Back when I was about 11, when bubble tea was the rage, when it sold like hotcakes, and when it was the in thing, I snubbed it. I thought, what’s the deal about bubble tea? I mean, it’s just tea, milk, and huge marbles of tapioca that might just choke you, right?
Well yeah, that’s a possibility.
But all of that changed last summer. The group of us were pretty tired walking through the streets of San Francisco. Thanks to somewhere in the midst of Chinatown, we got to share a cup of bubble tea.
Right there and then, I changed my opinion in a heartbeat.
I frequently dine at Hong Kong cafes and when I do order a drink, I make sure it is a steaming cup of milk tea. It’s not just your average cup of lipton, but a drink that derives from black/ceylon tea and evaporated milk.
The same tea is mainly sold in Taiwan, only with the addition of chewy tapioca pearls that’s all in the name of fun.
When I made this, I didn’t use exact measurements, but played around to taste. I can only give you the ingredients you need.
Black Tea, brewed
Tapioca Pearls (you may purchase them. They are to be cooked in boiling water)
Condensed milk/Honey/Sugar, to taste (however, condensed milk gives the tea a richer and fuller taste)
note: It is easier to mix in the sweetener when the milk tea is hot