Pistachio Bubble Tea Recipes

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PISTACHIO BUBBLE TEA



Pistachio Bubble Tea image

This is a delicious bubble tea flavor. It has more texture than the normal bubble teas. The excess pistachio pudding mix adds another creamy texture at the bottom of the glass. For my OCD purposes I have added a drop of food dye to get that green pistachio colour. Note: You can use sugar free pudding mix. The tapioca pearl are grey in the package and can be found at asian supermarkets.

Provided by Bubblehead17

Categories     Shakes

Time 5m

Yield 1 16 oz serving, 1 serving(s)

Number Of Ingredients 8

1/2 cup evaporated milk or 1/2 cup fat-free half-and-half
1/2 cup milk
1/2 cup water
1/2 cup tea, base
2 tablespoons sugar free pistachio pudding mix
1 tablespoon sugar syrup
2 -4 tablespoons cooked tapioca
ice

Steps:

  • Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
  • Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
  • Put as much ice as you want into glass and serve with bubble tea straw.

Nutrition Facts : Calories 316.1, Fat 14, SaturatedFat 8.6, Cholesterol 53.6, Sodium 200.6, Carbohydrate 35.5, Fiber 0.2, Sugar 0.6, Protein 12.6

PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 15 standard or 36 mini cupcakes

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

BUBBLE TEA



Bubble Tea image

Make and share this Bubble Tea recipe from Food.com.

Provided by Ambervim

Categories     Beverages

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup large pearl tapioca, dried
2 cups water, room temp
1/2 cup brown sugar
1/2 cup sugar
1 cup water
2 serving black tea (bags or equivalent loose)
16 ounces water, boiling
1/2 cup half-and-half
ice (optional)

Steps:

  • Pour water over tapioca and let sit overnight to soften. It will be gummy in texture. Drain water.
  • In small saucepan combine the sugars and water over a medium lw heat. Heat until sugar is dissolved. Cool to room temperature.
  • Pour water over tea and steep 5 minutes. Stain and cool to room temperature.
  • For each serving, put 1/4 cup each of tapioca, sugar syrup and half n half into a tall glass. Add 8 oz of tea and stir to combine. Add ice if you like it cold.
  • Traditionally it is served with a large straw so the tapioca can be enjoyed while sipping.

Nutrition Facts : Calories 549.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 58.4, Carbohydrate 123.4, Fiber 0.2, Sugar 104, Protein 1.9

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