Bubble tea, or pearl milk tea originated in Taiwan in the 1980s. Perhaps I come by my addiction naturally since I originated in Taiwan in 1966. The foundation of this tea or juice drink is these large tapioca pearls--don't believe the package, they take a lot longer than 5 minutes to cook.
When we visited Taipei, there seemed to be a bubble tea shop on nearly every corner. I was in heaven. Not so much in Texas. Bubble tea became a DIY dream of mine. When I found this package of boba at Tim's Oriental Grocery I felt like I hit the karmic jackpot!
Rainbow boba! Bring 6 cups of water to boil and add one cup boba. Boil for 15 minutes, then allow to sit for 15 more minutes in the water. Test one to make sure it's the right texture.
Drain the boba. To sweeten the boba, make a simple syrup of 1 cup sugar and 2 cups water. I actually re-boiled the boba in this syrup to infuse them with sweetness and because I didn't cook them long enough initially. Store in glass jar suspended in their syrup in the refrigerator. You should warm them up a little before adding to your drink as they will be hard and unpleasant right out of the fridge.
Brew up some tea, make it extra strong! Sweeten with your choice of sweetener and add a little milk or half and half. Shake with ice in a cocktail shaker til frothy.
OOPS! you are going to need a bigger straw! Buy them on Amazon!
Don't you dare drink bubble tea without a giant straw...You have to suck the boba up while you drink the tea.
Put your boba in the bottom of the glass. Add your tea on top.
Pretend you are back in Asia.