Iced Cafe au Lait with Black Tapioca
Iced Cafe au Lait with Black Tapioca

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, iced cafe au lait with black tapioca. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Iced Cafe au Lait with Black Tapioca is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Iced Cafe au Lait with Black Tapioca is something which I’ve loved my whole life.

Fill Your Cart With Color Today! Great recipe for Iced Cafe au Lait with Black Tapioca. I was thinking of a nice chilled dessert, and came up with the idea of using tapioca. Ordinary iced cafe au lait is transformed into a little dessert!

To begin with this recipe, we have to first prepare a few ingredients. You can have iced cafe au lait with black tapioca using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Iced Cafe au Lait with Black Tapioca:
  1. Make ready 100 ml Strong brewed iced coffee
  2. Get 100 ml Milk (pasteurised at a low temperature)
  3. Prepare 2 tbsp Rehydrated black tapioca pearls
  4. Take 1 Sugar syrup (to taste)
  5. Prepare 1 Ice cubes (as needed)

Technically, since the milk is not warmed, this is not a café au lait. That said, this iced treat has a the flavor of café au lait for a warm day. Add any extra sugar to taste. Most bubble teas come with small chewy tapioca balls (粉圆 fenyuan), commonly called "pearls" (珍珠zhenzhu) or "boba" (波霸boba).

Steps to make Iced Cafe au Lait with Black Tapioca:
  1. This time I rehydrated the tapioca by putting them into a hot water pot with a thermal keep-warm function (or a Thermos container). I put 30 g of tapioca in the pot with boiling hot water, and left it to soak overnight (7 to 8 hours).
  2. Take the tapioca out of the pot, and place it in ice water.
  3. Drain the tapioca. Put it in a container to soak in the sugar syrup. It's best to use them up on the same day, but they will keep for a few days in the refrigerator.
  4. Put as much tapioca as you like and your favourite syrup in glasses.
  5. Add the cold milk. Whisked milk is fine too.
  6. Add the ice, then pour in the iced coffee. It will separate into two layers!
  7. This is the non-whisked milk version. The two layers are clearly defined.

Add any extra sugar to taste. Most bubble teas come with small chewy tapioca balls (粉圆 fenyuan), commonly called "pearls" (珍珠zhenzhu) or "boba" (波霸boba). The oldest known bubble tea consisted of a mixture of hot Taiwanese black tea, small tapioca pearls (粉圓), condensed milk, and syrup (糖漿) or honey. Consider it a cousin to your usual latte, and (you know the drill) stick to skim or. They weren't quite ready yet so that is the only reason they drop one star.

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