How To Make Boba & Bubble Tea at Home from The Kitchn
Makes 1 drink
What You Need
Ingredients
1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba)
1 to 2 tea bags per serving, any kind
1/2 cup water
1/2 cup sugar
Milk, almond milk, or sweetened condensed milk
Fruit juice or nectar (optional)
Equipment
Saucepan
Bowl for holding the cooked boba
Measuring cups
Instructions
Combine the boba with water: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
Cook the boba: Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
Prepare the sugar syrup for the boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
Prepare a strong cup of tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag (or bags); use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.
Store the boba until ready to assemble: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.
Make the bubble tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.
Recipe Notes
Very chilled bubble tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.
Shortcut boba: If you want immediate gratification, just cook your boba until they are tender, 5 to 10 minutes, and use them as soon as they’re cool. This kind of boba doesn’t keep for very long (turning rock-hard in a few hours), but is delicious if eaten right away.
Saving leftover boba and making boba for later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit.
Made boba on 12/28/20 and it was a big sheet of brown mush. So, clearly boba has a shelf life. :(
I just remembered, we made it for the twins around December 2018. I think I cooked for 20 and rested for 20 and it came out perfect. That’s what I will try again today. I made 1/4 cup 1:1 simple syrup (in the microwave, if we’re really keeping track of details). I made 2 cups of boba but part of the 2 cups was the dust. I made jasmine green tea at 1 TBSP per 12 oz. I made 24 oz of 1st pull for 2:30. I made another 24 oz of 2nd pull for 3:00. I made another 24 oz of 1st pull for 2:30. I mixed them all together.
M says the boba are a little overcooked—gluey. Maybe cook 20 and rest 15?
Made 1:1 simple syrup, 1/2 cup sugar to 1/2 cup water. Made 24 oz of country peach passion tea with 4 tea bags. Made 1 cup of boba. Cooked it for 15 mins and let it sit for 15 mins. M said it was still slightly undercooked and gluey. I added 6 ice cubes and 1.5 tbsp of simple syrup. M said it had a grassy flavor—I attribute that to the tea. I added another tablespoon of syrup and a wee bit more boba to my drink. It was perfect. So, in the future, 1 cup of boba is the right amount for the 2 of us. 2:1 or 1:1 syrup—either is fine. 1/2 cup of syrup is still too much. It definitely covers the leftover boba and it’s definitely enough to sweeten the drinks but we only use 3-4 tbsp so I could make a lot less syrup. I’ll try to use it in coffee.
Made at HRJ. 5 servings. Boiled the boba for 15—softer this time with chewy center. Then sat for 15 minutes covered. Much softer but not overly so when tasted at 10 minutes.
Also, made taro milk tea per recipe. 1 scoop = 2 tbsp. The taro powder and non-dairy creamer didn’t really dissolve but still good even with a lump of goo at bottom of shaker. Also, only added 1 oz of sugar instead of 2 oz.
First:
2 cups sugar to 1 cup water. Boil and dissolve. Transfer to canning jar then add 1 cup cold water slowly so solution doesn’t fall out of suspension. Then add boba to simple syrup. This made lots of simple syrup.
Also:
Made 99 Ranch jasmine green tea at one and a half times strength. This could be stronger. And possibly steeped just a tad bit longer. This tea is too bitter/strong for drinking normally—needs sugar to take the edge off.
Made this with the Lollicup slow cook boba…
Made 6 servings of 1/4 cup boba. Used 12 cups water. Medium glass cooktop burner on simmer 12 minutes—not quite enough. It boiled at first and then was a very quiet simmer later. Set off heat covered for 12 minutes. This is as least cooked as is acceptable—it was still pretty chewy.