Okinawa Bubble Milk Tea - Boba - My Vegan Minimalist

Okinawa Bubble Milk Tea - Boba

Okinawa milk tea made using traditional Okinawa (kokuto) black sugar. Quick & simple!

Course Drinks

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 386kcal

Author Tajda Ferko

Equipment

Two glasses
Saucepan
Scoop or spoon
Large straw optional

Ingredients

1 cup tea black, green, herbal, etc
½ cup Okinawa sugar
½ cup quick-cooking tapioca pearls
1 cup milk I used oat milk

Optional

plenty of ice cubes if serving cold

US Cups - Metric

Instructions

Make a cup of tea. Steep for 3-5 minutes and then let cool down completely.
To make your sugar syrup add Okinawa sugar and ½ cup (120ml) water to a saucepan. Heat it up until the sugar dissolves and then let simmer for another 5-10 minutes. Set aside.
Add tapioca pearls to a pan full of boiling hot water. Let simmer for about 5-6 minutes. Important - check the instructions on your tapioca pearls package. Cooking times vary per brand.
Remove pearls from heat and strain to remove water. Pour sugar syrup on top.
To serve, divide tapioca balls (including syrup) between 2 large glasses. Fill the glasses with ice cubes. Add tea and cold milk.
Stir well and add more sweetener if desired.

Notes

Taste & adjust. Remember - how you like your boba tea is a personal preference.
Cooking time. Every brand varies. You will need to follow the instructions on your own package.
Serving hot. To serve hot, skip the ice & make sure all the ingredients are piping hot before serving.
Decaf version. To avoid caffeine, opt for caffeine-free tea like fruit tea or decaf versions of black or green tea.

In a hurry? There is a quicker version of making this tea. Skip the sugar syrup making and instead add Okinawa straight to the tea mug. Stir to help it dissolve fully.

Nutrition