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Preparation
20 minutes
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Processing
45 minutes
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Difficulty
Easy
Ingredients for Pineapple Ginseng Butterfly Pea Milk Tea Serves 8 people
Oolong tea 90 gr Cream powder 500 gr Condensed milk 315 gr Agar powder 6 gr Pineapple ginseng syrup 400 ml Artichoke jam 100 ml Sugar syrup 160 ml Butterfly pea tea extract 160 ml Sugar 75 gr Salt 1/2 teaspoon Boiling water 2.5 liters Hot water 500 ml Ice cubes 580 gr
Where to buy pineapple ginseng syrup?
- You can buy pineapple ginseng syrup at supermarkets, grocery stores, markets, etc. Additionally, you can also visit the nearest TasteVN supermarket to buy or purchase online at bachhoaxanh.com.
- Wherever you buy it, you should choose a reputable seller, carefully check the packaging and expiration date of the product to ensure the health of your family!
How to choose butterfly pea flowers
- You can use fresh or dried butterfly pea flowers for your drink.
- For fresh butterfly pea flowers, you should choose fresh blooms, intact petals, and not bruised.
- For dried butterfly pea flowers, choose flowers that are tightly packaged and have a clear origin. Avoid selecting if the flowers have changed color, are damp, or past the expiration date to prevent health issues.
Tools needed
How to make Pineapple Ginseng Milk Tea with Butterfly Pea Flower
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Steeping Tea
First, put 90g of oolong tea into a tea bag, then tie the bag tightly and place it in a thermos.
Next, pour in 2.5 liters of boiling water, close the lid tightly, and steep the tea for 20 minutes.
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Making Artichoke Jelly
Mix together 75g of sugar and 6g of agar powder. Then, gradually add this mixture to a pot containing 500ml of hot water at about 90 degrees Celsius, stirring continuously until the mixture completely dissolves.
Next, turn on the heat to medium-low and simmer the mixture until it bubbles gently for about 5 minutes.
Tip: To prevent the agar from clumping, you should add it gradually while stirring well. Also, the water in the pot should not be boiling but just around 90 degrees Celsius.Next, add 100ml of artichoke syrup to the pot of jelly, stir again, and then turn off the heat.
Finally, pour the artichoke jelly mixture into a mold and let it cool to set.
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Make milk tea
Remove the tea bag from the thermos, squeezing out any remaining liquid in the filter bag. Next, add 500g of creamer and 1/2 teaspoon of salt into the thermos and stir well until the powder dissolves.
Once the creamer is dissolved, add in 315g of condensed milk and continue stirring until the milk is fully mixed.
Finally, add in 580g of ice cubes, close the thermos tightly to allow the tea to cool completely.
Tip:
- To help the milk tea cool quickly and retain its distinctive aroma, you should add the ice cubes to the thermos and seal it tightly.
- Do not open the thermos and let the tea cool naturally as this will cause the aroma of the tea to dissipate.
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Completion
First, mix 10ml of syrup with 25ml of pineapple ginseng syrup and pour it into the glass.
Then, add ice cubes and 150ml of oolong milk tea.
Finally, layer 10ml of butterfly pea tea extract on top and add a few pieces of artichoke jelly to finish.
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Final Product
Pineapple ginseng butterfly pea milk tea has 3 beautifully layered colors, rich in the sweet and creamy milk tea flavor blended with the fragrant aroma of pineapple ginseng, while the artichoke jelly is crispy and chewy. TasteVN guarantees that just one taste will make you fall in love!
Soursop flower butterfly pea milk tea not only has a beautiful presentation but also has a rich and fragrant taste that is extremely delicious. With the detailed instructions above, TasteVN hopes you can successfully make it!
