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Loading...Bubble tea, also known as boba milk tea, is a beloved Taiwanese street drink that pairs chewy tapioca pearls with creamy black tea. This homemade version captures the authentic shop-style flavor with simple ingredients and an easy stovetop method. Serve it freshly assembled over ice with a wide straw so every sip brings a satisfying pop.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 tall glasses (about 16 oz each)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 6 gFat
- 3.5 gSaturated Fat
- 78 gCarbs
- 0 gFiber
- 42 gSugar
- 6 gProtein
- 70 mgSodium
- 220 mgPotassium
- 160 mgCalcium
- 0.4 mgIron
- 0 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the tapioca pearls
- 1 cup dried black tapioca pearls (about 1/4 inch / 6 mm size)
- 6 cups water, for boiling
- 1/4 cup packed light brown sugar
- 2 tablespoons warm water
For the milk tea and assembly
- 4 cups fresh water
- 4 black tea bags, such as Assam, Ceylon, or Taiwanese oolong
- 1/2 cup granulated sugar
- 2 cups cold whole milk
- 4 cups ice cubes
- 4 wide-bore boba straws, for serving
Directions
- Bring 6 cups of water to a rolling boil in a large pot over high heat, then add the dried tapioca pearls and stir gently once to keep them from clumping.
- Boil the pearls for 20 to 25 minutes, stirring every few minutes, until they are completely translucent with no white or hard core remaining in the center.
- Drain the cooked pearls in a fine-mesh sieve and immediately return them to the warm pot. Stir in the brown sugar and warm water until the sugar dissolves into a glossy syrup that coats every pearl; cover and keep warm so they stay soft and chewy.
- While the pearls cook, bring 4 cups of fresh water to a boil in a separate pot. Remove from the heat, add the tea bags, cover, and steep for 5 minutes for a strong, balanced base.
- Lift out and discard the tea bags, stir in the granulated sugar until fully dissolved, then transfer the tea to the refrigerator to chill for at least 10 minutes.
- Pour the cold milk into the chilled tea and stir to combine, creating a smooth and creamy milk tea base; taste and adjust sweetness if desired.
- To assemble each drink, spoon about 2 tablespoons of the warm sugar-coated tapioca pearls into the bottom of a tall 16-oz glass, using a slotted spoon so extra syrup drips in too.
- Fill each glass three-quarters full with ice cubes, then slowly pour the chilled milk tea over the ice, leaving about 1 inch of headspace.
- Stir gently with a wide-bore boba straw to mix the syrupy pearls with the milk tea, and serve immediately while the pearls are still soft and chewy.
Cook’s Notes
- Cook the tapioca pearls just before serving; they begin to harden and lose their signature chew within 2 to 3 hours of sitting, even in syrup.
- For the deepest tea flavor, use a strong black tea like Assam or Taiwanese oolong, and avoid over-steeping or the milk tea will turn bitter.
- Substitute the brown sugar syrup with honey, maple syrup, or a quick vanilla simple syrup for a flavor twist without changing the technique.
- For a creamier, richer drink, replace half of the whole milk with evaporated milk, half-and-half, or canned coconut milk.
- Keep the cooked pearls submerged in their sugar syrup in a covered bowl set over warm water so they stay soft and pliable while you assemble drinks.
