Coconut Milk Bubble Tea Recipe
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Easy
This recipe uses coconut milk powder and dairy milk, but you can also use coconut milk for this recipe.
Extracted from The Bubble Tea Book (Ebury Press, 2020), Photography by Joff Lee
Ingredients for the Tea
- Freshly brewed Jasmine tea to fill
- Coconut milk powder
- 100ml (3½fl oz) organic full-fat milk (or milk of your choice)
- Ice
- 20ml (4 tsp) soluble sweetener, such as agave syrup or cane syrup, or to taste
- About 1 ladleful tapioca
Equipment required
- Blender
- 500ml (18fl oz) cocktail shaker
- 500ml (18fl oz) serving glass
- pea ladle
- Bubble tea straw
To Make the Bubble Tea
- Pour 80ml (2¾fl oz) of the freshly brewed Jasmine tea into the blender. Add the coconut milk powder and milk and blend until combined.
- Fill the shaker with ice and add the blended coconut mix. Top up with more Jasmine tea until the shaker is full almost to the brim. Put the lid on and shake for a few seconds. Taste for sweetness and add the soluble sweetener to taste, then shake again.
- Put your chosen tapioca pearls into the base of your serving glass and pour over the contents of the shaker. Serve.
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