Eosinophilic Esophagitis Friendly Boba Milk Tea
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Learn more →Ingredients
2 servings
For the tapioca pearls
- 1 cup dried tapioca pearls (large, black)
- 6 cups water, for boiling pearls
For the brown sugar syrup
- ½ cup brown sugar, packed
- ½ cup water
For the tea
- 4 tsp loose-leaf black tea or 4 black tea bags (such as assam or ceylon)
- 1 ½ cups boiling water, for brewing tea
- 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes.
For serving
- 2 cups ice
Instructions
- 1
Bring 6 cups of water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir immediately to prevent sticking. Cook, stirring occasionally, until the pearls are completely translucent with no white center, about 15–20 minutes.
- 2
Remove the saucepan from the heat, cover, and let the pearls rest for 10 minutes — they will finish softening and become fully chewy. Drain through a fine-mesh strainer and rinse briefly under warm water.
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