 cup tapioca pearls in the bottom of a large serving glass.
- Place the ice and milk tea mixture in a quart mason jar or shaker and screw on the lid. Shake for 30 seconds to combine and thoroughly chill the tea mixture.
- Pour the mixture on top of the tapioca pearls.
- Serve with a boba straw.
Notes
Instead of loose tea leaves, make this bubble tea with hojicha powder:
1. Combine 2 teaspoons of hojicha powder with 3/4 cup of water. Whisk with a bamboo whisk or frother.
2. Add the whisked hojicha, milk, and ice to a quart mason jar (or cocktail shaker) and screw on the lid.
3. Shake for 30 seconds to combine. Pour over tapioca pearls prepared as directed above. Serve.
- Prep Time: 5 minutes
- Cook Time: 20 minutes