When I shared the “proper” method for making British milk tea, it reminded me of the other big milk tea love of my life – bubble tea (aka boba tea). Although this Taiwanese treat can be fairly easy to find in big cities, that’s not often the case in the countryside – which is where making it at home comes in handy. By making it at home, you save money, can adjust the amount of sugar added, and can make it with dairy or dairy-free milk, with or without tea—the variations are plenty! You only need five ingredients and as little as 20 minutes to prepare this brown sugar milk tea with boba. It’s simple and refreshing, and you can enjoy it year-round.
What is bubble tea (boba tea)?
Bubble tea is known by various names, including pearl milk tea, bubble milk tea, boba tea, tapioca milk tea, etc. These refer to a tea-based drink from Taiwan that rose in popularity in the 1980s. It combines milk tea with chewy, sweet tapioca pearls (also called boba, bubbles, or tapioca balls) and simple syrup made with brown sugar. This drink can be enjoyed warm or chilled, sucked up through a fat boba straw. Traditionally made with black, oolong, or green tea and tapioca pearls, bubble tea now comes in many variations. These include milk-based options like taro milk tea and creative recipes like mango sago. Popular toppings include aloe vera jelly, sago, popping boba, coconut jelly, and flavored tapioca balls like mango boba pearls. With so many options, you’ll never get bored of your bubble tea! See the recipe card for full information on ingredients and quantities.
Black tea: Use your favorite black tea leaves or tea bags. Tapioca balls: You can use store-bought quick-cook tapioca pearls, which can be found in many Asian grocery stores or online. Alternatively, make homemade tapioca pearls. Milk: You can use dairy or non-dairy milk (such as coconut milk, oat milk, almond milk, or soy milk) and adjust the fat level (i.e., skim, 2%, whole milk, etc.). For a super creamy bubble tea, use half and half. Brown Sugar: You can use regular dark brown sugar or dark muscovado sugar for a deeper, rich molasses flavor. Vanilla extract: (optional) Add some natural vanilla extract for a more dessert-like flavor. Ice cubes: Optional, but they are a popular and usual addition to bubble milk tea. Boba tea straws: Reusable versions are available. Otherwise, you’ll need to serve the drink with a spoon to fish out the boba pearls.
Optional add-ins and variations
Other tea: You could substitute black tea for green tea, jasmine tea, or oolong tea. Without tea: Bubble tea doesn’t necessarily have to have tea in it. Simply omit the tea entirely and just use milk with the brown sugar syrup and tapioca balls. Without milk: You can enjoy this bubble tea without milk for a more robust flavor. Sweetener: Instead of the brown sugar syrup, use another sweetener like white sugar, honey, agave, date syrup, etc. You could even use condensed milk (reducing the amount of milk and sugar). Coffee jelly OR Coconut jelly: This would make for a delicious extra topping.
How to make bubble tea
Assemble the Bubble Tea: Start by adding the brown sugar boba mixture to a tall glass. I recommend about 1/4 cup of the boba-syrup mixture. Next, pour in 1 cup of tea, followed by 1/4 cup of your preferred milk. Adjust the sweetness by adding more or less syrup as desired. Optionally, add ice cubes. Finally, stir well and enjoy! If using quick-cook boba pearls, cook them according to their package instructions (usually 3-5 minutes). Stir them occasionally to avoid sticking. Once cooked, drain and immediately transfer to a bowl of cold water or leave under running cold water. This will help prevent them from sticking to one another. In short, add the water and brown sugar to a small saucepan and heat over medium heat. Stir occasionally until the brown sugar has completely dissolved and is simmering. Then cook for a further 3-4 minutes to slightly thicken up. Transfer the cooked tapioca balls to the syrup and mix well to coat the pearls with the melted sugar. If you try this bubble tea recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The black tea: You can brew it 2-3 days in advance and store it in the fridge. The milk tea (black tea and milk) can also be stored in an airtight container in the fridge for up to 3 days. Tapioca pearls: If you cook too many tapioca balls, you can store them in the sugar syrup in the fridge for a few days. Reheat them with the syrup in a saucepan. Brown sugar syrup: Prepare it in advance and store it in the refrigerator for 3-4 weeks.
