Blueberry Milk Tea Cooler (Printable)
Fruity chilled milk tea with blueberry syrup, brewed tea, milk and tapioca pearls—refreshing and easy.
# Ingredient List:
→ Tea and Tapioca Pearls
01 - 2 black tea bags (or 2 tsp loose-leaf black tea)
02 - 2 cups water
03 - 1/2 cup quick-cooking tapioca pearls
→ Blueberry Syrup
04 - 1 cup fresh or frozen blueberries
05 - 2 tbsp granulated sugar
06 - 2 tbsp water
07 - 1 tsp fresh lemon juice
→ Assembly
08 - 1 cup cold whole milk (or oat milk)
09 - 1–2 tbsp honey or preferred sweetener
10 - Ice cubes as needed
# How to Make:
01 - Bring 2 cups of water to a rolling boil. Add the tea bags or loose-leaf tea and steep for 5 minutes. Remove the tea bags or strain out the leaves, then set the brewed tea aside to cool completely.
02 - Prepare the quick-cooking tapioca pearls according to the package directions. Once tender, drain and rinse under cold running water to halt cooking. Set aside.
03 - Combine the blueberries, sugar, 2 tablespoons of water, and lemon juice in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring gently, until the berries have burst and the mixture has thickened. Mash the berries with a spoon, then press through a fine mesh strainer to produce a smooth syrup. Allow to cool.
04 - Split the cooked tapioca pearls evenly between two tall glasses. Fill each glass with ice cubes.
05 - Pour 2 to 3 tablespoons of the cooled blueberry syrup into each glass. Add half of the cooled brewed tea to each, followed by half a cup of cold milk. Stir gently to combine all layers.
06 - Taste and drizzle in honey or sweetener if desired. Serve immediately with wide boba straws.
# Helpful Tips:
01 -
- The blueberry syrup alone is worth making, and it doubles beautifully over pancakes or yogurt the next morning.
- You get all the fun of a boba shop drink without leaving your kitchen or spending eight dollars.
02 -
- Overcooking the tapioca pearls turns them gummy and unpleasant, so set a timer and taste test one before draining.
- Letting the blueberry syrup cool completely before assembling prevents the ice from melting too fast and watering everything down.
03 -
- Make extra blueberry syrup and keep it in a jar in the fridge for up to a week because you will absolutely want to use it on everything from oatmeal to cocktails.
- Rinsing the cooked tapioca under cold water and tossing it with a tiny drop of honey keeps each pearl separate and slightly sweetened before it goes into the glass.