Bubble Tea

March 2, 2007, midnight | By Rachita Sood, Julie Zhu | 17 years, 4 months ago

A pearl amidst teas

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 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.

Rachita Sood. Rachita Sood wants you to tell her a joke. She probably won't get it, but she'll laugh anyways. In the little free time she has, Rachita enjoys jammin' to ROXANNE, dressing in earth-toned clothes and munching on Peeps. More »

Julie Zhu. Despite her innocent appearance, Julie Zhu is a demon at heart. She enjoys fire breathing, serial commas, (,!) and eating the remains of art staffers. Warning: Don't be surprised if you see her busting a move in the 260s hallway. More »

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