Hot Chocolate Bubble Tea with Matcha Cream – Recipe

Bubble tea and hot chocolate fan? Why not have both this winter with a hot chocolate bubble tea?

You can just use plain whipped cream for the top, but I love my matcha so... matcha cream it was.

You can see this recipe in action in my YouTube video, too:

Ready? Let's go.

(Serves 2.)

Ingredients for Bubble 'Tea':

2 large handfuls bubble tea tapioca
1 tbsp caster sugar
100g dark 70% cocoa solids chocolate, chopped
400ml milk (dairy, soya, oat or any other of your choice)
Dash of vanilla extract
Extra sugar to taste (optional, I don't add any more)

Ingredients for Matcha Cream:

150ml whipping cream
1 tbsp caster sugar
1 tbsp matcha

Method:

1. Boil the tapioca until floating and squishy (the packet I use says they're done in five minutes, but I boil them in 10 because I like them extra-squishy).

2. Drain the tapioca and stir in the 1 tbsp caster sugar. Set aside.

3. Melt half of the chopped chocolate in a heatproof bowl, either in the microwave in short bursts or over a pan of gently simmering water. Set aside.

4. Heat the milk in a saucepan until steaming. Add the vanilla, and whisk in the chocolate until smooth. If it's too bitter for you, add a little caster sugar (but remember there's also sugar in the tapioca).

5. Whisk the matcha cream ingredients together until thick and fluffy.

6. To assemble your drink: divide the tapioca into two mugs, drizzle melted chocolate down the insides of the mugs, top with your hot chocolate and pipe/spoon on the cream.

Enjoy, and have fun.