Bubble Tea
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g tapioca pearls, black
- 200 ml tea, black, cooled
- 150 ml milk, low-fat, cold
- 30 ml syrup, for the tea
- 1 tablespoon syrup, for the cooked tapioca pearls
- 5 ice cubes
- 100 g suar, white
- 100 g cane suar
- 200 ml water
- 2 teaspoons vanilla extract
Print Recipe
Pin Recipe Instructions
- Bring plenty of water to the boil in a saucepan, at least 7 times the amount of tapioca pearls. Put the pearls in the bubbling water and cook over medium heat for about 25 minutes, stirring again and again and adding water if necessary. After the cooking time, let it steep in the covered pot for about 15-20 minutes, then pour the tapioca pearls into a sieve, rinse with warm water and drain. Put the cooled pearls in a vessel and cover with syrup and leave to stand for at least 15 minutes.
- Mix the tea, milk, 30 ml syrup and ice cubes in a blender until the ice cubes are crushed.
- Put the tapioca pearls in a large glass, add the milk tea and enjoy with a thick straw.
- The drink can also be shaken frothy in the cocktail shaker.
- Syrup production:
- Bring the two types of sugar to the boil with the water in a saucepan until the sugar has completely dissolved. Pour vanilla extract into the cooled syrup, stir and pour into a sealable container.
- The syrup can be stored in the refrigerator for approx. 4 weeks.
- Instead of the homemade syrup, you can also use ready-made syrup in various flavors, e.g., caramel, chocolate, etc.
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