White Peach Oolong Latte With Boba Recipe

Steep the tea

Bring 8 fl oz (about 240 ml) of water to 190°F (just below boiling). Place 2 tsp oolong tea leaves in an infuser or teapot and pour the hot water over them. Steep for 3–4 minutes for a fragrant, balanced brew. Avoid oversteeping to prevent bitterness.

Remove the leaves (or strain) and let the tea cool slightly for 5 minutes so it won’t melt the ice excessively when assembled.

Flavor the tea

Stir in 3 tbs white peach syrup (or puree). Taste and, if you prefer sweeter, add up to 1 tbs simple syrup. Add 1 tsp lemon juice only if you want a slight brightness to the peach flavor — stir to combine. Chill or set aside to cool to room temperature (or refrigerate briefly while you cook boba).

Cook the boba

Bring 4 cups water to a rolling boil in a medium saucepan. Add 1 oz tapioca pearls to the boiling water, stir gently to prevent sticking, and let the water return to a boil. Cook pearls uncovered: for large chewy boba, simmer 6–8 minutes, stirring occasionally, until pearls are translucent with a slightly opaque center. Cooking time varies by brand—follow package if different.

Once cooked to desired chewiness, remove the pan from heat, cover, and let pearls sit 5 minutes (for slightly firmer center) or longer for softer pearls. Drain the pearls and immediately rinse briefly under cool water to stop cooking and remove surface starch.

Sweeten the boba

Place drained boba into a small bowl and toss with 2 tbs brown sugar while still warm so the sugar melts and creates a glossy coating. Let sit 2–3 minutes to absorb. Keep warm or at room temperature until assembly (best used shortly after cooking).

Prepare milk/foam

If using milk foam: lightly whip 2 tbs heavy cream with a small pinch of sugar (or leave unsweetened) until soft peaks form, then chill. Otherwise, use 1 cup cold milk directly from fridge.

Assemble the drink

Divide the sweetened cooked boba between two serving glasses (about 1/2 oz boba per glass). Add about 1/2 cup ice to each glass. Pour half of the peach oolong tea into each glass (about 4 fl oz per glass) over the ice and boba. Top each glass with 1/2 cup cold milk (or plant-based alternative), leaving room for foam if used. Stir gently to combine; the drink should have a layered look if poured carefully.

Spoon a dollop of milk foam on top of each latte if using. Optionally garnish with a thin fresh peach slice or a few peach puree drops and a straw wide enough for boba.