Thai tea has been one of my favorite flavors since college, when a coffee shop on Maple Street started serving boba. I adore that it’s pretty much a caffeinated milkshake. It’s my perpetual order, but it’s really so easy to make at home that you might not find yourself going out for boba often! A good blender, and a trip to your local Asian grocery (or trusty Amazon prime) is all you need for lots of creamy Thai tea shakes.
There’s a little prep work involved- you’ll want to brew the tea and freeze it in advance. But once you’ve got tea cubes in the freezer, it comes together in the time it takes to boil water for instant boba. It’s such a good afternoon treat as the weather warms up- quick to make and refreshing to enjoy! Consider yourself warned though- thai tea has powerful colorants, so prepare to have your fingertips dyed orange.
Ingredients
- loose Thai tea
- boiling water
- instant tapioca boba
- 4 tbsp sugar, or to taste
- sweetened condensed milk
- cold water
Preparation
- Brew tea according to package directions (I use a French press), sweeten lightly with sugar, cool, then freeze tea into cubes.
- When ready to serve, prepare boba according to package directions. Set aside.
- Place tea ice cubes in blender. Pulse, adding cold water as needed to crush ice. Add a few spoonfuls of condensed milk, blending till smooth.
- Serve over boba, with an extra drizzle or three of condensed milk and a wide straw. Enjoy!
loveRavayna
