It’s getting closer to summer and even though some days are still cold, some others are unbearably warm. Which calls for an afternoon of cool, refreshing drink. Knowing what goes into my bubble tea and having control over how much sugar to put in my drink is really comforting. And it sort of makes me wonder how much sugar those tea shops put in your drinks, I usually go for half or even 1/3 sugar and they are still very sweet.
Anyway, I digress. For today’s bubble tea I used Japanese-style royal milk tea. I really like the extra milky taste it has, and it is delicious hot or cold. This is the only tea I enjoy drinking to substitute coffee. It is that good!
Bubble Milk Tea
2 black tea bags
1 cup water
1 cup milk
1 tbs sugar, or according to taste
1. To prepare the bubble / boba, bring water to a boil over high heat. Add the tapioca pearls and stir gently until they begin floating to the top of the water. Turn the heat to medium and cook the boba for 12-15 minutes. Immerse tapioca pearls in a simple sugar syrup to sweeten and preserve the boba. Set aside to cool.
2. In a milk pan, bring water to a boil over medium-high heat.
3. Add tea bags, reduce heat and simmer for 2 minutes.
4. Add milk and slowly bring to a simmer. When the tea is about to boil, remove from heat and stir in sugar.
5. Chill tea in the fridge for a few hours. Spoon a few tablespoons of boba, pour in tea, and serve.