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Honeydew Matcha Bubble Tea

Anna Olson uses tapioca pearls in her homemade bubble tea.



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    Puree melon, honey, Matcha tea and lime zest in a blender until smooth. Blend in milk. Spoon tapioca pearls into 2 large glasses and pour melon mixture over. Serve.


* To cook most large tapioca, add tapioca to a large pot of vigorously boiling water and boil, covered for 15 minutes. Shot off heat and keep tapioca in water for 15 minutes, until pearls are clear (if they are not clear, return water to a boil and cook 5 minutes more). Drain, rinse and store tapioca in a simple syrup (equal parts sugar and water melted together) and keep chilled until ready to use.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Honeydew Matcha Bubble Tea.


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