Milk Tea (Boba Tea Recipe)
There is nothing more fun and rewarding than knowing how to make milk tea at home. And if you thought only specialty stores could make boba tea, think again. I brew a batch of strong black tea, cook chewy tapioca pearls in coconut sugar simple syrup, and bring it all together with creamy milk. Once you have mastered this boba recipe, the possibilities are endless, and you will never need to buy one again.
Servings: 4 servings
Calories: 193kcal
Equipment
- Large jar
- Sieve To strain
- Glasses For serving
Ingredients
- 4 teaspoons black, loose leaf tea
- 1 cup boba pearls
- ¼ cup coconut sugar
- 1 cup milk
Instructions
- In a small pot bring 4 cups of water to a boil. Add the tea leaves to the boiling water, reduce heat and simmer for 2-3 minutes.
- Strain the tea into a jar, allow it to chill completely (see notes).
- Meanwhile prepare the simple syrup by heating the coconut sugar and ¼ cup water in a small pot.
- Bring to the boil and simmer for 4 minutes. Remove from the heat, pour into a small bowl and allow to cool.
- To cook the boba pearls, bring 3 cups of water to the boil, add the boba pearls and boil for 5 minutes or until the pearls are cooked through.
- Remove from the heat, drain and run under cold water to cool immediately. Drain off excess water.
- Add the cooked boba pearls to the simple syrup, stir and allow to sit in the syrup for at least 15 minutes before serving.
- To serve, divide the cooked boba pearls between 4 tall glasses, add 1 cup of tea concentrate to each glass. Add milk to desired taste. Stir and serve with a large boba straw.
Notes
- My #1 Secret Tip for this boba tea recipe is to brew the tea as a strong concentrate instead of a normal cup of tea. This tea is served with a generous amount of milk and ice, which waters down the flavor significantly. The concentrated base gives the finished boba its bold and satisfying flavor.
- Prep ahead: If possible, I brew my tea concentrate and make the simple syrup a day in advance, then store them separately in the fridge. This allows me to make the tea quickly and easily.
- Soak while warm: I always soak the cooked tapioca pearls in simple syrup while they are still warm. The pearls absorb the syrup more readily and become sweeter and more flavorful.
- Serve immediately: Boba tea is best enjoyed right after assembly as the tapioca pearls harden and lose their chewiness the longer they sit, especially in a cold drink. I would not leave this drink out for more than 3-4 hours at room temperature.
- Use a wide straw: A standard drinking straw does not fit the tapioca pearls. I use a wide boba straw, ensuring the pearls are sipped up and enjoyed along with the tea.
- Froth up the milk: Before adding my milk, I use a frother to get it slightly foamy, adding another layer of fun to the tea.
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 46mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 116IU | Calcium: 81mg | Iron: 1mg