Taiwanese milky bubble tea (iced or hot)
Taiwanese milky bubble tea (iced or hot)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, taiwanese milky bubble tea (iced or hot). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Taiwanese milky bubble tea (iced or hot). Bubble tea, also known as pearl milk tea or boba also includes chewy tapioca balls (boba or pearls) or a variety of other toppings such as aloe vera, grass jelly or smaller tapioca balls. The two popular flavours are black Assam or green. While hot tea was a staple for me as a kid, the adult me prefers iced tea variations, like this bubble milk tea.

Taiwanese milky bubble tea (iced or hot) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Taiwanese milky bubble tea (iced or hot) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have taiwanese milky bubble tea (iced or hot) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Taiwanese milky bubble tea (iced or hot):
  1. Make ready 2 Assam tea bags or 3 teaspoons loose tea (or any tea variety)
  2. Take 2 cups boiling water (boiled kettle water)
  3. Make ready 1/2 cup soya milk, heated up
  4. Make ready 4 ice cubes (if making the cold version)
  5. Take 2-3 teaspoons runny honey
  6. Get Cooking the tapioca pearls:
  7. Make ready 2 handful tapioca pearls
  8. Prepare 1-2 cups water, cooking pearls
  9. Make ready 1 teaspoon granulated sugar
  10. Get Toppings:
  11. Take Handful cooked tapioca pearls, per serving

In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature. Bring a medium pot of water to boil over high heat. The result was a rich and silky iced tea with fine air bubbles on top – dubbed foam tea in Taiwan.

Steps to make Taiwanese milky bubble tea (iced or hot):
  1. To make the tea either add loose tea to a teapot with a strainer, or place teabag into a large measuring jug. Pour boiling water over tea and steep for 4-5 minutes if using loose tea, or 3 minutes for teabags. Then strain loose tea or remove tea bags after steeping. Set aside.
  2. In a small saucepan on medium low heat, add the soya milk. Heat it up but make sure the milk does not boil. Once milk is warm enough turn the heat off and set aside.
  3. To make the tapioca pearls add water to a small saucepan. On medium heat bring water to a boil. Add a handful of tapioca pearls and sugar and cook pearls for 5 minutes (or according to the packaging).
  4. Once pearls have cooked, drain with a sieve and immediately run under cold water. Run it under cold water a few times. Drain the excess water from the pearls, transfer into a small bowl and set aside.
  5. For the iced milky bubble tea version. In a measuring jug add a few ice cubes (add more ice cubes if you prefer it colder) and pour in the cooled down tea. Once the tea is cold enough, in a large tall glass or tall cup at the bottom, add the honey and then the tapioca pearls. Pour the brewed tea into the glass or cup and incorporate and stir the mixture well so that the honey dissolves.
  6. Then add some of the cooled down milk and stir the mixture. Now taste the drink and adjust sweetness and milk if required (add more honey or milk). Give the drink one final stir and place a bubble tea straw in the drink and enjoy.
  7. For the hot bubble tea version, the tea and milk does not need to cool down. In a large tall cup at the bottom, add the honey and then the tapioca pearls. Pour in the hot brewed tea and mix well to dissolve the honey. Once well mixed add the warm milk and stir well to combine the tea mixture with the milk. Taste and adjust sweetness and milk if required (add more honey or milk). Give the drink one final stir. Place a bubble tea straw in and enjoy while hot.

Bring a medium pot of water to boil over high heat. The result was a rich and silky iced tea with fine air bubbles on top – dubbed foam tea in Taiwan. Today, shou yao is an essential bubble tea element. No shou yao, no bubble tea. Milk is also very fatty, so it drowns the taste of tea a little bit.

So that is going to wrap this up with this exceptional food taiwanese milky bubble tea (iced or hot) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!