Just follow the recipe on the bag to get them ready. You can buy pre-made tapioca pearls, or you can make your own. Longer steeping times also make the tea a little more bitter, so plan accordingly. Again, the longer you brew your tea, the more caffeine you have. You can use regular black tea leaves for this recipe, so choose some to your liking. Be careful not to burn off too much liquid, or the syrup will get stuck to the bottom, and you’ll ruin the pan. Cook on low heat until the sugar starts to caramelize. Put about two tablespoons of kokuto in a saucepan with a splash of water. You’ll need to turn the Kokuto into brown sugar syrup before mixing it into the tea. This recipe is a bit more involved than others, and you’ll have to prepare the syrup if you’re using Kokuto instead of molasses. Alternatively, if you can’t find Kokuto or don’t want to pay a high price for it, you can substitute regular brown sugar or molasses. The sugar is also known as kokuto if you’re looking for it in a Japanese specialty store. Although this substance is decadently sweet, it still has nutrients and vitamins. If you want to make a traditional Okinawa milk tea, you need to use Okinawan brown sugar. Okinawa tea has been around for over a century, and it gets its name from the sugar, not the milk. Moving a little further south, we come to Okinawa, which has its own twist on the milk tea recipe. This process looks better with darker tea varieties. I usually like to drink milk tea in a glass mug so I can watch the milk blend with the water before mixing. Step 5: Add The Milkįinally, pour your Hokkaido milk into the tea. I highly recommend brown sugar if possible. While you could use regular white sugar, it doesn’t deliver the same malty goodness. Traditional Hokkaido Milk Tea uses honey, brown sugar, or caramel to make it sweet. Strain the leaves out so you don’t drink them by accident. The longer the tea steeps, the more caffeine it will have. Pour the hot water over the leaves and let it steep for about three to five minutes. Ideally, you can heat it to exactly 212 ° F for the best results. I use an electric tea kettle, but you can use a stovetop model or something else if you like. You’ll need about one teaspoon of leaves for every six ounces of water. Hokkaido tea is rich and robust in flavor when prepared correctly, so cheap tea leaves can make it less satisfying. Realistically, any black tea leaves will work for this beverage, but you’ll want to spring for a higher-end product. For now, you can substitute as needed to get similar results. The recipe and preparation for this beverage are pretty straightforward, with the only important aspect being the source of your ingredients. So, while you could technically reproduce this recipe at home if you’re not using Hokkaido milk, you’re actually making something else. Hokkaido is the northernmost island of the country, and it’s well-known for its food and dairy production. The name stems from the fact that this tea usually uses milk from the Hokkaido region of Japan. While most Japanese tea drinks use green tea as a base, this version uses black tea instead. Kicking things off is this unique tea from Japan.
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