Bubble Tea
Follow this easy recipe to make authentic and creamy iced bubble tea at home. Paired with all kinds of different bubble tea toppings: brown sugar bobas, grass jelly, mini mochi balls, red beans, lychee jelly ... Iced bubble tea is the best drink for a hot summer.
Equipment
- 1 Tea kettle (Or sauce pan)
Ingredients
- 300 ml water
- 10 g black tea or oolong tea (I used 2 tea bags, each contained 5g black tea leaves)
- 200 ml freeze distilled milk (Made out of 500g whole milk. See instructions below for how to easily make freeze distilled milk.)
- Sweetener of your choice (Cane sugar, brown sugar, Sweet'N Low, honey, brown sugar syrup ... )
- 150 g Ice cubes
Instructions
- Make 200 ml freeze distilled milk. (See detailed instructions in my "freeze distilled milk recipe". Shortly, you just need to freeze 500ml whole milk in a plastic bottle overnight, then flip the bottle upside down onto a second container, wrap any gap with food wrap, and allow it to melt in the fridge until you get about 200 ml distilled milk. )
- Put 2 tea bags into a tea kettle (or a sauce pan), add 300ml of cold water.
- Bring to a boil.
- Turn off the heat. Add 200ml of freeze distilled milk.
- Stir in sweetener (Cane sugar, brown sugar, Sweet'N Low, honey, brown sugar syrup ... ) of your choice. Note: If you're going to add sweet toppings, such as sweet red bean paste, lychee coconut jelly, brown sugar bobas, you should make your milk tea less sweet at this point in time. I usually don't add any sugar to my milk tea, since I will for sure add a LOT of sweet toppings to it.
- Let the milk tea cool to room temperature. Keep in the fridge for at least 2 hours until it's completely cooled. (So that the ice cubes won't melt too fast in your bubble tea and the drink won't get too watery. )
- To serve, add your favorite toppings (see content above for how to prepare bubble tea toppings) and about 150g ice cubes.