Recipe for Milk Bubble Tea by Andrew Chau and Bin Chen

Bubble tea is a drink that is only growing in popularity in Japan. Made from tea, often ice cold, and tapioca pearls, bubble tea comes in an infinite variety of flavours and, like kakigori, makes the perfect accompaniment to hot summer days. Andrew Chau and Bin Chen, former colleagues in the fashion industry turned friends, became aware of this enthusiasm for the drink but noticed that bubble teas tended to be made using powdered and modified ingredients. Thus, they decided to join forces to open their own shop, The Boba Guys, where all their creations are made from artisanal products.

So that fans of these drinks containing tapioca pearls could reproduce their creations, the duo compiled their best recipes in a book with polished photographs and vibrant colours: The Boba Book. 

Here, they share the recipe that they consider the ‘classic’, which combines black tea and milk. They offer a couple of tips before getting started: it’s best to avoid using whole milk because black tea can end up with a bitter, astringent taste. Semi-skimmed milk makes for a lighter, smoother drink.

For vegans or those who would prefer a low-fat version, this recipe can be made using plant-based milk such as almond or soy.

Ingredients

2 to 4 tablespoons of toppings of your choice (optional)

150 g (by weight) ice cubes

60 ml table syrup, or to taste

250 ml black tea by Brewed Boba Guys

75 ml semi-skimmed milk (or oat, almond, soy milk, etc.)

Method

Fill a glass with the toppings, if using.

Add the ice cubes, then the syrup. Pour the tea over the ice cubes, then add the semi-skimmed milk.

Stir until all the ingredients are mixed well. 

The Boba Book (2020), a recipe book by Andrew Chau and Bin Chen, is published by Ten Speed Press, and is available only in English.