A few months ago we visited a spice market and we ran into ginseng powder, directly obtained from the root once exsiccated. Since we love ginseng, we could not resist and we bought some, with the intention to try out new recipes.
For today’s recipe, we have been inspired by these beautiful days of sunshine and warmth, perfect to enjoy a nice and iced shaken coffee. Beyond that, we have been inspired by the popular Boba Tea, iced tea enriched with chewy balls to be aspirated with a large straw, a delight especially widespread in the United States. To give a more refined texture to our ginseng coffee, we decided to use tapioca pearls, smaller and easier to find. Try it, and you’ll certainly be enchanted by the fun consistency of this coffee! 🙂
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Shaken Iced Coffee with tapioca pearls and ginseng powder
- 10 g of tapioca pearls
- 100 g of water
- 35 g of muscovado sugar
- a quarter of a vanilla bean
For the composition
- 40 ml of strong coffee
- 1/2 teaspoons of ginseng power
- 2 teaspoons di zucchero di canna
- 2 tablespoons of rehydrated tapioca
For the tapioca
Let your tapioca pearls rest in the water for about 10 minutes.
Turn on the heat, add brown sugar and vanilla and bring to a boil.
Turn off the heat and let tapioca rehydrate for a quarter of an hour.
After this time, separate the tapioca pearls, stirring with a spoon or a whisk.
For the composition
Prepare a strong coffee with a mocha. Pour it into your shaker, add the sugar and let cool about ten minutes.
Add some ice cubes; close it and shake continuously for at least two minutes. If you do not have a shaker, you can use a classic blender: and the result will be the same.
Put a tablespoon of cooked tapioca on the bottom of a chalice.
As soon as the coffee will be nice and fluffy, gently pour it onto the pearls and served with some ice cubes.