Cookies & Cream Bubble Tea
This Cookies & Cream Bubble Tea is an absolute all-time favourite. Filled with cookie bits, black tea, chewy tapioca beads and sweet frothy milk! You simply must try this mouth-watering recipe... it might become a regular part of your daily routine.
- Prep: 10 min
- Cooking: 15-20 min
Ingredients
- 1/2 cup (125 ml) tapioca pearls (plus water, as indicated on packaging)
- 2 black tea bags
- 2 cups (500 ml) hot water (to prepare tea)
- 2 tablespoons (30 ml) sugar syrup (or see tips for homemade simple syrup)
- 1/2 cup (125 ml) Canadian milk
- 4 chocolate cream cookies
- Canadian whipped cream
- Ice cubes
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Preparation
Bring water to the boil in a pot.
Add tapioca pearls and cook following package instructions (approx. 15-20 minutes).
While the tapioca pearls are cooking, prepare the tea.
Brew black tea bags in hot water for about 5 minutes. Remove the tea bags and allow the tea to cool.
Once the tapioca pearls are cooked, drain and rinse with cold water. Set aside to cool.
Coarsely crush the cookies in a plastic bag with a rolling pin, a mortar or use a blender to reduce them to medium-sized crumbs.
Add milk, cookie crumbs and simple syrup to a tall glass. Remember to save a spoonful of cookie crumbs to garnish your bubble tea if you're adding whipped cream on top!
Using a milk frother, blend the mixture until creamy, then set aside.
In a tall glass, pour in the cooked tapioca pearls.
Add the cooled tea and ice cubes.
Fill the glass with your mixture of milk, cookies and sugar syrup over the ice cubes.
Insert a wide straw into the glass and stir gently to mix.
Add a little whipped cream on top and garnish with the remaining creamy cookie crumbs.
Enjoy your irresistibly refreshing bubble tea!
Tips
To make simple syrup: Combine 1 cup (250 ml) of water and 1 cup (250 ml) of sugar in a sauce pan. Bring to a boil over medium hear, stirring, until sugar has dissolved. Allow to cool.
