Bubble Tea

Non-Alcoholic
Written By Hannah Coward

INGREDIENTS

4 black/red tea bags
4 jasmine tea bags
1 cup water
1 cup half and half 🥛
½ can sweetened condensed milk

½ cup black tapioca pearls
¼ cup dark brown sugar
2 cups water
3 tbsp maple syrup

COOKING THE BOBA

  • Bring 2 cups of water and brown sugar to a boil; stir until solids are dissolved; stir in tapioca pearls.

  • When pearls float, cover pan and reduce to simmer. Simmer for 5 minutes (or according to package directions).

  • Strain boba into bowl, then stir in maple syrup. Add room temperature water to *just* cover boba and stir to fully combine syrup and water.

Note: Boba can sit this way up to 4 hours, with periodic stirring.

DIRECTIONS: TEA

  • In a sauce pan, combine water, half and half, and sweetened condensed milk; bring to boil

  • Add tea bags (best to tie strings together, remove tags, and allow to float)

  • Boil for several minutes then simmer for at least 20 minutes

  • Remove tea bags and allow steeped liquid to cool (can add ice and stir)

  • Add several spoonfuls of boba-in-syrup to a highball glass

  • Pour milk tea into glass until ¾ full

  • Add ice till glass is full, stirring if milk tea needs to be further cooled

Hannah Coward
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