Thai Tea Boba Recipe (Bubble Tea)

Water: The base for brewing the tea.

Thai tea bags: Provides the distinct flavor and color of Thai tea.

Sugar: Sweetens the tea to balance the flavors.

Tapioca pearls: Adds a chewy texture to the drink.

Milk or half-and-half: Adds creaminess to the tea.

When preparing tapioca pearls, ensure you stir them frequently while cooking to prevent them from sticking together. Once cooked, immediately rinse them with cold water to stop the cooking process and maintain their chewy texture.

• water - Substitute with coconut water: Adds a subtle sweetness and a hint of tropical flavor that complements the thai tea.

• thai tea bags - Substitute with black tea bags: Black tea provides a similar robust flavor, though it lacks the unique spices of thai tea.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, enhancing the overall flavor profile.

• tapioca pearls - Substitute with sago pearls: Sago pearls have a similar chewy texture and can be used in the same way as tapioca pearls.

• half-and-half milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor that pairs well with thai tea.

• To keep your Thai tea fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3 days. Make sure to give it a good stir before serving.
• If you have leftover tapioca pearls, store them separately in a container filled with simple syrup (a mixture of equal parts sugar and water). This will prevent them from hardening. They can be kept at room temperature for up to 24 hours.
• For longer storage, you can freeze the tapioca pearls. Spread them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be frozen for up to 2 months. When ready to use, boil them directly from frozen until they float and become chewy.
• If you want to prepare the Thai tea in advance, you can freeze it in ice cube trays. This way, you can simply add the Thai tea ice cubes to your drink without diluting the flavor.
• When freezing the entire Thai tea boba drink, assemble the drink without the ice and pour it into a freezer-safe container, leaving some space at the top for expansion. Thaw it in the refrigerator overnight and give it a good shake before serving.
• Always use fresh milk or half-and-half when preparing your drink. If you need to store the assembled drink, keep it in the refrigerator and consume it within 24 hours for the best taste and texture.

• Gently reheat the tapioca pearls by placing them in a pot of boiling water for about 2-3 minutes. This will help them regain their chewy texture. Drain and rinse with cold water before adding to your drink.

• If you have leftover thai tea, pour it into a saucepan and warm it over low heat. Be careful not to boil it, as this can alter the flavor. Stir occasionally to ensure even heating.

• For a quicker method, you can microwave the thai tea in a microwave-safe container. Heat it in 30-second intervals, stirring in between, until it reaches your desired temperature.

• To reheat the entire bubble tea drink, including the tapioca pearls, pour it into a microwave-safe glass. Heat it in the microwave for 30-second intervals, stirring in between, until it is warm. This method may slightly alter the texture of the tapioca pearls.

• If you prefer your bubble tea cold, simply store the thai tea and tapioca pearls separately in the refrigerator. When ready to serve, combine them in a glass with ice and add milk or half-and-half to taste.

• Saucepan: Used to boil the water for brewing the Thai tea.

• Stirring spoon: Essential for stirring the sugar into the tea until it dissolves.

• Measuring cups: Necessary for accurately measuring the water, sugar, and milk or half-and-half.

• Tea bags: Used to steep the Thai tea in the boiling water.

• Strainer: Useful for removing the tea bags from the brewed tea.

• Large glasses: Used to serve the final Thai tea boba drink.

• Ice cube tray: For making ice to cool the tea in the glasses.

• Tapioca pearls: The chewy pearls that are cooked and added to the drink.

• Colander: Used to drain and rinse the cooked tapioca pearls.

• Straws: Wide enough to allow the tapioca pearls to be sipped along with the tea.

Pre-brew the tea: Brew the thai tea in advance and store it in the fridge. This way, it's ready to go when you need it.

Cook pearls in bulk: Cook a larger batch of tapioca pearls and store them in the fridge. Reheat in hot water before use.

Use instant pearls: Opt for quick-cooking tapioca pearls to cut down on preparation time.

Sweeten ahead: Dissolve sugar in hot water and keep it as a syrup. Add it to your tea as needed.

Pre-chill glasses: Keep your serving glasses in the fridge so they are cold and ready for the bubble tea.