BUBBLE MILK TEA (BOBA)
This is a drink I fell in love with early on in life. It's sweetened milk tea with boba which are tapioca balls. Found this one online, I don't remember where but it is very good. Very similar to how you would buy it in a tea shop. This can be made with or without boba and is very good both ways.
Provided by sarahjmiller
Categories Beverages
Time 15m
Yield 12 ounces, 1 serving(s)
Number Of Ingredients 8
Steps:
- Make the sugar syrup by combining granulated sugar, brown sugar, and water into a medium saucepan over medium-high heat. Stirring often.
- Once mixture begins to simmer remove from heat. Cool and refrigerate until ready to use. Will keep for up to a month in a tightly sealed container.
- Once syrup is chilled, combined tea, syrup, milk, and ice in a shaker or blender. I prefer a shaker but if you like blended drinks use a blender.
- Shake until completely mixed.
- Add tapioca pearls to a tall glass and pour in milk tea.
- Use a large straw and enjoy!
Nutrition Facts : Calories 880, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 110.7, Carbohydrate 212.8, Sugar 205.7, Protein 4
BROWN SUGAR BOBA MILK TEA
This homemade version of brown sugar milk tea allows you to play with your dream ratio of tea to milk to sweet chewy boba. Also known as tiger milk tea because of the tiger-like streaks of brown sugar syrup on the glass, the delicious drink originates in Taiwan and has grown in popularity, extending all over the United States. In this recipe, the brown sugar tapioca bubbles get a good soak in brown sugar syrup, doubling down on that toasted sugar flavor.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
- Place the boba in a fine sieve and shake off any excess cornstarch.
- Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
- Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
- For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
- Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
- Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
- Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
- Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
- Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
- Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
MELON BUBBLE TEA (BOBA TEA)
This looked too good not to post. Be all the rage while drinking the latest Asian trend in teas! How silly, huh? Drink it because it's GOOD! *Large, specialty tapioca pearls specifically designed for bubble teas are available in Asian markets and gourmet food stores. If using straws, make sure they have a large diameter.
Provided by Sandi From CA
Categories Beverages
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine green tea with sugar and set aside.
- In a medium saucepan, bring water to boil over high heat; add tapioca pearls. Stir lightly and let pearls float to top. Reduce heat to low and simmer, uncovered, 25 minutes. Remove from heat and let pearls sit in water 25 minutes until chewy and translucent.
- Drain and rinse under cold water. Combine in medium bowl with sweetened tea. Refrigerate until needed.
- Blending in 2 batches, combine melon, ice cubes, orange juice and coconut milk in blender or food processor. Process until smooth.
- Place about 1/4 cup tapioca mixture in bottom of large glass. Fill with melon mixture. Serve with straws if desired.
Nutrition Facts : Calories 245, Fat 5.2, SaturatedFat 4.3, Sodium 42.9, Carbohydrate 50.4, Fiber 1.4, Sugar 33.2, Protein 1.9
HOW TO MAKE BUBBLE TEA
Try a Taiwanese favourite - homemade brown sugar boba milk tea, aka 'bubble tea'. So-named from the tapioca balls that fall to the bottom
Provided by Tiffany Chang
Categories Drink
Time 35m
Yield Serves 1-2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 554 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 70 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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