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Thai Iced Tea with Boba (Thai Bubble Tea)

Author: Jee Choe
Make your own decadent Thai iced tea with boba at home in a few easy steps.
5 from 2 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Drinks
Yield1 serving (16 ounces)

INGREDIENTS
 

Thai Iced Tea

Tapioca Balls

INSTRUCTIONS

MAKE TEA

  • Steep Thai tea mix and black tea in hot water for 5 minutes.

    Set the water temperature to 195°F if you're using an electric kettle with a temperature setting. Use filtered water when possible.
  • Strain tea leaves. Stir in brown sugar.
    Set aside to cool.

COOK TAPIOCA BALLS

  • Boil water and add tapioca balls.
    Boil water in a saucepan on the stovetop then add tapioca balls. Cook on medium-high heat for 8-10 minutes. Stir occasionally.
    (Follow directions on your tapioca ball packaging if you're using a different brand than the one I’m using.)
  • Drain tapioca balls.
    Cool slightly, until tapioca balls aren't too hot to eat. They should still be quite warm.

ASSEMBLE DRINK

  • Combine sweetened condensed milk and evaporated milk.
    In a separate cup or bowl stir together sweetened condensed milk and evaporated milk. Set aside.
  • Put warm tapioca balls into a glass then add ice. Pour in tea. Top with milk mixture.
    Serve immediately. Stir before drinking. Use a wide straw to drink. 

NOTES

  • Thai iced tea is perfect to serve with spicy food since it's sweet and milky to balance out the heat.
  • A blend of black tea and spices, Thai tea mix what gives this drink the distinctive Thai iced tea flavoring and bright orange color.
  • The Thai tea mix with black tea can be made ahead of time and stored in the refrigerator for up to 4 days. Don't add any milk until the drink is ready to be served.
  • Even though there's black tea in the Thai tea mix, I like to boost the tea flavor by adding black tea. Use loose tea, tea sachets, or tea bags.
  • Any sugar can be used, but I prefer brown sugar in drinks with black tea.
  • Don't replace evaporated milk with regular milk since it won't taste quite the same.
  • Bubble tea is best when the tapioca balls are just made and still warm so assemble the drink and serve it immediately.
  • Tapioca balls start to harden as it cools, making them harder to chew. After about 4 hours of cooking them, they'll be too hard to eat so they can't be made ahead of time.
  • All bubble tea is served with a wide straw, to get a few tapioca balls with each sip of the tea.
  • This recipe will make 16 ounces (2 cups), so make sure to have a large enough glass.

NUTRITION

Calories: 397 | Carbohydrates: 74g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 370mg | Fiber: 1g | Sugar: 41g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg
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