BOBA MILK TEA RECIPE BY TASTY
This classic boba milk tea was inspired by my experiences walking around Taiwan. Every cup of boba milk tea had this signature condensed milk flavor that fused perfectly with the concentrated black tea. A lot of stands also use whole milk, so if you’re not a fan of condensed milk, whole milk will also give you an authentic taste of Taiwanese Boba Milk Tea! This drink is a thirst-quencher with a great caffeine kick. If you prefer your drinks to be less sweet, reduce the amount of brown sugar syrup or condensed milk during assembly. Don’t have muscovado sugar? Swap it out for brown sugar!
Provided by Jasmine Pak
Total Time 1 hours
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 11
- Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3–4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
- Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
- Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
- Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
- Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5–7 minutes. Pour the syrup into a large heatproof bowl.
- Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30–60 minutes.
- Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
- Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
- Assemble the boba milk tea: Add about ? cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
Nutrition Facts : Calories 598 calories, CarbohydrateContent 146 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 99 grams
THE PERFECT CUP OF TEA-BRITISH STYLE RECIPE - FOOD.COM
I had a rommate for 6 years who was from England. One day he told me jokingly that he loved this country but "we Americans just don't know how to make a proper cup of Tea" He felt it was his duty to teach me how and he was right! This is the only way I will drink my Tea now. It is really more of a method than a recipe. After careful instruction on how to prepare the proper cup of tea I asked him whether loose tea leaves make a better brew than a tea bag. "Loose tea will always taste better," he said, "but, not so much better as to outweigh the convenience of the bag. What's more important is the type of tea that you choose." "In Britain, the standard supermarket tea bag makes a much stronger and more robust brew than your American tea." He said the closest tea bags he ever found over here that approach the quality of their everyday blends are those marketed as English Breakfast. My friend always made his Tea with lowfat milk and sugar. Explaining "Most English drink tea with a little milk, but never with cream or the high-fat milk that Americans put in their coffee. Low-fat milk is a much better choice. "Make sure you use white sugar. Brown sugar might be OK in coffee, but somehow it never tastes right in tea. As for putting honey in tea, if you tried to do that in Britain, you'd be laughed out of the tea shop." Many thanks to Chris for showing me how to make the perfect cup of tea!
Total Time 3 minutes
Prep Time 1 minutes
Cook Time 2 minutes
Yield 1 serving(s)
Number Of Ingredients 4
- First, you have to boil the water - don't just heat it, boil it. Second, add the boiling water to the tea bag, not the other way round. - putting the water in the cup and adding the bag to it - is a recipe for disaster. Unless the water is at boiling point when it makes contact with the tea, the tea will never properly brew.
- Make sure the cup or pot is nice and hot before you start. If necessary, rinse it out with near-boiling water. And keep it covered while the tea is brewing.
- Leave the bag in the water for at least two minutes - longer if you like your tea strong. And for goodness sake, resist the temptation to dunk. Just leave the bag alone until the drink is ready! Add milk and sugar to taste.
Nutrition Facts : Calories 18.4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0.2, SodiumContent 2.2, CarbohydrateContent 4.5, FiberContent 0, SugarContent 4.5, ProteinContent 0.2
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