boba milk tea

This is the street vendor version of Thai Milk Tea or Cha Yen as it is called in Thailand. As Boba Milk Tea is almost the same we have included it here.

Thai Milk Tea (Cha Yen) and Boba Milk Tea

Drinking Water

tbsp Thai Tea Mix

tbsp Brown Sugar

tbsp Sweetened Condensed Milk

tbsp Evaporated Milk

tbsp Creamer

tbsp Soft Brown Sugar (You can compare demerara

tbsp Boba Tapioca Bubbles in Caramel (Boiled and rinsed.)

Honey

1.5 tbsp Soft Brown Sugar

Water

Boil the drinking water.

Add one tablespoon of Thai Tea Mix into the straining sock and hold over a heatproof measuring jug.

Slowly pour enough water on top of the tea in the straining sock until you have about 1/2 cup water in the heatproof measuring jug.

Move the tea strainer with the wet tea mix over a second jug and pour the hot tea through the strainer again

Repeat the process of pouring the resulting tea through the straining sock with tea, from jug to jug, a further two to three times to thoroughly extract the flavor from the tea mix.

After the tea brewing transfer from jug to jug leave the tea sock in the final tea jug to further steep for 5 minutes.

After the tea has brewed and steeped for 5 minutes remove the tea sock. Stir in the tablespoon of brown sugar into the tea until dissolved. Then stir in the tablespoon of creamer until thoroughly dissolved.

Mix together 2 tablespoons of sweetened condensed milk with 2 tablespoons of evaporated milk. Add to the sweetened tea - either let it naturally mix or stir together as you you please.

Pour the finished Thai Milk Tea into a tall glass completely filled with crushed ice until three-quarters full

The hot tea will melt the ice a little so add a couple more ice cubes

Top off with evaporated milk that has been frothed in a frothing jug or similar. Do not stir again before serving

For Thai Milk Tea (Cha Yen)

Boba swells slightly on cooking. You will need as much boba as you will use for one day as it does not keep its consistency very well.

TIP - If you do have some leftover, then add a little sugar syrup or caramelized sugar syrup to coat and keep in the fridge. Microwave the following day for a few seconds to warm and the boba will be usable though not perfect.

Put the purchased boba balls into a pot of slowly boiling water and stir thoroughly. Continue to boil for about 30 minutes or so stirring intermittently.

After boiling turn off the heat and leave to sit in the hot water with a lid on the saucepan for a further 20 minutes.

Strain out the cooked boba into a strainer over the sink and rinse thoroughly with cool water. This stops the boba cooking further and helps keep the bubbles separated better.

Transfer to a storage jar. If you store at room temperature the bubbles will be less chewy but softer. If you put into the fridge then the bubbles will be harder and chewier. Your choice!

To make the Boba Thai Tea add 2-3 tablespoons of bubbles into your glass before adding the crushed ice. Top up with tea and the milk mix and top off with frothed condensed milk as in the main tea recipe above.

Optionally you can add a few boba bubbles to the top of the Thai Iced Milk Tea just to make it look nice. Serve.

Cooking Boba

Add the sugar and water into a saucepan and heat gently, stirring to dissolve the sugar into the water.

As soon as the sugar has dissolved, turn off the gas and add in the honey, stirring to mix together.

Note: This will make more caramel than you need but is about the smallest quantity you can feasibly make. Depending on how much you add to the boba, it should be enough for 3 cups of boba balls  Iced Boba Milk Tea.

Making Caramel Sauce for Boba

Mix the caramel with the boba and stir to coat it ready for use for Boba Milk Tea

Finishing the Boba

https://www.youtube.com/watch?v=JhVOhMk4EPg

Thai Milk Tea or Cha Yen as it is known in Thailand is a seriously popular drink. You'll find the full easy print recipe at http://bit.ly/milkteathai

Cha yen is sweet, cold, aromatic and super tasty. Found on every Thai street corner and in any busy soi, vendors have boba to add too along with plenty of ice.

It is quite easy to make but you do need to equip yourself with a few things and of course by the authentic Thai Tea Mix to get started. But it is a heap of fun for everyone adding boba and sucking up the tapioca pearls through an oversized straw. You have to try it!

I put together a special kit just for Thai Iced Tea and Boba Tea over at kit.com - check it out using the link below.

GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai 

EASY PRINT WRITTEN RECIPE AT: http://bit.ly/milkteathai

CONNECT WITH ME AT: 
Facebook - https://www.facebook.com/Tastythaieats/ 
Twitter - https://twitter.com/tastythaieats/ 
Instagram - https://www.instagram.com/tastythaieats/ 
Pinterest - https://www.pinterest.com/tastythaieats/ 

I really hope you give my recipe a try and look forward to reading your comments.

Thai Milk Tea Recipe & Boba Milk Tea Recipe

This boba milk tea cake consists of sweet black tea infused cake layers, milk tea buttercream, and warm brown sugar tapioca pearls.Yield: three layer 6-inch cake

Boba Milk Tea Cake

milk ((170 g))

black tea bags, or 7 teaspoons loose leaf black tea

cake flour ((300 g))

sugar

baking powder

salt

eggs

water

light brown sugar ((100 g), packed)

black tea bags, black tea

milk ((76 g))

unsalted butter, ((227 g) room temp)

confectioners' sugar ((400 g))

vanilla extract

Tablespoons black tea milk concentrate

fine sea salt

black tea simple syrup

Tablespoon black tea milk concentrate

black tapioca pearls*

Bring milk to a simmer. Add tea and steep for 30 minutes. Strain out tea. Squeeze out as much liquids from tea as possible. Measure remaining liquid. Add additional milk as necessary until you have ¾ cup liquids.

Preheat oven to 350° F. Lightly butter and flour three 6-inch round cake pans. Line with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and salt. Run mixer on speed. Add butter in three additions. Continue to mix on low speed until mixture is crumbly.

In another bowl, combine infused tea milk, eggs, and egg white. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add remaining half of liquid and mix until batter is combined. The batter will look curdled. Add reserved ½ cup flour and mix until batter comes together.

Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.

Milk Tea Cake:

Combine water and sugar in a small sauce pot. Bring to a boil until sugar has dissolve. Remove from heat. Add tea and steep for 20 minutes. Strain out tea. Cool to room temperature and keep store in the fridge until ready to use.&nbsp;

Black Tea Simple Syrup:

Warm milk to a simmer. Remove from heat. Add tea bags and let steep for 15 minutes. Squeeze out as much liquid from tea bags. Discard tea bags. Keep chilled until ready to use.

Milk Tea Concentrate:

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add vanilla, salt, and milk tea concentrate. Mix until thoroughly combined.

Milk Tea Buttercream:

Combine black tea simple syrup and milk tea concentrate before assembling cake.&nbsp;

Soaking Syrup:

Fill a heavy bottomed sauce pot with 5 cups water. Bring to a boil. Add dried tapioca pearls. Stir to combine and distribute pearls. Allow mixture to continue boiling for about 40 minutes. At this point the pearls should look gelatinous. Reduce heat to a simmer and cook for another 15 minutes until peals are soft and chewy. Add brown sugar and continue to simmer until sugar has dissolved. Remove from heat and allow tapioca pearls to cool. As mixture cools, the syrup will thicken. Keep warm until ready to use.&nbsp;

Tapioca Pearls:

Place one cake round on cake board (or serving plate). Brush cake layer with soaking syrup. Spring a thin layer of buttercream over cake layer. Repeat with second and third cake layer.

Spread buttercream around the exterior of cake to seal in any crumbs. Chill in the fridge for 15 minutes to set up. Add another thin coat of buttercream all over cake.&nbsp;

Keep cake chilled. Allow cake to sit at room temperature for 15 minutes before serving. Just before slicing, add warm tapioca pearls to top of cake. Serve cake slices with additional tapioca pearls, if desired.

Assembly:

Rich, creamy, and chocolatey, this Chocolate Boba Milk Tea is truly irresistible! It&#39;s made with 8 simple ingredients and is ready in 10 minutes!

Chocolate Boba Milk Tea (Bubble Tea)

dark chocolate, chopped

cocoa powder

tapioca pearls

brown sugar syrup

Make the hot chocolate mixture. To a small bowl, add chopped dark chocolate, cocoa powder, salt, and granulated sugar.

Pour a little bit of hot water (around ¼ cup) and using a whisk, mix to form a paste. When the chocolate has melted and the cocoa powder has dissolved, pour the rest of the hot water and mix.

Cook tapioca pearls. Bring 4 cups of water to a boil. Add the pearls to the boiling water and cook over medium heat following the packaging instructions. Then, drain and add to a bowl. Coat with 2 tablespoons of the brown sugar syrup.

Assemble the chocolate boba. Add the tapioca balls to the bottom of a large glass, followed by plenty of ice cubes (if making this drink hot, skip the ice). Pour the milk over the ice cubes, followed by the hot chocolate mixture. Stir and give it a taste test.

At this point, you can add more brown sugar syrup if you like it sweeter. Serve right away and top with whipped cream if desired!

Boba (aka bubble tea) is a pairs chewy tapioca pearls with sweet milk tea for a fun, refreshing drink that&#039;s easy to make at home.

How to Make Bubble Tea (Easy Boba Milk Tea Recipe)

filtered water

black tapioca pearls

dark brown sugar (lightly packed)

black tea bags

simple syrup (see Notes)

half and half (or your milk of choice)

tapioca pearls (boba)

Boil 20 minutes. Add the water to a 5-quart pot, and bring to a boil. Once the water is boiling, add the tapioca pearls and boil for 20 minutes. They will float to the top fairly early in the cooking process; when this happens give them a stir. After boiling for 20 minutes, reserve 1 1/2 cups of the cooking liquid, and then rinse and drain the boba.

Soak 20 minutes. Put the boba back into the pot. Stir in the reserved 1 1/2 cups of cooking liquid and the brown sugar. Cover the pot and let the boba steep/soak for 20 minutes. Drain the boba except for 2 tablespoons of the liquid (this small amount of liquid will help prevent the pearls from sticking together).

For the Boba:

While the boba is cooking, make the tea. Add the water to a saucepan and bring to a boil. Remove the water from the heat and add the tea bags. Let the tea steep until it cools to room temperature, and then remove the tea bags.

For the Black Tea:

Divide the ice between 4 glasses, and then add 1/4 of the cooled tea, simple syrup, and half and half to each glass. Top each with 1/2 cup of boba. Serve immediately.

To Assemble the Bubble Milk Tea:

I was SO happy to find this recipe! Thank you.

A big money saver because now I can make it at home!

I absolutely love this I am captivated by the beginning, where you share your first experience with boba what and unforgettable treasure thank you for sharing it. 
Milk bubble tea is one I’ve never ordered (I have yet to make bubble tea myself) but I think I have to make milk boba my first homemade attempt now, it just sounds so delicious!
This is one that will be making its way to my recipe box no doubt! 
I’m so glad you shared this it’s so approachable and you broke everything down beautifully!
Sending love and blessings.
Sincerely, Rose

How many fond memories we have of drinking bubble tea together, Faith! It’s just one of those drinks that are so much fun! Thank you for taking the fear out of making it!

https://www.youtube.com/watch?v=5WjpM4ZAAp0

Save money and learn how to make bubble tea at home! Milk tea is classic, but you can make any flavor of boba drink you like.

Get the full recipe and my best tips on @AnEdibleMosaic: https://www.anediblemosaic.com/how-to-make-bubble-tea-easy-boba-tea-recipe/

How to make #bubbletea (boba) at home - it’s EASY! 🧋#recipeshorts

Hokkaido milk tea is a creamy black tea based drink popular in Japan. This recipe uses brewed black tea, Hokkaido milk, and tapioca pearls. This drink is sweet and rich, perfect as an afternoon treat or as an ending to a meal.

Hokkaido Milk Tea

black tea of choice (prepared, hot or cold)

boba or tapioca pearls (white or black, prepared)

Hokkaido milk (add more if desired)

brown sugar

Start by preparing the brown sugar syrup. Add brown sugar and water to a small saucepan over medium heat. Stir and heat until the sugar has fully dissolved and has a syrup-like consistency.

Prepare the tapioca pearls according to the instructions on the bag. Once softened, mix the pearls with the brown sugar syrup. This will keep them from sticking together.

Prepare the black tea. Mix in the hokkaido milk until well combined.

Add the brown sugar syrup and tapioca pearls and combine well.

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The most viewed boba milk tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine