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Drinks and Sips · Card DR15
Thai Iced Tea with Boba Pearls
Strong, spiced Thai tea sweetened while hot, chilled, then poured over ice and brown sugar tapioca pearls and finished with a creamy float of evaporated and condensed milk. The color is a vivid sunset orange, and the chewy pearls make it a snack as much as a drink. Serve it with anything grilled and spicy.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1 hr
- Serves
- 2
- Level
- Medium
- Cuisine
- Thai
Method
Step 1: Bring the 2 cups of water to a boil, remove from the heat, add the tea mix and steep for 5 minutes, stirring once; it should be very dark, nearly brick red.
Step 2: Strain through a fine sieve lined with a coffee filter or cloth, pressing gently, then stir in the sugar and condensed milk while the tea is hot so they dissolve completely.
Step 3: Cool the tea to room temperature, then refrigerate for at least 30 minutes until cold.
Step 4: Meanwhile, bring a medium pot of water to a rolling boil, stir in the tapioca pearls so they do not stick, and cook according to the package, usually 5 minutes, then cover off the heat for another 5 minutes until chewy all the way through.
Step 5: Stir the brown sugar into the 2 tablespoons of hot water in a bowl, drain the pearls and toss them in the syrup; let them soak for 5 minutes.
Step 6: Spoon the pearls and their syrup into two tall glasses, fill with ice, and pour in the chilled tea to about 1 inch from the top.
Step 7: Slowly pour the evaporated milk over the top so it clouds down through the orange tea, then serve with wide boba straws.
Kitchen note
Tapioca pearls harden as they cool and go stiff in the refrigerator, so cook them within an hour of serving and keep them in warm syrup rather than chilling them.
Easy swap
Replace the condensed and evaporated milks with sweetened coconut condensed milk and full-fat coconut milk for a dairy-free glass.
Filed nearby
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