Classic Bubble Milk Tea

teas.co.uk · 45 min · Serves 1

You'll need

• 2 tea bags of Dilmah Premium Ceylon Black (for concentrate)
• 100ml freshly drawn water at 100C, just off the boil
• 200ml cold whole milk
• 2 teaspoons of light brown sugar
• 80g cooked black tapioca pearls (from a small packet, cooked per pack instructions)
• 1 tall 450ml glass, chilled in the freezer for ten minutes
• Enough cubed ice (about 250g)
• 1 cocktail shaker (or lidded jar)
• 1 wide bubble tea straw
• 1 small saucer for covering the steep

Method

1. Cook the tapioca pearls to the packet instructions, usually about 20 minutes simmering, then rinse and set aside.
2. Pop a tall glass in the freezer to chill. Steep 2 tea bags in 100ml of just boiled water for 4 minutes, covered.
3. Lift out the bags and stir the brown sugar into the warm tea until it dissolves.
4. Stand the cup in cold water for a few minutes to cool the concentrate right down.
5. Spoon the pearls into the bottom of the chilled glass and pack ice on top.
6. Shake the cooled tea and the cold milk together hard for about 10 seconds.
7. Pour over the ice and serve at once, with a wide straw.
8. Pearls turn hard if they sit, so cook them the same day and use within a few hours.

Recipe: https://teas.co.uk/recipes/iced tea/classic bubble milk tea/