Bubble milk tea originated in Taiwan and pairs strong chilled tea with creamy milk, sweetness, and chewy black tapioca pearls.
This home version cooks the pearls in brown-sugar syrup and brews the tea extra strong so its flavor remains clear after adding milk and ice.
Serve tapioca pearls within a few hours of cooking. Refrigeration makes them firm and unpleasantly chewy.
Serving Suggestions
Serve immediately with a wide straw. Adjust milk and syrup to suit the strength and sweetness you prefer.
Recipe Notes
Assam or Ceylon tea provides a robust base. Dairy-free milk works, but choose one with a creamy neutral flavor.
Classic Taiwanese Bubble Milk Tea
Strong Taiwanese-style black milk tea with brown-sugar syrup, ice, and chewy tapioca pearls.
Equipment
- Medium saucepan
- Small saucepan
- Fine strainer
- Two tall glasses
- Wide straws
Ingredients
Pearls and Tea
- 1/2 cup quick-cooking black tapioca pearls
- 6 cups water for cooking pearls
- 1/2 cup dark brown sugar packed
- 4 bags strong black tea Assam or Ceylon
- 2 cups boiling water for tea
- 1 cup whole milk or creamy dairy-free milk
- 2 cups ice
Instructions
Cook the Pearls:
- Boil 6 cups water. Add pearls and cook according to the package, usually 20 to 30 minutes, until chewy.
- Drain and transfer to a small saucepan with brown sugar and 1/4 cup water. Simmer 5 minutes, then cool slightly.
Brew and Assemble:
- Steep tea bags in 2 cups boiling water for 8 minutes. Remove bags and cool completely.
- Divide pearls and syrup between two glasses. Add ice, tea, and milk.
- Stir thoroughly and serve immediately with wide straws.
Notes
- Use cooked pearls the same day.
- Brew tea stronger than normal.
- Adjust brown-sugar syrup after tasting.
Nutrition
Calories: 390kcalCarbohydrates: 78gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 70mgFiber: 1gSugar: 45g