SIMPLE BUBBLE TEA
Popular Asian tea drink.
Provided by Kshi86
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 49.3 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 42.4 mg, Sugar 15.8 g
VERY POPULAR BUBBLE TEA
Bubble tea is very popular, especially to Asians, but now, more and more people from different backgrounds like the taste of it. I'm no expert at this, but I do know how to make it. It's simple but some of the ingredients may be a little tough to find. Just be patient and look for them in Chinese grocery stores. It is worth the trouble!
Provided by skybaby
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h30m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 67.9 g, Cholesterol 2.4 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 20.1 mg, Sugar 23.9 g
BUBBLE TEA
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 0
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.
TAIWANESE BUBBLE TEA RECIPE BY TASTY
Craving bubble tea but don't want to keep spending so much money on it? Making your own is really easy - and much more customizable. You can buy tapioca pearls or boba from Walmart or Amazon (or your local Taiwanese store) then make the tea with a blend of your favorite black tea, sweetener, and half and half or non-dairy substitute. Just add ice and a wide straw, and you can have your favorite treat anytime!
Provided by Frank Tiu
Categories Drinks
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
- Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
- Drain the pearls through a strainer.
- Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
- Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
- Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
- Stir with a wide-opening straw, then serve.
- Enjoy!
CLASSIC BUBBLE TEA RECIPE
This recipe for iced boba tea with tapioca pearls is perhaps Taiwan's most famous culinary export. The tea may be milky or not, sweetened or not, and flavored with any number of additional powders or infusions, like mango. This recipe is this classic black tea with milk, and sugar.
Provided by Cathy Erway
Categories Tea Iced Tea Tapioca Taiwan Milk/Cream Drinks Non-Alcoholic
Yield 2 servings
Number Of Ingredients 5
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.
BOBA MILK TEA RECIPE BY TASTY
This classic boba milk tea was inspired by my experiences walking around Taiwan. Every cup of boba milk tea had this signature condensed milk flavor that fused perfectly with the concentrated black tea. A lot of stands also use whole milk, so if you're not a fan of condensed milk, whole milk will also give you an authentic taste of Taiwanese Boba Milk Tea! This drink is a thirst-quencher with a great caffeine kick. If you prefer your drinks to be less sweet, reduce the amount of brown sugar syrup or condensed milk during assembly. Don't have muscovado sugar? Swap it out for brown sugar!
Provided by Jasmine Pak
Categories Desserts
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
- Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
- Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
- Bring a large pot of water to a boil. Shake off any excess flour from the tapioca 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.
- 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 reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
- Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
- Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
- Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
- Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 146 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 99 grams
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
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