Thai Tea Boba: Step-By-Step Recipe
If you love refreshing ice teas, then you’ll love this incredible Thai Tea Boba recipe. Our recipe is easy and can be made quickly, which means you can make this tea in a jiffy on a warm night or whenever you're craving a sweet treat!
Ingredients
- ½ cup of uncooked black tapioca pearls
- 6 cups of water
- ⅓ cup of cane sugar mixed with ⅓ cup of water
- 4 cups of filtered water
- 1 tbsp loose-leaf black tea
- 2 whole star anise pods
- 2 whole green cardamom pods
- 1 inch of the cinnamon stick
- ¼ tsp turmeric
- ½ to ¾ cup of full-fat coconut milk
- 3 to 4 tbsp extra simple syrup
- Ice cubes optional
Instructions
- To prepare the tapioca pearls for the boba, start by boiling water in a medium-large saucepan.
- Add the uncooked black tapioca pearls and reduce the heat to only below medium. Allow the pearls to simmer for 15-30 minutes, stirring even times to prevent sticking.
- The cooking time will vary based on the type of pearls used, so refer to the package instructions.
- Meanwhile, prepare the simple syrup. Done by whisking together cane sugar and water in a small saucepan. Simmer for about 3-5 minutes or until the sugar dissolves completely.
- Reserve 3-4 tablespoons of the simple syrup and add the rest to a medium mixing bowl.
- After the tapioca pearls are cooked. You can strain them through a fine-mesh strainer, and rinse them lightly. And transfer to the mixing bowl with the simple syrup.
- Mix well to ensure that the pearls coats with syrup and let them soak for 30-40 minutes.
- For Thai tea, add filtered water, and loose-leaf black tea along with star anise, cardamom, and turmeric in a medium saucepan. Bring to a simmer for 5 minutes.
- Once steeped, strain the tea into a heat-safe container. Add the reserved simple syrup, and stir to combine.
To Assemble:
- To assemble the Thai Tea Boba, let the tea cool to room temperature. Add 3-4 tablespoons of the soaked tapioca pearls to a cup, along with a handful of ice.
- Pour the Thai tea ½ – ¾ of the way up and then top up the rest of the way with full-fat coconut milk. Finally, use a boba straw to mix and enjoy your delicious beverage!
Notes
- Use high-quality loose-leaf black tea: The tea is the base of Thai Tea, so it’s important to use high-quality tea to achieve the best flavour.
- Steep the tea for the right amount of time: Over-steeping or under-steeping the tea can result in a bitter, weak flavour. Follow the recipe instructions for steeping time.
- Use a fine-mesh strainer: A fine-mesh strainer helps remove any small particles. Or it leaves from the tea, resulting in a smooth and enjoyable texture.
- Adjust the sweetness and creaminess to your liking: Taste the tea as you make it and adjust the amount of simple syrup and coconut milk to your preference.
- Soak the tapioca pearls in simple syrup: Soaking the tapioca pearls in simple syrup gives them a slightly sweet flavour and a chewy texture.
- Rinse the tapioca pearls after boiling: Rinsing the tapioca pearls after boiling helps remove any excess starch. And prevents them from sticking together.
- Serve the tea with a boba straw: A boba straw is wider than a regular straw and allows you to easily sip the tapioca pearls along with the tea.