Warm summer days call for cool, refreshing treats, and bubble tea is the perfect way to beat the heat! We’ve rounded up 20 delicious recipes—from fruity classics to creamy new twists—so you can skip the café line and craft your own sweet sips at home. Get ready to shake up your summer with these fun, customizable drinks that are sure to delight every taste bud.
Classic Milk Tea with Tapioca Pearls
Nothing beats a classic milk tea with chewy tapioca pearls on a chilly day. This simple recipe delivers that familiar, comforting flavor with minimal fuss. Let’s get straight to it.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 4 cups water
– 2 black tea bags
– 1 cup whole milk
– 1/4 cup granulated sugar
– 2 cups ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring once to prevent sticking.
3. Reduce heat to medium and simmer pearls for 25 minutes, stirring occasionally.
4. Remove saucepan from heat, cover with a lid, and let pearls steep for 25 more minutes.
5. Drain pearls through a fine-mesh strainer and rinse under cold running water for 30 seconds to stop cooking.
6. Transfer drained pearls to a small bowl and stir in 2 tablespoons of the granulated sugar until coated.
7. Steep 2 black tea bags in 1 cup of freshly boiled water (212°F) for 5 minutes, then remove bags.
8. Stir remaining 2 tablespoons of granulated sugar into the hot tea until fully dissolved.
9. Fill two 16-ounce glasses halfway with 1 cup of ice cubes each.
10. Divide the sweetened tapioca pearls evenly between the two glasses.
11. Pour 1/2 cup of the sweetened tea into each glass over the ice and pearls.
12. Top each glass with 1/2 cup of whole milk, pouring slowly to create a layered effect.
13. Insert a wide boba straw into each glass and serve immediately, instructing to stir thoroughly before drinking.
Brewed tea and milk create a smooth, balanced base that’s neither too sweet nor bitter. The pearls should be soft and chewy, offering a satisfying textural contrast. For a fun twist, try using brown sugar syrup instead of granulated for a deeper, caramel-like flavor in the pearls.
Strawberry Matcha Bubble Tea
Unwind with this vibrant Strawberry Matcha Bubble Tea—a refreshing fusion of sweet fruit and earthy tea, perfect for a quick pick-me-up. It’s easy to whip up at home with just a few ingredients and minimal effort.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 cup fresh strawberries, hulled
– 2 tbsp granulated sugar
– 1 tbsp matcha powder
– 1/4 cup hot water (175°F)
– 2 cups milk
– 1/2 cup cooked tapioca pearls
– 1 cup ice cubes
Instructions
1. In a blender, combine 1/2 cup fresh strawberries and 2 tbsp granulated sugar; blend on high speed for 30 seconds until smooth, scraping down the sides if needed for an even puree.
2. In a small bowl, whisk 1 tbsp matcha powder with 1/4 cup hot water (175°F) until fully dissolved and frothy, ensuring no lumps remain for a smooth tea base.
3. Divide the strawberry puree evenly between two tall glasses, tilting each glass to coat the sides slightly for a layered effect.
4. Add 1/2 cup cooked tapioca pearls to each glass, placing them at the bottom to prevent floating later.
5. Pour 1 cup milk into each glass over the pearls, filling halfway to create a creamy middle layer.
6. Slowly pour the matcha mixture over the back of a spoon into each glass to float it on top of the milk, preventing immediate mixing for visual appeal.
7. Add 1 cup ice cubes to each glass, gently pressing down to chill the drink without disrupting the layers.
8. Stir vigorously with a wide straw before serving to combine all elements evenly, ensuring each sip includes pearls, strawberry, and matcha.
A creamy, chewy texture from the tapioca pearls contrasts with the smooth strawberry and earthy matcha, creating a balanced sip. For a fun twist, top with whipped cream or a sprinkle of matcha powder before stirring.
Brown Sugar Boba Milk Tea
Perfectly sweet and creamy, this brown sugar boba milk tea brings the popular bubble tea shop treat right to your kitchen. Prepare it in under 30 minutes for a customizable, satisfying drink.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 cup uncooked tapioca pearls
– 1/2 cup packed dark brown sugar
– 1/4 cup water
– 2 cups whole milk
– 2 tbsp granulated sugar
– 2 cups ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup uncooked tapioca pearls to the boiling water, stirring once to prevent sticking.
3. Boil the pearls for 20 minutes, then cover the pan, remove it from heat, and let them steep for 20 more minutes.
4. Drain the cooked pearls through a fine-mesh strainer and rinse them under cold running water for 30 seconds to stop the cooking process and remove excess starch.
5. Combine 1/2 cup packed dark brown sugar and 1/4 cup water in a small saucepan over medium heat.
6. Cook the mixture, stirring constantly with a wooden spoon, until it thickens into a syrup and reaches 230°F on a candy thermometer, about 5-7 minutes.
7. Add the drained tapioca pearls to the brown sugar syrup, stirring to coat them evenly, then remove the pan from heat.
8. Divide the coated pearls between two 16-ounce glasses, using a spoon to create a swirled pattern on the inner walls for a visual effect.
9. Pour 1 cup of whole milk into each glass over the pearls.
10. Add 1 tablespoon of granulated sugar to each glass, stirring gently with a long spoon to dissolve it into the milk.
11. Top each glass with 1 cup of ice cubes.
12. Serve immediately with wide boba straws.
Keep the pearls slightly warm before adding to the glass so the syrup stays fluid and coats the sides beautifully. The final drink boasts a rich caramel flavor from the brown sugar, contrasting with the creamy milk and chewy, sweet boba pearls. For a creative twist, layer the milk over cold brew coffee instead, or add a splash of vanilla extract to the syrup while cooking.
Taro Bubble Tea with Coconut Milk
Craving a creamy, tropical twist on bubble tea? This taro version swaps traditional milk for rich coconut milk, blending earthy sweetness with a hint of island flair. It’s a refreshing, make-at-home treat that’s surprisingly simple to whip up.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 1/4 cup hot water
– 1 cup taro powder
– 1 cup coconut milk
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring gently to prevent sticking.
3. Reduce heat to medium and simmer pearls for 5 minutes, stirring occasionally.
4. Remove saucepan from heat, cover, and let pearls steep for 5 minutes—this ensures a chewy, not mushy, texture.
5. Drain pearls through a fine-mesh strainer and rinse under cold water for 30 seconds to stop cooking.
6. In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup hot water, stirring until sugar fully dissolves to make a simple syrup.
7. Toss drained pearls in the simple syrup and set aside for 10 minutes to soak and sweeten evenly.
8. In a blender, combine 1 cup taro powder, 1 cup coconut milk, and 1 cup ice cubes.
9. Blend on high speed for 45 seconds until smooth and frothy, scraping down sides if needed for uniform mixing.
10. Divide soaked pearls between two 16-ounce glasses.
11. Pour blended taro-coconut mixture over pearls in each glass, using a wide straw to serve.
12. Stir gently before drinking to distribute pearls and prevent settling.
Perfectly balanced, this drink offers a velvety texture from the coconut milk with a subtle earthy sweetness from taro. The chewy pearls add a fun contrast, making it ideal for sipping chilled on a warm day—try garnishing with a sprinkle of toasted coconut flakes for extra crunch.
Thai Tea with Boba and Cream
Oversweetened boba drinks got you down? This Thai tea version balances bold tea flavor with creamy richness. It’s surprisingly simple to make at home with just a few key ingredients.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup Thai tea leaves
– 4 cups water
– 1 cup granulated sugar
– 1 cup black tapioca pearls
– 4 cups water (for pearls)
– 1 cup half-and-half
– 2 tbsp sweetened condensed milk
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to 212°F in a medium saucepan.
2. Add 1 cup Thai tea leaves to the boiling water.
3. Steep the tea for exactly 5 minutes to extract maximum flavor without bitterness.
4. Strain the tea through a fine-mesh sieve into a heatproof pitcher.
5. Stir in 1 cup granulated sugar until completely dissolved.
6. Refrigerate the sweetened tea until chilled to 40°F, about 1 hour.
7. Bring another 4 cups of water to 212°F in a separate saucepan.
8. Add 1 cup black tapioca pearls to the boiling water.
9. Cook the pearls for 15 minutes, stirring occasionally to prevent sticking.
10. Drain the cooked pearls and rinse them under cold running water for 30 seconds to stop the cooking process.
11. Divide the cooked pearls evenly between two 16-ounce glasses.
12. Add ½ cup ice cubes to each glass.
13. Pour the chilled Thai tea over the ice, filling each glass three-quarters full.
14. In a small bowl, whisk together 1 cup half-and-half and 2 tablespoons sweetened condensed milk until smooth.
15. Slowly pour the cream mixture over the back of a spoon to create a distinct layer on top of each tea.
16. Serve immediately with wide boba straws.
Kick back with this layered masterpiece—the chewy pearls contrast beautifully with the smooth cream and robust tea. For a fun twist, try adding a sprinkle of cinnamon or serving it with a side of mango sticky rice. The vibrant orange hue makes it as visually striking as it is delicious.
Mango Green Tea with Popping Boba
Zesty mango and earthy green tea unite in this refreshing drink, topped with playful popping boba. It’s a vibrant, non-alcoholic sipper perfect for warm days or as a fun party mocktail. You can whip it up in minutes with just a few ingredients.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups water
– 2 green tea bags
– 1 cup mango puree
– 2 tbsp honey
– 1 cup ice cubes
– ¼ cup popping boba
Instructions
1. Bring 2 cups of water to 200°F in a small saucepan.
2. Remove from heat and steep 2 green tea bags for 3 minutes, then discard the bags.
3. Tip: Over-steeping can make the tea bitter, so set a timer for accuracy.
4. Chill the tea in the refrigerator for 30 minutes until cold.
5. Combine 1 cup mango puree and 2 tbsp honey in a blender.
6. Blend on high speed for 30 seconds until smooth.
7. Tip: Use ripe mangoes for the puree to enhance natural sweetness without extra sugar.
8. Fill two glasses with 1 cup ice cubes total, dividing evenly.
9. Pour half of the chilled tea into each glass over the ice.
10. Slowly add half of the mango mixture to each glass, allowing it to settle at the bottom.
11. Top each glass with 2 tbsp popping boba.
12. Tip: Add the boba just before serving to maintain its pop and texture.
13. Stir gently before drinking to mix the layers.
Bubbly boba bursts with fruity flavor against the smooth mango and tea blend. The drink offers a cool, layered experience—sip it straight or garnish with mint for extra freshness.
Honeydew Milk Tea with Tapioca
Escape the ordinary with this refreshing honeydew milk tea, blending sweet melon with creamy tea and chewy tapioca pearls. It’s a vibrant, customizable drink perfect for warm days or a unique dessert alternative. You’ll need just a few ingredients and about 30 minutes to whip it up.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup honeydew melon, cubed
– 1 cup water
– 2 black tea bags
– 1/4 cup tapioca pearls
– 1/2 cup whole milk
– 2 tbsp honey
– 1 cup ice cubes
Instructions
1. Combine 1 cup water and 2 black tea bags in a small saucepan over medium heat.
2. Bring the mixture to a simmer at 200°F, then remove from heat and steep for 5 minutes.
3. Discard the tea bags and let the tea cool to room temperature, about 10 minutes.
4. In a separate saucepan, bring 2 cups water to a boil over high heat.
5. Add 1/4 cup tapioca pearls and cook for 15 minutes, stirring occasionally to prevent sticking.
6. Drain the tapioca pearls and rinse under cold water until cool, then set aside.
7. In a blender, puree 1/2 cup honeydew melon cubes until smooth, about 1 minute.
8. Strain the honeydew puree through a fine-mesh sieve into a pitcher to remove pulp.
9. Add the cooled tea, 1/2 cup whole milk, and 2 tbsp honey to the pitcher with the honeydew juice.
10. Stir the mixture vigorously until well combined and the honey is fully dissolved.
11. Fill two glasses with 1 cup ice cubes total, dividing evenly.
12. Divide the cooked tapioca pearls between the glasses over the ice.
13. Pour the honeydew milk tea mixture over the tapioda pearls and ice in each glass.
14. Serve immediately with wide straws for the tapioca pearls.
Here, the drink offers a delightful contrast: the honeydew lends a crisp, fruity sweetness that balances the earthy tea, while the tapioca pearls add a fun, chewy texture. For a creative twist, try blending in a splash of lime juice or topping it with a sprinkle of matcha powder before serving.
Lychee Rose Bubble Tea
Grab a glass and get ready for a floral, fruity twist on classic bubble tea. Lychee Rose Bubble Tea combines sweet lychee with aromatic rose for a refreshing drink. It’s perfect for warm days or when you crave something unique.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup water
– 2 black tea bags
– 1/4 cup dried rose petals
– 1/2 cup lychee syrup
– 1/2 cup cooked tapioca pearls
– 1 cup ice cubes
– 1/2 cup whole milk
Instructions
1. Bring 1 cup of water to a boil in a small saucepan at 212°F.
2. Add 2 black tea bags and 1/4 cup dried rose petals to the boiling water, then remove from heat.
3. Steep the tea and rose petals for 5 minutes to infuse the flavors fully.
4. Strain the tea into a pitcher, discarding the tea bags and petals.
5. Stir 1/2 cup lychee syrup into the warm tea until completely dissolved.
6. Chill the tea mixture in the refrigerator for 30 minutes or until cold.
7. Divide 1/2 cup cooked tapioca pearls evenly between two tall glasses.
8. Add 1/2 cup ice cubes to each glass over the pearls.
9. Pour 1/2 cup of the chilled tea mixture into each glass.
10. Top each glass with 1/4 cup whole milk, pouring slowly to create a layered effect.
11. Serve immediately with wide straws for sipping the pearls.
Vibrant and aromatic, this bubble tea offers a chewy texture from the pearls balanced with the creamy milk. The lychee adds a sweet, tropical note, while the rose provides a subtle floral aroma. For a fun twist, garnish with fresh lychee fruit or a sprinkle of edible rose petals before serving.
Pandan Coconut Bubble Tea
Whip up a tropical escape with this vibrant pandan coconut bubble tea. Its sweet, nutty flavor and chewy tapioca pearls make it an irresistible treat. Perfect for cooling down on a hot day or adding a fun twist to your beverage routine.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 1/4 cup granulated sugar
– 1/4 cup water
– 2 pandan leaves, tied in a knot
– 1 cup coconut milk
– 2 cups brewed black tea, chilled
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water and stir gently to prevent sticking.
3. Reduce heat to medium and simmer the pearls for 15 minutes, stirring occasionally.
4. Remove the saucepan from heat, cover it with a lid, and let the pearls rest for 15 minutes to finish cooking through.
5. Drain the cooked tapioca pearls using a fine-mesh strainer and rinse them under cold running water for 30 seconds to stop the cooking process and remove excess starch.
6. Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
7. Add 2 knotted pandan leaves to the sugar mixture and stir until the sugar fully dissolves, about 2-3 minutes.
8. Remove the saucepan from heat and discard the pandan leaves, letting the syrup cool to room temperature for 5 minutes.
9. Toss the drained tapioca pearls in the cooled pandan syrup until evenly coated, which helps prevent them from clumping together.
10. Divide the coated tapioca pearls evenly between two 16-ounce serving glasses.
11. Add 1/2 cup coconut milk to each glass over the pearls.
12. Pour 1 cup of chilled brewed black tea into each glass over the coconut milk.
13. Top each glass with 1/2 cup of ice cubes.
14. Stir each drink vigorously with a wide bubble tea straw for 10 seconds to combine all layers thoroughly.
Glistening with creamy coconut and fragrant pandan, this bubble tea offers a delightful contrast of chewy pearls and smooth, chilled tea. For a creative twist, blend the mixture with ice for a slushy version or garnish with toasted coconut flakes for extra crunch.
Chocolate Hazelnut Bubble Tea
Zesty chocolate meets nutty hazelnut in this decadent bubble tea. It’s a creamy, indulgent drink perfect for a sweet treat. You’ll love the chewy tapioca pearls and rich flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1/2 cup black tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 2 cups whole milk
– 1/4 cup chocolate hazelnut spread
– 2 tbsp unsweetened cocoa powder
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup black tapioca pearls to the boiling water and stir gently to prevent sticking.
3. Boil the pearls for 15 minutes, stirring occasionally, until they are soft and chewy with a slight translucency.
4. Drain the cooked pearls in a fine-mesh strainer and rinse them under cold running water for 30 seconds to stop the cooking process.
5. In a small bowl, combine the drained pearls with 1/4 cup granulated sugar, stirring until the sugar dissolves and coats the pearls evenly.
6. In a blender, combine 2 cups whole milk, 1/4 cup chocolate hazelnut spread, and 2 tbsp unsweetened cocoa powder.
7. Blend the mixture on high speed for 45 seconds until it is smooth and frothy, scraping down the sides if needed.
8. Fill two tall glasses with 1 cup of ice cubes each, dividing it evenly.
9. Spoon half of the sugared tapioca pearls into the bottom of each glass over the ice.
10. Pour the blended chocolate hazelnut mixture over the pearls and ice in each glass, filling to the top.
11. Stir each drink gently with a wide straw to mix the layers before serving.
Oozing with creamy texture, this bubble tea offers a bold chocolate flavor balanced by subtle hazelnut notes. The chewy pearls add a fun contrast, making it ideal for sipping slowly on a cozy afternoon. For a twist, top it with whipped cream or a sprinkle of crushed hazelnuts.
Passion Fruit Green Tea with Boba
Refreshing and tropical, this passion fruit green tea with boba is a vibrant drink that balances sweet and tart flavors. Ready in minutes, it’s perfect for warm days or when you crave something bright. The chewy boba adds a fun textural contrast to the smooth tea base.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 cup dried boba pearls
– 4 cups water
– 1/4 cup granulated sugar
– 2 green tea bags
– 1 cup passion fruit juice
– 2 tbsp honey
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Add 1/2 cup dried boba pearls to the boiling water, stirring gently to prevent sticking.
3. Reduce heat to medium and simmer boba for 5 minutes, stirring occasionally.
4. Remove saucepan from heat, cover, and let boba steep for 5 more minutes until tender and chewy.
5. Drain boba using a fine-mesh strainer and rinse under cold water for 30 seconds to stop cooking.
6. In a small bowl, combine drained boba with 1/4 cup granulated sugar, stirring until coated evenly.
7. Steep 2 green tea bags in 2 cups of hot water (175°F) for 3 minutes, then remove bags and let tea cool to room temperature.
8. In a pitcher, whisk together cooled green tea, 1 cup passion fruit juice, and 2 tbsp honey until fully dissolved.
9. Divide sweetened boba between two glasses, then add 1/2 cup ice cubes to each glass.
10. Pour passion fruit green tea mixture over ice and boba in each glass, stirring gently to combine.
11. Serve immediately with wide straws for enjoying the boba.
Keep the boba slightly warm when coating with sugar to help it absorb sweetness better. Known for its lively tang, this drink offers a burst of tropical flavor with every sip, while the boba provides a satisfying chew. For a creative twist, garnish with fresh mint or a slice of lime to enhance the aromatic notes.
Wintermelon Milk Tea with Tapioca
Frosty days call for a cozy beverage that balances earthy sweetness with creamy refreshment. Wintermelon milk tea with tapioca delivers exactly that—a comforting drink perfect for chilly afternoons or festive gatherings. This recipe yields a smooth, subtly sweet tea with chewy pearls in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried tapioca pearls
– 6 cups water
– 1 cup wintermelon chunks
– 2 black tea bags
– 1 cup whole milk
– 1/4 cup brown sugar
– 1 tbsp honey
– Ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup dried tapioca pearls to the boiling water, stirring immediately to prevent sticking.
3. Reduce heat to medium and simmer the pearls for 25 minutes, stirring occasionally, until they become translucent with a slight white center.
4. Drain the cooked pearls through a fine-mesh strainer and rinse under cold water for 30 seconds to stop the cooking process.
5. Transfer the rinsed pearls to a bowl and toss with 1 tbsp honey until evenly coated; set aside.
6. In a separate saucepan, combine 1 cup wintermelon chunks with 2 cups water and bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer the wintermelon for 20 minutes until soft and easily mashed with a fork.
8. Strain the wintermelon mixture through a sieve, pressing with a spoon to extract all liquid; discard solids.
9. Return the wintermelon liquid to the saucepan and add 2 black tea bags, steeping for 5 minutes over low heat.
10. Remove the tea bags, stir in 1/4 cup brown sugar until fully dissolved, and let the mixture cool to room temperature.
11. Fill four glasses halfway with ice cubes.
12. Divide the cooked tapioca pearls evenly among the glasses.
13. Pour 1/4 cup whole milk into each glass over the pearls.
14. Top each glass with the cooled wintermelon tea mixture, leaving 1/2 inch of space at the rim.
15. Stir gently with a long spoon to combine all layers before serving.
Uniquely satisfying, this drink offers a velvety texture from the milk blending with the earthy wintermelon tea. The chewy tapioca pearls add playful contrast, while the brown sugar and honey create a caramel-like sweetness without overpowering. For a festive twist, garnish with a cinnamon stick or serve alongside ginger cookies for dipping.
Blueberry Yogurt Bubble Tea
This vibrant drink combines sweet blueberries with creamy yogurt and chewy tapioca pearls for a refreshing twist on classic bubble tea. Toss frozen blueberries into a blender with yogurt and honey for a quick, no-cook base that’s packed with flavor.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 1 cup frozen blueberries
– 1 cup plain Greek yogurt
– 2 tbsp honey
– 1 cup whole milk
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring once to prevent sticking.
3. Reduce heat to medium and simmer pearls for 10 minutes, stirring occasionally, until they float and become translucent with a slight chew.
4. Drain pearls in a fine-mesh sieve and rinse under cold water for 30 seconds to stop cooking and remove excess starch.
5. Transfer pearls to a small bowl and stir in 1 tbsp honey until evenly coated; set aside.
6. Combine 1 cup frozen blueberries, 1 cup plain Greek yogurt, 1 tbsp honey, and 1 cup whole milk in a blender.
7. Blend on high speed for 45 seconds until smooth and creamy, scraping down sides if needed.
8. Add 1 cup ice cubes to the blender and pulse 3–4 times until just crushed for a slushy texture.
9. Divide honey-coated tapioca pearls evenly between two 16-ounce glasses.
10. Pour blended blueberry yogurt mixture over pearls in each glass, leaving 1/2 inch of space at the top.
11. Insert a wide bubble tea straw into each glass and serve immediately.
Yogurt lends a tangy creaminess that balances the sweetness of blueberries and honey, while the tapioca pearls add a fun, chewy contrast. For a festive touch, garnish with fresh mint or a sprinkle of lemon zest before sipping.
Oreo Cookie Crush Bubble Tea
Never underestimate the power of childhood nostalgia in a glass. This Oreo Cookie Crush Bubble Tea transforms classic cookies into a creamy, indulgent drink with satisfying chewy pearls. It’s surprisingly simple to make at home for a fraction of cafe prices.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup black tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 2 cups whole milk
– 1/2 cup heavy cream
– 3 tbsp sweetened condensed milk
– 10 Oreo cookies
– 2 cups ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup black tapioca pearls to the boiling water, stirring once to prevent sticking.
3. Boil the pearls for 20 minutes, stirring occasionally, until they are fully translucent with no white centers.
4. Drain the cooked pearls through a fine-mesh strainer and rinse under cold running water for 30 seconds to stop the cooking process.
5. Immediately transfer the warm pearls to a small bowl and stir in 1/4 cup granulated sugar until fully dissolved; this prevents them from sticking together.
6. Place 5 Oreo cookies into a blender and pulse 5-7 times until they form coarse crumbs; set aside for garnish.
7. Place the remaining 5 Oreo cookies into the blender, followed by 2 cups whole milk, 1/2 cup heavy cream, and 3 tbsp sweetened condensed milk.
8. Blend the mixture on high speed for 45-60 seconds until completely smooth and frothy.
9. Divide 1 cup of ice cubes between two 16-ounce serving glasses.
10. Spoon half of the sweetened tapioca pearls into the bottom of each glass over the ice.
11. Pour the blended Oreo milk mixture evenly into both glasses, leaving about 1/2 inch of space at the top.
12. Top each drink with the reserved Oreo cookie crumbs, using the back of a spoon to create an even layer.
13. Insert a wide bubble tea straw into each glass before serving; the wide straw is essential for sucking up the chewy pearls.
Whipped to a creamy froth, the drink has a rich, chocolatey flavor with crunchy cookie bits throughout. The contrast between the cold, smooth base and the sweet, chewy pearls at the bottom is incredibly satisfying. For a fun twist, try blending in a shot of cold brew coffee or swapping the Oreos for mint-flavored cookies.
Peach Oolong Tea with Popping Boba
Brew a refreshing, fruity tea that’s perfect for summer sipping. This peach oolong tea with popping boba combines floral tea notes with sweet peach and playful bursts. It’s simple to make and endlessly customizable.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups water
– 2 oolong tea bags
– 1/2 cup peach juice
– 2 tbsp honey
– 1/2 cup popping boba (peach flavor)
– Ice cubes
Instructions
1. Bring 2 cups of water to 200°F in a small saucepan.
2. Remove the saucepan from heat and steep 2 oolong tea bags for 4 minutes for optimal flavor without bitterness.
3. Discard the tea bags and let the tea cool to room temperature, about 15 minutes.
4. Stir 1/2 cup peach juice and 2 tbsp honey into the cooled tea until fully combined.
5. Fill two glasses with ice cubes.
6. Divide the tea mixture evenly between the glasses.
7. Top each glass with 1/4 cup popping boba just before serving to maintain their pop.
8. Serve immediately with a wide straw for the boba.
Light and floral, the tea base lets the peach shine while the boba adds a fun, juicy surprise. For a creative twist, try freezing peach slices into the ice cubes or swapping honey for agave. It’s a drink that’s as enjoyable to look at as it is to sip.
Avocado Milk Tea with Tapioca Pearls
Venturing beyond traditional milk tea, this creamy avocado version offers a rich, velvety twist. It combines ripe avocado’s smooth texture with sweetened milk and chewy tapioca pearls for a satisfying drink. Perfect for a refreshing treat or a unique dessert alternative.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 1 ripe avocado
– 1 cup whole milk
– 2 tbsp sweetened condensed milk
– 1 cup ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring once to prevent sticking.
3. Reduce heat to medium and simmer the pearls uncovered for 20 minutes, stirring occasionally.
4. Drain the cooked pearls in a fine-mesh strainer and rinse under cold running water for 30 seconds to stop cooking.
5. Transfer the rinsed pearls to a small bowl and immediately mix with 1/4 cup granulated sugar until fully coated.
6. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a blender.
7. Add 1 cup whole milk and 2 tbsp sweetened condensed milk to the blender with the avocado.
8. Blend the mixture on high speed for 60 seconds until completely smooth and creamy, scraping down the sides if needed.
9. Fill two 16-ounce glasses halfway with 1 cup ice cubes total, dividing evenly.
10. Spoon the sugared tapioca pearls into the glasses over the ice, using about 1/4 cup per glass.
11. Pour the blended avocado mixture over the pearls and ice, filling each glass to the top.
12. Stir each drink gently with a wide straw to combine the layers before serving.
Perfectly balanced, the drink delivers a lush, creamy texture from the avocado that contrasts with the chewy pearls. Its subtle sweetness allows the avocado’s flavor to shine, making it feel indulgent yet not overly heavy. For a fun twist, top it with a sprinkle of matcha powder or serve it alongside buttery shortbread cookies.
Lavender Earl Grey Bubble Tea
Zesty yet soothing, this Lavender Earl Grey Bubble Tea blends floral notes with bold tea flavor. It’s a refreshing twist on the classic bubble tea, perfect for warm afternoons or a unique dessert drink. The lavender adds a subtle aromatic touch that complements the bergamot in the Earl Grey.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups water
– 2 Earl Grey tea bags
– 1 tbsp dried culinary lavender
– 1/2 cup tapioca pearls
– 1/4 cup granulated sugar
– 1 cup whole milk
– 2 tbsp honey
– Ice cubes
Instructions
1. Bring 2 cups of water to a boil in a small saucepan at 212°F.
2. Add 2 Earl Grey tea bags and 1 tbsp dried culinary lavender to the boiling water.
3. Steep the tea and lavender for 5 minutes, then remove the tea bags and strain out the lavender using a fine mesh sieve.
4. Stir in 1/4 cup granulated sugar until fully dissolved, then set the tea aside to cool to room temperature.
5. In a separate saucepan, bring 4 cups of water to a boil at 212°F.
6. Add 1/2 cup tapioca pearls to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
7. Drain the cooked tapioca pearls and rinse them under cold water to stop the cooking process.
8. In a small bowl, mix the cooked tapioca pearls with 2 tbsp honey until evenly coated.
9. Fill two tall glasses halfway with ice cubes.
10. Divide the cooled lavender Earl Grey tea evenly between the glasses.
11. Pour 1/2 cup of whole milk into each glass over the tea.
12. Add the honey-coated tapioca pearls to each glass using a spoon.
13. Stir each drink gently with a wide straw to combine the layers.
Chewy tapioca pearls contrast with the smooth, creamy tea base, while the lavender infuses a delicate floral aroma. Serve it immediately for the best texture, or customize it with a splash of vanilla extract for extra depth.
Caramel Coffee Bubble Tea
You’ve probably seen caramel coffee bubble tea trending on social media. This creamy, caffeinated twist on classic boba combines rich coffee with sweet caramel and chewy tapioca pearls. It’s surprisingly simple to make at home with just a few ingredients.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 1 cup strongly brewed coffee, cooled to room temperature
– 1/2 cup whole milk
– 1/4 cup caramel sauce
– 2 cups ice cubes
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring immediately to prevent sticking.
3. Cook the pearls for 15 minutes, stirring occasionally, until they become translucent with a small white dot in the center.
4. Drain the cooked pearls through a fine-mesh strainer and rinse them under cold running water for 30 seconds to stop the cooking process.
5. Return the drained pearls to the empty saucepan and stir in 1/4 cup granulated sugar until fully dissolved and the pearls are coated.
6. Brew 1 cup of strong coffee using your preferred method and let it cool completely to room temperature.
7. Combine the cooled coffee, 1/2 cup whole milk, and 1/4 cup caramel sauce in a blender.
8. Blend the mixture on high speed for 45 seconds until smooth and frothy.
9. Fill two 16-ounce glasses halfway with 2 cups of ice cubes total.
10. Divide the sweetened tapioca pearls evenly between the glasses, spooning them over the ice.
11. Pour the blended coffee-caramel mixture over the pearls and ice in each glass.
12. Insert a wide boba straw into each glass and serve immediately.
Keep the texture delightfully chewy by not overcooking the pearls—that small white dot indicates perfect doneness. The caramel sauce creates a velvety base that balances the bold coffee flavor without being overly sweet. For a fun variation, try adding a pinch of sea salt to the caramel or blending in a frozen banana for extra creaminess.
Pineapple Coconut Bubble Tea
A tropical escape in a glass, this pineapple coconut bubble tea blends sweet, tangy, and creamy flavors with chewy tapioca pearls. It’s a refreshing, customizable drink perfect for warm days or whenever you crave something fun and fruity.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup dried tapioca pearls
– 4 cups water
– 1/4 cup granulated sugar
– 1 cup pineapple juice
– 1/2 cup coconut milk
– 2 cups ice cubes
– 2 large boba straws
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1/2 cup dried tapioca pearls to the boiling water, stirring gently to prevent sticking.
3. Reduce heat to medium and simmer the pearls for 20 minutes, stirring occasionally.
4. Remove the saucepan from heat, cover it with a lid, and let the pearls rest for 20 minutes to achieve a soft, chewy texture.
5. Drain the pearls using a fine-mesh strainer and rinse them under cool running water for 30 seconds to stop the cooking process.
6. In a small bowl, combine the drained pearls with 1/4 cup granulated sugar, stirring until the sugar dissolves and coats the pearls evenly.
7. Fill two 16-ounce glasses halfway with 1 cup of ice cubes each.
8. Divide the sweetened tapioca pearls evenly between the glasses, spooning them over the ice.
9. Pour 1/2 cup of pineapple juice into each glass, followed by 1/4 cup of coconut milk per glass.
10. Stir each drink vigorously with a long spoon for 15 seconds to mix the layers thoroughly.
11. Insert 1 large boba straw into each glass, ensuring it reaches the bottom to scoop up the pearls.
From the first sip, you’ll notice the creamy coconut milk melding with the bright pineapple, while the tapioca pearls add a delightful chew. For a creative twist, blend the drink with extra ice for a slushy version or garnish with a pineapple wedge.
Ube Purple Yam Bubble Tea
Yep, you’ve seen that vibrant purple drink everywhere. This Ube Purple Yam Bubble Tea recipe delivers that signature color and sweet, earthy flavor at home. It’s surprisingly simple to make from scratch.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup ube powder
– 1/4 cup granulated sugar
– 2 cups water
– 1/2 cup black tapioca pearls
– 2 cups whole milk
– 1/4 cup sweetened condensed milk
– 2 cups ice cubes
Instructions
1. Combine 1/2 cup ube powder, 1/4 cup granulated sugar, and 2 cups water in a small saucepan over medium heat.
2. Whisk the mixture constantly for 5 minutes until the sugar dissolves completely and no lumps remain.
3. Reduce heat to low and simmer the ube syrup for 10 minutes, stirring occasionally, until it thickens slightly. Tip: The syrup should coat the back of a spoon.
4. Remove the saucepan from heat and let the ube syrup cool to room temperature for 15 minutes.
5. Bring a separate medium pot of water to a rolling boil over high heat.
6. Add 1/2 cup black tapioca pearls to the boiling water and cook for 15 minutes, stirring occasionally to prevent sticking.
7. Drain the cooked tapioca pearls through a fine-mesh strainer and rinse them under cold running water for 30 seconds to stop the cooking process. Tip: Rinsing removes excess starch for a chewier texture.
8. Divide the cooked tapioca pearls evenly between two 16-ounce glasses.
9. Add 1 cup ice cubes to each glass over the tapioca pearls.
10. Pour 1 cup whole milk into each glass over the ice.
11. Add 2 tablespoons of the cooled ube syrup to each glass.
12. Drizzle 2 tablespoons sweetened condensed milk into each glass. Tip: Pour it down the side of the glass for a layered visual effect.
13. Insert a large bubble tea straw into each glass and stir vigorously for 10 seconds to combine all ingredients.
Serve immediately. The drink boasts a creamy, velvety texture with distinct chewy tapioca pearls. Its earthy ube flavor pairs perfectly with the rich sweetness of condensed milk. For a fun twist, blend the mixture with ice for a frozen ube bubble tea smoothie.
Summary
Make the most of summer with these 20 refreshing bubble tea recipes! From classic milk teas to fruity, creative blends, there’s a perfect drink for every taste. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the bubble tea joy. Happy sipping!
