This was refreshing to drink on a hot, humid, August afternoon. I am a BIG fan of bubble tea. I usually have to shell out about $5.00 on a ‘small’ to get my fix. I have always wanted to learn to make my own…
My mother in law happened to have small tapioca pearls on hand, so i gave it a try. I ended up making enough for all 5 of us. First i tried shaking the milk and tea with ice, then i tried a blended version. I have had both in Asian cafe’s before, but usually like the frozen/ blended version better. The key to success i learned while making it is to use MORE SUGAR. The black tea was a really nice pick-me-up in the afternoon. If you are using large tapioca pearls, make sure you buy big straws to eat them with!
- 7 bags of black tea
- skim milk
- small bottle sugar syrup (like the kind used in coffee drinks – i used raspberry)
- 1 C tapioca pearls (traditionally the large kind, though small works too)
- Make the tea (1 bag per 6 oz water), add 1 C sugar syrup while the tea is still hot, and refrigerate.
- bring 4 C water to boil, and add tapioca pearls. boil for 25 minutes, remove from heat, and let sit for 25 more minutes.
- When the tapioca is finished, rinse and drain (or strain small pearls) with cool water. Put about 2 T in each glass.
- combine 1 C tea with 1 C milk and some ice cubes in a blender, and mix until frothy and frosty.
- Stir a couple teaspoons of tea into the glass with tapioca pearls to loosen them up, then pour in blended tea. Serve with a straw.
1 Comment so far
Leave a comment