Refreshing and texture-rich bubble tea is traditionally served cold but Avery, a Metro Vancouver restaurant, sets itself apart by serving bubble tea hot pot. While most hot pots involve savory ingredients, this one puts a sweet spin on what people are used to finding in Asian restaurants.
Despite the "hot" in hot pot, the pot is kept at a warm temperature to keep the glutinous mochi taro balls, grass jelly, tapioca pearls and sago from becoming too sticky when boiled. Alongside these ingredients, the pot is filled with milk tea to create a warm dessert that's served like soup. When it comes to enjoying the last few drops of the dessert, patrons often switch to a straw, which reminds of the bubble tea experience that most people are familiar with.
What's Driving This Trend
- Hot Pot Desserts
- Innovative dessert combinations are creating new opportunities for restaurants to differentiate their menus.
- Texture-rich Dishes
- Incorporating a variety of textures in dishes can enhance the sensory experience and offer a new take on traditional foods.
- Hot Tea-based Beverages
- Serving tea-based beverages hot instead of cold can offer a unique twist to bubble tea and other popular drinks.
Who This Affects Most
- Food and Beverage
- Restaurants and cafes can incorporate hot pot desserts and texture-rich dishes to their menus to offer customers new and exciting options.
- Frozen Desserts
- Frozen dessert shops can innovate by offering warm versions of bubble tea and other popular cold treats to attract new customers.
- Tea Industry
- The tea industry can expand their offerings by promoting hot tea-based beverages, inspired by this unique spin on bubble tea.
