For full ingredients and instructions, scroll down to see the recipe.
- Steep tea in hot water.
- Dissolve brown sugar in hot water to make brown sugar syrup.
- Make tapioca balls.
Follow directions on package but generally, all that’s involved is cooking tapioca balls in hot water for a few minutes.
- Make cream froth topping.
A handheld milk frother is my trick to making whipped cream toppings for drinks in seconds.
- Assemble drink.
Spoon warm tapioca balls in brown sugar syrup into a cup, add ice, then pour black tea. Pour on cream topping. Use an extra wide straw to drink. Stir before drinking so you’re tasting all the components together.
- Do not make tapioca balls more than 1-2 hours ahead of time. After 4 hours, they’ll start to harden. The drink is the best when assembled and served right before drinking.
- Bubble tea can be made with all kinds of tea. All you need to do is add tapioca balls to a drink and it instantly becomes boba tea! Try making it with jasmine green tea, Thai tea, or matcha.
- If you prefer weaker tea, use 2 teaspoons of tea per serving.
- Each serving of this recipe is 17 oz., which is a little bigger than a Starbucks grande (16 oz).
- If you don’t want the trouble of making the cream froth, just add 4 tablespoons of half & half to each serving instead.
- The tea, brown sugar simple syrup, and cream froth can all be made ahead of time and stored in the refrigerator. The tea keeps for 4 days at the most, the syrup for up to 2 weeks, and cream froth for up to 3 days. Just the tapioca balls can’t be made ahead.