Pu-erh Infused Chocolate with Maple Bubble Tea

Pu-erh Infused Chocolate with Maple Bubble Tea

Puerh Infused Chocolate with Maple Bubble Tea

This month I am participating in a recipe competition sponsored by Just Us Coffee Roasters and East Coast Organic Milk Cooperative. Myself along with 14 other members of the Halifax Food Bloggers received bags with mystery ingredients which were to be used to create a unique recipe. My bag contained East Coast Organic whole (3.25%) milk, Just Us Dark Chocolate, and a brick of Pu-erh Tea. The idea of bubble tea didn’t come out right away, I also considered ice cream, vanilla dipped ice pops and rice pudding. In the end (as much as I love rice pudding) my desire for bubble tea won me over.

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I used to find bubble tea a complete mystery until I stumbled across tapioca pearls in an Asian Grocery store a while back. It turns out that they are super easy to make as is bubble tea! This is also great news because a lot of commercial bubble teas are made from sugar powder, and although this recipe does have sugar uses much more wholesome and real ingredients.

Tapioca Pearls

The bubbles in bubble tea are made from tapioca pearls which come in different sizes and are available at most Asian grocery stores. I suggest getting the smallest size as you can suck them through a regular straw. If you go with larger pearls you will have to get larger straws which may be more difficult to find.

Left to Right: Baileys Bubbles, Raspberry Bubbles, Maple Bubbles
Left to Right: Bailey’s Bubbles, Raspberry Bubbles, Maple Bubbles

For the purpose of this recipe and keeping the challenge local I opted to use maple infused “bubbles” but I also experimented with bubbles infused with raspberry syrup as well as Bailey’s liqueur, both of which were also delicious. (Also think maple Bailey’s combo!) Delicious….

The Pu-erh tea was the biggest challenge and took some googling to figure out what to do with this brick. Seriously, when they say pressed tea they mean business. You can’t even cleaver through this thing. The internet recommends using a sharp spike and chipping off the amount of the tea that you wish to use. I’m fresh out of sharp kitchen spikes so I opted to use a sharp pairing knife.

Puerh Tea Brick

 

Pu-erh Infused Chocolate with Maple Bubble Tea

Ingredients

  • 3 c. water
  • 1/4 c. tapioca pearls
  • 2 tbsp maple syrup
  • 1-1/2 c. whole milk
  • 2 tsp pu-erh tea
  • 6 squares dark chocolate (about 1 oz)
  • 2 tbsp whole cream 35%

Instructions

  1. Rehydrate the tapioca pearls by following the instructions on the package. It will be something along the lines of adding dry pearls into boiling water. Boil. Remove from heat. Set aside to absorb and plump. Rinse under cold water.
  2. Once the pearls are transparent and rehydrated, add them to a small bowl and mix with the maple syrup ensuring that they are surrounded in syrup. Set aside.
  3. Meanwhile in a small sauce pan, add the milk and the tea and heat until the milk is just about to simmer. You know when this is because the milk is quite warm to the touch and there are small bubbles beginning to form around the walls of the saucepan. Be careful not to boil the milk or it will curdle.
  4. Remove the sauce pan from the heat and set aside to steep.
  5. At this phase you can cover the milk and allow it to steep in the fridge until ready to proceed to the next step, if making in advance. If the milk is steeped and chilled in advance there is no need to complete the ice bath step.
  6. Add water to a medium saucepan fitted with a double boiler, and heat until the water is simmering. Add the chocolate into the double boiler and stir constantly until the chocolate has just melted.
  7. Slowly add the cream and stir continually until the chocolate is smooth and creamy.
  8. Set up an ice bath of cold water and ice into a medium bowl. Fit a smaller (preferably metal) bowl over top and make sure that the ice water touches the bowl. Pour the milk through a fine mesh strainer to remove the tea and into the bowl fitted over the ice bath. Use a whisk to stir the milk until it is chilled.
  9. Once chilled add two tbsp (or more or less to taste) of the chocolate syrup into the infused milk and continue to whisk until incorporated.
  10. Add two-three spoonfuls of the infused bubbles into the bottom of the glass and pour the chocolate pu-erh tea over the bubbles. Drink with a straw.
http://www.constantvessel.com/pu-erh-infused-chocolate-with-maple-bubble-tea/

Ingredients

Makes One Glass with leftover bubbles

3 c. water

1/4 c. tapioca pearls

2 tbsp maple syrup

1-1/2 c. whole milk

2 tsp pu-erh tea

6 squares dark chocolate (about 1 oz)

2 tbsp whole cream 35%

 

Instructions

Re-hydrate the tapioca pearls by following the instructions on the package. It will be something along the lines of adding dry pearls into boiling water. Boil. Remove from heat. Set aside to absorb and plump. Rinse under cold water. So far pretty easy right??

Once the pearls are transparent and re-hydrated, add them to a small bowl and mix with the maple syrup ensuring that they are surrounded in syrup. Set aside.

Meanwhile in a small sauce pan, add the milk and the tea and heat until the milk is just about to simmer. You know when this is because the milk is quite warm to the touch and there are small bubbles beginning to form around the walls of the saucepan. Be careful not to boil the milk or it will curdle.

Remove the sauce pan from the heat and set aside to steep.

At this phase you can cover the milk and allow it to steep in the fridge until ready to proceed to the next step, if making in advance. If the milk is steeped and chilled in advance there is no need to complete the ice bath step.

Add water to a medium saucepan fitted with a double boiler, and heat until the water is simmering. Add the chocolate into the double boiler and stir constantly until the chocolate has just melted.

Slowly add the cream and stir continually until the chocolate is smooth and creamy.

Set up an ice bath of cold water and ice into a medium bowl. Fit a smaller (preferably metal) bowl over top and make sure that the ice water touches the bowl. Pour the milk through a fine mesh strainer to remove the tea and into the bowl fitted over the ice bath. Use a whisk to stir the milk until it is chilled.

Once chilled add two tbsp (or more or less to taste) of the chocolate syrup into the infused milk and continue to whisk until incorporated.

Add two-three spoonfuls of the infused bubbles into the bottom of the glass and pour the chocolate pu-erh tea over the bubbles. Drink with a straw.

This recipe will make enough bubbles for multiple glasses of tea. You do not need to multiply the amount of bubbles used for additional servings.

 

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