Bubble Tea with Hormone Healing Jelly

Bubble Tea with Hormone Healing Jelly

This is the perfect recipe to make during inner summer while your energy is at its highest. I recommend making it with friends for a special event or just for fun! The ‘bubbles’ aka tapioca pearls are a novelty that I would recommend forgoing if you are in a rush.

However, if you are up for a recipe that is a bit extra then these babies are chewy and add a great texture to the tea giving the signature ‘bubbles’ that we all love so much.

To break up the process for maximum ease, I would prepare the rosella tea and jelly one day and then make the bubbles and assemble the tea the following day.

I highly recommend serving the tea with thick Boba straws big enough for the ‘bubbles’ to go through.

Ingredients:

Tea

• 2 Tbsp Rosella tea

• Honey to taste

• 4 cups boiling water

  'Bubbles'

• 1 cup tapioca pearls

• 12 cups of water

• 2 tsp maple syrup (optional)

  Jelly:

• 4 small mangos or 430g mango flesh

• ½ cup water

• 3 Tbsp honey

• 2 ½ Tbsp grass-fed gelatin

• 2 tsp I Am Gaia

• Juice of one lime

Tea Method:

Make tea first so it can cool while you prepare the other elements.

Step One: In a heatproof vessel combine rosella tea with boiling water and add honey to taste. Personally, I find the mango jelly adds enough sweetness to the bubble but if you would prefer the tea itself to be sweet, go ahead!

Step two: Allow the tea to cool.

Step Three: Strain tea before assembling.

Tapioca Method:

Step one: Bring 6 cups of water to a boil before adding in the tapioca pearls. Cook for 45 minutes over medium/low heat at a simmer stirring to avoid sticking.

Step Two: Strain the Tapioca Pearls and rinse with cold water.

Step Four: Repeat the process of boiling 6 more cups of water and boiling the tapioca for another 45 minutes, stirring to avoid sticking.

Step Five: Finally Strain and rinse the pearls under cold water and transfer them into some warm water with maple syrup to avoid sticking. You can skip this step if you are assembling the bubble tea immediately. I do not recommend storing the bubbles as they lose their chewy consistency.

Jelly Method:

NOTE: Start to make the jelly while the tapioca pearls are cooking OR prepare the in advance.

Step One: Weigh out the mango and transfer it into a blender with the water, lime juice and honey. Blend until well combined.

Step Two: In a saucepan combine the gelatin with enough ½ cup of water to form a paste. Turn the heat onto medium and begin to melt the gelatin.

Step Three: Add the mango mixture into the saucepan and whisk together until all of the gelatin has dissolved.

Step Four: Allow to cool slightly before adding the I Am Gaia and whisking until there are no lumps.

Step Five: Transfer jelly into a lined baking tray and allow to set in the freezer for approx. 45 minutes or in the fridge for 4 hours or until firm.

Step Six: Once set, slice the jelly with a sharp knife into small squares that you can fit through a straw.

Tea Assembly Method

NOW FOR THE FUN PART!

Step One: Fill a glass ¼ full with Rosella Tea and top it up the remaining ½ way with filtered water to achieve the desired colour and flavoured tea.

Step Two: Add about ¼ cup of jelly and ¼ cup of bubbles into each glass with ice if desired and a reusable boba Straw big enough to suck the bubbles through.

Enjoy! xx Lucia

P.S Pin this image to your Pinterest and easily find it later!

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