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Bubble Tea (aka Boba), needs no introduction. You’ve had it many times – though the thought of making it at home seems daunting. It’s not. And it tastes delicious. FULL RECIPE BELOW.
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Jenny Park
http://www.jennyparkfoodstyle.com/
Special Thanks: 626 Night Market **Check out the World’s Largest Boba Cup at their next event! – http://www.626nightmarket.com/drinkbig
MUSIC:
“Flower of Love” by Teresa Teng
Used with permission by P & C – LIFE RECORD INDUSTRIES PTE.LTD.
Thirsty For Spotify Playlist –
Boba Milk Tea
Serves 1
INGREDIENTS:
-2 cups light brown sugar
-2 cups honey
-1 cup black tapioca pearls (boba)
-2 1/2 teaspoons black tea leaves
-2 tablespoons fructose (can substitute simple syrup)
-1/4 cup non-dairy creamer (can substitute with 2/3 cup half & half)
1. For boba: Place sugar and 24 ounces water in a small saucepan and bring to a boil. Boil until sugar dissolves. Remove from heat and stir in honey. Set aside until mixture cools completely.
2. Bring 6 cups water to a boil. Add tapioca pearls and stir. Boil pearls for 25 minutes, stirring occasionally. Remove from heat and cover for 30 minutes.
3. Drain pearls and stir into sugar-honey mixture and allow to soak until ready to use. (pearls will keep in an airtight container for up to 3 days)
4. For milk tea: In a small saucepan, bring 16 ounces of water to a boil and add tea leaves. Remove from heat and allow to steep for 5 to 10 minutes. Strain tea.
5. To assemble: Strain 2 heaping tablespoons of boba into a tall glass and fill with ice. Fill another glass with ice. Add tea, fructose and non-dairy creamer. Stir for 1 minute until well incorporated. Pour over, using a sieve or a strainer, into boba glass and then serve.