How to make Tea Bombs (Milk tea flavour) - Without a candy thermometer!

Who here loves milk tea? I know I do hehe.. So I came up with a tea bomb that gives us just this! This may not be boba milk tea like what's trending, but hey milk tea in the convenient form of a tea bomb? How cool is that? (I'm open to trying to turn these into boba tea bombs if we can somehow keep the tapioca pearls soft, but for the time being I'm happy with just milk tea bombs).

I don't own a candy thermometer, so coming up with this recipe was quite tricky. After a few trial and errors, I've finally got consistent results. Are you ready to see how it works? If you are, keep reading!

Prep time: 3 hours (total)

Cook time: 10 minutes

Serving size: 4 tea bombs

Ingredients:

- 1/2 Cup of water - 1 Cup of sugar - 1/4 Cup of corn syrup - 2 tsp of milk powder - 1 black tea bag ( I used Lipton Black tea bags, but any brand orange pekoe works too)

Instructions:

1. In a sauce pan add and combine water, sugar and corn syrup.

2. Turn on the heat to high.

3. Bring it to a boil.

4. After boiling, let it continue for about 8 mins (A total of 10 minutes cooking time).

5. After 8 minutes, remove from the heat. There should be a lot of bubbles. If you have a candy thermometer it should be 305-310F.

6. If you don't have a candy thermometer like me, this is the fun part. Get a bowl and fill it with ICE cold water.

7. Take a spoon of the hot candy mixture and drop it into the iced water. It should make a really nice crackly sound and harden into candy form right away. (You can see that in the video)

8. If it hardens it's ready, if not put it back on the heat for another 30 secs - 1 minute and check again.

9. Take a spoonful of the candy mixture and spread it evenly into the half sphere mould. (Make sure to make it as thin as possible otherwise it's gonna be very sweet, but at the same time thick enough to hold it's shape.)

10. Leave the candy half spheres for about 2-3 hours to let it harden (No need to refrigerate). (it should be ready after 1 hour, but we just want to be safe and let it fully harden.

11. After the candy shells harden, take them out of the moulds.

12. Take one of the half spheres and add 1-2 tsp of milk powder (depending on personal taste), 1 black tea bag.

13. Take another candy shell and melt the edges with a heated pan. It gets very stringy and a bit messy, but once it's melted enough, attach it to the side that has the tea bag and milk powder filling.

14. Press the 2 shells together and hold for 3-5 seconds and pull off the stringy candy pieces.

AND VOILA! The milk tea flavoured tea bombs are ready. To use them you just need to pour some hot hot boiled water over the tea bombs. Very convenient for those milk tea lovers and makes an amazing gift for our milk tea loving friends. Enjoy!

Here is a video tutorial in case you're interested. Enjoy :) And please don't forget to like, comment and subscribe for more!

Matcha Chocolate Bombs

 

Happy new year everyone! I hope it's off to a good start for you all. You know that chocolate bomb that's been trending on Tik Tok? Basically you pour hot milk over the chocolate bomb and it becomes hot chocolate. Like usual, I've decided to make an asian version of this by adding matcha powder. So this is the matcha chocolate bomb recipe I've come up with. Enjoy!

Prep Time: About 1 hour or so

Serving Size: 10 Chocolate bombs

Ingredients:

• 1 & 1/2 cup white chocolate
• 2 tbps + 10 tsp (for filling) Matcha powder
• about 1 cup of marshmallows
• 1 glass of milk (400-800ml)

Instructions: 

1.  Melt 1 & 1/4 cup of the white chocolate under a double boiler.
2.  Remove the chocolate from heat once melted.
3. Add 2 tbsp of matcha powder to the melted white chocolate.
4. Stir until the chocolate and matcha powder has combined.
5. Add 1/4 cup of white chocolate to temper the chocolate.
6. Combine it with the matcha chocolate.
7. Spoon the matcha chocolate into the silicone sphere, make sure to cover all of the sphere.
8. Refrigerate choco semi spheres for about 20-30 mins or put it into the freezer for 15 mins.
9. Heat up a non-stick frying pan.
10. Take the chocolate semi-spheres out of the fridge.
11. Peel the matcha chocolate off of the silicone moulds.
12. Take the half spheres and clean off the edges by placing it on the heated pan and move it in circular motion.
13. Fill the half sphere with 1 tsp of matcha powder and add 5-8 pieces of marshmallows.
14. Take an empty half sphere and clean off the edges the same way as in step 12.
15. Then place the empty half sphere with the one that is filled up; completing the sphere.
16. Refrigerate for 10-15 mins.
17. Pipe some melted white chocolate for decoration.
18. Refrigerate one last time for a minimum of 15 mins.