Bubble Tea

Yessss! At long last, the hellish, bi-annual, mental-marathon that makes me question my affinity for law school has come to close. That's right, exams are o-v-e-r, which means that I finally (legitimately) have time to whip up something fun...
Thus, pictured above is one of my all-time favorite drinks - bubble tea. Now, before I get any further, I intend to address the thought that's inevitably running through your head right now (if you've never had bubble tea before, that is).

"What the hell is floating in the bottom of that glass?!"

First, don't be frightened. It's only tapioca balls. And second, they're really delicious, especially when covered with a scrumptious brown-sugary glaze, as they are here.


(As an aside, my love affair with bubble tea grew, appropriately, out of my obsession with regular old tea. CH can begrudgingly vouch for the fact that I have at least 30 kinds of tea stockpiled in our kitchen, and I don't intend to stop adding to it anytime soon...)

Anyway, I first began salivating over bubble tea when I discovered it at Argo Tea, which is a fantastic Chicago-based tea shop. However, I'd never attempted to make it before, until now.

So, here's the thing - bubble tea is super-easy to make, but it does take some time. And to make things clearer, instead of posting the recipe and method here, I'll just provide the links that I referenced when making it myself:

• Short bubble tea video
• Additional bubble tea directions

My only suggestion is to add some flavored syrup to your tea (vanilla or almond is great) before you drink it. Oh, and remember that the ratio of soy milk to bubble tea should be 1 : 1.

I hope you like it!

bubble tea