Thirst Quencher: Summer Bubble Tea
Super sweet, milky and with curious balls at the bottom of your cup, bubble tea is a rather intriguing thirst quencher. Originating in Taiwan, bubble tea is made using boba tapioca pearls, which are best used within a few hours of cooking but can keep in the fridge for a few days – just expect them to go crunchy over time. For the ultimate sweet-tooth tea, use sweetened condensed milk instead of full cream or almond milk.
1/4 cup dried boba tapioca pearls, per serving
1 tea bag, per serving
1/2 cup water
1/2 cup sugar
Milk or almond milk
Firstly, brew a strong cup of tea by bringing 1 cup of water to the boil then adding the tea bag, letting steep for 15 minutes. Remove the tea bag and place tea in the fridge to cool completely.
Meanwhile, bring 1/2 cup of water to a boil in a small saucepan. Once boiling, turn down the heat and add the sugar, stirring until dissolved. Set sugar syrup aside to cool.
Next, add 2 cups of water for every 1/4 cup of boba being prepared to a medium saucepan. Bring water to the boil before adding the boba and stirring gently until the pearls float to the top. Turn the heat down to medium and cook the boba for about 12 minutes. Remove the saucepan from the heat, cover with a lid and let the pearls sit in the hot water for another 12–15 minutes. After this time, drain the boba and transfer to a small bowl. Pour the sugar syrup over the cooked boba until fully submerged, letting the boba cool to at least room temperature or putting the fridge to chill until ready to use.
To finish, pour the tea into a cocktail shaker with a few ice cubes and top up with milk. Shake for a few seconds until shaker becomes cold. Pour the milky tea mixture into a tall glass and add the pearls. To sweeten further, you can add some of the sugar syrup from the soaking boba.
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