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Thai Milk Tea Boba Recipe

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4 from 14 reviews

Thai Milk Tea Boba is a refreshing and creamy iced tea beverage featuring strong brewed Thai tea sweetened with condensed milk and served with chewy tapioca pearls coated in a rich brown sugar syrup. This delightful drink combines the bold flavors of traditional Thai tea with the fun texture of boba, perfect for cooling off on a warm day or enjoying as a sweet treat.

Ingredients

Tea Base

  • 3 tablespoons Thai tea mix
  • 600 g boiling water
  • 6 tablespoons condensed milk

Tapioca Pearls

  • 100 g tapioca pearls
  • 25 g brown sugar

Additional Ingredients

  • Ice (as needed)
  • 50 g heavy cream or half and half

Instructions

  1. Steep the Thai Tea: Add the Thai tea mix to a steeping sock or coffee filter and place it over a heat-safe container or pot. Pour boiling water over the tea leaves inside the sock, allowing the tea to steep for about 10 minutes to extract full flavor.
  2. Remove Tea Leaves: Take out the steeping sock, squeeze out any remaining tea, and discard the tea leaves to ensure a strong and clear tea base.
  3. Sweeten and Chill Tea: While the tea is still warm, stir in condensed milk one spoon at a time until the desired sweetness is achieved, keeping in mind the drink will be diluted by ice. Then chill the tea in the refrigerator while preparing the tapioca pearls.
  4. Cook Tapioca Pearls: Bring a large pot of water to a rolling boil. Add the tapioca pearls and stir immediately to prevent clumping. Boil uncovered for 15 minutes, ensuring pearls become soft and chewy.
  5. Let Pearls Rest: After boiling, cover the pot and remove it from heat. Let the tapioca pearls sit covered for an additional 15 minutes to fully cook through.
  6. Sweeten Pearls: Drain the cooked pearls and place them in a small bowl. Add the brown sugar and stir thoroughly until the sugar dissolves, creating a syrup that coats the pearls and enhances their flavor.
  7. Assemble the Drink: In each serving glass, add about 100 g of tapioca pearls and fill the glass at least halfway with ice. Pour in the chilled Thai milk tea until nearly full. Top with a layer of heavy cream or half and half to add richness. Stir well before drinking to blend all elements perfectly.

Notes

  • Steeping the tea with a sock or coffee filter prevents loose tea leaves in the drink for a smoother texture.
  • Adjust sweetness by tasting the tea before chilling, as ice will dilute the flavor.
  • Stir tapioca pearls gently after adding to boiling water to prevent them from sticking together.
  • Use heavy cream or half and half for creaminess; you can substitute with coconut milk for a dairy-free version.
  • Tapioca pearls are best enjoyed fresh but can be kept in syrup for a few hours before serving.
  • Serve immediately after assembling to enjoy the best texture of the pearls and freshness of the tea.

Find it online: https://recipefeastful.com/thai-milk-tea-boba-recipe/