Attempting To Make Boba Tea From Scratch! | Eitan Bernath

tapioca pearls

🥗Healthier: grass jelly

💰Cheaper: sago

Grass jelly offers a lower-calorie option with a similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is lactose-free.

flavoring syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Honey provides natural sweetness with fewer additives.

cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness while being dairy-free.

Start by making the tea with black tea and dried butterfly pea flowers.

Pour three cups of water over the tea and flowers to steep for 4-5 minutes.

Make black sugar syrup by combining Chinese black sugar, water, and granulated sugar in a pot over medium-low heat, stirring until dissolved.

Remove the tea bags and pour the steeped tea into a container, scraping out the syrup from the pot to add flavor.

Chill the tea and syrup in the fridge.

Chop Chinese black sugar into small pieces for easier dissolving.

In a pan, add water and the chopped black sugar, bringing it to a boil to dissolve the sugar.

Add black food coloring to the boiling mixture and stir to incorporate.

Gradually add half of the tapioca starch to the boiling mixture while stirring until it thickens into a sticky paste.

Remove from heat and add the remaining tapioca starch, kneading it together to form a dough.

Knead the dough on a surface dusted with tapioca starch until fully combined.

Roll the dough into a log about 1/4 inch thick and cut it into three pieces.

Roll each piece into a thinner log about 1/4 inch thick and cut into small pieces.

Roll each piece into small balls, ensuring they are smaller than you think as they will expand when cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens