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Bubble tea is the best thing to enjoy in this heat of summer. A traditional bubble tea consists of sweetened tea with milk and chewy tapioca balls (also called boba, and hence the name boba tea) which stay at the bottom of the cup.
It comes in all sorts of different flavours like plain, fruity (with its strawberry and melon additions) and even taro (a type of root vegetable). So, it’s no exception that it’s getting an Indian twist. If you are wondering how you can make this new variant at home, don't worry, we have got you covered.
You’ll need
8 bags of Darjeeling tea or 3 tablespoons loose-leaf black tea
4 cups hot water
3/4 cup quick-cooking tapioca pearls
Whole milk to serve, or your choice of milk
1/2 tsp of cardamon or elaichi
Simple syrup
Instructions
Steep the tea bags in the four cups of water with the elaichi. Strain and allow the tea to cool down.
For the simple syrup, cook the 1/2 cup of water with 1/2 cup of sugar in a pan until the sugar dissolves. Bring off the heat and allow it to cool.
In a pot of water boil some water and add the tapioca pearls, and wait for them to float on the top. Once it’s afloat, cook for another five minutes. Once it’s reached your desired softness, strain and damp the water with a paper cloth. Set aside and toss in a couple of tablespoons of simple syrup.
Divide the pearl into four glasses and add a cup of tea and some ice cubes.
Pour milk and simple syrup to taste.
Pro Tip: You can infuse the boba tea with some ginger as you make the simple syrup to give a little more depth flavour.
