It’s easy to make your own boba tea at home with this simple and reliable recipe.
WHY MAKE THIS
- Homemade boba has a chewy texture made from dried tapioca pearls simmered until they are soft and bouncy.
- Brown sugar simple syrup adds rich flavor and mixes well into both hot and cold tea.
- You can prepare the syrup and tea ahead of time, so fresh boba drinks are quick to make.
You know boba tea has become super popular when Trader Joe’s sells instant packets of boba tea in their freezer section. What was once rare in the US only found in big cities with large Asian communities like New York, San Francisco, and Los Angeles has slowly spread everywhere. Almost every day, a friend messages me excited that they found a local boba place in their city, so they don’t need to visit me in San Francisco for their boba tea fix anymore.
But boba tea is not hard to make at home! There are instant versions (like the Trader Joe’s product) and quick-cook tapioca balls, but the best quality boba tea uses traditional tapioca balls. This takes a bit of time (but very little effort), and the result tastes much better than the quick version. Once you make the tapioca balls, you can customize the drink any way you like.
What Is Boba Tea?
If you’re not familiar with boba tea (also called bubble tea), it’s a popular Asian drink made with sweet tea, milk, and tapioca pearl balls. It was invented in Taiwan in the early 1980s. The chewy tapioca balls are sucked up through a large straw while drinking the tea.
Taiwanese people love a springy, bouncy texture in food, called “Q,” similar to al dente pasta for Italians. Tapioca balls, fishcakes, and mochi are good examples of this “Q” texture. When my mom tasted a really good fishcake, she would say “QQ” (double Q!).
Today, there are many boba tea shops with lots of flavors. Brown sugar milk tea is very popular, but you can also find matcha green tea, Hong Kong-style boba tea with condensed milk, and fruit flavors like lychee, mango, and strawberry. Shops also offer toppings like grass jelly, sago, pudding, and cheese foam.
Tips for Making Boba
Basic boba tea has four parts: strong tea, milk, tapioca balls, and sweetener. You can adjust each one to your taste, but good tapioca balls are the most important.
- Good tapioca ball texture takes time. Some people use quick cook 5-minute tapioca balls, but I prefer dried tapioca pearls that boil for 15 to 25 minutes and then rest in hot water for another 20 minutes. This is the longest step, but it doesn’t need much work. You can make the tea and simple syrup while they cook. If you don’t care much about texture or want something faster, quick cook pearls are fine.
- Make your sweetener. I like simple syrup because it dissolves easily in tea. You can also use maple syrup, honey, or agave nectar. This recipe uses brown sugar simple syrup for a molasses flavor, but white sugar works too.
- Make your tea. Brew your tea double-strength because ice and milk will dilute it. Classic black teas like Assam or Ceylon are common, but use what you like. Earl Grey is a favorite, and lapsang souchong adds a smoky taste. Green tea, matcha, white tea, or herbal tisane also work. Since I add milk, sugar, and tapioca balls, I don’t use my expensive loose teas for boba tea.
- Choose your milk. I usually use non-dairy milk like oat milk or almond milk. Any milk works—whole milk is common for richness. For extra creaminess, use half-and-half. You can also make Hong Kong-style boba tea by skipping sweetener and milk and using sweetened condensed milk instead.
Boba Straws
To drink boba, you need a wide straw to suck up the tapioca balls. You can buy reusable boba straws online. I use plastic boba straws that are dishwasher safe and BPA-free, but metal ones are also available.
How to Store Boba Tea
Boba tea is best enjoyed the same day. Tapioca balls should be eaten within an hour of cooking. Keep them in the cooking liquid until you’re ready to drink. This keeps them fresh, bouncy, and chewy.
If you store tapioca balls in the fridge, they will harden. You can store leftover boba milk tea in the fridge overnight with plastic wrap on top. Scoop out the hardened balls and microwave them for 20 to 30 seconds to soften them. Do not cook them again, just warm them. Add them back to the tea, but they may be softer and more mushy, similar to quick-cook pearls.
You can make the tea and simple syrup ahead of time. Let them cool and store them in airtight jars in the fridge. Tea lasts up to 2 days, and simple syrup lasts up to 2 weeks.
Other Drinks and Smoothies!
How to Make Boba Tea
PREP TIME 5 mins
COOK TIME 40 mins
TOTAL TIME 45 mins
SERVINGS 4 servings
Ingredients:
For the tapioca pearls
- 3 1/2 cups water
- 1 cup dried tapioca pearls
For the tea
- 8 bags of black tea, like Ceylon, Assam, or English Breakfast
- 4 cups boiling water
- 1/2 cup milk, whole or non-dairy, plus more to taste
Ice
For the brown sugar simple syrup
- 1/2 cup brown sugar
- 1/2 cup water
Method
- Cook the tapioca pearls:
- Add the water to a medium saucepan and bring to a rolling boil. Carefully add the dried tapioca pearls. Stir gently so they don’t stick to the bottom or each other.
- When the water boils again, lower the heat and let the pearls cook for 15 minutes, uncovered. They will change color but may not turn completely black. Stir sometimes to prevent sticking.
- After 15 minutes, take out one pearl, let it cool, and taste it. If it’s still hard, cook for up to 15 minutes more, checking often.
- When they are cooked, remove from heat, cover, and let them sit in the liquid for 20 minutes or up to an hour. If using quick-cook tapioca balls, follow the package instructions.
- Meanwhile, make the tea: Boil the water and add the black tea bags. Remove from heat and steep for 5 minutes.
- Make the simple syrup: Combine sugar and water in a small saucepan. Heat on medium, stirring until the sugar dissolves. Let it cool.
- Assemble the boba tea: Scoop the tapioca pearls into 4 glasses. Add 1 cup of tea and 2 to 3 tablespoons of milk. Add 1 to 2 tablespoons of simple syrup, then ice. Stir, taste, and add more milk or syrup if needed. Serve.
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NUTRITION FACTS (PER SERVING)
422 CALORIES
17g FAT
55g CARBS
12g PROTEIN
Nutrition information is calculated using an ingredient database and is an estimate. When multiple ingredient options are listed, the first is used for nutrition. Garnishes and optional ingredients are not included.