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Bubble Tea Iced
Experience the true taste of Taiwan with classic bubble tea, now in your kitchen! With simple and accessible ingredients, you can create this exotic drink without unnecessary complications. The combination of strong black tea, gentle milk, and chewy tapioca pearls will make you return to this flavor harmony again and again. Especially on a hot day, as the drink is served chilled with ice. Experiment with different types of tea and milk, add fruit syrups, and familiar flavors that will make your bubble tea even more interesting!
Variations
- Use green tea or oolong instead of black tea for a milder flavor.
- Part of the milk can be replaced with coconut or oat for a plant-based version.
- Add fruit syrup or juice balls with mango, strawberry, or lychee for bright fruity notes.
Secrets of tenderness and flavor
- Do not overcook the tapioca so that it remains chewy and not overcooked.
- Chill the tea completely before mixing with ice and milk to prevent the drink from becoming watery.
- Sweeten the drink with syrup, not dry sugar, to maintain a silky texture.
Ingredient tips
- Choose quality loose-leaf black tea without flavorings for a pure, rich taste.
- Use medium brown tapioca pearls; they hold shape and texture better.
- It's better to use ice made from filtered water to avoid masking the tea taste with foreign aromas.
Culinary nuances
- Tapioca balls should ideally be eaten within thirty minutes after preparation while they're still chewy.
- Do not pour boiling tea or milk over the balls above seventy degrees, as they may become too soft.
- A wide straw is necessary, otherwise, the balls will not pass, and the drink's experience will be lost.
Ingredients for the recipe
Ingredients
Ahmad Tea Royal Standard Large Leafy Black Tea 100g
4 tsp
Karpatska Dzherelna Non-Carbonated Drinking Water 6l
300 ml
Organic Milk Organic Milk 3.5% 0.9l
200 ml
Thai Dancer Small Tapioca Pearl 454g
80 g
Karpatska Dzherelna Non-Carbonated Drinking Water 6l
for cooking tapioca — 1000 ml
Diamant White Crystalline Sugar 1kg
40 g
Rioba Cherry Bar Syrup 0.7l
20-30 ml
Preparation steps
01
Preparing tapioca — Measure dry tapioca balls and, if necessary, rinse them briefly with cold water. Time: 5 min. Indicator: Balls are evenly moistened, without starchy lumps.
02
Cooking tapioca — Bring water to a boil, add tapioca, stir, and cook over medium heat. Time: 15 min. Indicator: Balls have increased in size, become translucent with a chewy center.
03
Preparing sugar syrup — In a small saucepan, mix sugar and water, heat until fully dissolved, and remove from heat. Time: 5 min. Indicator: The syrup is clear or slightly amber, without sugar crystals at the bottom.
04
Soaking tapioca in syrup — Strain the hot cooked tapioca, transfer to a bowl, and pour the syrup over it. Time: 5 min. Indicator: The balls are evenly coated with shiny syrup and do not stick together.
05
Brewing tea — Pour hot water over the tea, steep for a few minutes, then strain through a sieve. Time: 5 min. Indicator: The tea has a rich color and a pronounced aroma without tea leaves in the infusion.
06
Cooling the tea base — Allow the tea to cool to room temperature, then optionally cool in the fridge. Time: 10 min. Indicator: The tea is noticeably cool to the touch and does not warm the ice when mixed.
07
Tip: To keep the drink flavorful and refreshing, brew the tea slightly stronger than usual and always chill it completely before adding ice and milk.
Where to order ingredients
Select the required ingredients in one of the stores
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