Thai Iced Tea with Boba
A creamy, authentic Thai iced tea recipe with chewy boba that you can easily make at home.
Ingredients
For the Thai Tea
- 1 tablespoon Thai tea mix Use a branded Thai tea powder for authentic flavor.
- 1 teaspoon Black tea (loose leaf or 1 bag) Optional but enhances flavor.
- 1 cup Filtered water Use filtered water for best flavor.
- 1 tablespoon Brown sugar Add more or less to taste.
For the Milk Mixture
- 1/4 cup Evaporated milk Adds body without extra sugar.
- 2 tablespoons Sweetened condensed milk Brings sweetness and creaminess.
For the Boba
- 1/4 cup Tapioca balls (Boba) Use small or medium pearls for quicker cooking.
- 3/4 cup Water for boiling boba Bring to a rolling boil for cooking boba.
For Serving
- 1 cup Ice cubes Fill glass with ice before serving.
Instructions
Preparation
- Bring filtered water to about 195°F (just off boil).
- Combine Thai tea mix and black tea in hot water; steep for 5 minutes.
- Use a fine mesh strainer to pour the tea into a heatproof pitcher, discarding solids.
- While tea is hot, stir in brown sugar until fully dissolved and set aside to cool.
Cooking the Boba
- Bring 3/4 cup water to a rolling boil in a small saucepan.
- Add tapioca balls and cook on medium-high heat for 8–10 minutes, stirring occasionally.
- Drain cooked boba and rinse briefly under warm water, then let cool.
Milk Preparation
- Whisk together evaporated milk and sweetened condensed milk until smooth.
Assembly
- Place warm tapioca pearls in the bottom of a tall glass.
- Fill the glass with ice, then pour cooled tea over the ice.
- Pour milk mixture over the top, and give it a gentle stir before serving.
Notes
For extra froth, shake the milk mixture in a jar before pouring. Cooked boba is best eaten the same day; store any leftover boba in a warm sugar syrup.