Eggnog Thai Tea with Boba
Prep Time:5 Minutes
Cook Time:PT25M20 Minutes
- 5 cups water
- 1 cup Thai tea mix
- ½ cup sugar
- 1 cup prepared quick cook tapioca pearls
- 12 ounces eggnog
- 1182.94ml water
- 236.59ml Thai tea mix
- 118.29ml sugar
- 236.59ml prepared quick cook tapioca pearls
- 340.19g eggnog
Cool off with this refreshing play on Thai tea – the eggnog adds a velvety richness that works well with the natural bitterness of the tea!
Boil water over medium high heat. Add in Thai tea mix and sugar, mix to combine. Continue to cook over a simmer for two minutes, then cover, remove from heat and allow to steep for 15 minutes.
Strain tea and allow to cool.
Bring a small pot of water to a boil, and add the quick cooking tapioca pearls. Reduce heat to medium and stir frequently, cooking for about 5-7 minutes. Drain and rinse with cold water and set aside.
Divide the cooked boba between you glasses, and will with ice. Next add in about 1 cup of your cooled Thai tea mixture, then top with 3-4 ounces of eggnog.