Sobre esta receta

Un té de burbuja casero cremoso, masticable y refrescante — la bebida taiwanesa querida que ha conquistado el mundo. Esta versión clásica presenta perlas de tapioca negra perfectamente cocidas en un almíbar de miel endulzado, acompañadas de té negro fuerte recién preparado y un toque de leche entera o crema. Es más fácil de hacer en casa de lo que crees, y una vez que domines la técnica de cocción de boba, nunca más necesitarás pedir comida para llevar. Personalizable según tu nivel de dulzura y preferencia de té.

Instrucciones

1. 1

   Bring 4 cups of water to a rolling boil in a pot over ^[high heat]. Add the dry black tapioca pearls and stir immediately to prevent sticking.

2. 2

   Cook the pearls uncovered, stirring occasionally, for 15 minutes (or per package directions — quick-cook pearls may only need 5 minutes). They should float to the top and look glossy and slightly translucent on the outside.

3. 3

   Turn off the heat, cover the pot, and let the pearls rest in the hot water for another 15 minutes. This finishes cooking them through to a perfectly chewy center without turning mushy.

4. 4

   While the pearls rest, make the honey syrup: combine honey, brown sugar, and 2 tablespoons of water in a small saucepan over ^[medium-low heat]. Stir until the sugar dissolves completely, about 2–3 minutes. Remove from heat and set aside.

5. 5

   Drain the pearls through a sieve and rinse briefly with warm water. Transfer the pearls to the warm honey syrup and gently stir to coat. Let them soak in the syrup for at least 5 minutes.

6. 6

   Steep the black tea: place black tea leaves or bags in a heatproof container and pour 2 cups of ![just-boiled water] over them. Steep for 4–5 minutes for a bold, strong brew — bubble tea is best with a robust tea base so the flavor isn't lost under ice and milk.

7. 7

   Remove the black tea leaves or bags and let the tea cool to room temperature, or speed this up by placing it in the fridge for 10–15 minutes. The tea should be at least room temperature before pouring over ice.

8. 8

   Spoon a generous portion of black tapioca pearls (about 3–4 tablespoons) into the bottom of each tall glass, along with a spoonful of the honey syrup.

9. 9

   Fill each glass with a generous amount of ice. Pour the cooled black tea over the ice, filling the glass about two-thirds full.

10. 10

    Add the milk and sweetened condensed milk (if using) to each glass. Stir well with a long spoon or give it a good shake if using a lidded cup. Taste and adjust sweetness by adding more honey syrup as desired. Serve immediately with a wide boba straw.