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!
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.
Try making the boba with brown sugar! It’s even better. (:
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 🙂
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?
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.
@Andy I recommend making fresh boba each time. Boba doesn’t do well overnight.