Last week, we took you on a tour of the various boba tea offerings around metro Phoenix, both in the East Valley and beyond. Now, we'll show you bubble tea fans how to make this delicious Taiwanese beverage at home.
For one final recap, boba tea, or "buble tea," are cold and sweet drinks packed with tiny, chewy, tapioca pearls; a perfect solution to beat the summer heat.
The recipe is for Black Milk Tea Boba, courtesy of Republic Ramen & Noodles in Tempe (1301 E. University Drive). It is a delicious, yet simple concoction, ideal for home usage and beginning milk tea brewers.
Recipe after the jump.
Ingredients: (Makes about 2 servings)
- ½ cup Tapioca Pearls (Can be found at any Asian market across the Valley, such as Lee Lee Oriental Supermarket or 99 Ranch Market)- 2 cups brewed Black Tea (brand varies upon personal preference, we went with Lipton)
- 1 cup half and half or non-dairy creamer (creamer vs. lighter taste)
- Sugar syrup (see directions below)
- 2 cups ice
Directions:
Step 1: Sugar Syrup and Tea
To make your simple sugar syrup, add equal parts sugar and water to a pot and bring to a boil. Brew your black tea of choice and pour in separate container. Store both inside fridge to cool down.
Step 2: Making the Boba
This is arguably the trickiest part of the recipe, but is easy enough with a little patience.
It is imperative that you have a very high water to boba ratio, at least 5:1. Pour the water into a large pot, or rice cooker, place the lid on and bring to a boil. Once the water has begun boiling, gently place in your tapioca pearls. Stir to make sure the boba doesn't stick together, then place the lid back on and set your timer to 30 minutes (this amount varies upon your particular brand of boba).
Make sure to remove the lid as little as possible. This is key to getting soft, chewy boba.
After 30 minutes are up, turn off the heat and let the boba sit with lid on. After another half hour has passed, pour the pearls into colander and gently wash in cold water. This will get rid of all the excess liquid and starch.
Store the boba in the sugar syrup and place in fridge until needed.
Step 3: Putting it all together.
Place boba, then ice into tall glasses. Next, place you black tea, creamer and sugar syrup into a cocktail mixer or blender and shake/blend. The amount of sugar syrup depends on desired sweetness, but four table spoons is a good starting amount. Pour mixture into tall glasses and serve with a fat straw.
Recipe Credit: Republic Ramen & Noodles
