32g · Dried Boba Tapioca Pearls
200ml · Milk or dairy-free milk
1 tbsp · Honey or agave nectar
- Measure 480 ml of water for every 32 grams of Boba. Bring the water to a boil over high heat.
- Add the Boba and stir gently until the pearls begin floating to the top of the water. Lower the heat and cook the Boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes. Or use quick-cook tapioca pearls and follow the instructions on the packet.
- Boil the kettle and make a strong cup of Twinings Earl Grey tea. Use two tea bags for a stronger flavour. Leave to brew for 3-4 minutes.
- Let the tea cool.
- Once the Boba has finished cooking, drain it and put it in a bowl. Pour a tablespoon of honey and mix the Boba until coated with honey.
- Let it sit until the Boba is at room temperature, at least 15 minutes, or refrigerate until ready to use. Boba is best if used within a few hours of cooking but will keep refrigerated for several days. The Boba will gradually harden and become crunchy as they sit.
- Pour the tea into a tall glass and add the Boba. Add the milk and stir. Finally, you can add a teaspoon of honey to taste.