Recipe: Chinese Bubble Tea—All the Rage in Chinatown
Bubble tea is the rage all over Taiwan, Hong Kong, Thailand—and now Chicago's own Chinatown! What exactly are the bubbles in bubble tea? Resting at the bottom of every cup of chilled and sweetened black tea is a garden of tapioca "bubbles"—just waiting to be sucked up by a larger-than-normal straw. Refreshing for any season, and perfect for Chinese New Years on Feb. 1!
Ingredients
- 1 teaspoon white sugar
- 1/3 cup pearl tapioca (found in many Chinese groceries)
- 1 cup brewed black tea
- 2 tablespoons milk
- 4 teaspoons white sugar
- 1 cup ice cubes
Preparing the tapioca "bubbles"
- Bring 2 cups of water to boil in a small saucepan. Stir in a teaspoon of sugar until it dissolves.
- Then stir in the pearl tapioca and cook for 20 minutes.
- Rinse, drain, and chill.
Preparing the tea
- Pour hot Chinese black tea, a little milk and some sugar over ice into a shaker.
- Shake to mix all the ingredients.
- Pour into a glass, and add the tapioca pearls.
- Put in a cup and insert a large-mouthed straw (so that you can suck up the tapioca bubbles).
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