Long Lasting Chewy Boba For Bobabubble Tea Recipes

Steps:

• Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
• Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
• While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
• Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.

Steps:

• Whisk cream cheese frosting into milk and set aside.
• Place thawed frozens strawberries into food processor along with splenda and process until smooth.
• Crush ice in blender until partially crushed.
• Add liquids and blend on highest setting until all ice cubes are crushed.
• Place tapioca into a tall glass and pour blended mixture over pearls. Serve with bubble tea straw and enjoy!

Steps:

• Place all ingredients, except ice and tapioca pearls, in cocktail shaker or thermos or other tightly sealed container and shake for about 10 seconds.
• Place tapioca pearls at bottom of a tall glass and pour liquid mixture over it.
• Add ice and serve with Bubble tea straw.

Steps:

• Combine green tea with sugar and set aside.
• In a medium saucepan, bring water to boil over high heat; add tapioca pearls. Stir lightly and let pearls float to top. Reduce heat to low and simmer, uncovered, 25 minutes. Remove from heat and let pearls sit in water 25 minutes until chewy and translucent.
• Drain and rinse under cold water. Combine in medium bowl with sweetened tea. Refrigerate until needed.
• Blending in 2 batches, combine melon, ice cubes, orange juice and coconut milk in blender or food processor. Process until smooth.
• Place about 1/4 cup tapioca mixture in bottom of large glass. Fill with melon mixture. Serve with straws if desired.

Steps:

• Make the sugar syrup by combining granulated sugar, brown sugar, and water into a medium saucepan over medium-high heat. Stirring often.
• Once mixture begins to simmer remove from heat. Cool and refrigerate until ready to use. Will keep for up to a month in a tightly sealed container.
• Once syrup is chilled, combined tea, syrup, milk, and ice in a shaker or blender. I prefer a shaker but if you like blended drinks use a blender.
• Shake until completely mixed.
• Add tapioca pearls to a tall glass and pour in milk tea.
• Use a large straw and enjoy!