Boba Tea

This recipe uses regular black tapioca pearls, not instant black tapioca pearls. You may certainly use instant tapioca, just follow the directions on the package instead of the directions below. Do not refrigerate the tapioca after its been cooked-- it will become hard.

Servings: 4 Servings

Ingredients

For The Tea:

4 cups water
4 tea bags (I use Red Rose tea)

For The Simple Syrup:

3/4 cup sugar
3/4 cup water

For The Tapioca:

4 cups water
1/2 cup regular black tapioca pearls

For Serving:

whole milk or nut milk
chilled rose water (optional)
ice cubes
4 boba tea straws

Instructions

Brew The Black Tea:

Heat the water to 200-212F in a medium pot. Remove from the heat, add the tea bags to the pot and steep 5 minutes. Let cool, then chill until cold.

Prepare The Simple Syrup:

Combine the water and sugar in a small saucepan and bring to a simmer over medium-high heat. Stir until the sugar has dissolved completely. Remove from the heat and allow to cool to room temperature, then transfer to a container and chill in the refrigerator.

Prepare The Tapioca Pearls:

In a medium pot (you can use the same one used for the tea if you like), bring the water to a boil. Add the tapioca pearls and cook, while stirring, until the pearls are floating (this will take about 3 minutes.) Reduce heat to medium, cover, and continue to cook about 12 minutes more. Drain the tapioca and transfer to a heatproof bowl or container. Add 3 tbsp of the simple syrup and stir to coat. Allow to cool to room temperature.

Serve:

Stir together the iced tea, milk to taste, 6 tbsp of the syrup (or to taste), and 1/2-1 tsp of rosewater (or to taste). Divide the boba between glasses. Add ice cubes to the glasses, then fill the glasses with the tea mixture. Serve with a boba tea straw and enjoy!