Ube Milk Tea is a Filipino version of the Taiwanese bubble tea drink prepared with ube jam/halaya infused black tea served with tapioca balls
- 6 cups water
- 12 black tea bags
- 1 cup black tapioca pearls
- 6 cups water
- 4 cups white sugar
- 2 cups hot water
- 250 g ube, peeled
- 2 cups + 2 tbsp water
- 1 cup sugar
Assembly (single serve)
- 1 1/2 cup black tea, chilled
- 2 tbsp ube paste or ready-made ube jam
- 1/4 cup milk
- 2 tbsp cream
- ½ cup tapioca pearls, cooked
- ½ cup ice
- sugar syrup, to taste
- Place 2 cups water and ube in pot, bring to a boil then simmer for 30-40 minutes or until the ube is soft, drain. Place ube, sugar and 2 tbsp water in a food processor then process until it becomes a smooth paste. Set it aside.
- In a pot combine all black tea ingredients together, bring it to a boil, once it starts to boil turn heat off then let it cool to room temperature. Place in a container, keep in the refrigerator until needed.
- In a pot boil 6 cups of water, add tapioca pearls and cook until soft. It will take around 25 minutes. Drain tapioca pearls, rinse with running cold water then set it aside.
- Make your syrup, combine hot water and white sugar, mix well until sugar is totally dissolved.
- Soak tapioca pearls in this mixture for 30 minutes. Drain reserving the syrup.
- Using a hand blender, per serving pour black tea in a large glass together with the ube paste then blend until mixed. Place the tapioca pearls, then pour the milk, cream and sugar syrup then top it with ice. Serve.