Eggnog Thai Tea with Boba
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT25M20 Minutes
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Yield:4-6 servings
Ingredients
- 5 cups water
- 1 cup Thai tea mix
- ½ cup sugar
- 1 cup prepared quick cook tapioca pearls
- Ice
- 12 ounces eggnog
- 1182.94ml water
- 236.59ml Thai tea mix
- 118.29ml sugar
- 236.59ml prepared quick cook tapioca pearls
- Ice
- 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!
Preparation
STEP 1
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.
STEP 2
Strain tea and allow to cool.
STEP 3
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.
STEP 4
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.