How to Make Boba Milk Tea?

Ingredients for a 500cc Serving:

1. Ceylon Black Tea: 250ml
2. Non-Dairy Creamer: 30g
3. Fructose Syrup: 30ml (adjust to taste)
4. Ice Cubes: Enough to fill the cup
5. Tapioca Pearls: 90g

Instructions:

1. Pour creamer, black tea, fructose, ice cubes into the shaker and shake it well.
2. Pour tapioca pearls and milk tea into the cup.
3. Once the pearls float to the surface, reduce the heat to medium, cover, and let them cook for 25/30 minutes(depends the size of pearls), stirring occasionally.
4. After cooking, cover the lid and stew for another 25/30 minutes (depends the size of pearls) to achieve the desired chewy texture.
5. Drain the cooked pearls and rinse them under cold water.
6. For added sweetness, mix the pearls with brown sugar or flavored syrup.

Brew the Black Tea:

• Steep Ceylon black tea leaves in hot water (about 95°C or 203°F) for 13 minutes, depending on desired strength.
• Strain the tea to remove the leaves and let it cool to 65°C.

Prepare the Milk Tea:

• In a shaker, combine the black tea, non-dairy creamer, and fructose syrup.
• Add ice cubes to the shaker.
• Secure the lid and shake vigorously until the mixture is well combined and frothy.

Assemble the Drink:

• Place the prepared tapioca pearls into the bottom of a serving glass.
• Pour the shaken milk tea over the pearls, filling the glass.
• Stir gently to ensure the pearls are evenly distributed.
• Serve immediately with a wide straw to enjoy the tapioca pearls with the tea.

Notes:

• Tapioca pearls are best when fresh; they may harden if left unused for extended periods.
• Adjust the sweetness by varying the amount of fructose syrup according to personal preference.
• For a richer flavor, consider using a combination of non-dairy creamer and whole milk or a milk alternative.

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