Best Bubble Tea Recipes

VERY POPULAR BUBBLE TEA

Steps:

• In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
• Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.

TAIWANESE BUBBLE TEA RECIPE BY TASTY

Steps:

• In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
• Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
• Drain the pearls through a strainer.
• Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
• Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
• Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
• Stir with a wide-opening straw, then serve.
• Enjoy!

BUBBLE TEA

Steps:

• Cook 1 1/2 cups large black tapioca in boiling water, 6 minutes; cover and let sit off the heat, 30 minutes. Bring 1 cup each water and sugar to a boil; transfer to a bowl. Drain the tapioca and soak in the sugar syrup. To serve, put 1/4 cup tapioca in a glass. Shake 1 cup cold green tea, 3 tablespoons soaking syrup, 1/4 cup milk and 1 tablespoon sugar with ice; pour over the tapioca.

HOMEMADE BROWN SUGAR BUBBLE TEA

Steps:

• Bring 2 cups water to a boil in a small saucepan. Add tapioca pearls and stir gently until they begin floating to the top of the water. Reduce heat to medium and simmer until softened and dark, about 25 minutes. Remove from heat, cover, and let sit for 15 minutes.
• Meanwhile, bring 2 cups water to a boil. Remove from heat and add tea leaves. Let steep for 15 minutes. Strain out tea leaves and refrigerate the tea.
• Drain pearls. Bring 1/4 cup of water to a boil in the empty saucepan. Stir in brown sugar until dissolved. Immerse the pearls in the syrup and let sit until room temperature, about 15 minutes.
• Divide the pearls and desired amount of syrup between 2 tall glasses. Pour in tea. Add ice, milk, and sweetened condensed milk to both glasses. Stir before drinking.

BUBBLE TEA

Steps:

• Fill a saucepan about halfway with water, and bring to a boil. Add the tapioca pearls, and return to a boil. Stir to make sure they do not start to stick together or to the pot. Cover, and simmer over medium heat for 45 minutes. Remove from the heat and let stand for 30 minutes, then rinse and drain. The pearls should be squishy and black. Stir some of the honey into the pearls so they are coated.
• Place the milk, any remaining honey, tea mix, and ice into the container of a blender. Cover, and blend to your desired slushiness. Pour the tea into two large glasses. Spoon half of the tapioca pearls into each glass. If you can find extra wide straws, place one into each drink to suck up the pearls and chew on them while you are drinking.

SIMPLE BUBBLE TEA

Steps:

• Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
• Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
• Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.

CLASSIC BUBBLE TEA RECIPE

Steps:

• Soak the tapioca pearls according to the package instructions. Once fully reconstituted and softened, drain.
• While the tea is still hot or warm, add the sugar and stir to dissolve completely. Let cool and then refrigerate until completely chilled, about 2 hours, before serving.Place the tapioca pearls at the bottom of 2 cups. Use a cocktail shaker to shake together the ice, milk, and tea and strain into each cup and serve.

PISTACHIO BUBBLE TEA

Steps:

• Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
• Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
• Put as much ice as you want into glass and serve with bubble tea straw.

BUBBLE TEA FROM BUBBLETEASUPPLY.COM

Steps:

• The ratio should be a minimum of 6:1, water to tapioca pearls.
• Boil water in a large pot.
• Add in the tapioca pearls to boiling water.
• The tapioca pearls should float in the water.
• Boil for about 25 minutes depending on the tapioca pearl with the cover on.
• Turn the heat off and let the tapioca sit in the water for 25 minutes.
• Rinse the cooked tapioca pearls in warm water and drain out the water.
• Cover with bubble tea sugar syrup or brown sugar and serve.

CHOCOLATE STRAWBERRY BUBBLE TEA

Steps:

• If using frozen strawberries put into colander and run hot water over them until soft and defrosted.
• Place strawberries into food processor or blender with 1 1/2 tsp of sugar or Splenda. Blend until pureed. This should make about 1/2 cup of strawberry puree.
• Put chocolate chips and remaining 1 1/2 tsp of sugar into a small microwaveable bowl and place in microwave on high for about 30 seconds.
• Stir, then microwave for about 10-15 seconds more until thoroughly melted.
• Pour 2 tsp water into bowl of melted chocolate and stir until the chocolate has the consistency of water chocolate sauce.
• Pour tea base, milk, strawberry puree, melted chocolate sauce, and sugar syrup into cocktail shaker or thermos and shake for about 10 seconds or until frothy on surface.
• Place tapioca pearl into bottom of tall glass and pour shaken mixture over it.
• Add Ice and serve with bubble tea straw. Enjoy!

CHAI BUBBLE TEA

Steps:

• Pour tea base and fat free half and half into cocktail shaker or thermos.
• Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved.
• Pour chai tea into cocktail shaker and add sugar syrup.
• Shake for about 10 seconds or until frothy.
• Spoon tapioca pearl into tall glass and pour shaken mixture over it.
• Serve with bubble tea straw and enjoy! ^_^.

YOPLAIT® BUBBLE TEA

Steps:

• Cook tapioca pearls as directed on package.
• In blender, place Tea Mixture ingredients. Cover; blend on high speed until smooth.
• Using slotted spoon, place tapioca pearls in tall glass. Top with tea mixture. Serve with extra-wide straw so tapioca pearls can be sipped through.

VERY POPULAR BUBBLE TEA

Steps:

• In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
• Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in.
• Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.
• Note: If you can find it, use Chinese rock sugar, or bing tong, to cook the tapioca with.
• Note: This drink can be turned into Bubble Green Tea if you use green tea instead.

BUBBLE TEA SUGAR SYRUP

Steps:

• Mix sugar and water in a large pot.
• Cook at Medium High heat.
• When sugar dissolves and the mixture boils remove from heat.
• Let cool and refrigerate or serve.

VERY POPULAR BUBBLE TEA [21]

Steps:

• In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled. Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.

TROPICAL COCONUT BUBBLE TEA

Steps:

• Place all ingredients, except ice and tapioca pearls, in cocktail shaker or thermos or other tightly sealed container and shake for about 10 seconds.
• Place tapioca pearls at bottom of a tall glass and pour liquid mixture over it.
• Add ice and serve with Bubble tea straw.

LYCHEE BUBBLE “BOBA” TEA POPS

Steps:

• 1) In a saucepan, bring 5 cups of water to boil adding tapioca pearls. Boil for 30 minutes covered. Turn off heat & let sit for 30 minutes until soft; rinse, drain, set aside. 2) In separate saucepan, combine granulated sugar, brown sugar, and 2 cups water. Cook over medium heat stirring until sugar is dissolved. 3) In a bowl, combine: tea, sugar water, coconut milk, and lychee juice. 4) Divide dried lychee, coconut jelly, and tapioca pearls among pop molds; insert sticks, freeze 6 hours. 5) Remove from freezer, let stand room temperature 5 minutes before removing pop from molds.

LITCHI COCONUT BUBBLE TEA

Steps:

• In a saucepan, combine the sugars with 2 cups of water. Bring to a boil; then turn off the heat. In a pot, bring 4 quarts of water to a boil. Add the tapioca and cook until tender, about 8 minutes if parboiled. Drain. Mix the pearls with the sugar mixture and chill.
• To make a drink, spoon the pearls into a large glass. In a blender, purée the ice, litchis, coconut milk, milk and lime juice. When smooth and frothy, pour over the pearls and stick in a straw.

MELON BUBBLE TEA (BOBA TEA)

Steps:

• Combine green tea with sugar and set aside.
• In a medium saucepan, bring water to boil over high heat; add tapioca pearls. Stir lightly and let pearls float to top. Reduce heat to low and simmer, uncovered, 25 minutes. Remove from heat and let pearls sit in water 25 minutes until chewy and translucent.
• Drain and rinse under cold water. Combine in medium bowl with sweetened tea. Refrigerate until needed.
• Blending in 2 batches, combine melon, ice cubes, orange juice and coconut milk in blender or food processor. Process until smooth.
• Place about 1/4 cup tapioca mixture in bottom of large glass. Fill with melon mixture. Serve with straws if desired.

PINA COLADA BUBBLE TEA

Steps:

• Put all ingredients, except Tapioca pearls and Ice, into cocktail shaker or other tightly sealed container.
• Shake for about 10 seconds or until nice froth or bubbles appear at surface.
• Place Tapioca pearls at bottom of tall glass, then pour shaken liquid into the glass on top of them.
• Put as much ice as you want and stick a Bubble tea straw in your glass and enjoy.