BUBBLE TEA

Drinks 81 Last Update: Nov 14, 2022 Created: Nov 14, 2022
BUBBLE TEA
  • Serves: -
  • Prepare Time: 2 Hour
  • Cooking Time: 15 minutes
  • Calories: 160
  • Difficulty: Medium
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My bubble tea recipe used Chinese breakfast tea, but you can use any black tea or strong-tasting green tea. You may have noticed that I used 8 tea bags to steep in only 4 cups of water. You want to make sure that the tea is strong enough to be brewed with milk and ice.

Ingredients

Directions

  1. Make the Tea. Let the tea cool completely in the water.
  2. Make the simple syrup (if you use it): Add the water and sugar into a saucepan. Stir everything quickly. Cook the water over medium heat until it boils and the sugar dissolves completely. Let the saucepan cool down and transfer the simple syrup to a jar.
  3. Boil the tapioca pearls. Let the pearls sit for a few minutes before stirring them. Cook them for 5 more minutes. To test if the pearl is soft enough, you can do so by placing it in a bowl. If the pearls are still stiff, continue cooking them for a few more minutes. To remove the pearls from the boiling water, use a spoon or a slotted spoon. Rinse the pearls quickly with water. Mix the pearls in a bowl with a few tablespoons simple syrup to taste.
  4. Mix the drinks. Strain the tea in a pitcher. Divide the cooked tapioca pearls between 4 glasses. Next, add a few more ice cubes into each glass. Each glass should contain 1 cup of the tea. Each glass should contain 1 1/2 teaspoons milk and 1 1/2 teaspoons simple syrup. Mix the milk tea and enjoy. To your liking, add more milk or simple syrup.
  5. Serve the drink to your guests by having a small pitcher with milk and a jar of simple syrup available so they can customize their drinks according to their preferences. The drink is served with large boba straws (large enough to allow the tapioca pearls through). You can also use spoons to scoop the tapioca pearls if you don't own straws.
  6. Notes
  7. There will be some simple syrup leftover, which can be refrigerated for up to four weeks. Simple syrup can be made with any type of sugar, including coconut sugar and light brown sugar. As I make my syrup, I like to add a few ginger slices to the saucepan.
  8. I usually leave the tea to steep for the full time, so the tea remains strong and bitter. If I do not, the tea flavor becomes too weak when I add milk or ice cubes. Tea leaves with stronger bitter flavors will have some tea bags. If you are worried about bitterness, remove the tea bags and tea leaves after five minutes.
  9. Don't drain the pearls if you make the pearls an hour in advance. The heat from the hot water will keep the tapioca pearls soft.

BUBBLE TEA



  • Serves: -
  • Prepare Time: 2 Hour
  • Cooking Time: 15 minutes
  • Calories: 160
  • Difficulty: Medium

My bubble tea recipe used Chinese breakfast tea, but you can use any black tea or strong-tasting green tea. You may have noticed that I used 8 tea bags to steep in only 4 cups of water. You want to make sure that the tea is strong enough to be brewed with milk and ice.

Ingredients

Directions

  1. Make the Tea. Let the tea cool completely in the water.
  2. Make the simple syrup (if you use it): Add the water and sugar into a saucepan. Stir everything quickly. Cook the water over medium heat until it boils and the sugar dissolves completely. Let the saucepan cool down and transfer the simple syrup to a jar.
  3. Boil the tapioca pearls. Let the pearls sit for a few minutes before stirring them. Cook them for 5 more minutes. To test if the pearl is soft enough, you can do so by placing it in a bowl. If the pearls are still stiff, continue cooking them for a few more minutes. To remove the pearls from the boiling water, use a spoon or a slotted spoon. Rinse the pearls quickly with water. Mix the pearls in a bowl with a few tablespoons simple syrup to taste.
  4. Mix the drinks. Strain the tea in a pitcher. Divide the cooked tapioca pearls between 4 glasses. Next, add a few more ice cubes into each glass. Each glass should contain 1 cup of the tea. Each glass should contain 1 1/2 teaspoons milk and 1 1/2 teaspoons simple syrup. Mix the milk tea and enjoy. To your liking, add more milk or simple syrup.
  5. Serve the drink to your guests by having a small pitcher with milk and a jar of simple syrup available so they can customize their drinks according to their preferences. The drink is served with large boba straws (large enough to allow the tapioca pearls through). You can also use spoons to scoop the tapioca pearls if you don't own straws.
  6. Notes
  7. There will be some simple syrup leftover, which can be refrigerated for up to four weeks. Simple syrup can be made with any type of sugar, including coconut sugar and light brown sugar. As I make my syrup, I like to add a few ginger slices to the saucepan.
  8. I usually leave the tea to steep for the full time, so the tea remains strong and bitter. If I do not, the tea flavor becomes too weak when I add milk or ice cubes. Tea leaves with stronger bitter flavors will have some tea bags. If you are worried about bitterness, remove the tea bags and tea leaves after five minutes.
  9. Don't drain the pearls if you make the pearls an hour in advance. The heat from the hot water will keep the tapioca pearls soft.

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