Ingredients

The following ingredients have 4 Servings
  • 1 cup natural cane sugar (or 1/2 cup granulated and 1/2 cup brown sugar)
  • 6 bags black tea
  • almond milk, to taste (alternatively you can use cream or half-and-half)

Instruction

  • Bring a large pot with at least 10 cups of water to a boil. Cook boba according to package directions (alternatively, Julie over at The Little Kitchen has developed an alternative method for cooking boba that she swears by. It’s worth checking out if you are looking for authentic boba). Drain and transfer to a bowl.Meanwhile, bring 1 cup water and sugar to a boil in a small saucepan, stirring until sugar is completely dissolved. Pour half of sugar syrup over boba, or enough to fully cover the pearls (reserve remaining syrup). This will sweeten and preserve the boba. Refrigerate until cool. (Boba are best enjoyed within a few hours of cooking, however they will keep in the syrup for a day or two. If they become hard and chewy, simply microwave the boba in the syrup for a minute or until soft).Steep black tea in 32 ounces (4 cups) of very hot water for about 10 minutes (depending on how strong you want your tea). Remove tea bags and refrigerate until cool (plop in an ice cube or two to help speed up the cooling process.)Just before serving, stir in passionfruit concentrate and 1/4 to 1/2 cup of reserved sugar syrup to tea (add more or less syrup to taste). Spoon boba into serving glasses. Fill glasses 3/4-full with tea mixture, then top off with almond milk or cream to taste.