Once they’re cooked to your liking, remove them from the heat, cover the pan, and let them sit in their liquid for 20 minutes or up to an hour. If they’re still hard or not soft enough for your taste, continue to cook them for up to 15 minutes longer, checking periodically for texture.
Occasionally stir the pearls to ensure they don’t stick.Īfter 15 minutes, scoop out one of the balls, let it cool slightly, and carefully bite into it. They’ll start to change color but won’t all turn completely black that’s okay. Once the water comes back to a boil, reduce the heat so it’s gently boiling and let the tapioca pearls cook for 15 minutes, uncovered. Gently stir the balls, making sure they don’t stick to the bottom of the pan or each other. Be cautious as you add them as they can be fragile. Carefully add the dried tapioca pearls to the hot water. I have these plastic boba straws which are dishwasher safe and BPA-free, but you can also find metal ones if you are avoiding plastic.Īdd the water to a medium saucepan and bring to a rolling boil. If you’re going to make boba, you need a wide large straw to suck the boba balls up! You can find reusable boba straws online. Or simplify the recipe by making a Hong Kong-style boba tea by skipping the sweetener and milk and using sweetened condensed milk instead. If you want extra creaminess, you can use half-and-half for a richer boba tea. Any milk will work-if you are using dairy milk, whole milk is typical for its richness. I typically go for non-dairy milk like oat milk or almond milk. Because I’m adding sweetener and milk to the tea along with the chewy tapioca balls, I skip using my high-end loose teas for boba tea. You can also use a green tea or matcha green tea, white tea, or herbal tisane if you’d like. Early grey is a favorite of mine, and when I want a special treat I’ll reach for lapsang souchong for that bit of smokiness. Traditional classic black tea, like Assam or Ceylon, is often what is used for boba tea, but pick what you like.
You should brew your tea double-strength because the tea gets diluted by the ice and milk.
#Bubble tea free#
In this recipe, I make a brown sugar simple syrup because I like the molasses flavor, but feel free to make it with white sugar. But you can use maple syrup, honey, or agave nectar if you like. I often make simple syrup as a sweetener because the sugar syrup dissolves quicker in the tea. I can taste the difference between the texture in the quick cook and the dried tapioca balls, but if you’re impatient or less picky about the texture, feel free to use the quick cook kind. But it’s almost all hands-off time, and you can brew your tea and make your simple syrup while the tapioca balls cook. This is the most time-consuming part of making quality boba tea. Lisa Lin over at Healthy Nibbles and Bits likes to use quick cook 5-minute tapioca balls for her boba tea, but I prefer dried tapioca pearls, which require boiling for 15 to 25 minutes, then resting in the hot water another 20 minutes. Quality tapioca ball texture requires time.
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