In addition to the flavor of bubble tea, the extra ingredients of creamer and sweetener really make the difference between the amateur pearl milk tea and the epitome of boba.
Creamer
Any bubble tea connoisseur knows that using an additional creamer provides body to the bubble tea ("History"). The recommend choices for creamer are a powdered non-dairy creamer, half n' half, or milk.
- Powdered non-dairy creamer is available in a variety of brands and seems to fulfill the same taste and body to bubble tea. This is the most common form of creamer used in most bubble tea shops.
- Some prefer not to use the non-dairy creamer as it sometimes is more difficult to dissolve in the drink (Shikabukuro). To get rid of the bits of creamer when preparing the bubble tea, use a warm liquid to dissolve the powders first. Another option if warm liquid is not available, is to make sure that the drink is shaken really well. Vigorous shaking will ensure the powders are fully dissolved.
- Half n' half is another option and adds a thicker body to the drink. When using half n' half, your bubble tea will taste more like ice cream or a milk shake. Using half n' half makes the bubble tea rich in flavor and is a favorite among coffee drinkers.
- When using milk, whole milk is suggested. Milk gives your bubble tea a more naturally creamy taste and texture. The thickness of your bubble tea may become thinner. If making a blended bubble tea with milk as a creamer, the drink replicates a fruity milk shake.
Sweetener
While the flavored powder can be naturally sweet already, it is recommended to add a bit more sweetener to your bubble tea ("History"). These are the most commonly used sweeteners.
- Using white or brown sugar is preferable. These are normally made into simple sugar syrup. The sweetness brings out the fruit flavoring more when the drink is at a cold temperature. Cane sugar and simple sugar syrup is the most recommended sweetener as it adds a more natural taste and adds the perfect sweetness in the bubble tea.
- Fructose is also very popular. Fructose is a sweetener that is taken from the juices of fruits. Fructose provides the bubble tea with a thicker body, yet has a different taste. Fructose is preferred by shops catering to those with sugar sensitivity. Fructose is typically less expensive than pure cane sugar syrup.
- Honey can be used to provide a lighter sweetness to the bubble tea. Once again, the taste and texture are different but preferred by some. Honey can also be used to sweeten the tapioca pearls.
References
“History of Bubble Tea.” 05 Jun 2000. Bubble Tea Supply. 10 Mar 2006. <http://www.bubbleteasupply.com>.
Shimabukuro, Betty. “Pearl tea turns out to be a gem of an idea.” 17 Oct 2001. Honolulu Star. 10 Mar 2006. <http://starbulletin.com/2001/10/17/features/story2.html>.
Navigate
Previous
Gotta Have That Flavor
Next
Milk plus Pearls equals Tea
Main Page
Bubble Tea: A Refreshing Look
