Very Popular Bubble Tea Recipes

Steps:

• Cook 1 1/2 cups large black tapioca in boiling water, 6 minutes; cover and let sit off the heat, 30 minutes. Bring 1 cup each water and sugar to a boil; transfer to a bowl. Drain the tapioca and soak in the sugar syrup. To serve, put 1/4 cup tapioca in a glass. Shake 1 cup cold green tea, 3 tablespoons soaking syrup, 1/4 cup milk and 1 tablespoon sugar with ice; pour over the tapioca.

Steps:

• Soak the tapioca pearls according to the package instructions. Once fully reconstituted and softened, drain.
• While the tea is still hot or warm, add the sugar and stir to dissolve completely. Let cool and then refrigerate until completely chilled, about 2 hours, before serving.Place the tapioca pearls at the bottom of 2 cups. Use a cocktail shaker to shake together the ice, milk, and tea and strain into each cup and serve.

Steps:

• Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
• Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
• Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.

Steps:

• In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
• Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.

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.