Name: Thai Iced Tea with Boba Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon Thai tea mix (use a branded Thai tea powder for authentic flavor); 1 teaspoon black tea (loose leaf or 1 bag; optional but enhances flavor); 1 cup filtered water (use filtered water for best flavor); 1 tablespoon brown sugar (adjust to taste); 1/4 cup evaporated milk (adds body without extra sugar); 2 tablespoons sweetened condensed milk (brings sweetness and creaminess); 1/4 cup tapioca balls (boba; use small or medium pearls for quicker cooking); 3/4 cup water (for boiling boba; bring to a rolling boil); 1 cup ice cubes (fill glass with ice before serving)

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Introduction

Thai Iced Tea with Boba is a refreshing and creamy drink that’s perfect for warm days or any time you want a sweet treat. Featuring bold Thai tea flavors combined with chewy tapioca pearls, this recipe brings the popular café classic right to your kitchen.

Two tall clear glasses filled with orange iced bubble tea, each glass layered with dark black tapioca pearls at the bottom, light orange creamy tea in the middle, and ice cubes on top, with a cinnamon stick standing inside one of the glasses. The glasses sit on a small wooden tray that also holds a wooden spoon filled with some loose black tapioca pearls. Next to the tray is a small glass jar with orange liquid. The background is a white marbled surface with a light blue wall behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Thai tea mix (use a branded Thai tea powder for authentic flavor)
1 teaspoon black tea (loose leaf or 1 bag; optional but enhances flavor)
1 cup filtered water (use filtered water for best flavor)
1 tablespoon brown sugar (adjust to taste)
1/4 cup evaporated milk (adds body without extra sugar)
2 tablespoons sweetened condensed milk (brings sweetness and creaminess)
1/4 cup tapioca balls (boba; use small or medium pearls for quicker cooking)
3/4 cup water (for boiling boba; bring to a rolling boil)
1 cup ice cubes (fill glass with ice before serving)

Instructions

Step 1: Bring 1 cup of filtered water to about 195°F (just off boil). Combine the Thai tea mix and black tea in the hot water and steep for 5 minutes. Strain using a fine mesh strainer into a heatproof pitcher, discarding the tea leaves. While the tea is still hot, stir in the brown sugar until fully dissolved. Set the tea aside to cool.
Step 2: Bring 3/4 cup of water to a rolling boil in a small saucepan. Add the tapioca balls and cook on medium-high heat for 8–10 minutes, stirring occasionally to prevent sticking. Once cooked, drain the boba, rinse briefly with warm water, and set aside to cool.
Step 3: In a small bowl, whisk together the evaporated milk and sweetened condensed milk until smooth and combined.
Step 4: Place the warm tapioca pearls at the bottom of a tall glass. Fill the glass with ice cubes, then pour the cooled tea over the ice. Gently pour the milk mixture on top and give it a gentle stir to blend slightly while keeping an appealing layered look.

Tips & Variations

For a stronger tea flavor, increase the Thai tea mix by 1 teaspoon or steep the tea a minute longer.
Use coconut milk instead of evaporated milk for a dairy-free version with a tropical twist.
Quick-cook boba pearls can speed up the cooking time but check package instructions for best results.
Adjust the sweetness by adding more or less brown sugar and sweetened condensed milk according to your taste.

Storage

Store any leftover tea in the refrigerator for up to 2 days. Cooked tapioca pearls are best consumed fresh but can be refrigerated in a simple syrup for up to 24 hours; warm slightly before serving. Milk mixture can be refrigerated separately for up to 2 days. When ready to serve, assemble fresh to retain the best texture of the boba.

How to Serve

The image shows two tall clear glasses filled with layered bubble tea on a white marbled surface. The bottom layer of each glass contains black tapioca pearls, small and round with a shiny texture. Above this, there is a thick layer of creamy orange milk tea with a smooth texture, topped with ice cubes that create a slight sparkle. Each glass is garnished with a cinnamon stick standing vertically inside. Next to the glasses, there is a small white jar filled with the same orange drink and a wooden spoon holding extra black tapioca pearls, some of which are scattered around the spoon on the surface. The background is soft blue with subtle texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Thai iced tea without black tea?

Yes, the black tea is optional but it adds depth to the flavor. If you don’t have black tea, just use the Thai tea mix alone for a classic taste.

How do I keep the tapioca pearls from getting hard?

Keep cooked boba in a simple sugar syrup to maintain their softness and chewiness. Avoid storing them dry or in plain water as they will harden quickly.