Audra Makes Bubble Tea for Greg on Carolina A.M.
Audra makes a DIY version of bubble tea, the latest drink trend to come to the Grand Strand.
The way we are enjoying our foods these days has a lot to do with the texture. Last week we introduced you to a top novelty trend, My Mochi, a chewy ice cream. Today we are trying out bubble tea, also known as Boba milk tea. It’s a cold, frothy drink made with a tea base shaken with flavors, sweeteners and or milk with tapioca pearls. The pearls give this tea the chew factor. The sweet taste of the tea paired with the chewy tapioca give it the texture and offer a break from the same boring consistency. You can get it in specialty coffee and tea shops including the “East Coast Tea Bar” in The Market Common. That’s where Audra talked with the owner Caityln Rapazz this weekend to see how the professionals make it.
To make your own simpler version at home, you’ll need to get tapioca pearls and a wide straws! For 2 servings you’ll need:
Recipe Bubble Tea
- 4 cups of steeped black tea (8 tea bags – use 2 bags for every cup of water)
- 3/4 cups of quick-cooking tapioca pearls
- 1/2 cup whole milk (Audra used Coffee Mate Natural Bliss Sweet Cream)
- Boba straws (wide enough for the tapioca pearls to fit)
- (optional) sweetener of choice
Steep the tea, let is sit until it cools. Audra made hers and let it sit overnight. To cook the tapioca pearls, bring 4 cups of water to boil. Add the pearls, stir and wait for them to float to the top. Continue cooking on medium low for 5 minutes or until desired level of softness.
Arrange the drink. Put the pearls into your glasses. Add ice. Pour 1 cup of the tea into each glass. Add 2 tablespoons of your milk/cream. Stir, taste, adjust to sweetness preference. Enjoy!