Boba Milk Tea Recipes

HOMEMADE BOBA MILK TEA RECIPE

Steps:

• STEP 1: Brew your tea and let cool in the fridge. STEP 2: Mix 1/2 cup of brown sugar with 1/2 cup of water and let boil until sugar is dissolved. Then cool to room temperature. STEP 3: Add 2 cups of water to a pot and 1/4 cup of tapioca pearl balls. At first they will fall to the bottom, but don't worry- in about 3 minutes they'll start popping up. After 3 minutes, turn off the heat and let them sit for another 3 minutes on the stove. They'll start to drop again to the bottom. STEP 4: Drain the tapioca balls and mix with about 1/4 cup of the cooled brown sugar syrup. STEP 6: Let the tapioca balls cool for about 5 minutes. STEP 7: When everything is ready, add your tapioca balls with the syrup into a cup. STEP 8: Next, add a few ice cubes... STEP 9: Then your tea or iced coffee...

HOW TO MAKE BUBBLE TEA | EASY BOBA TEA RECIPE

Steps:

• Add water and sugar to a saucepan over medium heat. Once the sugar completely dissolves, your simple syrup is ready to use or store in a clean jar.
• In a separate saucepan, cook the tapioca pearls in boiling water for 5 to 8 minutes. Once cooked, remove the pearls from the hot water. Transfer them into a bowl of iced cold water for 2 minutes. Remove your boba from the water and mix in half of the simple syrup.
• Steep the tea leaves in boiled water for about 5 to 10 minutes. Remove the tea leaves according to your desired consistency.
• Pour in the ice, simple syrup, tea, and milk into a glass.
• Finally, add your tapioca pearls on top of the drink. Serve your bubble tea with a thick straw and enjoy!

BROWN SUGAR BOBA MILK TEA

Steps:

• For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
• Place the boba in a fine sieve and shake off any excess cornstarch.
• Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
• Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
• For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
• Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
• Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
• Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
• Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
• Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
• Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.

BOBA PANCAKES WITH MILK TEA CREAM RECIPE BY TASTY

Steps:

• Infuse the milk tea cream: Add heavy cream and black tea bag to a small saucepan. Heat over low heat until the cream just barely begins to simmer, about 5 minutes. Transfer the infused cream and tea bag to a medium heatproof bowl, let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
• Make the boba with brown sugar syrup: Bring a large pot of water to a boil. Shake off any excess flour from the boba pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through. Drain the boba and rinse with cold water to stop the cooking process. Transfer to a medium heatproof bowl.
• Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup thickens slightly, 5-7 minutes. Pour the syrup over the boba and stir to coat. Let sit for about 1 hour.
• Make the pancakes: Add the milk, 4 tablespoons of butter, and the black tea bags to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10 minutes. Do not let it come to a boil. Remove the pot from the heat and remove the tea bags, gently squeezing out any excess liquid. Transfer the tea milk to a medium heat-proof bowl and let cool to room temperature.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
• In a medium bowl or liquid measuring cup, whisk together the cooled tea milk, vanilla, and egg yolk.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. Add the egg white and fold until just combined. Do not overmix; some lumps are okay. Let the batter rest at room temperature for 15-30 minutes, until thickened.
• Melt 1 tablespoon of butter in a medium nonstick skillet over medium-low heat. Once the butter begins to bubble, add about ¼ cup of the batter to the pan. Cook for about 4 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed. You should have about 8 pancakes.
• Make milk tea cream: Remove the tea bag from the chilled infused cream. Pour ½ cup of the cream into a stand mixer fitted with the whisk attachment. Add the mascarpone and powdered sugar. Whip on medium speed until the mixture just barely starts to thicken, about 1 minute. It should still be a little runny.
• When ready to serve, set 1 pancake on a plate and top with about 1 tablespoon of the boba pearls and syrup. Repeat to stack 3 more pancakes on top. Pour half of the milk tea cream over the top and garnish with 2 tablespoons of boba pearls. Repeat to make a second serving.
• Enjoy!

BUBBLE MILK TEA (BOBA)

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!

BOBA (COCONUT MILK BLACK TEA WITH TAPIOCA PEARLS)

Steps:

• Bring water to a boil in a large stockpot. Pour in tapioca and simmer for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let balls sit in water for 25 minutes.
• Return stockpot to the heat; simmer and stir for 25 minutes more. Remove from heat and let rest again until centers of the balls are no longer powder, another 25 minutes. Drain.
• Combine brown sugar and white sugar in a large bowl. Pour tapioca balls into the sugar mixture. Cover with a damp cloth and let rest for 15 minutes while preparing the tea.
• Process tea, coconut cream, ice, milk, and sugar together in a blender until combined.
• Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.