Thai Milk Cap Tea with Boba

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Author: duokitchen


Thai Milk Cap Tea with Boba


· 7 Tbsp tea grounds· 800 mL water· 1 cup tapioca pearls· 1/2 cup water· ⅔ cup brown sugar· ⅙ can grass jelly· 100 mL heavy cream· 50 mL milk· 2 oz cream cheese· 2 Tbsp sugar· 1 tsp salt· 2 Tbsp condensed milk (add more if you like more sweet)· 3-5 Tbsp evaporated milk


Step 1Boil your waterStep 2Then, add in your tea grounds and mixStep 3close the lid and boil for 5-10 minutes in low heatStep 4strain your teaStep 5Use a spoon to get every last drop from the groundsStep 6Set the tea aside for laterStep 7In a small pot boil your waterStep 8Once water is boiled, add in your brown sugar and mixStep 9Then pour in your tapioca pearls and mix until they start floatingStep 10Next, close the lid and let them boil for 3 minutes in low heatStep 11Finally, turn off the stove and set it aside for laterStep 12Open your can and split it into 6thsStep 13Take 1 sixth and cut it up into small piecesStep 14Use hand mixer to whip your heavy cream until it thickensStep 15Mix your cream cheese (microwave for 10 sec to soften it up) and sugarStep 16Once smooth pour in your milk and salt and mix it upStep 17Then, add in your heavy cream and mix wellStep 18Now that your milk cap is done refrigerate it until needed laterStep 191st, put in your boba and grass jelly (careful it might be a bit sticky)Step 202nd, add in your condensed milk and hot Thai tea until your cup is about halfway full and mix wellStep 213rd, add some crushed ice until the cup is about ¾ of the way fullStep 224th, add in your evaporated milkStep 235th, fill the rest of the cup with the milk capStep 24Finally, pop in a straw and enjoy!