1tbspsugar or honeyto mix with the boba after cooking
For the Jasmine Milk Tea
8gjasmine loose-leaf tea2 tbsps
300mlhot water (80–85 °C / 176–185 °F)1¼ cups
400mlfull-cream milk1⅔ cups
50ggranulated sugar¼ cup
45gcondensed milk3 tbsps
Instructions
Make the Boba Pearls
In a small nonstick saucepan, whisk together tapioca starch, water, sugar, cacao powder, and salt, then strain to remove any lumps.
Cook over medium-low heat, stirring constantly until it thickens into a sticky, mochi-like dough.
Transfer the hot dough onto a surface generously dusted with tapioca starch. Once it’s cool enough to handle, knead until smooth and no longer sticky. When the dough feels firm and elastic, roll it flat with a rolling pin.
Cut the dough into thin strips, then slice into small, rustic chunks — about your desired boba size. If they get sticky, dust with a bit more tapioca starch and toss to keep them from clumping.
Shake off any excess starch using a sieve. Cook right away or freeze in small portions for later.
Cook the Boba Pearls
Bring a pot of water to a rolling boil. Add the boba and cook for 5 minutes, stirring occasionally.
Drain, then toss the warm pearls with sugar or honey to keep them soft and slightly sweet.
Make the Jasmine Milk Tea
Heat water to 80–85 °C (176–185 °F) and pour over the jasmine tea leaves.
Cover and steep for 15 minutes to draw out the delicate floral aroma.
Strain the tea, then stir in condensed milk and sugar until dissolved. Add full-cream milk and mix gently.
Pour over ice, top with chewy boba pearls, and enjoy this fragrant, creamy treat!