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Boba (Coconut Milk Black Tea with Tapioca Pearls)

"Boba tea, or bubble tea, is a popular drink that originated from Taiwan. I made this coconut version because I had coconut cream accessible and wanted some thing unique from the everyday black milk tea variant. This coconut version tastes similar to the one you will discover in a bubble tea cafe."

Ingredients :

• Tapioca Pearls:
• 7 cups bloodless water
• half of (8.Eight ounce) package tapioca starch balls
• 1/2 cup brown sugar
• 1/2 cup white sugar
• Tea:
• 4 cups brewed black tea (which includes Lipton®), chilled
• 1 (14 ounce) can coconut cream
• 12 ice cubes
• 1 cup milk
• 2/three cup white sugar

Instructions :

Prep : 10M	Cook : 5M	Ready in : 2H10M

• Bring water to a boil in a huge stockpot. Pour in tapioca and simmer for 25 mins. Stir every so often to save you sticking. Remove from warmness and let balls sit in water for 25 mins.
• Return stockpot to the heat; simmer and stir for 25 minutes extra. Remove from warmth and let rest again until facilities of the balls are no longer powder, any other 25 minutes. Drain.
• Combine brown sugar and white sugar in a huge bowl. Pour tapioca balls into the sugar aggregate. Cover with a moist material and permit rest for 15 mins whilst making ready the tea.
• Process tea, coconut cream, ice, milk, and sugar together in a blender till blended.
• Scoop 1/4 cup of the tapioca into each tall glass and fill with tea. Enjoy with large straws to suck up the tapioca, or use spoons.

Notes :

• For a extra said black tea taste, use Hong Kong-fashion tea luggage.
• Substitute half of-and-1/2 for the milk if desired.

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