Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 1, 2008 01:57 PM

Bubble Tea Recipe, anyone?

I have been trying to figure out the best combination and ratio of ingredients for Bubble Tea. I have been searching through the internet, and found that some. But they don't seem to be the greatest. Does anyone have a delicious Bubble Tea recipe that is sure to be tasty?

I find that it is best to use fresh fruit rather than powders. And I've noticed some recipes called for 'Coffee Mate' in their bubble tea. Anyhow, does anyone have any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. It all depends on what you like. For regular milk teas, I often fall back on the powdered mixes you can get at the asian markets, especially for "Royal Milk Tea." Thai tea is easy to make once you get your hands on the tea. I usually flavor mine with ginger syrup.

    Since our favorite flavors are taro and almond, we called Lollicup headquarters and placed an order for those particular seasoning powders. For flavored milk teas, our basic recipe is black tea mixed with seasoning powder of choice.

    Our favorite invention is based on Celestial Seasoning's Bengal Spice Tea. We steep a huge batch of that, add peach syrup (purchased from lollicup) and some half and half. It's reminiscent of chai but with peach flavoring, which my husband loves.

    I personally loathe coffee mate, so I always use real cream or half and half. Both of us are not terribly fond of dairy, so our recipes tend to be lighter on dairy than what you get at any bubble tea store.

    In terms of fruit flavor, you pretty much just mix up whatever fruit you like in a blender and add boba. You can experiment with flavored syrups; I always have homemade ginger syrup at home and will sometimes add a shot of that to whatever fruit juices we are mixing up, i.e watermelon ginger juice.

    If you can get your hands on it, good matcha makes great bubble tea. We sometimes omit the dairy and just drink it as is or with (can you guess?).....ginger syrup.

    A local place does the most amazing green tea strawberry mix that I am totally addicted to. I think they use Chinese green tea (as opposed to matcha), which smells a lot like jasmine tea. Toss in some frozen strawberries and a small amount of half and half, blend, and voila! Instant crack. The strawberries mixed with fragrant tea is divine.

    4 Replies
    1. re: metaphora

      I have the taro powder mix too and I usually just keep adding until it tastes right, but I'd love a more exact recipe. What proportions do you use, i.e. how much tea, how much powder, etc.?

      1. re: LTL

        LTL, that's pretty much what we do: Just keep adding powder mix till it tastes right. We mix ours in gallon batches and the amount of tea depends completely on how much tea we have in the house. I've watched at the cafes, and it seems like they add about 2T of powder for every 14oz of liquid. Sorry, wish I could be more exact, but I've never measured anything when it comes to making bubble tea.

        1. re: metaphora

          Thanks for such great information metaphora!

          I do have a question though. The ginger syrup that you add, does it taste like ginger? Recipes that I find basically use sugar syrup, but does the ginger taste give it a little tang or something?

          1. re: shdiep

            Yup, the ginger syrup I use has a ton of ginger flavor! I take about 3" of ginger and shred/grate it into a pan. For ultimate gingery goodness, use a japanese ginger grater, but you can dice or rough chop the ginger if you want.

            Add ingredients for simple syrup (equal parts sugar and water), and simmer for a long time. In this case, for a 3" piece that has been grated, approx. 1 1/2 cups each water and sugar. If I rough chop the ginger, then I add less sugar and water.

            Depending on the proportion of ginger to water, the ginger flavor can be quite intense and tangy. Ours is strong enough that we use it for Ginger Italian Sodas: 2T ginger syrup + 1 c soda water + 2T half and half. Delish!! The ginger flavor definitely comes through.

            Because it is so strong, you have to think about flavor pairing when using ginger syrup. It is outrageously, amazingly good with green tea and pretty decent with Thai tea. However, I would hesitate to try it with taro or almond milk tea. Have fun, experiment, and let us know if you hit on any good combinations, gingery or otherwise!