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–+ servings
Jasmine milk tea.

Creamy Jasmine Milk Tea (With Boba)

Justine Drosdovech
Jasmine milk tea is creamy, floral, and delicately sweet. Try this version made with dairy-free milk and boba for a unique and invigorating drink!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Drinks
Cuisine Chinese, Gluten-Free, Taiwanese, Vegan
Servings 3 servings
Calories 258 kcal

Equipment

  • Teapot
  • Medium saucepan
  • Small saucepan
  • Mixing bowl
  • Boba straw

Ingredients
 

US Customary - Metric

Boba

  • ½ cup uncooked black tapioca pearls
  • 6 cups water
  • ⅓ cup cane sugar + ⅓ cup water

Jasmine tea

  • 4 cups filtered water
  • 2 tablespoons loose-leaf jasmine green tea

To serve

  • 1 cup coconut, soy, or oat milk
  • 3-4 tablespoons extra simple syrup
  • Ice to serve

Instructions
 

Boba

  • Bring the water for the tapioca pearls to boil in a medium-large saucepan. Once boiling, add in the tapioca pearls and lower the heat to just under medium.
  • Simmer for 15-30 minutes, stirring occasionally to prevent sticking. Cook time will depend on your specific pearls (check the package for instructions).
  • In the meantime, prepare the simple syrup. Add cane sugar and water to a small saucepan and whisk together. Bring to a simmer for about 3-5 minutes until the sugar fully dissolves. Remove the saucepan from the heat and reserve ¼ cup, then add the rest to a medium mixing bowl.
  • Strain the tapioca pearls through a fine-mesh strainer, rinsing them lightly. Transfer the pearls to the mixing bowl with the simple syrup and stir to combine. Set aside for ~30-40 minutes to soak.

Jasmine tea

  • Bring water for the tea to a boil, then let it cool for a few minutes (it should be ~175-180°F). Brew the jasmine tea for 2-3 minutes, then remove the leaves and let the tea cool to room temperature.

Assembly

  • Add 3-4 tablespoons of tapioca pearls to a glass, then a handful of ice. Add 2-4 teaspoons of simple syrup. Pour the jasmine tea ½ - ¾ of the way up, then fill the rest with milk. Happy drinking!

Notes

Prep in advance: To make your preparation quicker, make the simple syrup and brew the tea a few hours in advance and let them cool.
Milk selection: Experiment with different plant milks to find your preferred taste profile and creaminess.
Cook the pearls correctly: The pearls are fully cooked when they float to the top of the saucepan, but I suggest trying one. It should be soft yet slightly springy.
Serve immediately: For the best-tasting boba, serve your bubble tea immediately. As the tapioca pearls cool, they harden and become gritty.
The cooking time will depend on your specific pearls. Make sure to check your package for instructions, but mine take 25-30 minutes. In comparison, quick-cooking pearls take about 5 minutes.
Don’t steep the tea past 3 minutes to prevent a bitter jasmine milk tea.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 59.3g | Protein: 2.4g | Fat: 1.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 79.7mg | Potassium: 118mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 309.2IU | Vitamin C: 5.7mg | Calcium: 139.2mg | Iron: 0.8mg
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