Bubble tea, also known as boba, has captured the hearts of tea enthusiasts with its delightful combination of chewy tapioca pearls and creamy sweet milk tea. While its exact origins trace back to 1980s Taiwan, the drink has gained widespread popularity in the United States, particularly through the proliferation of bubble tea shops. This classic recipe features a blend of black tea, Taiwanese black sugar, milk, and the signature tapioca pearls, creating a beverage that’s both refreshing and satisfying. For those seeking a modern twist, variations abound with powdered flavorings like strawberry, ube, and mango, or the addition of coffee or matcha for an extra caffeine kick. Toppings like whipped cream or cheese foam further elevate the bubble tea experience.
Preparation:
Step 1: Brew the Tea
In a wide-mouthed kettle or small pot, bring 3 cups of water to a boil. Turn off the heat and add tea bags, allowing them to steep for 15 minutes. Remove the tea bags, gently pressing them to extract any remaining tea. Cool the tea completely, and it can be stored in the fridge for up to 5 days.
Step 2: Make the Syrup
In a small saucepan, bring black sugar and ½ cup water to a boil. Lower the heat to medium, whisking until the sugar dissolves completely. Simmer for 5 minutes, then transfer the syrup to a heat-safe container, allowing it to cool at room temperature. The syrup will thicken to a spoonable molasses consistency as it cools.
Step 3: Prepare the Tapioca Pearls
Follow the package directions to cook and drain tapioca pearls. Once drained, place them in a bowl and stir in ½ cup of the black sugar syrup, ensuring each pearl is coated. Allow the pearls to sit in the syrup at room temperature for at least 30 minutes but no more than 6 hours. Avoid refrigerating the pearls to maintain their desired chewy texture.
Step 4: Make the Bubble Tea
Take a tall, large drinking glass and tilt it slightly. Drizzle 1 tablespoon of the black sugar syrup around the rim, rotating the glass to create streaks along the inside. Repeat with the second glass. Divide the syrup-coated pearls between the glasses, followed by tea and milk. Fill the glasses with ice, stir to combine, and insert a boba straw. Taste and adjust sweetness by adding more syrup if desired.
Tip:
Depending on the type of alternative milk used, there may be some curdling when mixed with tea and tapioca pearls. It is safe to drink.
