EEEEEEK! I’m sooooo excited. So very very excited. Because…
A couple weeks ago I got to go see JOSHUA BELL.
My gosh, it was one of the best things ever. Even though it wasn’t a concert (those sold out like 8 months ago…) we got to listen to him rehearse for only $7!!! CRAZY. You have no idea.
But I have to admit, it wasn’t as cool as listening to a YO-YO MA concert. Oh yes. I went to one. When I was about…12 years old? Fourth row. And…my ticket was already paid for. Connections are the best.
Guys, if you don’t know who either of these guys are, you need to get more cultured (: really.
This calls for a celebration. And the best way to celebrate is with food, obviously.
Or in this case, a drink.
Bubble tea. Basically the most popular Asian drink there is. Originally, it was made without the delicious tapioca pearls. The “bubbles” came from shaking the milky, creamy drink. But over time, people added tapioca pearls and that’s what made it what it was today.
Here in the States, there is a very limited amount of shops that sell this drink. But they’re wildly popular, nontheless. In Asia–man, there are so many. I feel like there are two on every street. Our favorite tea places were Koi (it’s insanely popular) and Gong Cha.
What makes this delicious is the variety of drinks. You can have it a smoothie, an Icee sort of drink, a milk tea, a fruit tea, fruit juice… you name it. Oh– also, you can add aloe to it, grass jelly, or fruit chunks. Whatever your little heart desires.
To make a true, traditional bubble tea, your tea has to be super, super, super strong. It needs to cut through the milk and sort of waltz around in your mouth after you drink it. There needs to be a lingering flavor. The milk teas here are pretty sad. That’s why we used Thai tea for this one. The flavors are already there.
My favorite bubble teas have to be the milk tea, taro, passion fruit/lychee/mango, and lemon/kumquat. What are your favorites?
Thai Bubble Tea
(serves 1 hahaha!)
- 2 tbsp Thai tea mix
- Condensed milk (start with 2 tbsp)
- 1/4 cup tapioca pearls (we like a LOT in our drinks)
- Seep the tea leaves mix in boiling water, and let stand for a couple hours (or for a shorter time, in the winter).
- In a medium saucepan, bring half a pot of water to a boil, then add tapioca pearls. Cook according to instructions, and drain.
- Place pearls inside a tall glass. Add 2 tbsp of condensed milk. Pour tea over, and (this is the fun part) STIR. Top with ice, and adjust sweetness. Serve cold.