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Thai Iced Tea with Boba Recipe

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4.7 from 139 reviews

This refreshing Thai Iced Tea with Boba recipe combines the rich, aromatic flavors of Thai tea with chewy tapioca pearls and a creamy milk mixture. Perfect for a cooling treat, this drink blends sweetened brewed tea, evaporated and condensed milk, and tapioca pearls, served over ice for a delightful Asian-inspired beverage experience.

Ingredients

For the Thai Tea

  • 1 tablespoon Thai tea mix (branded Thai tea powder for authentic flavor)
  • 1 teaspoon black tea (loose leaf or 1 bag, optional)
  • 1 cup filtered water
  • 1 tablespoon brown sugar (adjust to taste)

For the Milk Mixture

  • 1/4 cup evaporated milk
  • 2 tablespoons sweetened condensed milk

For the Boba

  • 1/4 cup tapioca balls (boba, small or medium pearls)
  • 3/4 cup water (for boiling boba)

For Serving

  • 1 cup ice cubes

Instructions

  1. Preparation: Bring the filtered water to approximately 195°F (just off boil). Combine the Thai tea mix and black tea in the hot water and steep for 5 minutes. Strain the tea through a fine mesh strainer into a heatproof pitcher, discarding the solids. While the tea is still hot, stir in the brown sugar until completely dissolved, then set the tea aside to cool.
  2. Cooking the Boba: Bring 3/4 cup of water to a rolling boil in a small saucepan. Add the tapioca balls and cook on medium-high heat for 8 to 10 minutes, stirring occasionally to prevent sticking. Once cooked, drain the boba and rinse briefly under warm water, then allow them to cool.
  3. Milk Preparation: Whisk together the evaporated milk and sweetened condensed milk in a small bowl until smooth and creamy.
  4. Assembly: Place the warm tapioca pearls at the bottom of a tall glass. Fill the glass with ice cubes. Pour the cooled Thai tea over the ice, then gently pour the milk mixture on top. Stir lightly to combine before serving.

Notes

  • Use a quality branded Thai tea mix for the most authentic flavor.
  • Adjust the brown sugar in the tea to your preferred sweetness level.
  • Cook tapioca pearls properly to achieve the desired chewy texture; overcooking may cause them to become too soft.
  • For a dairy-free version, substitute evaporated and condensed milk with coconut cream and sweetened coconut condensed milk.
  • Serve immediately for the best texture of the boba and coldness of the tea.

Find it online: https://forkvista.com/thai-iced-tea-with-boba-recipe/