Just Jenn Recipes

Boba Milk Tea

Lately I’ve become obsessed with Boba Milk Tea. I’ve always loved it but lately there seems to be a crop of new cafes opening up and I can’t seem to get enough. When the craving hits sometimes it’s late at night when I can’t venture out to get my fix so I figured out a way to make it at home!

You can find Tapioca Black Pearls at asian markets or online. This is a great recreation of teahouse boba drinks but the key is the giant straw. You must have the giant bubble tea straws to get the full effect! I promise you these steps are worth it!

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Boba Milk Tea

Ingredients:

simple syrup ingredients:
1 cup water
1-1/2 cups sugar

boba ingredients:
2-1/2 cups water
1/4 cup tapioca pearls

Milk Tea ingredients:
2 cups whole milk
2 tablespoons loose leaf tea

You’ll need
boba straw
1/2 cup ice, for serving

Instructions:

Step 1: For the simple syrup, in a saucepan over high heat, bring 1 cup of water and sugar to a boil, until the sugar has dissolved. Remove from the heat and set aside to cool.

Step 2: For the boba, in a large saucepan, bring 2-1/2 cups of water to a full boil. Give the water a quick stir and pour in the tapioca pearls. Boil for 25 minutes then remove from heat. Cover with a lid and let sit for another 25 minutes.

Step 3: Drain the boba and place into the cooled simple syrup for 30 minutes.

Step 4: In a saucepan over medium heat, heat the milk and loose tea for 15-20 minutes, being careful not to let the milk curdle or bubble over. Sieve the tea through a strainer and discard the tea leaves.

Step 5: Remove the boba from the syrup and pour into a tall glass. Add 1/2 cup of ice. Pour over the milk tea. Add a boba straw, to serve.

5 Responses to “Boba Milk Tea”

  1. Samantha says:

    Try making the boba with brown sugar! It’s even better. (:

  2. LizA says:

    I’m a closet Boba drinker, too! My local Asian store carried the milk tea in an instant version for those gotta-have-it-now moments, and I can get flavored syrups, too. Love the watermelon or passion fruit flavors 🙂

  3. Andy says:

    Can’t wait to try this. Is the recipe intended to make 2 servings? Will the boba in syrup and tea last in the fridge for a few days or do I have to make fresh each time?

  4. Andy says:

    To answer my own question, in case anyone else is interested, the boba seem to get more solid if they sit in the syrup in the fridge for a while. Perfectly cooked when placed in the fridge, when removed after a night or longer, they are chewy in a mealy way rather than a silky way. Re-immersing them in hot water for even a couple minutes brought them back to a gelatinous state but cooking ahead is not a time-saver.

  5. justJENN says:

    @Andy I recommend making fresh boba each time. Boba doesn’t do well overnight.

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