Teaspoons at the Table: Matcha Green Tea & Orange Blossom Tapioca

by Alexis Siemons
Print Email

altA few weeks ago, I discovered the simple beauty of a homemade treat: milk oolong, honey & rose water tapioca. There was something so very satisfying about spending an hour in the kitchen sipping tea and handcrafting a simple sweet delight.

Craving the comforting sip of a matcha latte one evening, I decided to remix my first tea tapioca with a bit of the vibrant green Japanese powdered tea. While the first try at tea tapioca was subtly enhanced by the buttery milk oolong tea, this matcha infusion added its pronounced grassy and gently bitter flavor (similar to really wonderful dark chocolate) that balances the rich sweetness of the local honey and floral notes of the orange blossom water. And you can’t resist the rich green color that reminds you of freshly cut grass in the spring.

The trick to avoiding a grainy matcha tapioca is to take a few tablespoons of milk and add them to a bowl along with the 5 teaspoons of matcha. Stir in into a smooth paste to whisk into the heated milk. Just keep stirring throughout the hour and you’ll end up with a smooth, green spoonful.

When you find yourself with a free hour, turn up a vintage jazz tune and head into your kitchen. Whisk a cup of matcha to sip as the tapioca simmers. Spoon the green treat into ball jars to tuck into the fridge. Share with friends or silently devour each one over the next few days. You can always make another batch.

Matcha Green Tea & Orange Blossom Tapioca

3 cups of whole milk
5 teaspoons of matcha green tea powder
1/3 cup of small pearl tapioca
2 egg yolks (beaten with fork)
pinch of sea salt
1/3 cup of honey (I prefer to use local honey from the farmers market)
2.5 teaspoons of orange blossom water

1. Heat 3 cups of milk in a medium pot. While it comes to a boil, take a few teaspoons of milk from the pot and mix them with the 5 teaspoons of Matcha green tea powder in a small bowl until it forms a smooth paste. When the milk comes to a boil, remove it from the burner and whisk in the matcha tea until combined. Let cool to room temperature.

2. Add one cup of tea-infused milk to a medium pot and stir in the tapioca. Let the tapioca soak in the tea-infused milk for 30 minutes.

3. Lightly beat the egg yolks and whisk them into the milk and tapioca. Add honey, salt and remainder of tea-infused milk (2 cups) and gently whisk to combine.

4. Heat the mixture over medium heat until it begins to boil (about 10 minutes). Lower the heat to a light simmer and continue cooking for 20 minutes. Stir often to ensure that the tapioca does not clump together.

5. Remove the pot from the heat and add the orange blossom water. Let cool and then spoon into jars to store in the refrigerator.

Alexis Siemons is a freelance writer and tea consultant living in Philadelphia. As a tea enthusiast, she writes about her steeped adventures with tea on her website <teaspoons & petals, and teaches a series of culinary tea classes. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly and Design*Sponge.

Add comment


Security code
Refresh

 

restaurant news

Saint Martha: A Wine Mecca
Los Angeles
by Maylynn Jakubowski

saintmarthaextIt has been a long time since I have been to a restaurant that actually inspired me to write about it. In the period of time from my last write up, I have been fortunate enough to go to a couple...

Read more...
Visiting Eataly
New York
by Michael Tucker

ImageThe word on the street is that Mario Batali has been losing sleep. He’s been seen pacing up and down in front of his various restaurants, wringing his hands and sighing – all because he heard I’ve...

Read more...
Shake Shack
New York
by Anna Harari

shakeshack_lg.jpgI didn’t miss him all winter.  Everytime I spoke to our mutual friends, who I guess he got custody over as I was limited to phone time with them, they would tell me he was being cold, sort of...

Read more...
A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

Read more...