Description

Craving a cool, creamy drink with a fun, chewy twist? This Honeydew Bubble Tea is a perfect blend of sweet honeydew melon, creamy milk, and chewy tapioca boba pearls coated in brown sugar syrup. This Taiwanese-inspired drink is easy to make at home, ideal for hot summer days, casual gatherings, or a fun treat to brighten your day.

Ingredients

Scale

With just six ingredients, this recipe is all about fresh honeydew and perfectly cooked boba. Use ripe honeydew for the best flavor.

100 g (½ cup) tapioca boba pearls: Provide the signature chewy texture of bubble tea.
50 g (¼ cup) brown sugar: Creates a sweet, caramel-like syrup for the boba.
400 g (about half a small honeydew) fresh honeydew melon, cut into chunks: Adds a sweet, refreshing flavor and vibrant color.
20 g (1 tablespoon) granulated sugar, to taste: Enhances the honeydew’s sweetness.
400 mL (1 ⅔ cups) milk: Adds creamy richness to the drink.
Ice: Keeps the drink chilled and refreshing.
Substitutions and Variations:
- Dairy-Free: Use coconut milk, almond milk, or oat milk instead of regular milk for a vegan version.
- Lower Sugar: Reduce brown sugar to 30 g and skip or reduce granulated sugar if the honeydew is very sweet.
- Boba Alternatives: Use fruit jelly, popping boba, or aloe vera cubes for a different texture.
- Flavor Boost: Add 1 teaspoon vanilla extract or a splash of lime juice to the honeydew mixture for extra depth.
- Tea Option: Replace 100 mL milk with brewed green tea or jasmine tea for a classic bubble tea vibe.

Why These Ingredients Matter: The fresh honeydew provides a light, fruity base, the milk adds creaminess, and the boba pearls coated in brown sugar syrup bring a chewy, sweet contrast that defines bubble tea.

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Instructions

Step 1: Cook the Boba Pearls

Fill a medium pot about ⅔ full with water, cover, and bring to a boil over high heat.
Add 100 g tapioca boba pearls and stir immediately to prevent clumping.
Boil uncovered for 15 minutes, stirring occasionally to ensure even cooking.
Cover the pot, remove from heat, and let sit for another 15 minutes to fully cook the pearls.
Drain the water and transfer the boba to a bowl. Stir in 50 g brown sugar while the pearls are still warm to create a syrupy coating. Set aside.
Tip: Stir the boba immediately after adding to boiling water to prevent sticking, and don’t rinse after draining to keep them sticky for the syrup.

Step 2: Prepare the Honeydew Milk

Peel and cut 400 g fresh honeydew melon (about half a small honeydew) into chunks.
In a blender, combine the honeydew chunks, 20 g granulated sugar (adjust to taste), and 400 mL milk. Blend until smooth, about 30–45 seconds.
Tip: Taste the mixture and adjust sugar based on the honeydew’s sweetness. Strain through a fine-mesh sieve if you prefer a smoother texture.

Step 3: Assemble the Bubble Tea

In 2–3 serving glasses (about 12–16 oz each), add about 100 g of boba pearls with their brown sugar syrup, dividing evenly.
Fill each glass about halfway with ice.
Pour the honeydew milk mixture over the ice, filling the glass to the top.
Garnish with extra honeydew chunks if desired.
Tip: Use wide bubble tea straws to enjoy the boba pearls, and stir well before drinking to blend the flavors.

Step 4: Serve

Serve immediately with a wide straw or spoon for sipping and scooping the boba.
Tip: Stir the drink thoroughly to mix the syrupy boba with the honeydew milk for a balanced flavor in every sip