Thai Iced Tea with Boba Recipe

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The Comfort of Thai Iced Tea with Boba Recipe

There’s something incredibly soothing about Thai iced tea—a drink that carries the warmth of aromatic spices, the sweetness of creamy milk, and the charm of velvety tapioca pearls. I love how this Thai Iced Tea with Boba Recipe turns an everyday afternoon into a cozy moment of indulgence. It’s truly a little escape in a glass, blending vibrant flavors with a comforting touch.

When I first tried making this at home, what struck me was the balance of textures—the lightly crisp ice against the chewy boba, all swirled in that rich, golden orange tea. You’ll notice each sip is an inviting dance between sweet, creamy, and briskly refreshing. Whether you’re new to boba or a longtime fan, this recipe is wonderfully approachable and satisfying.

If you’ve ever wondered how to bring the authentic café vibes into your kitchen, this Thai Iced Tea with Boba Recipe will be your go-to. Trust me, once you’ve savored the depth of flavors and the comforting ritual of sipping this drink, it’ll become a weekend favorite you look forward to making and sharing.

Ingredient Guide

• 1 tablespoon Thai tea mix: This branded Thai tea powder is what gives you that iconic deep orange hue and a vibrant, aromatic base.
• 1 teaspoon Black tea (optional): Adds an extra robust depth; great if you crave more tannin bite.
• 1 cup Filtered water: Filtered for the purest extraction, you’ll taste the difference in every sip.
• 1 tablespoon Brown sugar: Adds a subtle molasses warmth. Adjust sweetness to your preference.
• 1/4 cup Evaporated milk: Gives that velvety texture without extra sugar, balancing richness perfectly.
• 2 tablespoons Sweetened condensed milk: Brings luscious creaminess and natural sweetness.
• 1/4 cup Tapioca balls (Boba): I recommend small or medium pearls—they cook quicker but stay satisfyingly chewy.
• 3/4 cup Water for boiling boba: Essential for cooking, use fresh water to avoid off-flavors.
• 1 cup Ice cubes: To chill your drink just right without watering it down too fast.

Prep Before You Begin

Before you dive in, take a few moments for mise en place—measure your ingredients and prep your workspace. While this recipe doesn’t require oven use, prepping the tea and the boba takes a bit of attention to timing. You’ll want that tea steeped perfectly and the boba cooked just right, so keep your kettle hot and water boiling ready.

How to Make Thai Iced Tea with Boba Recipe

1. Bring filtered water to about 195°F. It’s just off boiling—this temperature extracts bold flavors without bitterness.
2. Combine Thai tea mix and black tea in hot water. Steep for 5 minutes, letting the golden-orange color bloom and the fragrant spices infuse fully.
3. Strain the tea through a fine mesh strainer. This catches all solids, leaving you with a smooth, aromatic brew. Use a heatproof pitcher to hold the tea.
4. While the tea’s still warm, stir in brown sugar. Dissolve it fully to keep each sip pleasantly sweet, then set the tea aside to cool.
5. Bring 3/4 cup water to a rolling boil in a small saucepan. This is for cooking the boba pearls, which need vigorous heat for the perfect chewy texture.
6. Add tapioca balls and cook on medium-high heat for 8–10 minutes. Stir occasionally so they don’t stick. You’ll notice them turning glossy and soft.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Thai Iced Tea with Boba Recipe turns out reliably amazing.

7. Drain the cooked boba and rinse briefly under warm water. This washes off excess starch and prevents them from sticking together. Let them cool slightly for that perfect chewiness.
8. Whisk together evaporated milk and sweetened condensed milk. The blend adds creaminess and sweetness in one, and I love how it balances the spicy tea without overpowering the drink.
9. Assemble your drink. Place warm tapioca pearls at the bottom of a tall glass. Fill with ice cubes for that refreshing chill, then pour the cooled tea over the ice.
10. Pour the milk mixture gently over the tea. You’ll see those creamy white swirls cascade beautifully into the bright tea. Give it a gentle stir and enjoy immediately.

Creative Variations for Thai Iced Tea with Boba Recipe

• Add a pinch of star anise or cinnamon to your tea for a seasonal spice twist that’s cozy and aromatic.
• Swap evaporated milk for coconut milk to give your drink a tropical, dairy-free flair.
• Try using brown sugar syrup instead of plain brown sugar for a richer caramel note.
• For those who love extra bubbles, add popping boba with mango or lychee flavors alongside your tapioca pearls.
• Create a layered look by lightly shaking the milk mixture before pouring to keep soft separation in the glass.
• Use flavored ice cubes—like brewed tea frozen into cubes—to avoid watering down the tea flavor as the ice melts.

Storage, Freezing & Reheating

• Tea base: Store cooled brewed tea in an airtight container in the fridge for up to 3 days.
• Boba pearls: Best enjoyed fresh, but you can refrigerate cooked boba in simple syrup for up to 24 hours. Reheat briefly in hot water before serving.
• Milk mixture: Keep refrigerated up to 3 days; whisk again before use to recombine.
• Do not freeze: Tapioca pearls don’t freeze well as they’ll lose chewy texture.
• Assembling fresh: For best taste and texture, assemble the drink right before serving.

Thai Iced Tea with Boba Recipe FAQs

• Can I use regular black tea instead of Thai tea mix? You can, but the distinct spiced aroma and orange color might be missing. For that authentic taste, I recommend sticking to a Thai tea powder.
• How do I know when the boba pearls are done? They should be glossy, tender yet chewy—neither hard in the center nor mushy. Cooking time can vary, so taste-test near the end.
• What if I don’t have evaporated milk? Whole milk or half-and-half work as substitutes, but the texture and richness won’t be quite the same.
• Is this recipe vegan-friendly? Not as written, but you can replace evaporated milk and condensed milk with coconut milk and vegan sweeteners to adapt it.
• How sweet should the tea be? Start with 1 tablespoon brown sugar, then adjust after tasting. Sweetness is very personal, so don’t hesitate to tweak!

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