- Level: Easy
- Total: 1 hr (includes steeping and cooling times)
- Active: 20 min
- Yield: 6 servings (makes about 1 1/2 cups syrup)
Molly and her sister would get bubble tea all the time growing up in Chinatown in Chicago. She was nervous to try it at first, but was jealous that her sister got to use the big straw. That’s what got her to taste it and she ended up loving it. It’s chewy and a little sweet and fun to drink.
- Level: Easy
- Total: 1 hr (includes steeping and cooling times)
- Active: 20 min
- Yield: 6 servings (makes about 1 1/2 cups syrup)
Ingredients
Directions
- Combine the honey and 1 cup (240 grams) water in a medium saucepan over medium-low heat and stir until the honey is dissolved. Turn off the heat, add the tea bags and steep for 10 minutes.
- Remove the tea bags and add the strawberries and a pinch of salt. Bring to a boil and allow the mixture to bubble, stirring and swirling occasionally, until the strawberries are broken down and the mixture is syrupy, 15 to 20 minutes. Strain and discard the solids, then refrigerate the syrup until ready to serve.
- Reconstitute the boba pearls according to the package directions (see Cook's Note), then drain and let cool for a couple of minutes. Put a few spoonfuls of boba at the bottom of each glass. Pour in 1/4 cup of the chilled syrup and then top with the milk. Mix and serve with a big straw.
Cook’s Note
You can make the syrup well in advance, but do not reconstitute the boba until right before you are going to drink the milk tea (they will congeal together into a big mass).
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