Move over pumpkin pie, it’s time to get cozy with some hot chocolate bombs! These fun and decadent cocoa treats are the perfect way to get your chocolate fix and are a sure way to impress family and friends during your next celebration or holiday meal. They are easy to make and kids absolutely love them! Keep reading for the recipe.

What Are Hot Chocolate Bombs (Hot Cocoa Bombs)?

Hot chocolate bombs, also called hot cocoa bombs, are shiny hollow chocolate balls filled with hot cocoa powder, marshmallows, sugar sprinkles, and other sweet cookie and cake decorations. They have become a popular sweet treat served in cafes and coffees shops during the holiday season. They can also be found in high end department stores and other chain retailers.

How To Use Hot Chocolate Bombs

Chocolate bombs are used to make, well, hot chocolate!

All you need to do is place one hot chocolate ball in a mug and pour hot milk over it. The milk will melt the chocolate and other ingredients inside the bomb to create a cup of hot chocolate that’s more rich and decadent than your classic cup of hot cocoa. It’s the most delicious cup of hot chocolate I have personally tasted and the sweetness can be adjusted based on the ingredients used.

Hot Chocolate Bombs Ingredients

The list of ingredients is very short but you must also have a few kitchen tools to be able to make them.

Equipment

To make hot chocolate bombs you will need:

• Glass bowl: You will need a medium size microwave-safe bowl to melt the chocolate. We won’t be using the double boiler method for this recipe.
• Round chocolate mold: Look for half sphere silicon molds like the one in the images below. Make sure that the molds you are using are very flexible as you will be popping the delicate chocolate half spheres out of their cavities.
• Pastry brush: A pastry brush or basting brush is needed to brush the melted chocolate inside each mold shell.
• Piping bag: Using a piping bag is optional but recommended if you are planning on decorating your cocoa bombs.
• Latex gloves: Using latex gloves keeps fingerprints at bay. They are optional but do help to keep the hot cocoa bombs looking shiny and smooth.

Ingredients

• Chocolate: I am using semi sweet candy-melts but I encourage you to use the type of chocolate you like to eat (dark chocolate, milk chocolate). It can even be white chocolate if you like to drink white hot chocolate!
• Hot cocoa mix (hot chocolate mix): I love 365 by Whole Foods hot cocoa rich chocolate organic powder because of its deep and rich cocoa flavor. It’s sweet but not as sweet as other commercial brands. But feel free to use whatever brand you like to drink.
• Mini marshmallows: Since regular size marshmallows are too big to fit into the cavities, we are using the mini version.
• Milk: You can use whole milk, regular milk, low fat milk, any milk you like! Or go with a dairy-free option such as unsweetened oat milk.
• Decorations: This is the fun part of the recipe! Add any type of decorations you like to to your chocolate balls. Use whatever you already have in your pantry or visit the baking aisle at your local grocery store, or somewhere like Target, to find festive and colorful sprinkles. For a winter look and taste, I recommend using crumbled peppermint bark as a topping.

Are Hot Cocoa Bombs Better with Water or Milk?

It depends on how you like your hot chocolate to be. Milk, or a mixture of milk and water, is the traditional way to serve a hot cup of cocoa. So, if you are looking to keep it as authentic as possible, use milk.

Using only water will make the drink less creamy and rich. If you are avoiding dairy, I recommend using unsweetened oat milk as it’s very close to milk in flavor, as opposed to almond milk or soy milk, which tend to affect the overall taste of the drink.

What Size Mold Do I Need To Make Hot Chocolate Bombs?

Here are the specs of the mold I am using:

One mold comes with six cavities and is 19.5 centimeters (7.68 inches) in length and 13.3 centimeters (5.24 inches) in width. Each cavity is 5 centimeters (2.04 inches) in diameter, so you need two molds to make six chocolate balls. You can purchase it here through Amazon, they are sold in pairs so you only need to place one order.

What Kind of Chocolate Should I Use?

As I previously mentioned, you can technically use any type of chocolate as long as it’s pure. What I mean by “pure” is that it shouldn’t contain any nuts or be filled with ingredients like caramel or fudge. A simple all chocolate candy bar like Hershey’s Milk Chocolate bar will do the trick. You can also use chocolate chips or candy-melts, which are easy-to-melt chocolate wafers (these are the ones I am using).

How To Make Hot Chocolate Bombs

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen equipment and ingredients.
2. Place the chocolate in a microwave-safe bowl and microwave until it’s melted. You will do this in 30-second intervals first, followed by 15-second intervals.
3. Add a little chocolate to each cavity and use the pastry brush to spread the chocolate.
4. Put the molds in the freezer until the chocolate has set.
5. Add a second layer of chocolate to the cavities – do this one cavity at a time this time since the chocolate will set faster.
6. Return the molds to the freezer for a few minutes until the chocolate has completely set.
7. Fill half of the chocolate spheres with equal amounts of hot chocolate mix and mini marshmallows.
8. Gently pop the empty chocolate spheres out of their cavities and leave them there.
9. Reheat the leftover chocolate and pipe some along the seam of each semi spheres filled with cocoa powder and marshmallows (there should be six).
10. Top them with the empty chocolate semi spheres to create chocolate balls. Add more chocolate to the seam if needed to perfectly seal each ball. Let them set completely before decorating.
11. Decorate them with your favorite sprinkles, a drizzle of chocolate, etc…
12. When it’s time to serve them, heat some milk until very hot. Place a chocolate bomb in a mug and top with 1 cup of milk. Do the same for the remaining 5 chocolate balls. Enjoy!

I Don’t Feel Like Making Them From Scratch. Where Can I Buy Them?

Hot chocolate bombs have become so popular that they are fairly easy to find. You can find basic ones at retail store chains such as Target and Walmart, or shop at Neiman Marcus and William Sonoma for some that are more unique and intricate (and more expensive).

Making hot chocolate spheres at home is inexpensive and I find that they also taste better. They also make a wonderful gift that everyone is sure to love.

How To Store Hot Cocoa Bombs

You can make hot chocolate bombs days before serving them. And as long as they are stored properly, they will look just as beautiful as the day they were decorated.

Hot cocoa bombs should be stored in a dark, cool, and dry place. The easiest way to ensure they will retain their shape is to put them in the fridge in a storage bag or an airtight container. You can leave them in your pantry or on your kitchen counter so long as there is no access to direct sunlight or warm temperature.

Sun + heat + chocolate = melt. You know that already

How Long Do They Last?

If they are properly stored in the fridge, these hot chocolate balls should last for months.

However, just like with all chocolate, they will lose moisture the longer they go uneaten, and will start to look old. Because of that I would recommend eating them within a month for the best taste.

Other Delicious Festive Recipes You Might Like

French Stuffed Baked Apples

Norwegian Porridge (Risgrøt)

Chocolate Peppermint Bark (Video)

Japanese Christmas cupcakes

Did you try this hot chocolate bombs recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Hot Chocolate Bombs

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Serve these delicious chocolate bombs with a hot cup of milk and watch them melt. Enjoy the most decadent cup of cocoa you’ve ever tasted!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: none
• Total Time: prep + passive time: 1 hour
• Yield: 6 hot chocolate bombs
• Category: Dessert
• Method: N/A
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

Equipment

• Medium microwave safe glass bowl
• Round chocolate mold (half spheres)
• Pastry brush
• Piping bag (optional, for decorating)
• Latex gloves (optional but good for avoiding fingerprints on the chocolate balls)

Ingredients

• 10 ounces (about 283g) melting chocolate or semi-sweet chocolate chips or bars of your choice
• 6 tablespoons chocolate milk (hot cocoa) powder
• 1/2 cup mini marshmallows
• 6 cups milk or unsweetened oat milk
• Decorations such as cake sprinkles, white chocolate drizzle, etc… I used white chocolate, gold sprinkles, and color sprinkles

Cook Mode Prevent your screen from going dark

Instructions

1. Chop the chocolate and place it in the glass bowl.
2. Microwave the chocolate at 50% for 30 seconds. Stir and microwave again at 50% for 30 seconds. Stir and microwave for 15 seconds. Keep repeating in 15-second intervals until most of the chocolate has melted. Be careful not to overcook the chocolate. If only a few pieces haven’t melted, take the bowl out and keep stirring until they eventually melt.
3. Spoon about 2 ½ teaspoons to each cavity of the mold and use a pastry brush to spread the chocolate evenly, until the entire surface of each cavity is covered. Going a little over the edges is okay.
4. Put the mold in the freezer for 5 to 10 minutes, until the chocolate has set.
5. Take the mold out of the freezer and add 1 teaspoon of tempered chocolate to each cavity, brushing all the way up to the side and slightly over the edges. Do this one at a time! This is to prevent the chocolate from setting too quickly.
6. Freeze again for 5 to 10 minutes, until the chocolate has set.
7. Take the mold out of the freezer and fill half of the chocolate half spheres with equal amounts of mini marshmallows and hot cocoa powder
8. Gently push the empty chocolate half spheres out of their cavities and leave them on top of the mold.
9. Reheat the remaining chocolate in the microwave at 50% power, for 15 seconds. Stir and repeat until the chocolate has melted. Again, be careful not to over microwave it. The remaining few lumps will eventually melt when you stir the chocolate.
10. Put on your latex gloves and transfer the chocolate to a piping bag. Cut a small opening and pipe along the edges of the half spheres containing the marshmallows and cocoa powder.
11. Take the empty chocolate half spheres and place them on top of the marshmallow and cocoa mix filled cavities, gently pressing them so they can seal with the melted chocolate. You should have 6 perfect chocolate balls.
    At this point, while the melted chocolate seam is still a little soft, you can add sprinkles to cover the seam or gently smooth out the edges by running your finger across the seam, or just leave it the way it is. .
    Let the chocolate bombs fully cool and set.
12. Decorate your chocolate bombs with cake sprinkles or however you like to serve them. I personally melted some white chocolate that I piped over each choco bomb, in a crisscross design, and topped with sprinkles.
13. Store them at room temperature until you are ready to serve them (within 24 hours is preferable). Pop them out of their cavities and place one chocolate bombs per mug, for a total of six mugs.
14. Heat one cup of milk or oat milk for each mug, until very hot.
15. Pour the hot milk over the chocolate bomb and watch it dissolve. Stir until the cocoa powder has completely and enjoy!

Notes

Store these chocolate bombs in an airtight container or storage bag. They can be refrigerated for up to 6 months but are best enjoyed within a month of making them.

Nutrition

• Serving Size: 1 hot chocolate bomb with milk
• Calories: 349
• Sugar: 38.4g
• Sodium: 316.9mg
• Fat: 18.6g
• Saturated Fat: 9.9g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 46.5g
• Fiber: 4g
• Protein: 5.4g
• Cholesterol: 0mg

Keywords: Christmas, Thanksgiving

Recipe Card powered by

How To Make Delicious Hot Chocolate Bombs
Pickled Plum.

If you’re looking for a refreshing drink that’s lower in calories and doesn’t skimp on flavor, this virgin mojito recipe is for you! Made with mint, lime juice, and sparkling water, this mocktail is perfect for baby showers, wedding showers, and other types of gatherings, or anytime you want a delicious non-alcoholic beverage. And the best part? It’s easy to make and can be tailored to your taste. So whether you like your drinks sweet or tart, this mojito recipe is sure to please. It’s the perfect drink!

What is a Virgin Mojito?

A virgin mojito is the non-alcoholic version of the popular Cuban drink, mojito. While a classic mojito cocktail is made with white rum, sugar, lime juice, soda water, and mint, the virgin mojito is served without any alcohol. It’s a refreshing drinks most popular during hot summer days because of its cooling properties.

Can I Drink Virgin Mojito When Pregnant?

Yes, this recipe is safe to drink during pregnancy as it is alcohol-free. However, be sure to use sugar-free alternatives if you are watching your sugar intake.

Virgin Mojito Ingredients

• Sugar: Granulated sugar is used to muddle the mint leaves and give the drink some sweetness.
• Fresh mint leaves: Mint is what gives a mojito its refreshing flavor. By muddling the mint leaves, you release their essential oils and infuse the drink with extra mintiness. Mint leaves can help to soothe an upset stomach, relieve nausea, and even aid in digestion.
• Fresh lime juice: Lime juice is a key ingredient in any mojito, Virgin or not. It adds a tart, citrusy flavor that is refreshing and delicious, especially on a hot day. Lime juice is also packed with vitamin C, which makes it a great choice for a healthier drink option.
• Simple syrup: Simple syrup helps to sweeten the drink and balance out the tartness of the lime juice. Simple syrup is easy to make at home or can be purchased at most grocery stores.
• Sparkling water: Sparkling water adds a refreshing effervescence to the drink and helps to balance the sweetness and tartness of the drink.
• Non-alcoholic rum: Non-alcoholic rum is becoming more widely available, or can be purchased online through non-alcoholic drink stores such as Nanobar. It mimics the aromatics of what can be found in traditional rum, like vanilla and citrus.
• Lime wedges or slices: Only a couple are needed as a garnish.

Ingredient Substitutions

There are a few substitutions that can be made for this virgin mojito mocktail. If you don’t have mint leaves, you can use mint extract or peppermint extract. You can also substitute the lime juice for lemon juice.

You can use ginger ale instead of sparkling water but make sure it’s high quality ginger ale and I suggest using less simple syrup as well, otherwise the drink might end up being too sweet.

If you don’t have or do not like simple syrup, you can use honey or agave nectar. If you’re watching your sugar intake, you can always substitute with a sugar-free alternative like stevia or monk fruit.

How To Make Virgin Mojito (Instructions)

Scroll all the way down to the recipe card to get the full recipe.

1. In a mortar or a small bowl, muddle the mint leaves and sugar together.
2. Split the muddled mint mixture between two serving glasses and top with lime juice, simple syrup, non-alcoholic rum, and sparkling water.
3. Stir well and garnish with lime slices or mint sprigs. Enjoy!

What You Can Make Ahead Of Time

If you are about to throw a party and would like to get some of the prepping out of the way before the guests arrive, muddle the mint leaves and lime juice together before adding the other ingredients.

This will help to keep the drink fresh and prevent the mint leaves from getting brown. You can skip the granulated sugar and only use simple syrup. You may need to add a little extra simple syrup for sweetness but taste it first and see how you like it.

If you want to make a larger batch, simply double or triple the recipe.

What To Serve With Virgin Mojitos

Bright and refreshing flavors pair nicely with a lite fare. Think lots of small plates, finger foods, chilled dishes and nothing too heavy.

Some of my favorite party foods I like to pair with both cocktails and mockails are:

• California rolls
• Gluten free cauliflower crust pizza alla margherita
• Flaky cheese and sriracha pinwheels
• Cucumber sandwiches
• Guasacaca
• Castella cake

Have you ever tried a Virgin Mojito? Did you enjoy this non-alcoholic mojito recipe? Let us know in the comments below!

Virgin Mojito

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Made with mint, lime juice, and sparkling water, this mocktail is perfect for baby showers, wedding showers, and other types of gatherings, or anytime you want a delicious non-alcoholic beverage.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 drinks
• Category: Drinks
• Method: Muddling
• Cuisine: Cuban
• Diet: Vegan

Ingredients

Units USM

• 1 tablespoon granulated sugar
• Handful mint leaves
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons simple syrup
• 2 shots of non-alcoholic rum (optional)
• Ice cubes
• Sparkling water or club soda
• Lime slices, wedges, or mint sprigs, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Add the sugar and mint leaves to a pestle and mortar and muddle the mint to release their juices. If you don’t have a pestle and mortar you can use a bowl and a muddler or a wooden spoon to muddle the leaves.
2. Divide the lime juice, simple syrup, muddled leaves and sugar among 2 glasses, and stir.
3. Add the non-alcoholic rum, if you are using some, and stir.
4. Top with a few ice cubes and some sparkling water.
5. Garnish with a slice of lime or a sprig of mint and serve.

Notes

For a low-sugar virgin mojito, use sugar-free alternatives such as stevia or monk fruit.

To prevent the mint leaves from turning brown, muddle them with lime juice instead of sugar. This is a good trick if you want to do the prepping early and enjoy the mocktail later.

Nutrition

• Serving Size: 1 drink
• Calories: 57
• Sugar: 13.8g
• Sodium: 0.7mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15.9g
• Fiber: 0.1g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: Mocktail

Recipe Card powered by

The Best Virgin Mojito Recipe
Pickled Plum.

This virgin margarita recipe is the perfect alternative for those who do not want to drink alcohol, or are taking a break from it. You can ditch the tequila and enjoy a mocktail that’s just as refreshing and delicious as the real deal! Learn how to make it here.

The mocktail I have for you today is an easy non-alcoholic margarita recipe that tastes like the most refreshing limeade. If you enjoy this drink, I suggest making a pitcher of it because you will be craving the bright citrus flavors all day long!

What Is A Margarita?

A margarita is a cocktail made of tequila, triple sec (dry orange liqueur such as Cointreau), lime juice, and served in a glass with salt on the rim. It can be served frozen, on the rocks (with ice), or straight up (with no ice). No one knows exactly where this drink originated from as there are countless folktales surrounding it.

What Is A Mocktail?

Also called a virgin cocktail or a zero proof drink, a mocktail is a non-alcoholic beverage made of sparkling water, fruit juice, a sweet syrup, and sometimes, cream. The first mention of the word mocktail appeared in 1916, according to Merriam-Webster, and is a blend of the words mock and cocktails.

Virgin Margarita Ingredients

Skip the margarita mix and make this drink from scratch. Not only will it taste significantly better and more refreshing, it will also give you a vitamin C boost!

• Salt: You will need salt flakes or kosher salt to salt the rim of your glass. If you use table salt, be careful not to use too much as it may make the first few sips very salty.
• Fresh lime wedge: One lime wedge to wet the rim of the glass and an extra one to use as a garnish.
• Lime juice: Only use fresh lime juice for this recipe, not store bought. Since we are not using any alcohol it’s important that the citrus ingredients are as fresh as possible since they are at the forefront, flavor wise.
• Lemon juice: The same goes for lemon juice – fresh is best.
• Orange juice: You can use store bought orange juice but make sure it’s 100% real, or even better, freshly squeezed and bottled on the same day.
• Agave syrup or simple syrup: Adding sugar is optional. If you like your margarita on the sour side, skip this ingredient. If you like it with a touch of sweetness, use agave nectar (syrup), simple syrup (scroll down to learn how to make it from scratch), or honey for a healthier option.
• Ice cubes: Ice cubes are needed to chill the margarita glass and to add to the cocktail shaker.
• Tonic water, club soda, or sparkling water: While a real margarita doesn’t have any fizzy bubbles, the virgin version tastes better with a splash of it.

How To Make A Virgin Margarita (Non-Alcoholic Margarita)

Scroll all the way down to the recipe card for the full recipe.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Cover a small plate with plenty of salt.
4. Take a lime wedge and run it across the rim of the glass to wet it.
5. Dip the rim of the glass in the salt so it’s covered with crystals.
6. Add a few ice cubes to your cocktail shaker and add the lime juice, lemon juice, orange juice, and agave sugar.
7. Put the lid on the shaker and close it well. Shake vigorously for a few seconds until the shaker is very cold and collects condensation on the outside.
8. Take the cap off the lid and pour the drink into the glass, careful to avoid the salted rim.
9. Add a splash of tonic water and a lime wedge for garnish and serve.

Simple Syrup (Instructions)

Making simple syrup is very easy! It doesn’t take long and only two ingredients are needed – water and sugar.

To make the syrup:

1. Put equal amounts of sugar and water into a small saucepan.
2. Turn the heat to medium-low and keep stirring until the sugar completely dissolves.
3. Turn the heat off and transfer the syrup to a jar or other glass container.
4. Close with a lid and refrigerate for up to one month.

What Can I Substitute For Tequila In a Virgin Margarita?

While this virgin homemade margarita recipe doesn’t have an ingredient to replace the tequila (I didn’t think it needed it), there are plenty of non-alcoholic tequila alternatives to choose from these days.

Here are some of the more popular brands:

• Ritual Tequila Alternative: Made with blue agave flower, Mexican lime, tropical guava, cracked sea salt, and charred oak, this tequila alternative has grassy notes with a green pepper nose. It’s a very popular choice among mocktail drinkers.
• Free Spirits The Spirit Of Tequila: This is an oaky, spicy, and earthy tequila alternative with less than .5% ABV, and made with all natural flavors. This brand was voted ‘best all around’ by Food 52.
• Optimist Botanicals Smokey: Made with a blend of lapsang souchong, bitter red orange, clove, ginger, habanero, jasmine, and other floral aromas and spices, this is tequila alternative recreates the smokiness of mezcal to a tee.

Other Virgin Margaritas (Variations)

If you would like to try other fruity flavors, here are some easy ways to tinker with this margarita mocktail recipe:

• Watermelon: 1 tablespoon lime juice, 1 teaspoon lemon juice, 2 teaspoons orange juice, pinch of salt, 1 cup seedless watermelon slices (rind removed). Add all the ingredients to a blender and blend until smooth.
• Strawberry: 2 tablespoons lime juice, 1 teaspoon lemon juice, 1 teaspoon orange juice, 3/4 cup fresh strawberries, hulled, (or use frozen ones for a frozen margarita) 1 tablespoon agave syrup or honey. Mix all the ingredients in a cocktail shaker with a few ice cubes.
• Mango: 3 tablespoons of lime juice, 2 tablespoons of orange juice, 2 tablespoon cold water, 1 tablespoon agave nectar or sugar, 1/2 cup sliced mango (or use frozen ones for a frozen margarita). Add everything to a blender and blend until smooth.
• Pineapple: 1 tablespoon lime juice, 1 teaspoon lemon juice, 1 tablespoon orange juice, 1/4 cup pineapple juice, pinch of salt. Mix all the ingredients in a cocktail shaker with a few ice cubes.
• Frozen: To make a frozen virgin margarita, simply add the recipe ingredients to a blender along with a few ice cubes. Blend and adjust the consistency by adding more ice cubes, if necessary. Enjoy on a hot summer day!

Other Homemade Cocktails You Might Like

Apple Martini (Appletini)

Cava Sangria

French Martini Cocktail

The Best Ginger Moscow Mule

Did you like this virgin margarita recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Virgin Margarita

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ditch the tequila and enjoy a mocktail that’s just as refreshing and delicious as the real deal!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Category: Drinks
• Method: Shaking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• Sea salt flakes or kosher salt
• Lime wedges
• 3 tablespoon fresh lime juice
• 1 1/2 tablespoon fresh orange juice
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon agave syrup or simple syrup (optional)
• Ice cubes
• Tonic water, club soda, or sparkling water

Cook Mode Prevent your screen from going dark

Instructions

1. Cover a small plate with salt.
2. Take a lime wedge and run it around the rim of a rock glass or martini glass and gently dip it in salt.
3. In a cocktail shaker, add the lime juice, orange juice, lemon juice, syrup, and a few ice cubes. Stir and close the lid. Shake vigorously for a few seconds.
4. Take the cap off the lid and pour the drink into the glass. Add a little tonic water, stir, and garnish with a slice of lime.
5. Serve immediately.

Notes

Making a big batch? Store in a pitcher and refrigerate for up to a week.

Nutrition

• Serving Size: 1 drink
• Calories: 40
• Sugar: 7.1g
• Sodium: 233.8mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.3g
• Protein: 0.4g
• Cholesterol: 0mg

Keywords: Mocktail

Recipe Card powered by

Virgin Margarita (Easy Mocktail Recipe)
Pickled Plum.

This is an easy and colorful taro milk tea recipe for boba tea lovers. Creamy, sweet, and with chewy tapioca pearls, this extremely popular Asian drink can be made at home in just 25 minutes.

Every time I move to a new place, I make sure to find my local boba shop. There’s something so relaxing about taking a break from work and popping in somewhere for a sweet tea concoction filled with chewy boba pearls.

The other day I got a craving for a creamy taro milk tea. But instead of heading to the tea shop, I decided to make it myself at home. Not only was the process super easy (no blender necessary), I was able to make it exactly how I like it.

Added bonus: making your own milk tea at home is way cheaper then going to the shop.

What is Taro Milk Tea?

Taro milk tea (香芋奶茶) is a sweetened drink made with brewed tea, taro root powder, milk and tapioca pearls (aka: boba). It typically has a vibrant purple color.

The taro isn’t just window dressing though. It serves as both a flavoring agent and thickener. Most milk teas are sweetened with sugar – and can run the gamut from subtle and nutty, to super sweet and fruity.

Taro milk tea is just one version of boba tea (or bubble tea). While Taiwan is the point of origin for bubble tea, you’ll find it worldwide – from Southeast Asia to India to Hawaii to that shop just down the street from your house.

Taro Milk Tea Ingredients

Scroll all the way down for the full recipe.

• Hot Water: Although this is a cold drink, we’ll need the water to be boiling hot so it dissolves and blends both the sugar and taro powder – and steeps the tea to your preferred strength.
• Tea: You can use whichever tea you like best. I usually use green tea (or jasmine green tea) – or black tea like English breakfast or darjeeling. Jasmine tea is also a popular choice. If you are going to use something like loose green tea leaves, be sure to pick up loose tea leaf filter bags.
• Sugar: I’m using 1/2 tbsp of granulated sugar. If you like your bubble tea sweeter (or less sweet), you know what to do.
• Taro Powder: You’ll use this to thicken and flavor the milk tea. Taro powder is typically slightly sweet and nutty. Many brands have added sweeteners and flavors like vanilla – and it’s not uncommon to also see ube in the ingredients list. Ube adds sweetness and vibrant color. These days it’s fairly easy to track down at Asian grocery stores. We’ll talk more about taro in a second.
• Tapioca Pearls: These are the translucent, chewy balls you’ll find in bubble tea. Also known as boba, these spheres are made from tapioca starch from the cassava root. Grab tapioca pearls here on Amazon.
• Milk or Oatmilk: You can use dairy milk (from skim to whole milk). Or, if you’re making a vegan milk tea, just use a non dairy milk alternative. In my opinion, oatmilk is the best choice for creaminess – but you could use unsweetened almond milk or light coconut milk. Some boba shops use condensed milk, but I find it far too sweet for my personal taste. Your mileage may vary.

What is Taro?

Taro (colocasia esculenta) is a starchy corm with a mild nutty flavor. This root vegetable has an edible interior that is predominantly white, with flecks of lavender color throughout.

Most mass produced powdered taro used in milk tea has a vibrant purple hue from the addition of ube (purple sweet potato). It makes a striking drink!

However, while taro might look similar to a purple sweet potato at first glance, they are actually different things. That said, you can roast, fry, mash and bake taro much as you would a potato.

How to Make Taro Milk Tea

1. Gather all of your cooking tools and ingredients.
2. Measure out 1 cup of boiling hot water and add your preferred tea bag. Add the sugar and taro powder and stir until completely dissolved and incorporated.
3. Place your tea in the refrigerator for 2-3 hours until ice cold. Then place in a serving cup.
4. In the meantime, bring a small pot of water to a rolling boil and add your tapioca pearls. They will float to the surface after a few seconds in the water. At that point, lower the heat to a simmer and cook the boba for 15 to 20 minutes. Your tapioca pearls are done when they are soft and chewy.
5. Drain the cooked tapioca pearls, then rinse them under cold water until they no longer contain heat. Drain well again and add them to your cold taro tea.
6. Finally, pour the cold milk in, blend with a spoon and serve. If you’re using a boba cup, cover with a lid, grab your huge bubble tea straws and enjoy cold!

Taro Milk Tea Taste

There is a mellow sweetness that permeates and compliments the more sharp tasting notes from whichever tea you decide to use.

The texture is both creamy from the milk (or non-dairy milk alternative) – and thick from the powdered taro root. Taro is a natural thickener. However it will not be gloppy. There is a pleasing overall smoothness to this taro bubble tea.

And, if you use them, the boba pearls introduce a chewy element that makes this milk tea just plain fun to drink.

How to Make Boba

While you can use quick cooking tapioca pearls from the grocery store for this recipe, you can also make your own boba at home with just three ingredients.

If you’d like to try your hand at making homemade boba, follow the easy step-by-step instructions in this post on making tapioca pearls.

Alternatives to Boba

Boba not your thing? Luckily there some great options if you like your taro milk tea with a bit of texture and added flavor.

• Coconut Jelly: Also known as nata de coco, this is essentially a translucent jelly made of fermented coconut water. Sweet and delicious.
• Rainbow Jelly: This is another sweetened jelly, although (as the name would have you believe) with more colors at play. This sugary drink addition is made with a combination of coconut meat and konjac (konnyaku).
• Popping Boba Pearls: These are fruit juice filled bubbles that pop in your mouth when chewed, releasing their intense fruity flavor. Although called boba, the popping variation is actually a mixture of liquid ingredients mixed with sodium alginate – which are then run through run through a calcium chloride solution. It’s science!
• Your Favorite Fruit: Use fruit like chopped lychee or macerated strawberries.

Other Delicious and Easy Asian Drink Recipes

Royal Milk Tea Recipe – ロイヤルミルクティー

Korean Banana Milk – 바나나 우유

Iced Matcha Latte + Matcha Iced Tea

Thai Iced Tea (ชาเย็น) – How to Make it

Did you like this taro milk tea recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Taro Milk Tea

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is an easy and colorful taro milk tea recipe for boba tea lovers. Creamy, sweet, and chewy, this extremely popular Asian drink can be made at home in just 25 minutes.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 1 boba drink
• Category: Drinks
• Method: N/A
• Cuisine: Chinese
• Diet: Low Salt

Ingredients

Units USM

• 1 cup boiling hot water
• 1 green tea or black tea bag
• 1/2 tablespoon sugar
• 2 1/2 tablespoons taro powder
• 1/4 cup quick cooking tapioca pearls
• 1/4 cup milk or unsweetened oat milk

Cook Mode Prevent your screen from going dark

Instructions

1. Add the tea bag and sugar to the hot water and stir until the sugar has dissolved. Add the taro powder to the tea and stir until it has fully dissolved.
2. Refrigerate for 2 to 3 hours until the tea is cold.
3. Transfer the taro tea to a serving cup and set aside.
4. Bring a small pot of water to boil and add the tapioca pearls. When they float to the surface after a few seconds, lower the heat to a simmer and cook the pearls for 15 to 20 minutes, until they are soft and chewy.
5. Drain the tapioca pearl and rinse them under cold water until they are cold. Drain well and add them to the taro tea.
6. Add the milk and cover the cup with a lid if you are using a boba cup. Serve cold.

Notes

If you are not a big fan of tapioca pearls, swap them for coconut jelly, rainbow jelly, or popping boba pearls.

Nutrition

• Serving Size: 1 drink
• Calories: 264
• Sugar: 17.6g
• Sodium: 70.6mg
• Fat: 0.9g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 48.4g
• Fiber: 0.3g
• Protein: 2.1g
• Cholesterol: 5.4mg

Recipe Card powered by

Taro Milk Tea
Pickled Plum.

Despite seeming complicated, the recipe for tapioca pearls is actually very simple. All you need are three ingredients and a good arm to knead and shape these little chewy balls. Tapioca pearls make a delicious topping for ice cream, snow ice, or can be enjoyed the classic Taiwanese way – in boba tea.

Summertime is all about staying hydrated and sipping on sweet drinks to keep us energized! And there is nothing more fun and delicious than sipping on milky iced tea while chewing on tapioca pearls.

What are Tapioca Pearls?

Tapioca pearls are clear chewy balls made from tapioca starch/flour (they are the same thing) that have been extracted from the cassava root, and mixed with water, and various other ingredients. They are a cheaper alternative to sago pearls, a popular ingredient in Southeast Asia, which are often added to puddings. The most popular way to use tapioca pearls is in boba tea (波霸), the Cantonese word boba being slang for “large breasts”.

The Taiwanese version of boba tea became popular after a shop owner decided to make his tapioca pearls bigger than what the other shops offered (pearls that were small enough to fit into a regular straw). By giving it a controversial name like boba, it gained attention and popularity outside the country.

Varieties of Tapioca Pearls

There are many varieties of tapioca pearls available, which is why they look so different from one drink to another.

While black is the classic color, tapioca pearls can now be found in all the colors of the rainbow, or completely clear.

The texture may also vary based on additional ingredients added to the recipe, resulting in some pearls having a more jelly-like texture, while other have a more chewy, almost mochi-like texture.

There’s also the latest craze, popping boba, which are pearls made with a mixture of fruit juice, calcium lactate, sugar, malic acid, fruit flavorings, and seaweed extract. They are slightly smaller in size than the regular boba pearls. Popping boba is quickly becoming a favorite because of the pearls fruity flavor, which are more enjoyable to chew on than the classic boba pearls that don’t really have any taste.

Where to Buy Tapioca Pearls

If making tapioca pearls from scratch seems too tedious (they do take some time to make but the process isn’t difficult at all), you can buy them at the store or online. Since boba tea has become so popular worldwide, finding tapioca pearls has never been easier!

Your local Chinese or Vietnamese grocery store should have them stocked in the dry goods section. But I haven’t seen boba pearls sold at Japanese supermarkets, and I’m not sure about Korean grocery stores either. If you don’t live near one you can order them on Amazon here.

Ingredients for Tapioca Pearls

• Tapioca flour/starch: Tapioca flour is much finer and lighter than regular flour so the dough will feel very different when you touch it! The starch is extracted from the cassava root which is peeled, washed and chopped. It’s then shredded and washed until the mixture is mostly starch and water. From there it’s dried until it becomes flour.
• Water: A little water goes a long way to make this dough. Though it may look like seven tablespoons won’t be enough to yield a moist dough, it’s just the right amount.
• Food coloring: If you have black food coloring, use it. If not, you will need to mix red, blue, and green food coloring to create something close to black (more like a dark brown).
• Dark brown sugar: Dark brown sugar is mixed with boiling hot water to create a simple syrup for the pearls. This is to lightly sweeten them and keep them from sticking together.

How to Make Tapioca Pearls

The full recipe can be found at the bottom of this post.

1. Gather all of your kitchen tools and ingredients.
2. Mix the food coloring and water together.
3. Pour the flour into a medium size bowl and using a fork, stir in the colored water.
4. Put the fork down and knead the mixture with one of your hands until you get a moist dough. It takes a few minutes for the flour to relax and absorb the water, so be patient!
5. Use a 1/8 teaspoon to scoop up a little dough and shape it into a ball. Place the ball on a plate and repeat until all the dough has been used. While you are doing this, cover the bowl with the dough with a towel to prevent it from drying.
6. Bring a medium size pot of water to boil.
7. Slowly and separately add the tapioca pearls (otherwise they will stick together) and stir with chopsticks or a fork.
8. Boil them for 15-20 minutes until they are tender and chewy. Turn the heat off and leave for 10 minutes.
9. Meanwhile, make your simple syrup by mixing the dark brown sugar and boiling water together. Keep stirring until the sugar has dissolved.
10. Drain the water and add the tapioca  pearls to the sugar syrup. Enjoy with your favorite boba tea or use the pearls as a topping for shave ice or frozen yogurt!

Boba Tea Flavors

There are so many flavors of boba tea to choose from that I find it practically impossible to settle on just one when I’m out buying a drink! But after many visits to the boba tea shop I’ve come to realize that certain combinations seem to be better than others.

What I mean by that is that certain tea flavors go better with certain pearls.

For example, a light floral tea or a fruity passion fruit tea pairs better with poppings pearls or grass jelly pearls, than classic boba pearls.

So which boba tea flavors are best for the pearls on this blog post?

Milk teas are by far the best! Flavors like classic milk tea, Thai milk tea, hojicha milk tea, or matcha milk tea all pair beautifully with these tapioca pearls. Or you can go fruity with a honeydew melon, mango, or strawberry milk boba. You can even try chocolate – yes, like a hot chocolate, but iced!

My favorites? Honeydew melon, hojicha milk tea and classic milk tea. I get my honeydew melon mix on Amazon here.

And you can read my post on how to make bubble tea in 10 minutes here, to learn more about this popular Tawainese beverage.

Did you like this Tapioca Pearls Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tapioca Pearls

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Tapioca pearls make a delicious topping for ice cream, snow ice, or can be enjoyed the classic Taiwanese way – in boba tea.

• Author: Caroline Phelps
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Boiling
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1 cup tapioca flour
• 7 tablespoons water
• 3 teaspoons black food coloring, or mix 1/2 teaspoon blue, 1 1/2 teaspoon red, and 1 1/2 teaspoon green food coloring to make a dark brown color
• 1/4 cup brown sugar
• 1/4 cup boiling hot water

Cook Mode Prevent your screen from going dark

Instructions

1. Mix the water and food coloring in a small bowl.
2. Put the tapioca flour in a bowl and stir in the colored water with a fork. 
3. The mixture will feel very dry at first but don’t worry – this is completely normal. Use one of your hands to knead and keep kneading until it becomes doughy, about 5 minutes. If the dough is still very crumbly, it’s okay to add up to an additional tablespoon of water, and knead again.
4. Use a ⅛ teaspoon to scoop out a little dough and form a ball with it. Cover the bowl with a towel while you are doing this so the dough doesn’t get too dry. Set aside on a plate and repeat until all the dough has been used. 
5. Or you can form the dough into a ball and equally slice it in 4 segments. Roll each dough segment on a flat surface to create a thin long stick. Try to make all four sticks about the same size.
6. Grab a knife and slice into small pieces about ½-inch thick. Roll each piece in the palm of your hand to create little balls. 
7. Bring a medium pot of water to boil and add the tapioca pearls separately so they don’t stick together. Stir with chopsticks or a fork and boil for 15-20 minutes, until they are soft and chewy. Turn the heat off and let them rest for 10 minutes.
8. Meanwhile, mix the brown sugar and boiling water together, and keep stirring until the sugar has completely dissolve. Set aside. 
9. Drain the tapioca pearls and add them to the brown sugar syrup. You can leave them in the sugar syrup until you are ready to use them. 
10. Use the pearls for boba drinks, as a topping for ice cream, frozen yogurt, or shaved ice.

Notes

If you are saving the tapioca pearls for later, leave them in the sugar syrup and transfer to an airtight storage container. Refrigerate. They will keep for 7-10 days.

Nutrition

• Serving Size: About 1/4 cup
• Calories: 20
• Sugar: 3.1g
• Sodium: 1.8mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 5.2g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: bobba, bubble tea

Recipe Card powered by

Tapioca Pearls (Boba – 波霸)
Pickled Plum.

Nothing energizes me more than a cup of matcha in the middle of the afternoon. I love its delicate sweet and grassy taste and how it helps me focus better on my work. It’s something I look forward to having every day!

I’m a lover of all things green tea related.

I love the taste of green tea and I also love the whole ceremonial act that comes with it.

I’ve been drinking green tea since I was a little girl and had my first traditional tea ceremony lesson when I was 13 years old. I wish I could share a picture with you just so you could see how excited I was at learning about this old tradition from a tea expert.

Tea Ceremony (Chadō – 茶道茶道)

It was in an old tea house in the Kyushu region and I was wearing a bright orange t-shirt (I do have pictures of it but they are unfortunately at my mother’s house in Japan) with a long ivory skirt, and a Molly Ringwald hairdo from the Pretty in Pink era (except that my hair was jet black).

I knelt down on the tatami mats next to my sensei, who was a sweet older lady, and only using one hand, I turned the tea bowl to the right, then to the left, wiped the rim (I don’t remember the order nor the steps very clearly), and whisked this magical green powder we call matcha.

“Wow, did you see that mom? I’m a pro!” I said to my mother.

She smiled and continued taking pictures.

What’s funny is that I’ve since become a bigger matcha drinker than my mother is. While she prefers the teapot and green tea leaves method, I get more of a kick from the powdered version.

Today I’m going to show you how to make the best cup of matcha in your own kitchen.

What is Matcha?

Matcha (抹茶) is a type of Japanese tea made from green tea leaves that have been ground to a fine powder. It is primarily used as a beverage, served hot or cold, or as a flavoring for baked goods, wagashi confectionery (traditional Japanese desserts) and other types of desserts.

The green tea plants are grown in shaded areas for 3-4 weeks until it’s time to harvest the leaves. The leaves are left to dry, lying flat, and are stone ground to a fine powder.

The process is quite labor intensive since only the finest tea buds are hand picked and the grinding process can take up to an hour to just grind 30g of matcha. If ground too quickly, the leaves lose their aroma from the warmth of the mill stones, so the process takes time and patience.

Accessories Needed to Make Matcha

Chashaku (Tea Scoop)

A chashaku (茶杓, ちゃしゃく) is a thin bamboo stick between 16 cm and 21 cm in length with one end curved, which is used to scoop matcha powder.

What makes this simple bamboo tea scoop so great is that its design make it so you can scoop just the right amount of matcha powder needed per bowl of tea. Japanese tea specialists believe you can get much more accurate measurements with a chashaku than a spoon, resulting in bowls of tea that stay consistent in color and taste.

Do I agree with the tea specialists – do you really need a chashaku to make good matcha? 

Absolutely! And I agree that it’s much easier to make consistently delicious bowls of matcha using a tea scoop than a regular spoon. It cuts the whole guessing whether I used too much (I overdid it all the time and would feel queasy) or too little matcha process out of the way.

Of course, you could use a teaspoon to measure your matcha but if you are a regular tea drinker like I am, I urge you to consider getting a chashaku – it’s so much easier and the ritual makes it special, almost meditative.

Chasen (Bamboo Whisk)

A chasen (茶筅,ちゃせん) is a bamboo whisk used to mix the matcha powder and water. It’s an essential accessory to have since matcha powder is different than other types of powdered beverages. Since the powder is made from ground leaves, simply mixing it with water won’t make it dissolve. In fact, it can clump or float if not mixed properly.

Using a chasen helps the powder to mix with the water more easily and it also creates a beautiful foam at the top, making the tea sweeter and milder.

Small Strainer

I’m sure you have noticed that matcha powder can get a little clumpy at times and that chewing on one of those clumps, while sipping your tea, is pretty awful. That’s when a small strainer comes in handy as it gets rid of them. It’s always a good idea to sift the powder before whisking or drinking it.

Matcha Bowl

A matcha bowl is different than a coffee cup or teacup in that it’s wider and more shallow. The reason for that is because green tea is very sensitive to heat and is best enjoyed at the ideal temperature of (180°F / 80°C). And it also makes whisking easier because it has more surface and is lower in height than a regular coffee cup.

Best Matcha To Buy for Drinks

When shopping for matcha you will notice that the label usually comes with a grade – culinary, ceremonial, premium.

Culinary Grade 

Culinary grade matcha is used for cooking or baking only (sometimes the packaging doesn’t have any grading). The quality of the leaves used to make it are not good enough for drinking, but can be used to add color and a mild taste to sweets or baked goods.

Ceremonial Grade

Ceremonial grade matcha is what you should be looking for if you enjoy having a cup of tea daily. The quality of the green tea leaves are high enough to be used for formal Japanese tea ceremonies.

Premium Grade

The cream of the crop! Premium grade matcha is what is used in high-end Japanese tea houses and restaurants. It’s considerably more expensive than ceremonial grade and therefore should only be enjoyed on special occasions.

My Favorite Ceremonial Grade Matcha

As an avid matcha drinker who enjoys one to two cups daily, I like a matcha that isn’t too bitter with a fine powder that blends easily.

I was introduced to Matcha Bloom by a friend of mine who is also half Japanese. She told me to check them out as the owner Saaya, who is also half-Japanese (crazy, isn’t it!), is deeply passionate about green tea, sustainability, and health.

It turns out that Matcha Bloom uses Gyokuro leaves farmed in Japan, which require more attention and care than the commonly-used Tencha leaves. The leaves used (and grown in pesticide-free soil) are from the first harvest which yields a higher quality matcha.

I put in an order for the matcha sticks and the matcha green powder and only had to wait a few days before it arrived at my place.  The first thing I noticed was how green the powder was – it was by far the greenest matcha powder I had ever seen! I guess I must have been drinking second harvest up until now because this matcha looked completely different than anything I had seen.

The tea is delicate and very easy to drink which makes it a perfect option for those getting started with matcha. You won’t be overwhelmed by this and you will love the sweet froth it creates once whisked.

And I have some good news for you – after letting Saaya know about how much I loved her matcha, she’s offered to give a 10% discount to all of my readers!

So make sure to use the code CAROC98 at checkout!

How to Make Matcha

1. Pour a little hot water in your matcha bowl and swirl it around. You can also use the whisk to move the water around so it warms up the bowl. Discard the water.
2. Place the small strainer over the bowl and using your chashaku (tea scoop), scoop some matcha powder (approximately 1/2 teaspoon).
3. Place the matcha powder in the strainer and sift it.  You can use the chashaku to help the powder sift through the holes if needed.
4. Pour 2 ounces hot water (180°F / 80°C) over the matcha powder and whisk in a zigzag motion (like you are drawing the letter W). Keep whisking until the top gets a little frothy.
5. Pour another 6 ounces hot water (180°F / 80°C) and serve.

How to Store Matcha

Store matcha in an airtight storage container and then place that container in a ziploc bag (take as much air out as possible). That’s because matcha and oxygen don’t go well together.

If you leave matcha opened to air, it will lose its taste and health benefits within days. Sunlight, heat, and humidity are also a no-no, so it’s best to keep it in a cool, dark, and dry place, like the fridge.

One thing to note – matcha absorbs flavor easily so make sure it’s properly sealed and wrapped before putting it in the fridge. I would also advise against placing it next to something strong like kimchi, unless you want kimchi flavored green tea!

How Long Does it Last?

Properly stored in a cool, dark, and dry place, matcha can keep for up to 1 year, but it’s worth noting that it will gradually lose its beautiful taste. For optimal taste and freshness, tea specialists recommend you drink it within 60 days of opening.

Dishes Using Matcha

• Matcha ice cream
• Matcha latte
• Matcha salt
• Match and dark chocolate bread pudding
• Matcha blueberry roll cake

Did you like this tutorial on How to Make Matcha? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

How to Make Matcha

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Learn how to make the best bowl of matcha in your own kitchen with this easy step-by-step tutorial.

• Author: Caroline Phelps
• Prep Time: 2 minutes
• Total Time: 2 minutes
• Yield: 1 bowl/cup
• Category: Drinks
• Method: Whisking
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units USM

• 1/2 teaspoon Ceremonial grade matcha powder (use the code CAROC98 for a 10% discount on Matcha Bloom!)
• 8 ounces hot water

Accessories needed:

• Chashaku (tea scoop)
• Chasen (bamboo whisk)
• Small strainer
• Matcha bowl

Cook Mode Prevent your screen from going dark

Instructions

1. Pour a little hot water in your matcha bowl and swirl it around. You can also use the whisk to move the water around so it warms up the bowl. Discard the water.
2. Place the small strainer over the bowl and using your chashaku (tea scoop), scoop some matcha powder (approximately 1/2 teaspoon).
3. Place the matcha powder in the strainer and sift it.  You can use the chashaku to help the powder sift through the holes if needed.
4. Pour 2 ounces hot water (180°F / 80°C) over the matcha powder and whisk in a zigzag motion (like you are drawing the letter W). Keep whisking until the top gets a little frothy.
5. Pour another 6 ounces hot water (180°F / 80°C) and serve.

Notes

Storing Matcha

Store matcha in an airtight storage container and then place that container in a ziploc bag (take as much air out as possible). Keep it in a cool, dark, and dry place.

For optimal taste and freshness, drink your matcha within 60 days of opening.

Nutrition

• Serving Size: 1 cup
• Calories: 5
• Sugar: 0g
• Sodium: 9.5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: ryokucha

Recipe Card powered by

How to Make Matcha (抹茶) – Quick Tutorial
Pickled Plum.

Korean Banana milk is mildly sweet and very refreshing! It can be served as a light breakfast or enjoyed as a mid afternoon pick me up. Only 4 ingredients needed!

For such a simple drink, Korean banana milk is surprisingly tasty!

I didn’t know about this famous Korean drink until I moved to NYC and discovered one of my favorite Asian grocery stores, H-Mart. Every time I went there I would spend a good chunk of time exploring the aisles for new Korean food and drinks I hadn’t tried before.

I’m a huge fan of anything banana flavored so when I saw Binggrae’s banana milk displayed in the chilled drinks section, I knew I had to try it. Korean banana milk is both sweet and savory, floral and silky. It takes a minute to get used to the taste but after a few gulps it’s easy to see why it has become such an iconic drink.

It’s simply delicious and addictive!

The homemade version is different than what you get at the store – it’s not as complex in flavor but much more refreshing!

What is Korean Banana Milk?

Korean banana milk, or banana uyu, is a popular South Korean flavored drink made famous by Binggrae, a famous Korean beverage and snack company. It was first introduced in 1974 and instantly became a hit after the government encouraged their citizens to drink more milk. And since bananas were considered a luxury at the time, banana milk became a favorite among the nation.

The bottle’s original shape was inspired by a traditional Korean jar although you can now find banana milk sold in small milk cartons.

BTS Jungkook’s Favorite Drink

I’m sure you’ve heard of BTS, Korea’s most popular export, and currently the world’s biggest band. BTS is so huge that they consistently manage to sell out big venues such as Wembley Stadium, Citi Field stadium, and the Rose Bowl Stadium (which holds 90,000 seats), to name a few.

Everything they touch seems to turn into gold, so you can imagine how happy Binggrae, Korea’s biggest distributor of banana milk, was when one of their members, Jungkook, shared his fondness for this fruity beverage.

His love for it is so well known that it inspired memes and drawings, and also caused sales to shoot up globally.

Where can I buy Korean Banana Milk?

Korean Banana milk can be found in most Korean supermarkets (such as H-Mart), some Korean bakeries, and big Chinese grocery stores may also carry it. You can also buy it online from Amazon or Grocery.com.

Ingredients for Banana Milk

• Banana: Medium size and as ripe as you can find. The riper the banana is, the sweeter the banana milk will be.
• Water: Water is used to thin out the consistency so the drink feels more like a drink than a smoothie.
• Milk: You can use whole milk, 2% or skim milk. To make it vegan, use unsweetened oat milk as it has less of an aftertaste. Oatly is by far my favorite brand as it tastes very close to regular milk (I eat cereal with it all the time).
• Sugar: Use granulated sugar if you want straight up sweetness, or use pure maple syrup or honey for sweetness and a hint of floral.
• Pure vanilla extract (optional): Adding 1/4 teaspoon of pure vanilla extract will infuse the banana milk with caramel and jasmine flavors.

Kitchen Tools Needed

1. Blender or immersion blender
2. Cup

How to Make Korean Banana Milk

1. Gather all of your kitchen tools and ingredients.
2. Peel the banana and put it in a blender along with the remaining ingredients.
3. Blend until smooth and serve.

Since bananas change color so quickly, it’s best to drink it as soon as it’s blended. You can keep it in the fridge to drink later but the color will become darker, the longer you leave it. The liquid may also begin to separate. so make sure to shake it well before drinking.

Other popular Asian drinks you may like:

• Iced matcha latte
• Bubble tea
• Royal milk tea
• Strawberry matcha smoothie

Did you like this Korean Banana Milk Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Banana Milk – 바나나 우유

Print Recipe

★★★★★

5 from 2 reviews

A deliciously fruity and mildly sweet Korean banana milk recipe that’s perfect for breakfast or as a midafternoon snack.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: none
• Total Time: 5 minutes
• Yield: 1 drink
• Category: Drinks
• Method: Blender
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Units USM

• 1 ripe banana, peeled and chopped
• 1/3 cup water
• 3/4 cup milk or unsweetened oat milk
• 1 tablespoon sugar, pure maple syrup, or honey (optional, you don’t need it if the banana is very ripe)
• 1/4 teaspoon pure vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Add the banana, milk, sugar, and vanilla extract to a blender, or cup, if you are using an immersion blender.
2. Blend until smooth.
3. Serve.

Notes

It’s best to drink homemade banana milk immediately as the color will change and lose its lovely pale yellow hue.

 

Nutrition

• Serving Size: 1 drink
• Calories: 237
• Sugar: 39.5g
• Sodium: 104.2mg
• Fat: 0.6g
• Saturated Fat: 0.3g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 51.7g
• Fiber: 3.1g
• Protein: 9.5g
• Cholesterol: 4.9mg

Keywords: snack, breakfast, smoothie

Recipe Card powered by

Korean Banana Milk – 바나나 우유
Pickled Plum.

Royal milk tea is a popular drink served in restaurants and sold in supermarkets, convenience stores, and vending machines all across Japan. Its sweet and full bodied taste makes it the perfect beverage to enjoy on a cold day out, or at home with your favorite afternoon snack. 

I discovered royal milk tea when I lived in Tokyo many years ago.

Being a big fan of Japanese vending machines, I would often try 2 or 3 different drinks a day, just for fun.

There would be the usual suspects – water, Coke, Sprite, ginger ale – followed by an entire row or two of iced and hot coffees. After that would be colorful drinks such a grape juice with actual peeled grapes in it (so good!), Bikkle, which is a Japanese yogurt drink, CC Lemon (lemon soda), melon flavored drinks, and lots more.

Finally, the row of iced and hot teas where royal milk tea held a permanent spot, and where I first encountered its sweet and comforting taste.

Royal milk tea is very easy to make – only 3 ingredients are needed. And if you happen to have a beautiful teacup sitting in your cupboard, this is when you should take it out because it does make the whole tea time experience much more fun and special.

What is Royal Milk Tea?

Royal milk tea (ロイヤルミルクティー) is a popular Japanese beverage consisting of black tea, such as Assam, mixed with milk and sugar. The difference between regular milk tea and royal milk tea is that the ratio of milk to water is higher in royal milk tea, which results in a creamier texture.

The brewing technique is also different:

• For regular milk tea, the milk and sugar are added once the tea has been brewed.
• For royal milk tea, all the ingredients are boiled together. If you order royal milk tea in a tea shop or upscale restaurant in Japan, the tea leaves may also be of higher quality.

Hokkaido milk tea is made the same way with the only exception being that the milk used in the tea is from the Hokkaido region.

Best Tea for Milk Tea

When making milk tea, make sure to use a tea that’s strong enough to handle the addition of milk and sugar. Using something light bodied like Darjeeling may not be the best choice since it has delicate sweet and fruity flavors, which may get lost when mixed with milk and sugar. That’s why tea experts recommend you enjoy darjeeling tea on its own.

Here are three full bodied black teas you can use to make milk tea:

Assam: Assam tea is a full bodied Indian tea with a smoky, malty, earthy taste. It’s often served as a breakfast tea for its strong taste. The color is a rich copper when brewed.

Ceylon: Ceylon tea hails from the hills of Sri Lanka (formerly known as Ceylon). The tea leaves have a strong, sharp, and spicy flavor, and color the water a dark reddish brown when brewed.

English Breakfast: English Breakfast is a mixture of black teas, most often made with a blend of Assam, Ceylon, and Kenyan tea leaves. More expensive grades of English Breakfast teas may also contain Keemun black tea from China.The flavor is robust and rich, and the color, a dark reddish brown.

Ingredients for Royal Milk Tea

• Black tea: The best type of tea to use for milk tea is a strong, full bodied black tea such as Assam, Ceylon, or English Breakfast. You can use regular tea bags or buy loose tea leaves and make your own teabags with disposable teabags. I personally prefer to use loose tea because it gives me the freedom to choose higher standard tea leaves and flavors that may not be available in teabag format.
• Milk: I either use 2% milk or unsweetened oat milk (if I want to cut down on dairy). I find that oat milk is the closest in flavor to regular milk. If you like your tea more creamy, use whole milk or mix regular milk with a little cream.
• Sugar: You can use granulated sugar, brown sugar, turbinado sugar, or palm sugar.

Kitchen Tools Needed

• Small pot
• Spoon
• Teabags or loose tea and disposable teabags

How to Make Royal Milk Tea

1. Gather all of your kitchen tools and ingredients for this recipe.
2. Place a small pot over medium high heat and add the water and milk. Bring the liquid to a boil and turn the heat down to a simmer, with the liquid barely bubbling.
3. Stir in the sugar.
4. Add the teabags and close with a lid.
5. Simmer for 3 to 5 minutes (the longer you leave the teabags in, the stronger the taste).
6. Turn the heat off, remove the teabags and serve the tea in your favorite teacups.

You can make royal milk tea ahead of time and keep it in a jug (must be refrigerated) or tumbler to drink later.

How to Make it Iced

Royal milk tea can be enjoyed hot or cold. To make iced royal milk tea, simply transfer the tea to a jug or a large glass and refrigerate it until it’s cold. Serve with or without ice cubes.

In fact, the recipe itself is very close to boba tea (bubble tea) so if you decided to chill it, try adding tapioca pearl or jelly boba to it for a fantastic mid-afternoon drink/snack!

What to Serve with Tea

If like me, you enjoy a good ol’ cuppa tea in the middle of the afternoon, serving it with a little snack on the side is always a good idea. Here are some of my favorite homemade snacks that pair well with tea:

• Chocolate pumpkin biscotti
• Hotteok (Korean sweet pancakes)
• Castella cake
• Peanut butter and honey fudge
• Dutch apple pie

Did you like this Royal Milk Tea Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Royal Milk Tea Recipe – ロイヤルミルクティー

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

The sweet and full bodied taste of royal milk tea makes it the perfect beverage to enjoy on a cold day at home with your favorite afternoon snack. 

• Author: Caroline Phelps
• Prep Time: 3 minutes
• Cook Time: 3 minutes
• Total Time: 6 minutes
• Yield: 2
• Category: Drinks
• Method: Steeping
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

• 2 black teabags (such as Assam, Ceylon, or English Breakfast). If you are using a teapot, use 2 tablespoons of loose dark tea leaves such as Assam, Ceylon, or English Breakfast.
• 1 1/2 cup water
• 1 1/2 cup milk (use 2% or whole milk for a creamier texture), or unsweetened oat milk
• 2 teaspoons sugar, or more if you prefer sweeter

Cook Mode Prevent your screen from going dark

Instructions

1. Bring the water and milk to a boil and lower the heat to a simmer, with the water barely bubbling.
2. Add the sugar and stir.
3. Add the teabags, cover the pot with a lid and steep for 3 minutes, up to 5 minutes for a stronger tea.
4. Divide the tea among 2 teacups and serve.

Notes

For leftovers, or to drink later: Refrigerate in a jug or cup. Reheat or drink cold.

Nutrition

• Serving Size: 1 drink
• Calories: 111
• Sugar: 13.5g
• Sodium: 101mg
• Fat: 3.7g
• Saturated Fat: 2.3g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 13.8g
• Fiber: 0g
• Protein: 6.1g
• Cholesterol: 14.8mg

Keywords: Hot beverage, afternoon tea

Recipe Card powered by

Royal Milk Tea Recipe – ロイヤルミルクティー
Pickled Plum.

A deliciously bright and fruity smoothie packed with ingredients to soothe and strengthen your gut! Drink it every morning for regularity and to reduce inflammation. And don’t be nervous about the bitter melon taste – it’s hidden so well you can barely taste it!

What better way to start the new year than to give your gut a good cleansing. I know,  it sounds kind of gross but I think many of us need to detox a bit after all of last month’s festivities!

As for myself, it was a necessity more than just a desire to nurse myself back to health.

Normally I would favor a diet of leafy greens and lots of warm water and teas, but this year I’ve taken a different route after reading Gut Bliss, a book that has helped me tremendously on my journey to digestive recovery.

Between having to deal with a difficult neighbor, suffering from a work related burnout, and packing to move cross-country in a short amount of time, my anxiety was at an all time high. I developed insomnia and put tremendous stress on my digestive system. I won’t go into details but it got so bad that I ended up at the health clinic twice because I thought something was seriously wrong with me.

During my second visit, the doctor recommended that I read Gut Bliss, a book about how to restore balance in your GI tract. In it, Dr. Robynne Chutkan, an integrative gastroenterologist, talks about the main causes behind bloating and indigestion for women. She shares stories of her patients and how she was able to help them get better, all without the use of drugs.

It’s an insightful book full of great tips that’s also fun and easy to read. I didn’t follow her 10-day diet plan to a tee but I did make her smoothie every morning for 30 days straight.

And guess what happened? I got better, a whole lot better. Gone are the sleepless nights and urgent bathroom runs. Gone is the fatigue I felt all day long because my body wasn’t absorbing any nutrients. I was finally back to feeling like my old self.

That’s why I’m sharing this smoothie recipe with you today. Maybe you also suffer from the same discomfort I went through these past few months and feel helpless. If this can bring you a little comfort then I will be happy to have published this post.

This smoothie recipe is a little different than Mrs. Chutkan’s, I’ve added a couple of ingredients to increase the benefits, but it works all the same. I recommend prepping all the ingredients ahead of time so that all you have left to do in the morning is to pack your blender and press start.

What is bitter melon?

Bitter melon, or bitter gourd, is a tropical plant that originated from Kerala, a state from Southern India. It was introduced to China during the 14th century and has since made its way through most of East Asia, South Asia, Africa, the Caribbean and South America. As a result, bitter melon is used in many dishes from the aforementioned regions, mostly appearing in stir fries, curries, soups, and stews.

Bitter melon is oblong shaped and comes in different shades of green and sizes, depending on where it comes from. The one you see in the picture above is from Taiwan.

What does it taste like?

It’s very bitter and gets even more bitter as it ripens. On its own, bitter melon is pretty awful which is why it’s soaked in salt water to remove the excessive bitterness.

How to cook (prepare) bitter melon

• Rinse the bitter melon under cold water and pat dry.
• Place it on a cutting board and slice the bitter melon in half, lengthwise.
• Scoop out the seeds and white foamy part by using a spoon, or cut it out with a paring knife. If the bitter melon is super bumpy like the Indian type (called karela), scrape off the rugged surface with a vegetable peeler.
• Slice the bitter melon into half moons and soak in water for 15 minutes. You can also add salt here to remove even more bitterness. Drain, pat dry and use.

Those taking medication that could lower blood sugar should consult their doctor before using bitter melon since it could cause your blood sugar to drop dramatically. 

Where to buy bitter melon

You can find bitter melon in Chinese and Vietnamese grocery stores. You might also be able to find it in specialty natural stores.

Can I still make this smoothie if I don’t like bitter melon or can’t find it?

Of course! The bitter melon is optional and only a little is being used. No need to substitute it with something else, just take it out and proceed with the recipe.

Ingredients for Gut Soothing Bitter Melon Smoothie

• Banana – Small to medium size is good and the sweeter the better!
• Pineapple – I prefer using fresh pineapple for their sweeter taste but using frozen chunks work just as well.
• Frozen Berries – A mix of your favorite berries. I use Target’s Triple Berry Blend.
• Spinach – baby spinach is easier to handle but regular spinach is good too. Make sure to pack your measuring cup well, you can never eat too much spinach!
• Bitter Melon – the Taiwanese type (the one in the pictures) is what I prefer because it’s easier to find and to handle (no need to grate the surface). Only use 4 to 6 bite size pieces, don’t go overboard here! A little goes a long way to reap the benefits. Use too much and the reverse could happen – diarrhea and abdominal pain can ensue. You would have to eat quite a bit of bitter melon to get sick but just to be on the safe side… This is a gut soothing smoothie recipe after all!
• Unsweetened Almond Milk – You can use oatmeal, coconut milk, or soy milk as well.
• Psyllium Husk – Make sure you get the organic kind that’s 100% pure. The one I use is Organic India Whole Husk Psyllium. Popular brands like Metamucil are high in sugar, which is why it’s best to avoid using.
• Ground Flaxseed – 1 tablespoon per smoothie is what I’m using but you can add a little more if you like the nutty taste. Just beware that the texture of the smoothie will thicken and get mealy if you add too much.

How to make this Gut Soothing Bitter Melon Smoothie

1. Put the bananas at the bottom of the blender and add your frozen fruit.
2. Add the spinach and top with the remaining ingredients.
3. Blend on high until smooth. Drink cold (it’s so much better!).

The reason why I’m adding the ingredients in a specific order is because of trial and error. Put the frozen berries at the bottom and the blades sometimes don’t move. Put the spinach at the top and some might get stuck between the pitcher and the lid. Put those two things in the middle and voilà – perfection!

Other Delicious Smoothie Recipes:

• Green Goddess Smoothie
• Strawberry Pineapple Coconut Smoothie
• Peanut Butter Banana Smoothie
• Green Tea Apple Smoothie
• Watermelon Smoothie
• Cantaloupe Smoothie
• Bright Skin Smoothie
• Beauty Fruit Smoothie
• Strawberry Matcha Smoothie

Since I get a lot of questions on the type of kitchen equipment I use, here’s a link to the Kitchenaid blender pictured above. I’m not getting paid to share this information, I just really like my blender .

Did you like this Gut Soothing Bitter Melon Smoothie Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Gut Soothing Bitter Melon Smoothie

Print Recipe

★★★★★

5 from 1 review

A deliciously bright and fruity smoothie packed with ingredients to soothe and strengthen your gut.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2
• Category: Drinks / Smoothies
• Method: Blended
• Cuisine: American

Ingredients

• 2 bananas, peeled
• 1/2 cup fresh pineapple cut to bite size pieces, or frozen pineapple pieces
• 2 1/2 cups frozen berry mix
• 2 cups spinach
• 2 tablespoons bitter melon (about 4–6 small pieces maximum), center and seeds scooped and discarded, chopped bite size.
• 2 cups unsweetened almond milk
• 2 tablespoons organic psyllium husk
• 2 tablespoons ground flaxseed

Cook Mode Prevent your screen from going dark

Instructions

1. Put the banana at the bottom of the blender and add the frozen berries on top.
2. Add the spinach and top with the remaining ingredients.
3. Blend on high until smooth and serve immediately.

Notes

You can freeze bitter melon in an airtight storage container. It will keep for up to 2 weeks.

Don’t use more bitter melon than the recipe calls for as too much can cause an upset stomach.

Nutrition

• Serving Size: 1 smoothie
• Calories: 338
• Sugar: 32.9 g
• Sodium: 219.2 mg
• Fat: 8.1 g
• Saturated Fat: 0.5 g
• Carbohydrates: 68.9 g
• Fiber: 17 g
• Protein: 7.2 g
• Cholesterol: 0 mg

Keywords: Breakfast, cleansing, detox

Recipe Card powered by

Gut Soothing Bitter Melon Smoothie
Pickled Plum.

Ho-Ho-Ho! Get into the holiday spirit with this sake spiked hot chocolate recipe. You’ll love the sweet creaminess of homemade hot chocolate + the warmth of sake!

As soon as the holiday season sets in, I’m all about warming winter beverages. There’s nothing quite like being wrapped in the cozy blanket of a frothy pumpkin spice latte – or a whipped peppermint mochaccino as the snow slowly falls outside.

It’s the absolute best!

Well, I’m really excited to share this merry hot chocolate sake with you today! It’s both festive and yummy. If you like drinks that pull double duty in the warming and… ahem, boozy departments, this one’s for you

What does this hot chocolate sake taste like?

Think of the sweet, rich flavors of your favorite hot chocolate recipe. The creamy and velvety textures, coupled with the soft cocoa nuttiness of good chocolate… Are you with me? Good!

Now, just add a slight warmth (not quite a burn) and a hint of sharpness from Japanese sake to the mix – and you’re there!

It’s almost the same idea as a hot toddy (which is hot tea, honey, herbs and whiskey). The booze provides warmth without being the focal point of the drink.

Well, the same goes for this sake and hot chocolate mixture. It’s got a bit of alcohol in it, but it’s not quite a sake cocktail.

And if you’re worried that the sake may detract from what is already the perfect chocolate fix, don’t be! The flavors of hot cocoa seem to actually be heightened by the addition of sake.

What is sake?

Sake (日本酒) is a Japanese rice beer made of fermented rice. 

Now while I’ve always heard sake referred to as rice wine, that turns out to not be the case! You see wine is made from fermented fruit.

Sake is derived from rice starch which is converted to sugar – and the sugar is made into alcohol by the addition of yeast. It means that sake is pretty unique when it comes to its creation, but is much closer to the process used to brew beer than wine.

From Junmai to Honjozo to Daiginjo, there are a TON of different types and classifications of sake. For a deep dive into the world of sake, check out this helpful beginner’s guide.

I’ve always preferred drinking cold sake to hot sake. But, of course, that’s just a personal preference. How do you like drinking sake? Hot or cold? Tell me your preferences in the comments section!

What does sake taste like?

As with wine, beer and spirits, each different sake will have flavor properties that can vary greatly. That said, I’ve always found sake to typically be smooth and mild with a dry fruitiness around the edges. Most sake tends to be warming without a sharp bite from the alcohol.

Ingredients for merry hot chocolate sake

• Sake: There’s no need to break the bank here, because we’re mixing it with other more assertive ingredients. That said, I think it’s always best to use sake you’d be happy to drink on its own. (Same goes for cooking with wine!) When in doubt, ask the staff at your local liquor store.
• Almond Milk: This brings a great, light nuttiness without adding unneeded sweetness to this already sweet holiday drink. Feel free to use the dairy or dairy-substitute of your choice.
• Milk Chocolate or Dark Chocolate: Your choice. Milk chocolate tends to be creamier and sweeter. Dark is usually a bit less sweet and with slight bitter notes – more closely showcasing the true essence of the cacao beans. No matter what you use, at the end of the day chocolate is delicious, right!?
• Whipped Cream: While this is optional, it’s the holidays! If you want it, indulge
• Mint Leaves: A perfect fresh decoration that you can eat if you wish!

As you can see, this is a pretty simple list of ingredients. And the best part is there’s no need for a hot chocolate mix. Making homemade hot chocolate from scratch is so easy!

How to make hot chocolate sake for the holidays

1. Pour sake into a glass or mug and set aside.
2. Heat your milk in a small saucepan over low heat. 
3. Meanwhile, place the chopped chocolate in a small microwave-safe bowl. Microwave for 20 seconds, stir well, and microwave for an additional 20-25 seconds, until completely melted.
4. When the milk is bubbling, slowly whisk in the chocolate until fully combined.
5. Turn the heat off and use a ladle to pour the hot chocolate into the sake glass. Serve as is, or with whipped cream and mint leaves.

What to serve with this hot chocolate and sake drink

When savoring this warming holiday hot chocolate, my mind always defaults to the sweet desserts that remind me of the Christmas spirit – and winter in general.

There’s nothing like sipping this slightly spiked hot chocolate alongside French stuffed baked apples, or these chocolate espresso cookies. But my all time favorite is a slice of this indulgent Dutch apple pie… à la mode of course!

And if it’s gonna be open bar this year at your holiday soirée check out these other festive and easy cocktail recipes:

• Christmas Kentucky Buck
• French Martini
• Fresh Ginger Moscow Mule
• Green Tea Shot
• Rosemary Ginger Whiskey Sour

Plus:

• How to Make Limoncello
• All About Absinthe

Did you like this Sake Spiked Hot Chocolate Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Sake Spiked Hot Chocolate

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This merry hot chocolate sake is like a warm blanket on a cold winter’s night!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1
• Category: Drinks
• Method: Boiling
• Cuisine: Japanese

Ingredients

• 1/4 cup sake (you can add up to 1/3 for a stronger sake taste)
• 1 cup unsweetened almond milk
• 1.5 ounces dark chocolate, chopped (about 8 small squares)
• Whipped cream
• Mint leaves

Cook Mode Prevent your screen from going dark

Instructions

• Pour sake into a glass with enough space to accommodate the hot chocolate and set aside.
• Heat the milk in a small saucepan over low heat.
• Meanwhile, place the chopped chocolate in a small microwave-safe bowl. Microwave for 25 seconds, stir well, and microwave for an additional 20-25 seconds, until completely melted.
• When the almond milk is bubbling, slowly whisk in the chocolate until fully combined.
• Turn the heat off and use a ladle to pour the hot chocolate into the sake glass. Serve as is, or with whipped cream and mint leaves.

Notes

This cocktail is meant to be served immediately… hot and fresh!

Nutrition

• Serving Size:
• Calories: 344
• Sugar: 15.6 g
• Sodium: 191.2 mg
• Fat: 19.2 g
• Saturated Fat: 9.4 g
• Carbohydrates: 26 g
• Fiber: 3.4 g
• Protein: 4.4 g
• Cholesterol: 2.6 mg

Keywords: cocktail, Christmas, Thanksgiving

Recipe Card powered by

Sake Spiked Hot Chocolate
Pickled Plum.