Thursday, December 30, 2010

Honeydew Bubble Tea

So since I live in a suburban town that is not very eclectic, if I want a bubble tea drink I have to go either 30 minutes to Killeen @ O-mart or drive to Austin about 60 mins away and locate one of the many bubble tea shops in town. I actually have been wanting to make my own
bubble tea for quite some time but no where locally sold the boba pearls, UNTIL we went to HEB in Killeen, which carries both the rainbow, white and black pearls. So with boba in hand I googled so many bubble tea recipes until finding the perfect one and tweaking here it is!

  • 2 diced ripe honeydew melon
  • 3 tablespoons honey
  • 1 teaspoon finely grated lime zest
  • 1 cup 2% milk
  • 1/2 cup cooked large tapioca pearls

A little bubble tea history courtesy of Wikipedia:

Bubble tea is a sweetly flavored tea beverage invented in Taiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas usually contain small tapioca balls or pearls called "boba". Pearls made of jelly are also available in many places. These teas are shaken to mix the ingredients, creating a foam on the top of some varieties, hence the name.

Bubble tea originated in Taiwan in the 1980s, first spread to nearby East Asian countries, migrated to Canada before spreading to Chinatowns throughout the United States, and then to various college towns along the West Coast.

Now these are rainbow boba and more common in bubble tea shops are the black boba. They also come in a clear color as well. The rainbow just looked so much prettier!

Pour the boba pearls into a pot of boiling water for roughly 5-10 minutes. Test a boba to make sure it is soft all the way through.

Drain, rinse and store tapioca in a simple syrup (equal parts sugar and water melted together) and keep chilled until ready to use.

Dice up the honeydew melon and add to a blender or food processor to puree...

Add to a blender the pureed honeydew, honey, lemon zest and milk - and blend.

Now add your cooked Boba pearls to the bottom of your glass and pour on top the refreshing mixture and add a large straw.

VOILA! There you have it, the finished product! Yummy, squishy, refreshing goodness!

I hope you all have a happy new years!! Stay safe!!

xoxoxo - Caitlin (almighty Poeatery in Motion creator)

Monday, December 6, 2010

Puppy Chow!

This recipe is easily on of my favorite holiday snacks that was introduced to us by a good friend of ours. This peanut butter chocolaty concoction is just addicting! This is a no bake, no fuss recipe that you will not be able to stop eating :-)

Prep Time:15 min
Start to Finish:15 min
Makes:18 servings (1/2 cup each)
9cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1cup semisweet chocolate chips
1/2cup peanut butter
1/4cup butter or margarine
1teaspoon vanilla
1 1/2cups powdered sugar

Preparation Directions
1.Into large bowl, measure cereal; set aside.

2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe from Chex mix official website