Hibiscus Strawberry Bubble Tea

5 from 1 vote

This caffeine-free bubble tea gets its sweet and tart flavor from hibiscus tea and strawberry syrup.

Prep Time2

Cook Time10

Total Time12

Course: Tea Recipes

Cuisine: Taiwanese

Servings: serving (16 ounces)

Author: Jee Choe

Make tea. Put hibiscus tea and ¼ cup of hot water into a teapot.
Boil water on the stovetop or use an electric kettle with a temperature setting. Set water temperature to 195°F.
Cover and steep for 5 minutes. Strain tea and let cool.
Herbal teas like hibiscus can be steeped for longer without getting bitter.
Cook tapioca balls. Boil water and in a saucepan. Add tapioca balls.
Bring ¾ cup of water to a boil in a saucepan. Once you see big bubbles (2-4 minutes), add tapioca balls. Keep boiling for 8 more minutes on medium-high heat. Cool slightly, until tapioca balls aren't too hot to eat. They should still be very warm.
Assemble the drink. Put the warm tapioca balls and strawberry syrup in a cup. Add the ice, follow by the oat milk.
Pour the tea on top.
Serve immediately. Use an extra wide straw to drink.

Oat milk tastes the best but you can use any milk you prefer.
Dried hibiscus at plant shops may be treated with pesticides and aren’t edible. Make sure to buy hibiscus that’s meant for eating and drinking. It will be labeled as food-grade or sold as hibiscus tea.
For the best texture, use boba that is still quite warm, almost hot. Allow them to cool down just a bit before eating so they don’t burn your mouth.
Boba starts to harden as it cools so don’t make them ahead of time. The texture won’t be as good as fresh tapioca balls.
Hibiscus tea can be steeped in advanced and stored in the fridge in an airtight container for 3 to 4 days. Add the strawberry syrup, milk, and tapioca pearls when ready to serve.
Strawberry syrup can also be made ahead of time and is good for up to 2 weeks if refrigerated in an airtight bottle.
Always drink bubble tea with a wide straw so you get a few tapioca balls with each sip.