3 tablespoons simple syrup (find the recipe here.)
½ cup strongly black tea, cooled to room temperature
⅔ cup ice cubes
½ cup milk, cold
Additional sugar syrup to serve
For coconut bubble tea:
⅓ cup cooked giant black tapioca
3 tablespoons sugar syrup
¼ cup coconut cream (or ½ cup coconut milk)
½ cup milk, cold
⅔ cup ice cubes
Additional sugar syrup to serve
Instructions
For milk tea bubble tea:
1. First, cook black tapioca according to the directions on the package. And drain and wash with cold water. And soak ⅓ cup of tapioca in 3 tablespoons of simple sugar syrup. And let sit for one hour.
2. And make ½ cup of strong black tea with a teabag. And let cool to room temperature.
3. Then in a cup add the tapioca and syrup mixture, ⅔ cup of ice cubes, cooled black tea, 1 tablespoon of simple syrup and finally add in ½ cup of cold milk.
For coconut bubble tea:
1. In a cup add the tapioca and syrup mixture.
2. And in a shaker, add ⅔ cup of ice cubes, ¼ cup of coconut cream (4 tablespoons), ½ cup of cold milk, and 1 tablespoon of simple syrup. And shake rigorously until combine. Then pour over the tapioca-syrup mixture.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/make-bubble-tea/
