Brown Sugar Bubble Tea with Tapioca Pearls
Strong chilled black tea and cold milk over chewy tapioca pearls soaked in brown sugar syrup, served iced with wide straws.
Always check the labels of the products you use.
Method
- 1
Brew the tea. Steep the tea bags in the freshly boiled water for 10 minutes for a strong brew. Squeeze them out, cool the tea, then chill it. You need about 360 ml.
- 2
Make the syrup. Boil the brown sugar and water in a small pan, stirring, then simmer for 3 minutes until slightly thickened. Take off the heat.
- 3
Cook the pearls. Drop the pearls into plenty of boiling water and stir so they don't stick. Cook as the packet says, usually 5 minutes, then cover and rest for 2-3 minutes until chewy right through. Lift them out with a slotted spoon straight into the warm syrup and stir.
- 4
Soak. Leave the pearls in the syrup at room temperature for 20-30 minutes so they turn glossy and sweet. Use them within 4 hours; chilling makes them hard.
- 5
Assemble. Divide the pearls and syrup between the glasses, add ice, then pour in the cold tea and milk. Stir well and serve with wide straws.
Storage
The tea keeps in the fridge for up to 4 days. Make the pearls fresh and use within 4 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- jug or teapot
- small saucepan
- medium saucepan
- slotted spoon
- 2 tall glasses (about 450 ml)
- 2 wide bubble-tea straws
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 3 g |
| Carbohydrate | 70.4 g |
| of which sugars | 39.8 g |
| of which free sugars | 34 g |
| Fat | 3 g |
| of which saturates | 1.7 g |
| Fibre | 0.3 g |
| Salt | 0.14 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
