Authentic home cooking from Taiwan, with US measurements. 
Quick Homemade Bubble Milk Tea (Instant Version)
Take a big sip and enjoy~!!
That's right, it's time to satisfy my bubble tea craving! Even though there's a Chinatown in Chicago where you can buy bubble milk tea, it's not exactly cheap—about 100–130 TWD per cup. While that's not too expensive compared to other drinks here, you can't just run out every time you want bubble tea.
So, when I found a big bag of tapioca pearls in my homestay kitchen cabinet, I was so excited!
I rubbed my eyes to make sure I wasn't seeing things—yep, they were really tapioca pearls! I decided to trust my eyes (no need to pinch myself to check if I was dreaming).
Next, I checked the fridge—milk? Check! Tea bags (or loose tea)? Yes, I have black tea bags. Great! Brown sugar? Oh yes, I have that too. Cups? Of course. And most importantly—a wide straw! I couldn't believe it, since those are hard to find here. I love my homestay!
Tips:
* Don't squeeze the tea bags, or the tea will turn bitter.
* After cooking the pearls, soak them in cold (ice) water for about 10 seconds to cool them down. This step is important! It makes the pearls chewy and keeps them from getting mushy and sticking together.
Thoughts:
Different tapioca pearls have different instructions—some are instant, some are dried. Check the package before cooking. I used the instant quick-cook kind this time :)
Bubble milk tea is super customizable, so the ingredient amounts are just a guideline—everyone likes it a little different. If you love brown sugar, you might want to add a lot; if you prefer less sweet, add less. If you're not sure, you can look at pictures for reference.
Remember these little tips to get perfectly chewy pearls!
It's such a treat to have bubble milk tea abroad—so happy!
For a more detailed version, check here: http://www.wretch.cc/blog/milkoread/21327867
Quick Homemade Bubble Milk Tea (Instant Version)
Take a big sip and enjoy~!!
That's right, it's time to satisfy my bubble tea craving! Even though there's a Chinatown in Chicago where you can buy bubble milk tea, it's not exactly cheap—about 100–130 TWD per cup. While that's not too expensive compared to other drinks here, you can't just run out every time you want bubble tea.
So, when I found a big bag of tapioca pearls in my homestay kitchen cabinet, I was so excited!
I rubbed my eyes to make sure I wasn't seeing things—yep, they were really tapioca pearls! I decided to trust my eyes (no need to pinch myself to check if I was dreaming).
Next, I checked the fridge—milk? Check! Tea bags (or loose tea)? Yes, I have black tea bags. Great! Brown sugar? Oh yes, I have that too. Cups? Of course. And most importantly—a wide straw! I couldn't believe it, since those are hard to find here. I love my homestay!
Tips:
* Don't squeeze the tea bags, or the tea will turn bitter.
* After cooking the pearls, soak them in cold (ice) water for about 10 seconds to cool them down. This step is important! It makes the pearls chewy and keeps them from getting mushy and sticking together.
Thoughts:
Different tapioca pearls have different instructions—some are instant, some are dried. Check the package before cooking. I used the instant quick-cook kind this time :)
Bubble milk tea is super customizable, so the ingredient amounts are just a guideline—everyone likes it a little different. If you love brown sugar, you might want to add a lot; if you prefer less sweet, add less. If you're not sure, you can look at pictures for reference.
Remember these little tips to get perfectly chewy pearls!
It's such a treat to have bubble milk tea abroad—so happy!
For a more detailed version, check here: http://www.wretch.cc/blog/milkoread/21327867
Open in Cookpad AppSteps
- 1
1. First, bring two pots of water to a boil (one for cooking the pearls, one for brewing the tea).
- 2
2. For the tea: Once the water boils, add two tea bags to one pot and simmer for about 3 minutes. Gently move the tea bags up and down to release the flavor.
- 3
3. For the tapioca pearls: When the water boils, add the desired amount of pearls and stir continuously to prevent sticking. Once the pearls float, reduce to medium-low heat, add about 4 tablespoons of brown sugar, cover, and simmer for about 10 minutes. (Usually, after cooking, you would add about 1/5 the amount of white sugar compared to the pearls and stir, but since I'm making this just for myself, I do it a bit differently.) Stir occasionally while cooking.
- 4
4. Transfer the cooked pearls to cold (ice) water and soak for about 10 seconds to cool them down.
- 5
5. Drain the pearls.
- 6
6. Prepare a large cup and mix your milk tea to taste. For hot milk tea: heat the milk, but don't let it boil or the flavor will change. For iced milk tea: just add ice cubes.
- 7
7. Finally, pour everything into a large cup. Your homemade, customized bubble milk tea is ready!
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