Bubble Tea Recipe
Feel free to adjust this basic bubble tea recipe
according to your own tea and flavoring preferences.
- 3 ounces tapioca pearls
- sugar syrup
- 1 cup brewed tea (Chinese black tea or
lychee tea is good)
- 1 cup milk (or to taste)
- Ice cubes
- Tapioca Pearls
- 1 part tapioca pearls
- 4 parts (or more) water
- Sugar Syrup
- 2 parts white sugar
- 1 part brown sugar
- 3 parts water
Prepare the sugar syrup for the tapioca pearls
Prepare the tapioca pearls (see below)
Place the tapioca pearls in the large glass jar
Allow the tea to cool to room temperature. Add the milk.
Remember the wild bar scenes in the Tom Cruise film Cocktail?
Add the sugar syrup, milk and tea mix, and the ice cubes to a
cocktail shaker and shake well. (Alternately you can process
them in a blender, but that's not nearly as much fun!)
Pour the shaken mixture into the glass with the tapioca
pearls.Serve with a thick straw.
To make the tapioca pearls: When making the tapioca
pearls, which are the chief ingredient in Asian bubble teas,
please note that the pearls expand considerably when cooked.
Please ensure that you use a large pot. (As a
rule, the more pearls cooked, the more water should be used:
that is, the water to pearl ratio must be higher. For 3kgs of
pearls, we recommend using as much as 6 times as much water).
Boil the water. Add the pearls to the boiling water and boil for
30 minutes. Stir occasionally to make sure the pearls are not
sticking to each other or to the pot. Turn off heat and let the
pearls steep in the water for another 30 minutes with the lid of
the cooking pot on.
Drain the tapioca pearls and rinse with cold water to cool them
down. Place them in sugar syrup (sugar and water solution - see
below). Make sure that the pearls are covered. Stir the pearls
well. The pearls are now ready to enjoy.
To make the sugar syrup: in a saucepan, bring the water
to boil. Add the sugars. Reduce heat and heat until the sugar
crystals are dissolved. Remove from heat. Note: Please feel free
to experiment with the ratio of white sugar to brown sugar, and
the ratio of the sugar to water.