Description

Have you ever sipped a drink that feels like a mini vacation in a glass? Thai Milk Tea Boba is that drink! With its bold, spiced tea flavor, creamy sweetness, and chewy boba pearls, this refreshing beverage is a perfect blend of exotic and comforting

Ingredients

Scale

With just a handful of ingredients, Thai Milk Tea Boba comes together to create a refreshing, flavorful drink. Quality matters, so seek out authentic Thai tea mix for the best taste.

3 tablespoons Thai tea mix: The star ingredient, giving the drink its bold, spiced flavor and vibrant orange color.
600 g (2 ½ cups) boiling water: Used to steep the tea for maximum flavor.
6 tablespoons sweetened condensed milk: Adds creamy sweetness to balance the tea’s bold taste.
100 g (½ cup) tapioca pearls: Provides the chewy boba texture that makes this drink so fun.
25 g (2 tablespoons) brown sugar: Creates a sweet syrup to coat the boba pearls.
Ice: Keeps the drink refreshing and chilled.
50 g (¼ cup) heavy cream or half and half: Adds a rich, creamy top layer.
Substitutions and Variations:
- Dairy-Free: Use coconut milk or oat milk instead of condensed milk and heavy cream. Coconut milk enhances the tropical vibe!
- Lower Sugar: Reduce condensed milk to 3–4 tablespoons or use a sugar-free alternative.
- Tea Swap: If Thai tea mix is unavailable, use black tea with a pinch of star anise or cardamom for a similar flavor.
- Boba Alternatives: Swap tapioca pearls for popping boba or soaked chia seeds for a different texture.
- Caffeine-Free: Use a decaf black tea mix and add orange food coloring for the classic look.

Why These Ingredients Matter: The Thai tea mix delivers the signature spiced flavor, condensed milk and cream add richness, and boba pearls bring the chewy fun. Brown sugar enhances the pearls’ sweetness, making every sip delightful.

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Instructions

Step 1: Brew the Thai Tea

Place 3 tablespoons of Thai tea mix in a steeping sock or coffee filter and secure it over a heat-safe container or pot.
Pour 600 g boiling water through the tea sock, letting it steep for 10 minutes to extract the bold flavor and vibrant color.
Remove the steeping sock, gently squeeze out any remaining tea, and discard the tea leaves.
Tip: Don’t over-squeeze the sock—it can make the tea bitter. Aim for a bright orange hue.

Step 2: Sweeten the Tea

While the tea is still warm, stir in 6 tablespoons of sweetened condensed milk, one spoonful at a time, tasting as you go.
Make the tea slightly sweeter than desired, as the ice will dilute it. Stir until fully dissolved.
Chill the tea in the fridge for at least 30 minutes while you prepare the boba.
Tip: If you like a less sweet drink, start with 4 tablespoons and adjust after chilling.

Step 3: Cook the Boba

Bring a medium pot of water to a full boil over high heat.
Add 100 g tapioca pearls and stir immediately to prevent clumping.
Boil uncovered for 15 minutes, stirring occasionally.
Cover the pot, remove from heat, and let the pearls sit for another 15 minutes until translucent with no white centers.
Drain the pearls through a fine mesh sieve and transfer to a small bowl.
Tip: If the pearls aren’t fully translucent, boil for an extra 2–3 minutes and check again.

Step 4: Sweeten the Boba

Add 25 g brown sugar to the drained boba and stir until the sugar dissolves into a syrupy coating.
Let the boba sit in the syrup for a few minutes to absorb the sweetness.
Tip: Warm the boba slightly if the sugar doesn’t dissolve easily.

Step 5: Assemble the Drink

Add 100 g of sweetened boba pearls to each serving glass (divided evenly for 2–3 servings).
Fill the glass halfway or more with ice.
Pour the chilled Thai tea over the ice until the glass is nearly full.
Top with 50 g heavy cream or half and half for a creamy layer.
Stir the drink before sipping to mix the cream and tea for the perfect flavor balance.
Tip: Use a wide straw to enjoy the boba and tea together in each sip.