Tea Crowns
What is Bubble tea?
Bubble tea is a Taiwanese drink with a tea base that includes milk, tapioca balls, and different kinds of toppings, such as fruit jelly, pudding, and sugar. bubble milk tea is typically made with black tea, green tea, oolong tea or white tea. There are also countless bubble tea flavors, ranging from fruit based ones to options like taro and ginger.
Bubble tea is also known as boba tea, pearl milk tea, boba milk tea, bubble milk tea, or simple boba. Bubble tea is a tea-based drink invented in Taiwan during the 1980, which is shaken with iced to create the bubbles, a foamy layer on top of the drink; chewy tapioca balls are added as well. ice-blended versions are frozen and put into a blender, resulting in a slushy consistency.
Some Types of Bubble Tea
1. Mango Bubble Tea:-
Ingredients:-
2 green tea bags
250ml boiling water
1-2 tablespoon honey
1 1/2 litres water
75 grams tapioca pearl
flesh from 1 ripe mango
juice of 2 oranges
200 ml coconut milk
Directions:-
1. Place the tea bags in the boiling water for 5 minutes. remove the bags before stirring in the honey. set aside to cool and refrigerate until chilled.
2. Bring 1 1/2 litres of water to the boil. Add the tapioca and reduce the heat to a simmer for 50 minutes, until the tapioca is tender. Drain and rinse under cold water.
3. Using a stick blender or liquidiser, blend together the mango flesh with the orange juice and coconut milk.
4. Mix the mango liquid with the tea water and the tapioca. serve in tall glasses with straws.
2. Strawberry Bubble Tea
Ingredients:-
1 scoop strawberry powder
2 scoops sugar & creamer mix
4 cup water
1 cup ice
2 cup cooked tapioca pearls
Directions:-
1. Put strawberry powder, creamer & sugar mix water and ice in a blender.
2. Blend until smooth.
3. Add in cooked tapioca pearls into a glass or plastic Drinking cup.
4. Add fat bubble tea straw and enjoy.
3. Honeydew Bubble Tea
Ingredients:-
Handful of fresh honeydew
Loose leaf green tea
1/2 cup creamer
1/4 cup of cooked tapioca pearls
handful of ice
Directions:-
1. In a large bowl bring 10 cups of water to a boil.
2. Add black tapioca pearls and boil until plump; about 15 minutes.
3. Cover and reduce heat to medium; simmer for 5 minutes.
4. Drain tapioca pearls and set aside.
5. In the meantime, bring two cups of water to a boil and sleep two bags of green tea.
6. Place in the refrigerator until cool.
7. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until cool.
8. When tea and puree are cold, combine in a large jug.
9. Add by soy milk and sweeten to taste.
10. To serve place 2-3 tablespoon of tapioca pearls in a glass and top with honeydew tea.
11. Drink with an extra large straw. We recommend these ecofriendly, reusable bamboo bubble tea straws.
4. Thai Tea Bubble Tea
Ingredients:-
2 scoops instant thai tea flavor powder
4-6 cup water
16 oz ice
2 oz cooked black tapioca pearls
Directions:-
1. Put the instant Thai tea powder, water, and ice into a shaker cup.
2. Shake for a minute or two to blend the ingredients.
3. Add in cooked tapioca pearls and ice into a glass or plastic drinking cup.
4. Pour in the honeydew latte mixture.
5. Add fat bubble tea straw and enjoy.
5. Kiwi Bubble Tea
Ingredients:-
4 cups water
1/2 cup large tapioca pearls
1 cup ice cubes
1/2 cup milk
1/4 cup low-fat sweetened condensed milk
3 kiwi green or gold, peeled and sliced
Directions:-
1. Place water in a medium saucepan over high heat bring to a boil.
2. Add tapioca pearls, boil 3 minutes until soft and drain.
3. Divide pearls evenly between two 12 ounce glasses.
4. Combine ice, milk, and condensed milk into a blender. pulse until smooth.
5. Add kiwifruit and pulse until just blended. Do not crush the kiwifruit seeds.
6. Pour drink over tapioca pearls. serve immediately.
6. Caffeine Coffee Bubble Tea
Ingredients:-
Ice cubes
instant coffee, enough brewed for 4 cups
3/4 cup quick- cooking tapioca pearls
1/2 cup whole milk
1/2 cup condensed milk
Bubble tea straws
Directions:-
1. Stash your pre-brewed coffee in the refrigerator to cool completely- a few hours or overnight is best.
2. Cook the tapioca pearls according to package instructions. let cool in a bowl of cold water.
3. transfer and divide tapioca into four empty glasses. pour in cold coffee.
4. In a jug. gently Whisk together milk and condensed milk. Divide evenly into coffee glasses.
5. Top with a couple ice cubes, stick in a straw, and serve pronto.
7. Watermelon Bubble Tea
Ingredients:-
1 slab watermelon slice
1 yellow watermelon slice
4 cups watermelon juice
4 cups water
1/2 cup green tea leaves
3/4 cup condensed milk
1 1/2 to 2 cups ice
4 fresh mint springs
Directions:-
1. Place Watermelon slabs into bag and compress at 99% Remove from bags.
2. With a small knife or miniature melon baller, scoop out watermelon "boba" into 1/4 inch balls to measure 1 cup. puree and strain remaining watermelon scraps.
3. Place 4 cups of this watermelon juice into a saucepan. over high heat, bring to a boil and reduce by half, skimming of any foam that forms. In another saucepan, combine 4 cups water and green tea leaves; over medium heat, bring to a simmer. Remove from heat and strain. cool slightly.
4. In a pitcher filled with ice, add the reduced watermelon juice, tea and condensed milk mix vigorously.
5. Pour the watermelon tea into two glasses. Place 1/2 cup watermelon "boba" into each glass. Garnish with mint springs.
8. Cantaloupe Bubble Tea
Ingredients:-
1/4 + 1/4 cantaloupe
1/2 peeled, sliced cucumber
1 tablespoon chopped tarragon leaves
4 cup water
1/4 cup simple syrup
4 springs tarragon
4 spears cucumber
Directions:-
1. To make it chop 1/4 of a cantaloupe, reserving another 1/4. Place chopped cantaloupe in a pitcher, add 1/2 peeled, sliced cucumber and 1tablespoon chopped tarragon leaves.
2. Stir in 4 cups water. chill 1 hour. strain then stir in 1/4 cup simple syrup. finely dice reserved cantaloupe.
3. Divide between 4 glasses, then add infused water.
4. Serve with the tarragon spring and cucumber spear.
9. Chocolate chip Bubble Tea
Ingredients:-
1 scoop chocolate powder
2 scoops sugar and creamer mix
4 cup water
1 cup ice
1 scoops chocolate chips
2 cup cooked black tapioca pearls
whipped cream
Directions:-
1. Put chocolate powder, creamer and sugar mix water and ice in a blender.
2. blend until smooth.
3. Add 1 scoop chocolate chips and blend again for a few seconds.
4. Add in cooked tapioca pearls into a glass or plastic drinking cup.
5. Pour in the blended chocolate chip mixture.
6. top with whipped cream.
7. sprinkle with some chocolate chips.
8. Add fat bubble tea straw and enjoy.
10. Coconut Vanilla Bubble Tea
Ingredients:-
2 cups brewed black tea
2/3 cup coconut milk
1 teaspoon vanilla extract
3 tablespoon honey
3/4 cup black tapioca pearls
Boba straws
Directions:-
1. prepare the tapioca pearls based on package instructions. After cooking, Allow the tapioca relaxation in cold water for 30 seconds.
2. Drain the tapioca and blend with honey. Put aside when you prepare the relaxation from the drink.
3. Combine the black tea, coconut milk, and vanilla flavoring. mix well, add and stir with in the tapioca pearls and honey.
4. Serve chilled with ice.
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