Uploaded April 2024 | Updated September 2026, 3 days ago
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This homemade alternative to bubble tea is delicious and quite healthy. The base recipe contains no added sugar and a great deal of dietary fiber. It’s easy to make and only involves a few ingredients, the most processed of which will be some sort of “milk” – dairy milk or cream will work, but coconut milk is what we choose to use. Other alternative milks such as almond, oat or soy milk will also work just fine. Similarly regular tea will work in place of barley tea, for those who would rather have a caffeinated beverage.
Our drink is pretty simple as presented but it could be modified variously to get different results. Using a milk such as coconut cream or condensed milk will make it very sweet. Egg custard or pastry cream chunks could be added, or cubes of any sort of gelatin including grass jelly.
Once the chia is added to the tea, it needs to soak for at least 24 and preferably more like 36 hours in order for all the chia to hydrate completely, so be sure to make it a bit ahead of when you want to use it.
Makes one quart of chia barley tea, enough for 1.5 quarts of finished beverage.
Equipment:
quart-sized container suitable for brewing the tea
quart jar for storing the tea with the chia in it
glasses and optionally straws
Ingredients:
2 Tbsp pot barley
2 Tbsp chia seed
1 scoop inulin powder optional
1 quart water
1 can coconut milk usually 14 oz
to taste ice
Procedure:
1. Roast the raw pot barley to a lovely dark brown color about as dark as coffee.
2. Coarsely grind the roasted barley in a mill or mortar and pestle.
3. Place the barley (and optionally the inulin) into the brewing vessel.
4. Pour a quart of boiling water over the barley.
5. Let the barley tea stand for at least 30 minutes.
6. Strain the barley chunks from the tea and discard.
7. Place chia seeds into the barley tea and let them soak.
8. Once the tea is cool enough to refrigerate, put it into the fridge to chill at least overnight, but preferably for 36 hours.
9. To serve, combine the tea 2:1 with coconut milk, or if the entire batch is to be served, just mix all the tea with an entire can of coconut milk and divide it up.
10. This beverage is delicious both cold and hot.
11. Please note that once opened, coconut milk does not keep for very long, so be sure to finish it within a day.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This homemade alternative to bubble tea is delicious and quite healthy. The base recipe contains no added sugar and a great deal of dietary fiber. It’s easy to make and only involves a few ingredients, the most processed of which will be some sort of “milk” – dairy milk or cream will work, but coconut milk is what we choose to use. Other alternative milks such as almond, oat or soy milk will also work just fine. Similarly regular tea will work in place of barley tea, for those who would rather have a caffeinated beverage.
Our drink is pretty simple as presented but it could be modified variously to get different results. Using a milk such as coconut cream or condensed milk will make it very sweet. Egg custard or pastry cream chunks could be added, or cubes of any sort of gelatin including grass jelly.
Once the chia is added to the tea, it needs to soak for at least 24 and preferably more like 36 hours in order for all the chia to hydrate completely, so be sure to make it a bit ahead of when you want to use it.
Makes one quart of chia barley tea, enough for 1.5 quarts of finished beverage.
Equipment:
quart-sized container suitable for brewing the tea
quart jar for storing the tea with the chia in it
glasses and optionally straws
Ingredients:
2 Tbsp pot barley
2 Tbsp chia seed
1 scoop inulin powder optional
1 quart water
1 can coconut milk usually 14 oz
to taste ice
Procedure:
1. Roast the raw pot barley to a lovely dark brown color about as dark as coffee.
2. Coarsely grind the roasted barley in a mill or mortar and pestle.
3. Place the barley (and optionally the inulin) into the brewing vessel.
4. Pour a quart of boiling water over the barley.
5. Let the barley tea stand for at least 30 minutes.
6. Strain the barley chunks from the tea and discard.
7. Place chia seeds into the barley tea and let them soak.
8. Once the tea is cool enough to refrigerate, put it into the fridge to chill at least overnight, but preferably for 36 hours.
9. To serve, combine the tea 2:1 with coconut milk, or if the entire batch is to be served, just mix all the tea with an entire can of coconut milk and divide it up.
10. This beverage is delicious both cold and hot.
11. Please note that once opened, coconut milk does not keep for very long, so be sure to finish it within a day.
Music: bensound.com/royalty-free-music
