Traditional Tea Base For Bubble Tea Food

STRAWBERRY PB&J BUBBLE TEA RECIPE

Steps:

• Fill a large pot halfway with water and bring to a boil. If desired, add ~10 drops liquid sweetener to infuse some sweetness. (I like to use stevia or monk fruit drops.)
• Add uncooked boba tapioca pearls to boiling water. Lightly stir unto boba begin to float, then cover and boil for 3 minutes.
• Remove pot from heat and carefully drain boba pearls. Transfer to a bowl and cover with water until ready to use. (Otherwise they'll stick together!)
• In a blender, combine strawberries, milk, peanut butter, vanilla, and sweetener (if desired) and blend until smooth.
• Add cooked tapioca pearls to desired boba tea cups, pour in blended milk tea, serve with a boba straw, and enjoy!

HOW TO MAKE BUBBLE TEA | EASY BOBA TEA RECIPE

Steps:

• Add water and sugar to a saucepan over medium heat. Once the sugar completely dissolves, your simple syrup is ready to use or store in a clean jar.
• In a separate saucepan, cook the tapioca pearls in boiling water for 5 to 8 minutes. Once cooked, remove the pearls from the hot water. Transfer them into a bowl of iced cold water for 2 minutes. Remove your boba from the water and mix in half of the simple syrup.
• Steep the tea leaves in boiled water for about 5 to 10 minutes. Remove the tea leaves according to your desired consistency.
• Pour in the ice, simple syrup, tea, and milk into a glass.
• Finally, add your tapioca pearls on top of the drink. Serve your bubble tea with a thick straw and enjoy!

TRADITIONAL TEA BASE FOR BUBBLE TEA

Steps:

• Mix water and teabags in a large pot.
• Cover, cook at medium heat.
• As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
• Strain at once, let cool and use as base for pearl tea drinks.

HOW TO MAKE BUBBLE TEA

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.