precious pearls: how to make bubble tea

 

What I love most about tea gatherings are crossing paths and sharing tea tidbits with fellow steeped enthusiasts. At this year's World Tea Expo in Las Vegas, I serendipitously met Evan from Bubble Tea Supply (earlier that week I had been pondering how I might make the sweet steeped treat at home). While I love to skip over to the Chinatown section for a bowl of hand-drawn noodle soup and a bubble tea sip, there are days when I want to recreate it in the comfort of my kitchen. Thanks to Evan's knowledge, tips and generous package of bubble tea goodies, I was able to stay in my slippers and simmer on the stove.

We can wax on about our favorite flavors for hours, but first, let's talk bubbles, boba, pearls, whatever you call those shiny, chewy, tiny spheres gathering in the bottom on your plastic bubble tea cup. Fortunately, Evan shared the quick, at-home recipe that set my mind at ease (although tea shops use a different method). So time to get your bubbles boiling.

How to Cook Bubble Tea Tapicoca Pearls at Home:

• 1 cup Dried Bubble Tea Supply Tapioca Pearls  
• 6-8 cups water

Approximately 6-10 servings for a bubble tea party, of course

1. The ratio should be a minimum of 7:1, water to tapioca pearls.
2. Boil water in a large pot.
3. Add in the tapioca pearls to boiling water (they should float)
4. Cover pot and boil tapioca pearls for 15 minutes.
5. Turn the heat off and let tapioca pearls sit in the water for 15 minutes.
6. Rinse the cooked tapioca pearls in warm water and drain.

While the bubbles are patiently chilling in their water bath, I'd say that it would be the perfect time to whip up a the base. This is where is gets creative and it's all about your favorite flavor of the month. I tend to be a green honeydew or taro girl, and with a little bit of guidance, flavored powdered from Bubble Tea Supply, and a few personal touches, I was able to craft something spectacular.

Since my sweet tooth is tiny, I've opted to not use the sugar syrup and swapped the non-dairy creamer with almond milk. And to give it my own twist, I've steeped assam black tea in the nutty milk for a little brisk kick. 

How to Make Bubble Tea with Flavor Powder, Almond Milk & Black Tea

• 1 Scoop Bubble Tea Powder Flavor (I prefer Honeydew or Taro-And the flavors come with their very own scoop)
• 3/4 cup almond milk (or pick your favorite dairy delight)
• 2 teaspoons assam black tea
• 1 cup ice
• 2 fl. oz. of cooked Bubble Tea Tapioca Pearls

Makes one 16 oz. serving

1. Bring the almond milk to a boil and add 2 teaspoons of assam black tea and simmer on low for 5 minutes. Strain tea leaves. Let completely cool.
2. Put all ingredients except tapioca into a shaker and shake it up (don't have a cocktail shaker? neither do I. Swap it with an airtight container. I used my 24oz Takeya Tea Maker)
3. Add bubble tea tapioca pearls to a cup, and pour your drink over.
4. This is where you'd break out the wide mouth bubble tea straw. Don't have any in stock? Use a regular straw for sipping and a spoon for bubble tea bites.

Find yourself without flavored powder? Infuse your milk with straight tea, a favorite tea blend, maybe a few special spices or flavor extracts. Want something a little less milky? Pop the tapioca bubbles into a glass of your favorite iced tea. I'm tempted to brew and chill jasmine pearls and add blended lychee before bouncing a few bubbles into the glass. The moral of this tea treat story? When it comes to bubble tea, the options are endless.

A big tea "thank you" to Evan and the team at Bubble Tea Supply for teaching me the art of boba and sharing their favorite go-to ingredients. I'm so very tempted to head to their Hawaii headquarters for an in-person tutorial and then a quick dip into the ocean before a sweet sip. Bubble tea really is best served with a little sun and surf (or in this case, city sidewalks-but a girl can dream). Be sure to jump over to their site to pick up a few essential tools for your bubble tea adventure.