Hokkaido Milk Tea Bubble Tea
85% authentic · Japanese-inspired
A richer, creamier variation using Hokkaido milk, known for its intense dairy flavor, paired with a delicate black tea for a luxurious bubble tea experience.
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Ingredients
- Black tapioca pearls (boba)1 cup
- Water4 cups
- Darjeeling or high-quality black tea leaves4 bags or 4 tbsp loose leaf
- Hokkaido milk (or high-fat whole milk)3 cups
- Sweetened condensed milk1/4 cup (or to taste)
- Sugar or simple syrup2-4 tbsp (or to taste)
- Ice cubes2 cups
Steps
- 1
Cook tapioca pearls according to package directions until chewy. Drain and rinse.
- 2
Brew the black tea: steep tea leaves in 4 cups of boiling water for 4-5 minutes. Strain and let the tea cool completely.
- 3
In a saucepan, gently heat the Hokkaido milk with sweetened condensed milk and sugar/simple syrup until the sugar is dissolved and the milk is warm (do not boil).
- 4
Combine the cooled tea and the warm, sweetened milk mixture. Stir well.
- 5
To assemble, add cooked tapioca pearls to the bottom of each serving glass.
- 6
Fill the glasses with ice cubes.
- 7
Pour the Hokkaido milk tea mixture over the pearls and ice.
- 8
Serve immediately with a wide straw.
