This shamrock matcha mint bubble tea is super refreshing! It’s a great virgin drink for celebrating St. Patrick’s Day or just to enjoy on a hot day.
Would you like to try a different bubble tea recipe? Click here for a great milk bubble tea.
On Tuesday, we covered how to make matcha, the traditional way.
I pulled out my chasen, got to work, and made some frothy goodness! When I left off, we had the blender method of making matcha to still try out.
And let me tell you, that was surprisingly good matcha, and super easy too! Just throw your ingredients in a blender and let it do its thing. It even comes out with a nice froth too, much like if you used a chasen.
Making matcha in a mini immersion blender seemed like it was going to be a crude method, but it worked really well. If, for some reason, I was ever parted from my chasen, this would be the method I would use. Though it was a little more of a mess, it was definitely worth it.
But now for a confession: I’m not a big fan of mint.
Well, it’s more the artificial mint flavor that I have some issues with.
Because of this, I generally don’t like mint in my food. When it’s an accent, like a small player in a recipe, I can deal. But when recipes center around mint, it just doesn’t sound like a good time to me.
I do not like mint chocolate chip ice cream, nor do I like Thin Mints. I do not like Shamrock Shakes. If you follow me on Instagram, you’ll see me trying a Shamrock Shake for the first time. It was like cold, sweet toothpaste and I hated it!
When it comes to minty candy (like Junior Mints and York patties), I eat them as a mint, not because I want to.
Frankly, it all tastes like toothpaste to me. And growing up, you’re told not to eat toothpaste!
Fresh mint, however, is the game-changer.
It doesn’t taste like toothpaste, it actually tastes like mint in the way God intended it to! Who woulda thunk? So I ventured out into the world of mint, and came back with this matcha mint bubble tea!
Also, I did something for the blog that made peeved me a little, more than it probably should have.
I bought mint, guys.
If you’ve ever grown mint in your garden, thinking it would be a cute little accent or something sweet and cutesy like that, then you know my frustration.
I planted my mint not knowing its evasive powers. It, much like the oregano, has taken over the herb garden.
Any other time of the year, this mint that I planted so many years ago would be everywhere, even in the lawn!
But here in New England, it’s still winter, sort of. The weather has been a little gentler the last couple of weeks, which is usually foreboding of ugly weather in the future. Even still, there is no mint yet. So, for the blog, I bought mint.
It’s a minor complaint, guys. I just never thought I would have to buy mint!
Anyway. On with our shamrock matcha mint bubble tea!
Even though I don’t usually like mint, I am surprised at how much I liked it in the bubble tea! Everything naturally green, so need for food dyes! I mean, unless you want it extra green. Though I did add some to mine… the natural lighting was making it look brown! #foodbloggerprobs
It is a great virgin drink for this St. Patrick’s day, or any other time you need a cool, refreshing bubble tea. The fact that mint is prolific in the warmer weather just means that this drink isn’t just a St. Patty’s day treat!
If you don’t like tapioca bubbles, leave them out! This tea is good with or without them.
What is your take on mint? Are you willing to give this mint a try? Be sure to use #FDLDrinks on Twitter or Instagram so I can give you a shout out!
Cheers!
Gem
Shamrock Matcha Mint Bubble Tea
This matcha mint boba tea is super refreshing! It’s great for celebrating St. Patrick’s Day or just to enjoy on a hot day.
Yields: 1 serving
- 1 1/2 milk
- 1 1/4 tsp matcha powder
- 8 fresh mint leaves
- 1/2 tsp honey (or sweeten to taste)
- 2-3 Tbsp. prepared tapioca (boba)
- Whipped cream (Optional)
Pour milk into a (mini) immersion blender. Any blender works, but a mini blender will make things easier. Tear up mint leaves and add to the blender cup. Blend for ten seconds or until the mint is in small pieces.
Strain out mint with a fine mesh sieve, and then add the minty milk back into the blender cup.
Add in the matcha powder and honey. Blend until smooth and combined.
In a tall glass, add the tapioca bubbles. Pour in the tea, and top off with ice as needed. Add whipped cream if desired. Serve Immediately.
- Preparation time: 2 minutes
- Cook time: 5 minutes
- Total time: 7 minutes
