Silver Chips Online

Bubble Tea

A pearl amidst teas

By Rachita Sood, Online Editor-in-Chief and Julie Zhu, Online Art Editor
March 2, 2007
Originally a popular after-school refreshment among Taiwanese children, this Frappuccino of the eastern world is making its way into cities and towns across the nation. Chewy bubbles swirl in a creamy tea blend, making bubble tea truly unique. Most malls only offer cheap powdered imitations, so try this delicious homemade recipe to delight your friends with an Oriental favorite.
SCO makes tea <i>fun!</i>
SCO makes tea fun!

Makes 6 servings

- Tea kettle
- Medium sized pot
- Strainer
- Blender
- Jug (for tea)
- Jumbo straws
- 6 glasses

- 3/4 cup of Black Tapioca Pearls (found at any Asian market)
- 34 ounces of water
- 1 tablespoon of brown sugar
- 14 ounces of sweetened condensed milk
- 6 teabags
- 2 cups ice

1. Boil half a pot of water.
2. Add 3/4 cup of black tapioca pearls once the water begins to bubble. Let boil for 25 minutes.
3. Strain bubbles and chill in ice water.
4. Add 1 tablespoon of brown sugar and stir.
1. Boil 34 ounces of water in the teakettle.
2. Pour water into jug and add teabags. Allow teabags to soak for about 10 minutes.
3. Pour tea into blender and add ice to cool mixture.
4. Add 14 ounces of sweetened condensed milk and blend.
5. Pour mixture into cups and add as many bubbles as desired.
6. Serve with jumbo straws.