Bubble Tea Recipe - Asian Drinks
Feel free to Bubble Tea this basic recipe to suit your tea taste and preferences.
Ingredients:
3 ounces of tapioca pearls
sugar syrup
1 cup of brewed tea (Chinese black tea or lychee tea is good)
1 cup milk (or to taste)
Ice cubes
Tapioca Pearls
1 part tapioca pearls
4 parts (or more) of water
Sugar syrup
2 parts of white sugar
1 part of brown sugar
3 parts of waterPreparation:Make sugar syrup for the tapioca pearls (see below).Prepare the tapioca pearls (see below)Place the tapioca pearls in large glass jarLet the tea cool to room temperature. Add the milk.Remember the wild bar scenes in the movie Cocktail Tom Cruise? Add the sugar syrup, milk and stir the tea, and ice cubes to a shaker and shake well. (Alternatively, you can process in a blender, but is not nearly as fun!)Pour the mixture was stirred in a glass with the tapioca through a straw pearls.Serve thick.To make the tapioca pearls: When making the tapioca pearls, which are the main ingredient in Asian bubble teas, please note that the pearls expand considerably when cooked. Be sure to use a large pot. (In general, the more pearls cooked, the water may be used: ie, the ratio should be higher for water pearl 3 kg of pearls, we recommend 6 times more water.).Boil the water. Add the pearls in boiling water and boil 30 minutes. Stir occasionally to make sure that the pearls together or do not adhere to the dish. Turn off the heat and let the pearls steep in water for 30 minutes with the lid on the pot.Pour the tapioca pearls and rinse with cold water to cool them. Place them in sugar syrup (sugar and water - see below). Make sure that the pearls are covered. Mix the beads. The beads are now ready to enjoy.To make sugar syrup: In a saucepan, bring water to a boil. Add the sugars. Reduce heat and cook until sugar crystals are dissolved. Remove from heat. Warning: do not hesitate to experiment with the ratio of white sugar, brown sugar, and the ratio of sugar in water.
