Thai Milk Tea With Boba Recipe

Brew the tea

Bring 900 ml of water to a near-boil (95°C/203°F). Place 4 tablespoons of strong black tea leaves, star anise, and optional crushed tamarind/orange peel into a heatproof container or teapot. Pour the hot water over the tea and steep for 6–8 minutes for a very strong brew (longer for deeper color and robustness).

Strain

Strain the tea through a fine mesh sieve or cheesecloth into a heatproof bowl or pitcher to remove leaves and spices. Press gently to extract liquid but avoid squeezing bitter tannins. Taste and adjust steeping time next batch if too weak/strong.

Sweeten the hot tea

While the tea is still hot, stir in 3 tablespoons granulated sugar until dissolved. Add 6 tablespoons sweetened condensed milk and 1 teaspoon vanilla extract (if using). Stir thoroughly so the condensed milk dissolves and blends with the tea. If you want that vivid orange Thai tea color, add 1–2 drops of orange food coloring and mix.

Adjust creaminess

Allow the sweetened tea to cool to room temperature, then chill in the refrigerator for 30–45 minutes. Just before serving, stir in 180 ml evaporated milk or whole milk for extra creaminess. If you prefer a layered look, pour the milk on top of the chilled tea over ice at assembly instead of mixing now.

Boil the tapioca pearls

Bring 1,000 ml water to a rolling boil in a medium saucepan. Add 100 g tapioca pearls to the boiling water, stirring immediately so they don't stick. When they float, cover and maintain a vigorous simmer. Cook according to package instructions (typically 5–8 minutes for quick-cook pearls, 20–30 minutes for traditional), stirring occasionally. After the recommended cook time, remove from heat and let pearls sit covered for 10–15 minutes to finish cooking through.

Rinse and rest

Drain the cooked pearls into a colander and rinse briefly with warm water to remove surface starch. Transfer them to a small bowl.

Make the boba syrup

In a separate small saucepan, combine 4 tablespoons dark brown sugar (or muscovado) with 60 ml hot water. Heat gently until sugar dissolves and a glossy syrup forms. Remove from heat. Add the warm cooked tapioca pearls to the syrup and stir to coat. Let them sit in the syrup for at least 5–10 minutes so they absorb sweetness and remain chewy.

Portion boba into glasses

Divide the syrup-coated tapioca pearls between two tall serving glasses (about 2–3 tablespoons boba per glass, adjust to preference). Spoon a little of the syrup from the boba bowl into each glass for extra sweetness.

Add ice and tea

Fill each glass with 1 cup of ice cubes (about half to two-thirds full). Pour the chilled, sweetened Thai tea over the ice, filling to about 3/4 of the glass, leaving room for milk and stirring.

Finish with milk and serve

Top each glass with a generous pour (about 90 ml) of evaporated milk or whole milk to create a creamy layer. If you mixed the milk into the tea earlier, simply top with a small splash for presentation. Insert a wide straw, stir to combine (or sip layered if you prefer), and serve immediately. Consume the boba within 1 hour for best texture.