Banana Bread Milk Tea
Homemade dessert milk tea
Servings: 1
Equipment
- Kettle
- saucepan
- Serving glass
Ingredients
For banana boba pearls
- 15 grams light brown sugar
- 35 grams tapioca starch
- 1 teaspoon banana extract
- 20 ml water
- Yellow food colour optional, some extracts already contain yellow colour
For banana bread milk tea
- 250 ml water
- 1 ½ teaspoon black tea leaves
- 10-15 ml half and half of coffee creamer
- ½ teaspoon banana extract
- A few drops vanilla extract
- 3 teaspoons demerara syrup
- Ice
- 1 litre water for boiling tapioca pearls
Instructions
- Start by preparing the tea base. Preheat a clean saucepan and add tea leaves. Dry roast them for 10-15 seconds.
- Bring fresh water to a boil and steep tea leaves in 250 ml of water for 5 minutes.
- Strain it into a serving glass or mug.
- Add vanilla and banana extract and stir.
- While the tea is steeping, add about a litre of water into a saucepan and bring it to a boil. Add boba pearls and cook them following instructions on the packaging. If you are using homemade boba pearls, wait until they are all floating on the surface, then reduce the heat and cook for 15-20 minutes. Turn off the heat, cover the saucepan and let them rest for another 10-15 minutes. Strain boba pearls into a clean bowl and coat them in demerara sugar syrup. If your boba pearls turn from chewy to hard in cold tea, cook them slightly longer next time.
- Add cooked and coated boba pearls to brewed tea.
- Add ice.
- Add creamer and more sugar syrup if needed.