Last April, FRNK Milk Bar tore into the milk tea game with its “healthier” craft milk alternative. Unsurprisingly, it created a huge hype—with help from their pastel motif and the endorsement of influencer Belle Daza. We tried it ourselves and, we gotta say (minus the branding scandal), it was actually pretty good. That said, lines still snake along their Glorietta space. And FRNKly, ain’t nobody got time for that.
A (blue tea)-ful match(a).
So, we hacked one of their best-sellers: Dirty Maccha. What we love most about this drink is the balance between the bitterness of the matcha and the sweetness of the chocolate. Of course, we had to throw in the blue tea mochi (which are great eaten on their own) in there too. Now, you can make it at the comfort of your own kitchen, without wasting any time being unproductive in a 30-minute line.
FRNK Milk Bar’s Dirty Maccha
Serves: 2 people
Active time: 30 mins
Total time: 30 mins
Blue Tea Mochi
6 tbsp. water, warm
4 pcs. blue pea flower
6 tbsp. glutinous rice flour
2 tbsp. sugar
¼ cup cornstarch
¼ cup sugar
3 tbsp. dark cocoa powder
¼ cup water
½ cup matcha powder
2/3 cup water, warm
½ cup fresh milk
2 cups ice cubes
To make mochi, steep blue pea flowers in warm water and let sit for 5 minutes or until the water has turned a light blue/grey color.
Remove the flowers form the water and set water aside.
In a large heatproof bowl, whisk together glutinous rice flour and sugar.
Add the blue pea flower water and whisk until well combined.
Loosely cover bowl in plastic wrap and microwave for one minute.
Remove bowl from microwave and stir well with a rubber spatula.
Cover again and heat for 30 more seconds, then remove from microwave and stir. Mochi should be extremely thick.
Dust a baking sheet with half the cornstarch then pour mochi mixture over top.
Cover the mochi in the remaining cornstarch then leave to cool for ten minutes.
Roll mochi into a ¼ inch thick slab, then using a knife dusted with cornstarch, cut into small pieces.
Take the cut mochi pieces and roll in cornstarch to prevent sticking, then dust off the excess using a strainer.
For chocolate sauce, whisk together sugar and cocoa powder in a small saucepan.
Add in water and cook over medium heat until cocoa and sugar have dissolved and mixture is thickened, about 5 minutes.
Set aside to cool.
In a small pitcher, mix together matcha powder and warm water until matcha is fully dissolved.
Add in milk and whisk until fully combined.
To assemble, divide chocolate sauce between two glasses and coat the bottom and the sides using a spoon.
Add in two heaping spoonfuls of mochi to each glass, followed by 1 cup of ice per glass.