Ingredients

The following ingredients have 2 Servings
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract (optional)
  • 10 cups water
  • 1 cup dried boba tapioca pearls (quick cooking (5 minute type))
  • Crushed ice
  • 1 1/2 cups brewed black tea
  • 1 1/2 cups mango nectar (I like Jumex)
  • 1/4 cup light cream (half and half)

Instruction

  • Make the simple syrup: Combine the water and sugar in a medium microwave-safe bowl. Heat in the microwave for 2 minutes at 100% power. Stir until the sugar is dissolved. If granules remain, heat at full power in 1 minute intervals thereafter until the sugar is melted. Add vanilla extract if using. Transfer the bowl to the refrigerator to cool. If you don’t have a microwave, the simple syrup can be made in a saucepan on the stove top.
  • Cook the Boba: Bring the water to a boil in a large pot over high heat. Add the boba and cook for 7 minutes, stirring gently until the pearls float to the surface of the water. Cover the pot with a lid and cook for 3 more minutes. Remove the pot from the heat source and let it stand for 5 minutes. Drain the boba with a colander, and rinse them in cool water for 20 seconds. Remove the simple syrup from the refrigerator and transfer the boba to the simple syrup. Let stand until completely cool, about 1 hour.
  • Make bubble tea: Put as little or as much boba as you like in the bottoms of two 16-ounce glasses. Add a handful of crushed ice to each glass. Pour tea over the crushed ice until it reaches halfway up the glass (you may have a little leftover tea – it depends on how much ice you use). Top with mango nectar and two tablespoons each light cream. Serve immediately with bubble tea straws or with spoons.