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.
- Recipe courtesy of Alexis Siemons