Taiwanese Bubble Tea (珍珠奶茶)

About This Recipe

Bubble tea was born in Taiwan in the 1980s, and the original recipe remains the gold standard. Strong black tea sweetened with simple syrup, shaken with milk over ice until frothy, and poured over chewy black tapioca pearls (boba) — this is the drink that launched a global phenomenon. The fat straw designed to suck up the pearls is as iconic as the drink itself.

Ingredients

Serves 2

• 1/2 cupblack tapioca pearls (boba)
• 4 tbspblack tea leaves (Assam or Taiwanese black tea)
• 2 cupsboiling water
• 1/2 cupwhole milk or oat milk
• 4 tbspsimple syrup (or to taste)
• 2 cupsice

Instructions

1. 1

   Cook the boba

   Boil boba pearls in plenty of water for 25–30 minutes until soft and chewy. Drain and toss with a little simple syrup to keep them from sticking.

2. 2

   Brew the tea

   Steep black tea leaves in boiling water for 5 minutes. Strain and let cool to room temperature or refrigerate.

3. 3

   Shake the drink

   In a cocktail shaker with ice, combine cooled tea, milk, and simple syrup. Shake vigorously for 30 seconds until frothy and cold.

4. 4

   Assemble and serve

   Place boba pearls in two tall glasses. Fill with ice. Pour the shaken tea mixture over. Insert wide boba straws and serve.

Variations

• •

  Use taro powder for taro milk tea

• •

  Make with matcha for a green version

• •

  Add brown sugar syrup for tiger milk tea

Storage

Drink immediately. Cooked boba is best within 2–4 hours.

Frequently Asked Questions