OOLONG BROWN SUGAR BUBBLE MILK TEA
OOLONG BROWN SUGAR BUBBLE MILK TEA
INGREDIENTS
Brown Sugar Syrup| 1 | Muscovado sugar: 100g |
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| 2 | Water: 30 g |
| 1 | Brown sugar tapioca pearls: 100g |
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| 2 | Water: 600 g |
| 1 | Oolong tea: 1 teabag (1.5-2.5 g loose tea leaves) |
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| 2 | Hot water: 250 g |
| 3 | ICEHOT Creamer: 125 g |
| 4 | Ice cubes: 4-6 |
Preparation
Brown Sugar Syrup:| 1 | Place the sugar and water in a small saucepan, bringing it to a boil over medium heat |
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| 2 | Once bubbling, reduce the heat to low and simmer for 3-4 minutes or until the syrup thickens and becomes sticky. |
| 1 | Cook the pearls as indicated on the packaging. |
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| 2 | Drain and discard the water. Pour the cooked tapioca pearls into the sugar syrup and cook on low heat for 2-3 minutes. Cover the pot and set aside to cool for 20 minutes. |
| 1 | Add the Oolong tea bag to hot water, letting it steep for 5-7 minutes. Remove the tea bag carefully after steeping. |
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| 2 | Allow it to cool down, then add ICEHOT Creamer. Shake in a shaker or stir until well mixed. |
| 1 | Tilt the serving glass at a 45-degree angle. Using a small ladle, drip the tapioca pearls into the cup. Rotate the glass as the tapioca pearls drip towards the bottom. Use as many tapioca pearls as desired. |
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| 2 | Add ice cubes over the tapioca pearls. Pour the milk tea base over the ice, leaving about 1 inch from the brim of the glass. |
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