Bubble tea is one of those things that was a distinct part of my childhood. I remember the very first time I had a strawberry smoothie with chewy “bubbles,” or tapioca pearls and that awesome fat straw.
Of course, bubble tea has had a bit of an explosion in popularity, so it’s not as hard to find as it was when I was 10 years old, but it is harder to find the high quality stuff that’s not entirely made of some mystery powder sluice juice and cloyingly sweetened with artificial sugars. Plus, my discovery a few years back that you could actually BUY the black tapioca pearls at Asian grocery store makes this recipe a must for any ardent bubble tea lover.
Over the years I’ve cycled through preferences for different flavors–strawberry smoothies, taro, and citrusy green tea, and while I do enjoy those, nothing quite compares with the original black milk tea–strong black tea and a hit of creamy milk, slightly sweetened to perfection.
Homemade Bubble Tea
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
Description
Learn how to easily recreate the favorite bubble tea drink with tapioca exactly to your liking.
Ingredients
- 4 1/2 cups (1.08 L) boiled water
- 1/4 cup (60 ml) good black tea leaves (black tea is technically translated as "red tea" in Chinese; this'll help if you're fumbling with Chinese tea packages, as we were!)
- 4 1/2 tbsp sugar
- Black tapioca pearls aka Bubbles aka "Boba" (1/4 cup / 60 ml per glass)
- 3/4 cup (180 ml) half and half
Instructions
- First, boil your water. After it reaches a rolling boil, turn off the heat and let sit for 10 minutes or so. Apparently, Chinese tea gurus say that intensely hot boiled water zaps all the nutrients out of the tea leaves, ergo the short cooling process prior to brewing the tea. (As with most things related to Chinese cooking that my mother says that other people say, I can’t really confirm whether or not this is actually true, but better safe than sorry…)
- Put the tea in your favorite kettle (or a large mixing bowl), making sure that it’s either in a tea bag (you can actually buy these and fill them with your own selection of teas!) or a few metal tea infusers. (If you haven’t got any of this equipment, you can also just strain the tea prior to adding the half and half.) Add the hot water and let steep for 15 minutes.
- Now you’re ready to add the sugar. Mix the tea and sugar thoroughly until the sugar is completely dissolved. Then add the half and half. For anyone who’s squeamish about higher fat dairy, it’s really not a lot per serving, as this serves four. If you want to sub in regular milk, go right ahead, but the flavor of the finished product is truly authentic with the half and half!
- Put the tea in the fridge to chill for at least 1 hour. This is preferred over adding ice, so that the tea doesn’t get diluted. Also, more authentic! When your tea is close to the optimal temperature, break out your bubbles. Preparing the bubbles entails boiling them in water; you can follow the package instructions. Spoon out 1/4 cup of bubbles per glass and pour the finished tea for a delightfully sweet and refreshing drink!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Drinks
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
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Frequently Asked Questions
Why should I let the boiled water cool for 10 minutes before brewing the tea?
I follow the guidance that intensely hot boiling water zaps nutrients out of tea leaves, so I let the water sit for about 10 minutes after reaching a rolling boil before steeping the 1/4 cup of black tea for 15 minutes. I can’t confirm this is scientifically proven but treat it as “better safe than sorry.”
Why use half and half instead of regular milk?
I call for 3/4 cup of half and half because the finished product is “truly authentic” with the higher-fat dairy. Per serving the amount is small since this yields four servings, so the added richness is worth it — though you can sub in regular milk if you prefer.
Why does the recipe chill the tea rather than pour it over ice?
I prefer chilling the tea in the fridge for at least 1 hour over adding ice, because ice dilutes the tea and makes it less authentic. The fridge method keeps the flavor concentrated and full-strength.
Where do I buy black tapioca pearls?
I found mine at Asian grocery stores — that discovery is what made this recipe possible at home. Cook them according to the package instructions, then use 1/4 cup per glass.
