Vanilla Bubble Tea Recipes

PERFECT VANILLA TEA

Steps:

• Pour boiling water into a mug. Steep tea bag in water for 3 minutes; remove and discard.
• Stir milk, sugar, vanilla extract, and cinnamon into the tea.

VANILLA BUBBLE TEA

Steps:

• Make tea by pouring boiling water over teabags. Let tea steep 7 minutes. Remove tea bags (without squeezing them). Place tea in the refrigerator to chill.
• To make the syrup: in a small saucepan, stir together ¼ cup water and Splenda Stevia Sweetener. Bring to a rolling boil. Remove from heat and stir in vanilla extract. Pour into a glass jar and refrigerate too cool.
• To make boba, boil 3 cups of water in a sauce pan. Pour in boba balls, and stir once immediately. When boba rise to the top, reduce heat, and simmer for the length of directions on the package (usually 3-4 more minutes). Using a slotted spoon, remove boba and add to jar of vanilla syrup.
• To serve bubble tea, divide the boba between two glasses, adding desired amount of syrup for sweetness. Add 1 cup of ice in each glass, then pour 8 ounces of tea into each glass. Add 2 tablespoons of cream to each glass. Sip through a large straw and enjoy!

HOW TO MAKE BUBBLE TEA

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.