Matcha Bobba

1 serving

15 minutes

Tapioca drinks are a hot trend. People like it when they can not only drink lemonade, but also eat delicious balls. Everything is simple here. Matcha and coconut milk are already classics, they go well together. The main thing is to take alternative milk for drinks, and if you get thick milk from a can, dilute it with water, otherwise it will be too fatty. This lemonade can be turned into a hot drink if you pour tea into warm milk and remove the ice. The recipe was shared by the chef barista of the Touch of Matcha bistro Taisiya Spiridonova.

Energy value per serving

• Calories: 587.2
• Proteins: 2.9g
• Fats: 22.4g
• Carbohydrates: 91.9g

Ingredients

• Matcha: 2 g
• Coconut milk: 150 ml
• Tapioca: 100 g
• Ice: 100 g
• Water: 30 ml

Cooking steps

1. Add matcha tea to the bowl, sifting through a strainer to break up large clumps of tea.

   Required ingredients:

   • Matcha: 2 g

2. Add 30 ml of hot (80 degrees) water to the matcha, stirring gradually.

   Required ingredients:

   • Water: 30 ml

3. Whisk the tea in W-shaped movements with a whisk or frother until a thick foam forms.

4. Place tapioca balls at the bottom of the glass.

   Required ingredients:

   • Tapioca: 100 g

5. Pour in coconut milk, add ice, then top with matcha - layers of the drink will form.

   Required ingredients:

   • Coconut milk: 150 ml
   • Ice: 100 g
   • Matcha: 2 g

6. Serve with a thick straw.