I spent my entire Sunday making this super soft Asian milk bread. I’ll be making this again…and...
It feels like a century since I last visited and I’m back to make up for all the lost time. Of late, I’ve been crushing on Boba… The chewy little sweet balls soaking at the bottom of a refreshing cold milk tea really bring add a twist to the concept of tea. For someone like me, who is a recovering chai addict, when I say chai I mean the heavy Indian adrak and elaichi chai. Boba was almost like adding a whole new dimension to the concept of tea. Drinking cold tea without actually dipping biscuits in it was so completely alien. So after having a ton of that from the local truck I decided it was time to make some at home.I’ve had Boba at 3 different places and the best yet was at the LA County fair.
I looked up on Amazon for some good Boba but then found out that there is a store really close by where I could get some really good quality Boba for a lot cheaper! Here, I’m sharing the recipe I made while really trying to match the taste from memory. I also learned some valuable lessons about storing these cute little chewy honey soaked balls.
This is great for a hot summer day or these even hotter fall days. Make all the ingredients in advance and welcome guests with a glass and you are sure to be remembered!
So let’s get right into it:
You will need:
1) Time to make the Boba - About 60 minutes in total
2) Jumbo Tapioca pearls - 1/2 cup
3) Filtered water to boil the Boba - 4 Cups
4) Black tea(Skip the black tea if you are using Almond milk)
5) 1 Cup water for the tea
6) Milk - Whole/fatfree milk (Whatever you like). You can even substitute it with Soy/Almond milk to make it Vegan
7) Honey - 1 Tbsp (Use sugar syrup to make it Vegan. You can also use a mix of the two for a slightly different taste.)
8) Ice cubes
That’s about it.
How to go about it:
> Start the Boba and the tea making at the same time so it gives the tea to cool down a bit.
> The boba is going to harden even if you leave it out so I cant stress enough on the making ‘just enough’ part.
> Make just enough so you don’t have to end up storing it in the fridge. But if you must, you can reheat and use at a later point in time. I did not however enjoy the texture as much as I did the fresh boba.
> Add more sugar/honey if you need to.
> The boba are delicate little beings before you cook them so be gentle, stir gently during the prep process.
> Add a bit of vanilla to the boba to for a twist to the taste
> Last but not least, please have it in moderation.
The sugar syrup soaked boba are actually nice to eat as a dessert.
I didn’t get the jumbo straws but you can get them online.
Places I took help from: