New Ways To Make Your Own Bubble Tea

It’s bubble tea season all year round! Guilty of drinking too much bubble tea? Don’t worry because you are not alone! I know I’ve spent way too much money to satisfy my boba addiction. Hence, why not make and customise your own bubble tea at home? In this article, I will be sharing 3 different ways to make bubble tea.

Photo by J. Remus on Unsplash

The three types of bubble tea are:

1. Plain Bubble Tea - tea or flavoured ice tea, lemon slices, and ice cubes.

2. Milk Bubble Tea - unsweetened black tea or green tea, milk (or almond milk), and ice cubes.

3. Fruity Bubble Tea - fresh fruit, milk (or almond milk), honey, and ice cubes.

What you need:

Pearls:

• 1 cup dried (boba) tapioca pearls
• 1 + 1/2 tablespoons honey

Plain Bubble Tea:

• 1 cup tea or flavoured iced tea
• lemon slice
• 3-4 ice cubes

Milk Bubble Tea:

• 1 cup unsweetened black tea (or green tea)
• 1/2 cup milk or almond milk
• 3-4 ice cubes

Fruity Bubble Tea:

• 1 cup fresh fruit of your choice
• 1 cup milk or almond milk
• 1 tablespoon honey
• 1 cup ice

Photo by Orimi Protograph on Unsplash

How to make your very own homemade bubble tea:

1. Make the pearls

In a large saucepan, bring 8 cups water to a boil over high heat. Add the pearls (tapioca pearls) and stir gently until they begin to float to the top. Turn the heat down to medium and cook for 40 minutes, stirring occasionally. Remove from heat, cover, and let sit for another 20 minutes. Drain pearls and transfer to a small bowl. Mix in the honey and make sure it fully coats the pearls. Set aside for 5 minutes.

2. Make the bubble tea

• For plain bubble tea: Add tea (or iced tea), ice, and lemon slice.
• For milk bubble tea: Add tea, milk, and ice.
• For fruity bubble tea: Blend fruit, milk, honey, and ice in a blender until smooth. Pour into glass.

 3. Serve

Add a wide METAL (let’s be environmentally friendly) straw and enjoy!

A little lazy to make your own bubble tea? Order one from The Whale Tea now! Menu here: https://www.foodline.sg/d/20419

Featured image credits to Rosalind Chang on Unsplash