Today I am making delicious Taiwanese invention, bubble tea, of two flavors: milk tea and coconut.
Classic bubble tea, milk tea boba. I love sweet milk tea with chewy boba, Giant tapioca pearls. In fact this is milkier than the bubble tea in the last summer video.
For milk tea bubble tea, prepare the tapioca first.
Then brew strong milk tea and let cool.
In a cup, add ice, black tea, tapioca, milk, and syrup. And stir to combine.
Get your tapioca pearls.
And now here goes the coconut bubble tea. Do you have cravings for this sweet ice-cold drink? Make bubble tea at home. If you have giant black tapioca pearls, it’s just a snap. This hot summer, I wish you enjoy this ultimate Taiwanese summer drink, bubble tea, at home.
For coconut bubble tea, add ice, coconut milk, tapioca, milk, and syrup. And shake.
Get your cocktail shaker.
- ⅓ cup cooked giant black tapioca
- 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
- 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
- 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.
- 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.
