Bubble tea, also known as pearl milk tea, originated in Taiwan during the 1980s then became popular in Hong Kong. Bubble tea gained popularity in North America where many Asians live. You can find many bubble tea shops in large cities. Many variations have been created, and can be served cold or hot.
Cook time: 2 hours
Serves: 4 servings
1) 100g dry tapioca pearls, 6 cups water;
2) 2 black tea bags, 1 cup boiling hot water;
3) 1.5 cups milk, 1.5 cups water, 3 tbsp condensed milk, ¼ cup table cream (18% fat), 3-4 tbsp sugar.
1: Boil 6 cups water in a medium pot. Add dry tapioca pearls (Picture 1) and cook for 1-2 hours until reaching the desired softness. Make sure they are tender all the way through. Drain and set aside.
2: Pour 1 cup boiling hot water over 2 tea bags. Steep for 20 minutes (Picture 2) then discard the tea bags.
3: Place tea and all ingredients of Ingredient 3) in a medium sized pot (Picture 3). Bring to a boil then remove from heat.
4: Add tapioca pearls, stir and pour into serving cups. In summer, chill in the fridge before serving.