Chocolate Milk Tea

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My chocolate milk tea recipe combines hot chocolate mix, milk, and chewy tapioca pearls for a rich, creamy drink that tastes just like iced hot chocolate with boba. It’s great for an afternoon treat or dessert, and it’s ready in only 10 minutes!

I started making chocolate milk tea at home because my kids kept asking for bubble tea from shops, and the cost was adding up quickly. The first time I tried making it myself, I was surprised by how simple it was! I cooked tapioca pearls, dissolved hot chocolate powder in water, and mixed everything with milk and ice, and had a drink that tasted just as good as my favorite cafe!

My secret is soaking the cooked tapioca pearls in syrup for 10 minutes after draining them. Plain boiled pearls are bland and chewy, but when I soak them in maple syrup, they absorb the sweetness and become flavorful.

This recipe has stayed in our rotation as an after-school snack and dessert option. My kids love the chewy texture of the boba and the chocolate flavor reminds them of chocolate milk but feels more special. I’ve served it to their friends during playdates, and parents always ask for the recipe because they’re shocked it’s homemade!

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🥘 Ingredients

My recipe requires only five ingredients, plus ice! While the ingredients list is simple, each one is essential to making this drink shine. Here’s what I used:

Tapioca Pearls: I use quick-cooking tapioca pearls (also called boba) made from tapioca starch. They have a mild flavor and chewy texture. I find them at Asian grocery stores or order online.

Maple Syrup: I use pure maple syrup to sweeten the cooked pearls. Brown sugar syrup works too. The pearls need sweetness because they’re bland on their own.

Hot Chocolate Mix: I use hot chocolate powder mix for convenience and consistent chocolate flavor. I prefer Ghirardelli, but any quality brand works. This is sweetened hot chocolate mix, not unsweetened cocoa powder.

Milk: I use unsweetened almond milk or low-fat dairy milk. Any plant-based milk or dairy milk works. For creamier texture, I use whole milk or half-and-half.

Water: I use boiling hot water to dissolve the hot chocolate powder completely before adding it to cold milk.

Ice Cubes: I use plenty of ice to chill the drink quickly. If I have time, I’ll also refrigerate the chocolate mixture before assembling.

Whipped Cream: I top each glass with whipped cream (optional). For a dairy-free version, I use whipped coconut cream.

Substitutions

Maple Syrup Substitute: I have used brown sugar syrup, honey, agave nectar, or sugar-free syrup (1 tablespoon) as alternatives.

Hot Chocolate Mix Substitute: I make DIY mix by combining 3 tablespoons unsweetened cocoa powder + 2 tablespoons sugar + pinch of salt, though store-bought hot chocolate mix gives better results.

🔪 How To Make

In 6 steps, I can have this recipe done from start to finish. Here’s how I make this drink step by step!

Cook Tapioca Pearls: I bring a small pot of water to a boil, add the tapioca pearls, reduce heat, and simmer for 5-6 minutes.

Soak Pearls: I strain the pearls, transfer to a small bowl, and stir in the maple syrup. I set aside for at least 10 minutes to let them absorb the sweetness.

Make The Chocolate Mixture: In a small bowl, I mix the hot chocolate powder with boiling water, stirring until the powder dissolves completely.

Assemble: To assemble, I divide the tapioca pearls and syrup evenly between two tall glasses.

Add Chocolate: I pour the chocolate mixture and milk evenly into both glasses.

Add Ice, Serve: I add plenty of ice cubes and top with whipped cream if using. I serve immediately with wide boba straws!

📖 Variations

This chocolate bubble tea adapts to different flavors and dietary needs easily. Here are some of the ways I modify it!

With Black Tea: I steep 1 black tea bag in ½ cup hot water for 5 minutes, let it cool to room temperature, then use it in place of ½ cup of the milk for a caffeinated version.

Hot Version: I omit the ice and serve warm by heating the milk before mixing with the chocolate.

Chocolate Hazelnut: I use hazelnut milk instead of regular milk and add 1 teaspoon hazelnut syrup for a Nutella-inspired flavor.

Dark Chocolate: I use dark chocolate hot cocoa mix instead of regular for a less sweet, more intense chocolate flavor.

Sugar-Free: I use sugar-free hot chocolate mix, sugar-free syrup to soak the pearls, and unsweetened almond milk for a lower-sugar version.

Vegan: I use plant-based milk and vegan hot chocolate mix (some brands contain milk powder), plus whipped coconut cream instead of dairy whipped cream.

🍽 Serving Suggestions

I serve this chocolate milk tea as an afternoon snack with my instant pot popcorn or dairy free caramel popcorn. As a dessert, I serve it alongside my butter mochi cookies, mochi donuts, or mango mochi ice cream! It’s also totally delicious all on its own!

🧊 Storage Instructions

Make Ahead: I make the chocolate mixture (hot chocolate powder mixed with water and milk) up to 3 days ahead and refrigerate in an airtight container. I cook fresh tapioca pearls right before serving.

Storing: I store leftover chocolate milk tea in an airtight container or mason jar in the fridge for up to 2 days, but keep in mind, the tapioca pearls will soften and lose their chewy texture.

Not Recommended: I don’t recommend storing cooked tapioca pearls in the fridge. They harden and become tough. I make them fresh each time.

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