Drinks: Thai: Boba Thai Iced Tea
| Boba (Bubble) Thai Iced Tea Venu P. Gopal | ||||
| Tea (Make 3-12 hours before consumption) | | Cream (Make 45 min to 4 hours before consumption) | | Boba (Make 30 min to 4 hours before consumption) |
| · Black Tea - 6 tea bags (adjust quantity to make the tea stronger or lighter) · Sugar - 8 Tablespoons (adjust to make more or less sweet) · 6 cups water | · Condensed milk - 1 can (14 oz./396 gm) · Evaporated milk - 1 can (12 fl. oz.) | · 2.5 cups water | ||
| · Tea strainer · Large teapot (or other container) to store in fridge and to serve in - 6 to 10 cups size · Tall glasses - 1 per consumer | · Bowl to mix & whip in - 6 to 10 cups size · Handheld Milk Frother/ Egg-Beater/Whisk · Serving container (optional) - 3 to 6 cups in size | · Boba straws (Fat straws) - 1 per consumer | ||
| · Bring to a boil the 6 cups of water in a steel pot. · Add Thai Tea Mix, Black Tea bags and sugar · Cover and steep for 5 minutes · Strain tea into storage/serving container. · Let cool to room temperature · Store in fridge for 2 hours or more, to cool. | · Mix 1 cups of condensed milk with 1 cups of evaporated milk in bowl · Freeze for 25 min · Whip mixture using Frother/Beater/Whisk (handheld or electric) to a frothy state. · Store in fridge. | · Bring water to a boil · Add Boba and boil 5 min. Stir to prevent sticking. · Store in fridge. (Leave in water to prevent sticking.) | ||
| When ready to serve, add 4 to 8 ice cubes to the tall glass and pour the tea to ¾ level. Add ¼ cup to ½ cup pearls (Boba). Whisk the cream mixture again if not frothy. Pour ¼ inch to ½ inch of cream on top of tea. Serve with Boba straw. | ||||
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