BUBBLE MILK TEA (BOBA)
This is a drink I fell in love with early on in life. It's sweetened milk tea with boba which are tapioca balls. Found this one online, I don't remember where but it is very good. Very similar to how you would buy it in a tea shop. This can be made with or without boba and is very good both ways.
Provided by sarahjmiller
Categories Beverages
Time 15m
Yield 12 ounces, 1 serving(s)
Number Of Ingredients 8
Steps:
- Make the sugar syrup by combining granulated sugar, brown sugar, and water into a medium saucepan over medium-high heat. Stirring often.
- Once mixture begins to simmer remove from heat. Cool and refrigerate until ready to use. Will keep for up to a month in a tightly sealed container.
- Once syrup is chilled, combined tea, syrup, milk, and ice in a shaker or blender. I prefer a shaker but if you like blended drinks use a blender.
- Shake until completely mixed.
- Add tapioca pearls to a tall glass and pour in milk tea.
- Use a large straw and enjoy!
Nutrition Facts : Calories 880, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 110.7, Carbohydrate 212.8, Sugar 205.7, Protein 4
CLASSIC MILK TEA
Made with sweetened black tea, milk, and black tapioca pearls or boba, this classic milk tea recipe is sweet, creamy, and delicious.
Provided by Andrew Chau
Yield Makes 1 glass
Number Of Ingredients 16
Steps:
- Combine the brown and white sugars in a heatproof bowl. Whisk in the hot water until dissolved. Let cool, then pour into a clean, resealable container and refrigerate up to 1 month.
- In a medium saucepan, bring the water to a rolling boil over high heat. Add the boba and cook for 30 minutes, stirring frequently during the first 10 minutes of cooking to prevent the boba from sitting at the bottom of the pot and burning. Cover the pot so the water doesn't evaporate, and stir occasionally for the remainder of the time. Add more hot water if necessary to keep the boba covered.
- After the 30 minutes of cooking, take the pot off the heat and let the boba rest for another 30 minutes.
- After the resting time, strain the boba in a colander or a strainer, discarding the water, and pour them into a mixing bowl. Stir in ½ cup Sweetening Syrup. After an additional 30 minutes (so 1½ hours total from the time you started cooking), the boba should have absorbed the sweetness; it won't get any sweeter if it continues to sit longer.
- Now your boba is ready to serve; hold it warm or at room temperature (our preference). When you add it to drinks, scoop some of the balls out with a little strainer to leave the syrup behind. The boba keeps for about 4 hours before it starts to lose its texture.
- Combine the tea leaves in a mixing bowl; stir well to fully mix. Store in an airtight container.
- Fill a tall glass with the ice cubes. Heat filtered water to 190ºF. Steep 2 tablespoons of the tea leaf blend in 5 oz. of the hot water for 4 minutes. Strain the tea over the ice, and set the glass aside to allow the ice to fully melt.
- Fill a glass with the toppings, if using, and the ice, and then add the syrup. Pour the tea over the ice. Add the half-and-half. Stir until everything is mixed.
HOW TO MAKE BUBBLE TEA
Try a Taiwanese favourite - homemade brown sugar boba milk tea, aka 'bubble tea'. So-named from the tapioca balls that fall to the bottom
Provided by Tiffany Chang
Categories Drink
Time 35m
Yield Serves 1-2
Number Of Ingredients 7
Steps:
- Put the teabags or tea leaves in 100ml boiling water and leave to brew for 10-15 mins. Discard the teabags or tea leaves, then set the tea aside to cool to room temperature.
- Bring 500ml water to a rolling boil in a small saucepan set over a medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the balls, or boba, are not sticking to the side of the pan. Turn the heat up to reach a rolling boil for 2 mins, then turn off the heat, but keep the pan on the stove with a lid on for another 2 mins. Drain the boba in a sieve under gentle running tap water for about 20 seconds to slow down the cooking. Using the same spatula, gently push the boba around in the mesh to make sure they don't stick and are cooling down evenly. Once they're cool to the touch, set in a mixing bowl, add the 1 tsp dark brown sugar and mix in thoroughly.
- To make the sugar syrup, add the 50g dark sugar to 60ml water in the same pan set over a medium heat. Slowly stir and let it come to a boil, making sure all the sugar has dissolved. Turn off the heat and leave to cool down. It will thicken as it cools. This will make approx. 80ml syrup, about 2½ servings. Any leftover syrup will keep in a jar in the fridge for up to a month. A dd the cooked boba and mix until thoroughly coated. The boba can be left covered for up to three hours. Do not refrigerate as they will harden.
- Assemble the bubble tea. Put the sweetened boba in a 485ml drinking glass, or two smaller glasses if you want to share. Swirl the boba to create a marble effect on the wall of the glass. Pour in the brewed tea and 1 tbsp of sugar syrup. Add ½ cup of ice and, using a metal spoon, stir the glass so the syrup and the tea are thoroughly mixed but make sure you don't scrape off the sticky marbling effect on the wall of the glass. Top up with 200ml of cold milk and serve with a boba straw.
Nutrition Facts : Calories 554 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 70 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
MELON BUBBLE TEA (BOBA TEA)
This looked too good not to post. Be all the rage while drinking the latest Asian trend in teas! How silly, huh? Drink it because it's GOOD! *Large, specialty tapioca pearls specifically designed for bubble teas are available in Asian markets and gourmet food stores. If using straws, make sure they have a large diameter.
Provided by Sandi From CA
Categories Beverages
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine green tea with sugar and set aside.
- In a medium saucepan, bring water to boil over high heat; add tapioca pearls. Stir lightly and let pearls float to top. Reduce heat to low and simmer, uncovered, 25 minutes. Remove from heat and let pearls sit in water 25 minutes until chewy and translucent.
- Drain and rinse under cold water. Combine in medium bowl with sweetened tea. Refrigerate until needed.
- Blending in 2 batches, combine melon, ice cubes, orange juice and coconut milk in blender or food processor. Process until smooth.
- Place about 1/4 cup tapioca mixture in bottom of large glass. Fill with melon mixture. Serve with straws if desired.
Nutrition Facts : Calories 245, Fat 5.2, SaturatedFat 4.3, Sodium 42.9, Carbohydrate 50.4, Fiber 1.4, Sugar 33.2, Protein 1.9
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- Boil the water in a large pot and add all of the black tea bags. Boil for about 5 minutes. Remove from the heat and add the sweetened condensed milk, adding a little at a time until you achieve the sweetness that you want. Set aside and allow to cool.
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