Best 2 Bubble Tea Sugar Syrup Recipes
Bubble tea, also known as pearl milk tea or boba tea, is a Taiwanese tea-based drink that has gained immense popularity worldwide. It is made with tea leaves, milk, and sugar syrup, and often includes chewy tapioca pearls or other toppings like pudding, fruit jelly, or red bean. The sugar syrup adds sweetness and flavor to the drink and can be easily made at home using a few simple ingredients.
This article provides two recipes for bubble tea sugar syrup: a basic recipe and a brown sugar recipe. The basic recipe is a simple combination of sugar and water, while the brown sugar recipe adds brown sugar for a richer, caramelized flavor. Both recipes are easy to follow and can be customized to your liking. Once you have made the sugar syrup, you can use it to create a variety of bubble tea drinks with different flavors and toppings.
BUBBLE TEA SUGAR SYRUP
This is the liquid sweetner used in all Bubble tea drinks. It is used both to cover the tapioca pearl and sweeten the drink. You can use all white sugar for fruit flavored drinks and green tea base drinks. It can be easily made diabetic but substituting Splenda for the sugar in the recipe. This is how I make it but not everyone is okay with Splenda. This recipe has been borrowed from www.ellenskitchen.com/recipebox/bubblet.html
Provided by Bubblehead17
Categories Shakes
Time 10m
Yield 16 1 tbsp servings, 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix sugar and water in a large pot.
- Cook at Medium High heat.
- When sugar dissolves and the mixture boils remove from heat.
- Let cool and refrigerate or serve.
Nutrition Facts : Calories 100.2, Sodium 6, Carbohydrate 25.9, Sugar 25.7
HOW TO MAKE BUBBLE TEA
Try a Taiwanese favourite - homemade brown sugar boba milk tea, aka 'bubble tea'. So-named from the tapioca balls that fall to the bottom
Provided by Tiffany Chang
Categories Drink
Time 35m
Yield Serves 1-2
Number Of Ingredients 7
Steps:
- Put the teabags or tea leaves in 100ml boiling water and leave to brew for 10-15 mins. Discard the teabags or tea leaves, then set the tea aside to cool to room temperature.
- Bring 500ml water to a rolling boil in a small saucepan set over a medium heat, then add the tapioca balls. Using a rubber spatula, stir the water and make sure the balls, or boba, are not sticking to the side of the pan. Turn the heat up to reach a rolling boil for 2 mins, then turn off the heat, but keep the pan on the stove with a lid on for another 2 mins. Drain the boba in a sieve under gentle running tap water for about 20 seconds to slow down the cooking. Using the same spatula, gently push the boba around in the mesh to make sure they don't stick and are cooling down evenly. Once they're cool to the touch, set in a mixing bowl, add the 1 tsp dark brown sugar and mix in thoroughly.
- To make the sugar syrup, add the 50g dark sugar to 60ml water in the same pan set over a medium heat. Slowly stir and let it come to a boil, making sure all the sugar has dissolved. Turn off the heat and leave to cool down. It will thicken as it cools. This will make approx. 80ml syrup, about 2½ servings. Any leftover syrup will keep in a jar in the fridge for up to a month. A dd the cooked boba and mix until thoroughly coated. The boba can be left covered for up to three hours. Do not refrigerate as they will harden.
- Assemble the bubble tea. Put the sweetened boba in a 485ml drinking glass, or two smaller glasses if you want to share. Swirl the boba to create a marble effect on the wall of the glass. Pour in the brewed tea and 1 tbsp of sugar syrup. Add ½ cup of ice and, using a metal spoon, stir the glass so the syrup and the tea are thoroughly mixed but make sure you don't scrape off the sticky marbling effect on the wall of the glass. Top up with 200ml of cold milk and serve with a boba straw.
Nutrition Facts : Calories 554 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 70 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Use a large pot to make the syrup so that it has plenty of room to bubble and foam.
- Stir the syrup constantly to prevent it from burning.
- Use a candy thermometer to ensure that the syrup reaches the correct temperature.
- Allow the syrup to cool completely before using it.
- Store the syrup in a airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Making homemade bubble tea sugar syrup is a simple and rewarding process. With just a few simple ingredients and a little bit of time, you can create a delicious and versatile syrup that can be used to make a variety of refreshing bubble tea drinks. So next time you're craving a bubble tea, skip the store-bought syrup and make your own instead!
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