Yup! It’s tea time!!!!!
I hope you all had a blessed and wonderful weekend. I did. Despite the fact that I was on the tail end of an attempted sore throat. Yes I said attempted because it never quite stuck (thank you Lord) but I did have a day or two of sounding husky. I also went for my second Bollywood dance class with a friend from work – loads of fun!
Peppermint N Paisley (@PprmintNPaisley) August 17, 2013
Dance class + sore throat = chicken soup post-workout
Anyway, I was definitely not cooking – more on the getting rest and staying hydrated side of things. I did manage to make boba tea!
What is boba?, you may ask. It refers to the yummy yummy yummy tapioca pearls found in fruit and milk tea drinks. It is usually found at Asian mom-n-pop/neighbourhood drink shops. I’d never heard of them until I moved to California. Many people think boba refers to the whole tea concoction but really it’s the tapioca pearls that are called boba. It can be added to smoothies, fruit and milk teas and I LOVE Boba.
There is a place in Brentwood that has really good boba and tea. Bekah took me there. Fortunately they have many non-boba options because she really dislikes it. I guess you either like it or you don’t – it’s has gummy-bear like texture. I love gummy bears so no surprise there.
Anyway a while back I found tapioca pearls at the Asian grocery store and always intended to make them. I took one look at the instructions on the ones I bought and that dissuaded me for a bit but this weekend I decided to tackle it. Note that I said this weekend – because I started yesterday and finished today.
Prep Time: None
Cook Time: 25 mins
Rest Time: 15-16 hours
Yield: 2 cups
- 75g tapioca pearls (~ 3 oz)
- 4 oz brown sugar
- In 4 cups of already boiling water, boil the tapioca pearls for 15 minutes, stirring to prevent clumping
- Set aside to cool for a few minutes and rinse with tap water to cool to room temperature
- Drain and place in a container. Cover the boba with water and refrigerate for at least twelve hours
- Boil 4 cups of water
- In a separate container, mix 1/2 cup of the boiled water with the 1/2 cup of sugar to make a simple syrup.
- Add the refrigerated boba to the remaining water and boil for 10 minutes then cool down as above
- Drain the boba and add to the simple syrup. Add just enough water to cover.
- Refrigerate for at least three hours – there should be no more “white” in the pearls
There are different types of tapioca pearls. The above instructions were based on the ones on the packet. Depending on the sort you buy, here are alternate (faster) instructions on making boba. I’m actually going to try that method with the ones I bought and see what happens if I don’t have the 15 hour rest time – probably not good but hey it’ll be an experiment.
Bubble Milk Tea
Prep Time: Depends on the boba
Cook Time: 5 mins
Yield: 4 servings
- 2 cups boba in syrup
- 2 tea bags (I used Coffee Bean Winter Dream)
- 8 oz milk
- Prepare the boba according to package instructions or method above
- Steep the tea bags for 5 minutes in 8oz of boiling water – use an extra bag for stronger tea
- Remove the tea bags and discard
- Add 2 cups room temperature water
- Add 1 cup of milk
- Mix completely and put in the refrigerator to cool.
- When cooled and ready to drink, pour the tea into the cup then add some of the refrigerated boba pearls (use the simple syrup to sweeten to taste).
Note that the boba should be used within a day or else it hardens and does not taste great. Also, overcooking boba makes is gooey so follow instructions. Also, the boba in the shops is often very dark brown but I believe that is a pre-cooked sort of boba with flavouring and colouring.
Enjoy!! I definitely did.