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Flavoured Bubble Milk Tea
One 500mL serving:

tapioca pearls, desired amount (recipe below)
1oz (1/8 cup) flavour powder
2oz (1/4 cup) creamer powder
2oz (1/4 cup) sugar syrup
8oz to 16oz (1-2 cups) ice
3/4 cup water or tea

Scoop tapioca pearls into serving cup. In a 533mL cocktail shaker
(or larger), p our the flavour and creamer powders, sugar syrup,
ice, and water/tea. Close the shaker and shake vigorously for at
least 12 seconds. Uncap and pour into serving cup. Serve with
oversized straw.

Note: The drink must be shaken vigorously to make sure that the
powders are diss olved and that there are no lumps. Alternatively,
after putting the powders in t he shaker, one could add a little
bit of hot water and stir to dissolve the powders thoroughly. Once
dissolved, the sugar syrup, ice, and the rest of the water/tea
should be added and then the drink shaken.

Tapioca Pearls for Bubble Tea

1 part tapioca pearls
4 parts (or more) water

Most important thing is to get Premium Grade Tapioca Pearls. Tapioca
pearls vary greatly in quality, and using lower quality can result
in mushy pearls.

Boil the water. When the water has come to a vigorous boil, add
the pearls to the boiling water and boil for 30 minutes. Stir
occasionally to make sure the pearls are not sticking to each other
or to the pot. Turn off heat and let the pearls steep in the water
for another 30 minutes with the lid of the cooking pot on.

Drain the tapioca pearls and rinse with cold water to cool them
down. Place them in sugar syrup (sugar and water solution). Make
sure that the pearls are covered. Stir the pearls well. The pearls
are now ready to enjoy.

Note: To prevent the pearls from sticking to each other and to the
pot, there must be enough water and the pearls must be stirred.

As a rule, the more pearls cooked, the more water should be used:
that is, the water to pearl ratio must be higher. For 3kgs of
pearls, we recommend using as m uch as 7-8 times as much water.


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