Authentic Thai Iced Tea with Boba
A decadent and authentic Thai Iced Tea (Cha Yen) featuring a rich spice-infused tea base and chewy tapioca pearls. This recipe uses the traditional dual-milk method for that iconic creamy finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 large drink
- Cuisine: Thai
Ingredients
Thai tea mix – 1 tablespoon
Black tea (loose leaf or 1 bag) – 1 teaspoon
Filtered water – 1 cup
Brown sugar – 1 tablespoon
Evaporated milk – 1/4 cup
Sweetened condensed milk – 2 tablespoons
Ice cubes – 1 cup
Tapioca balls (Boba) – 1/4 cup
Water for boiling boba – 3/4 cup
Instructions
Steep the Tea: Combine Thai tea mix and black tea in hot water (195°F) for 5 minutes.
Sweeten: Strain the tea leaves and immediately stir in the brown sugar until dissolved. Set aside to cool.
Cook Boba: Bring water to a boil in a small saucepan. Add tapioca balls and cook on medium-high for 8-10 minutes, stirring occasionally.
Drain: Remove boba from water and let them cool until warm but not hot.
Prepare Milk: In a separate small container, whisk together the evaporated milk and sweetened condensed milk.
Assemble: Place the warm boba at the bottom of a tall glass. Fill with ice, then pour over the tea.
Finish: Pour the milk mixture over the top, stir, and serve with a wide straw.
Notes
• Use filtered water for the cleanest tea flavor profile.
• Do not over-steep the tea or it will become unpleasantly bitter.
• Keep boba warm before serving to maintain their soft, chewy texture.
• For a “tiger sugar” effect, swirl a little extra condensed milk around the glass before adding tea.
Find it online: https://sweetcraftrecipes.com/authentic-thai-iced-tea-with-boba/