Hong Kong Bubble Milk Tea
Bubble tea, pearl milk tea, tapioca milk tea, boba tea or even just boba. This iconic drink was said to have been invented in Taiwan in the early 1980s. This version combines strong black tea, chewy tapioca pearls and a hint of creamy condensed milk sweetness for our take on Hong Kong Bubble Milk Tea.
3 tbsp Ceylon black tea bags
600ml Boiling water
100g Tapioca pearls, prepared according to pack instructions
Ice
Step 1 of 3
Steep the tea in the boiling water for 5 minutes then discard the teabags and stir in the condensed milk until fully dissolved. Set aside the tea to cool.
Step 2 of 3
Prepare the tapioca pearls according to pack instructions. Let them cool slightly until they are no longer boiling hot but not fully cold otherwise they will all stick together!
Step 3 of 3
Divide the cooked tapioca pearls between two glasses and add a handful of ice. Pour over the cooled sweetened tea and enjoy!
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