Ingredients
Butterfly pea flower tea bag – 1
Water (for tea) – 1/3 cup
Brown sugar – 1 teaspoon
Strawberry syrup – 1/3 cup
Ice – 3/4 cup
Milk (any kind) – 2/3 cup
Tapioca balls – 1/4 cup
Water (for boba) – 3/4 cup
Instructions
Steep the tea: Place the tea bag in 1/3 cup hot water (195°F) for 5 minutes. Remove the bag, stir in brown sugar, and set aside to cool.
Cook the boba: Bring 3/4 cup water to a boil. Add tapioca balls and cook on medium-high for 8–10 minutes, stirring occasionally.
Prepare boba: Drain the boba and let them cool until warm to the touch but not hot.
Layer 1: Place the warm boba in a tall glass and pour the strawberry syrup over them.
Layer 2: Fill the glass with ice. Carefully pour the milk directly onto the ice cubes.
Layer 3: Gently pour the cooled butterfly pea tea over the ice to create the blue top layer.
Serve: Stir well before drinking with a wide boba straw.
Notes
• The secret to layers is the sugar content; always put the sweetest layer (syrup) at the bottom.
• Pouring directly onto ice cubes breaks the fall of the liquid, preventing the layers from mixing.
• Always use warm boba for the best “QQ” (chewy) texture; cold boba becomes hard quickly.
• For a purple effect, add a drop of lemon juice to the blue tea layer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-Fusion