Make bubble tea at home in just 10 minutes

Chewy tapioca pearls, milk, simple syrup, ice, and black tea are all combined to make bubble tea. Almost everyone enjoys this delightful, chewy, sweet, and playful Taiwanese beverage. However, we’ll wager that you’ve never succeeded in creating something comparable to what you see in stores at home. We know this since it took us more than fifteen iterations to determine the ideal ratio, of fresh milk, and black tea blend.

Everything you need to know about this delicious drink, including how to make it at home, is included in our comprehensive guide.


For the dark brown sugar syrup

Step 1: Steep 100ml of water to a boil, add the teabags or tea leaves, and let steep for 10 to 15 minutes. After throwing away the teabags or tea leaves, let the tea settle to room temperature. In a small saucepan over medium heat, whisk together the caster sugar and 60ml water; bring to the boil to form a clear sugar syrup. Take off the heat source and allow it to cool.

Step 2: Place the tapioca balls in a small saucepan over medium heat and bring 500ml of water to a rolling boil. Make sure the boba, or balls, are not adhering to the pan’s side by stirring the water with a rubber spatula. For two minutes, increase the heat to a rolling boil. After that, turn off the heat, but leave the pan covered on the burner for an additional two minutes. To slow down the cooking process, drain the boba in a sieve under gently running tap water for around 20 seconds. Gently move the boba around in the mesh with the same spatula to ensure that they cool down uniformly and don’t stick. After they’re cold enough to handle, place them in a mixing basin, then carefully stir in 1 tsp dark brown sugar.

Step 3: In the same pan over medium heat, combine 50g dark sugar and 60ml water to make the sugar syrup. Stirring slowly, bring to a boil while ensuring that the sugar dissolves completely. After turning off the heat, walk outside to cool. Cooling will cause it to thicken. This will provide around 2½ servings or roughly 80ml of syrup. The remaining syrup can be stored in the refrigerator for up to a month in a jar. After adding, stir in the cooked boba until well coated. You can cover the boba for up to three hours. They will solidify if they are chilled.

Step 4: Put the bubble tea together. Transfer the sweetened boba into a 485ml glass, or two smaller ones if you’re sharing. To get a marble look on the glass wall, swirl the boba. Stir in 1 tablespoon of clear sugar syrup and the brewed tea. Pour in ½ cup of ice and stir the glass with a metal spoon to fully combine the tea and syrup, being careful not to scrape off the sticky marbled effect on the glass wall. Pour 200ml of chilled milk on top and garnish with a boba straw.

What kind of tea do you use for bubble tea?

Black tea is customarily the best option. For myself, I still like black tea better. You can find any kind of tea imaginable at any respectable bubble tea establishment. While Assam is frequently cited as the benchmark, certain teas are better enjoyed cold and with a little milk added. For instance, Assam, Darjeeling, oolong, green tea, and jasmine tea are all suitable choices if you’re looking for something light. You can go for an English breakfast, matcha, or pu’er tea if you want something with a little more heft and flavor. Earl Grey or masala chai can do nicely if you’d rather have something with a little more taste.

Top tips for bubble tea

  1. If you want to have a foamy effect, add the tea, syrup, milk and ice in a shaker and shake for 6 seconds. Then, add everything into the glass with the syrup boba.
  2. Use milk without any tea for an extra creamy taste.
  3. You can substitute sugar syrup with honey, caster sugar, light-brown sugar or agave syrup.
  4. It’s best to use quick-cook or pre-made boba to save time.
  5. Only cook enough boba for the amount you are serving, as the shelf life of cooked boba is only about 3 hours.

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