Kaffir & Carbon Black Coconut Bubble Tea
Part 1: Carbon Black Boba Pearls
Ingredients
Method- 1000g Water
- 80g deZaan Carbon Black Cocoa Powder
- 275g Dark Brown Sugar
- 75g Large Tapioca Pearls
- In a pot, add water, cocoa powder, and sugar. Mix thoroughly and bring to 65°C/149°F.
- Add in the tapioca pearls making sure the mixture is always at a soft boil to prevent the tapioca pearls from settling at the bottom and burning.
- Cook on a low heat until the tapioca pearls have been cooked through.
- Once cooked through, strain the liquid into a container. Cool down completely.
- Rinse the pearls out with cold water.
- Transfer back to reserved cooled liquid.
Part 2: True Gold Almond Tea
Ingredients
Method- 2250g Almond Milk (unsweetened)
- 50g Black Tea Leaves
- 100g deZaan True Gold Cocoa Powder
- 500g Condensed Milk (sweetened)
- Steep tea in hot almond milk for approx. 5 minutes.
- Strain the almond tea into a pot.
- Add the remaining ingredients to the pot and bring to a simmer, making sure that the condensed milk has been dissolved.
- Mix thoroughly. Take off the heat and strain into a container.
- Cool completely and store in the refrigerator until ready to serve.
Part 3: Coconut Kaffir Whipped Cream
Ingredients
Method- 1000g Coconut Cream (min 25% fat)
- 5g Kaffir Lime Leaves (fresh)
- 50g Granulated Sugar
- Bring all the ingredients to a soft boil and infuse overnight in the fridge. Reserve until ready to serve.
- Whip when needed to the desired thickness.
- Serve immediately.
Part 4: Assembly
Method- Once all the components are made, start by adding 10g of carbon black pearls to the bottom of a tall glass.
- Pour in true gold almond tea, filling approx. ¾ of the glass.
- Add the whipped kaffir coconut cream.
- Decorate with a kaffir lime leaf (optional).
