Ingredients
Thai tea mix – 1 tablespoon
Loose leaf black tea – 1 teaspoon
Filtered water – 1 cup
Brown sugar – 1 tablespoon
Evaporated milk – ¼ cup
Sweetened condensed milk – 2 tablespoons
Tapioca balls (boba) – ¼ cup
Water (for boiling boba) – ¾ cup
Ice – 1 cup
Instructions
Steep the tea. Heat filtered water to 195°F. Add Thai tea mix and black tea, steeping for 5 minutes to extract maximum flavor.
Strain and sweeten. Strain the tea leaves using a fine-mesh sieve or cloth filter. Stir in brown sugar while the tea is hot. Set aside to cool.
Prepare boba. Bring ¾ cup water to a rolling boil. Add tapioca balls and cook on medium-high for 8-10 minutes. Stir occasionally to prevent sticking.
Drain boba. Once the pearls are translucent and chewy, drain them. Allow them to cool slightly, but keep them warm for the best texture.
Prepare milk mixture. In a small bowl, whisk together the evaporated milk and sweetened condensed milk until fully combined.
Assemble. Place the warm boba at the bottom of a tall glass. Fill with ice, then pour the cooled tea over the ice.
Finish and serve. Pour the milk mixture over the top. Serve immediately with a wide straw and stir before enjoying.
Notes
• Use a high-quality Thai tea mix (like Pantai or ChaTraMue) for the most authentic flavor and color.
• Always keep boba warm before serving; cold pearls become tough and lose their “QQ” texture.
• You can brew the tea base up to 4 days in advance and store it in the fridge—just don’t add the milk or boba until you’re ready to drink.
• For a lower-calorie version, you can swap the sugar for stevia, but the condensed milk is essential for the mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Thai