I have a small(ish) thing for iced thai tea with cream. In efforts to branch out, I was searching for new tea recipes to try when I came across Use Real Butter’s Milk Tea Boba recipe and it’s aah-mazing! It’s especially delicious with cream in place of milk, but since I need to lay off the cream a bit, I’ve kept with the milk version–
1 tsp Black tea
8 oz water, boiling
1/4 cup Boba (pearl tapioca), cooked per package instructions
Milk (or cream)
Steep the tea leaves in a cup of boiling water to desired strength (about 5 minutes for me). Remove the tea leaves. If you want your tea sweetened, add sugar to taste. Let the tea cool. Place the boba in a large glass. Fill the glass with ice. Pour the tea over the ice. Top with milk. Makes one 16-ounce serving.
Photos & recipe via Use Real Butter // Design by Sugar & Cloth