Tag: Bubble Tea

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Boba Bam’s Instant Boba Pack Brown Sugar

Instant Boba Pack Brown Sugar by Boba Bam
Beverage Mix
$15.99 for 780g (12 x 65g sachets)

First Impressions

I first heard about this product from the @costcofindscanada Instagram account – which is a fantastic resource on learning about new and seasonal products. Boba Bam’s Instant Boba Pack Brown Sugar recently became available in the Canadian Costco locations and I knew I had to try it. It’s found in the freezer section, and the box was smaller than I had expected.

Inside the box is 12 sachets of the boba pearls with slushy, frozen syrup, and also 12 individually wrapped black bubble tea straws that can easily accomodate the pearls. I did try out the straw for my first try with the boba packets, but as I continue to drink through the rest of the box, I will likely use my reusable (rainbow metal!) boba/smoothie straw as it’s just easier to clean.

Each sachet of the Instant Boba Pack Brown Sugar consists of: water, brown sugar, starch, tapioca starch, modified tapioca starch, caramel colour, natural flavour, and cellulose gum.

Preparation

The instructions from Boba Bam are for either the microwave or the stove, so I’ll go over both.

To microwave, cut the corner off of the sachet and microwave the sachet for 60 seconds (1 minute). Add the contents of the boba sachet to 1 cup of ice and 1 cup of milk (or alternative), then stir and enjoy.

Alternatively, boil the (sealed) boba sachet in a sauce pan with water for 3 to 5 minutes, add the contents of the boba sachet to 1 cup of ice and 1 cup of milk (or alternative), then stir and enjoy.

On the side of the preparation instructions, Boba Bam suggests also mixing with tea or a smoothie. Because it was my first time trying this, I opted to make it as suggested (in the microwave) – using a sugar-free, organic soy milk as my milk product.

First Taste

The syrup from the boba sachet is sweet – it basically tastes like brown sugar, and mixing that with the milk just makes the milk tastes like brown sugar. The boba pearls are nice though – they’re sweet, chewy without being touch, and just a nice treat. The straw is the perfect diameter for the pearls, and the drink itself was tasty – if possibly just too sweet.

A Second Cup?

No second drinks with the same sachet contents, of course, but there are eleven other sachets for me to enjoy in the box.

My Overall Impression

I liked Boba Bam’s Instant Boba Pack Brown Sugar. The process of creating a bubble tea at home was super easy – all said and done, it was probably under 2 minutes from start to finish with getting it all put together in my cup. I think I would like to try it out in perhaps a slush or smoothie, or even mixing up a matcha latte or London Fog and having these boba pearls at the bottom. The other nice thing about this is the cost. At $1.33/each (plus the cost of milk and ice), it’s significantly cheaper than getting a bubble tea to-go (usually from $5+) so it could be some great cost savings if you’re always getting a bubble tea while out and about.

Curious about the cup rating system? Click here to learn more.

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Matcha Latte Bubble Tea

Less than a week since publishing my London Fog Bubble Tea recipe and here I am with another bubble tea! While matcha has a long history, it has enjoyed a surge in popularity in recent years as it’s been deemed a superfood. Matcha provides you with caffeine without the crash and is the basis for this bubble tea recipe.

There are different grades of matcha and each one has their own use. A lower quality matcha is a great option for baking, while a higher quality matcha should be reserved for drinking straight. While price isn’t the only thing to consider, the quality is typically reflected in a higher price point (usually at least $1 per gram). The colour is brighter, the aroma is stronger, and it creates a brighter green cup of matcha. The first tip is to look for a matcha that only contains matcha – no sugar, no other additives of flavouring.

Matcha Latte Bubble Tea Recipe – Serves 2

Tea
2 cups water (79°C/175°F)
4 teaspoons of matcha
½ teaspoon vanilla extract

Tapioca Pearls
½ cup black tapioca pearls
4 cups water

Simple Syrup
1 cup brown sugar
1 cup water

½ cup milk (dairy or non-dairy alternative)
Ice cubes

Prepare Simple Syrup
Mix 1 cup brown sugar and 1 cup water together in a small pot.
Heat until the sugar is fully dissolved and allow Simple Syrup to simmer for 5-10 minutes.
Remove from heat and set aside.

Prepare Tapioca Pearls
Heat 4 cups of water in a small pot until boiling.
Add tapioca pearls.
Stir to prevent the pearls from sticking together.
Follow cooking time on the packaging – you’ll know that the pearls are cooked when they’re dark and translucent. Most black tapioca pearls need to be cooked for a minimum of 30 minutes, so check the package directions!
Strain out the pearls, and rinse under cool running water to wash off the extra starch.
Add pearls to Simple Syrup.
Set aside until ready to use.
Do not prepare tapioca pearls too far in advance, if left for more than 4-6 hours after cooking, they get very tough/chewy. Leaving the pearls to ‘swim’ in a Simple Syrup bath will help prevent them from sticking, and also make them sweeter.

Prepare Matcha
Sift the matcha powder into a bowl (do each portion separately if using a small bowl).
Whisk together matcha with warm water.
Add vanilla extract.
Set aside to cool.

Now to just put all the components together! In each tall glass, layer the following:

¼ cup cooked tapioca pearls in Simple Syrup
Ice, to fill glass
¼ cup milk
1 cup matcha (with added vanilla extract)
Serve with wide bubble tea or smoothie straw to make it easier to drink the bubble tea and to mix the layers together.

Excess Simple Syrup can be kept in the fridge in an air-tight container for up to 2 weeks in the fridge – don’t forget to label it with the date!

Tea Tip! Get all of your matcha mixed in one go by sifting the matcha into a measuring glass, and using a handheld milk frother to mix the matcha and water together.

If you make this Matcha Latte Bubble Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

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London Fog Bubble Tea

Bubble tea, boba tea, pearl tea – whatever you call it, it’s (usually) a milk tea with tapioca pearls and an extra-wide straw. Bubble tea was invented in Taiwan in the 1980s. This popular drink is often seen with chewy dark tapioca pearls and a wide straw – perfect for getting all that delicious goodness at the bottom of the cup! If you’re shopping for tapioca pearls online or in store, you’ll see both black and white varieties – you’ll want the black ones for this drink. The white pearls cook up clear and are meant to be used in dessert, and aren’t as sweet as the black tapioca pearls.

Earl Grey is one of my favourite classic black tea blends – I just love the combination of black tea with bergamot. And I make it no secret that I adore a good London Fog (you can find my recipe for a London Fog with Lavender Simple Syrup here), so the idea of a London Fog Bubble Tea is just perfection in my summer-lovin’ eyes. And even though it’s getting to be really close to August, I’m pretty sure any day is a good day for bubble tea!

London Fog Bubble Tea Recipe – Serves 2

Tea
2 cups water (100°C/212°F)
3 teaspoons of loose Earl Grey tea or 4 Earl Grey tea bags
1 teaspoon dried lavender buds
½ teaspoon vanilla extract

Tapioca Pearls
½ cup black tapioca pearls
4 cups water

Simple Syrup
1 cup brown sugar
1 cup water

½ cup milk (dairy or non-dairy alternative)
Ice cubes

Prepare Simple Syrup
Mix 1 cup brown sugar and 1 cup water together in a small pot.
Heat until the sugar is fully dissolved and allow Simple Syrup to simmer for 5-10 minutes.
Remove from heat and set aside.

Prepare Tapioca Pearls
Heat 4 cups of water in a small pot until boiling.
Add tapioca pearls.
Stir to prevent the pearls from sticking together.
Follow cooking time on the packaging – you’ll know that the pearls are cooked when they’re dark and translucent. Most black tapioca pearls need to be cooked for a minimum of 30 minutes, so check the package directions!
Strain out the pearls, and rinse under cool running water to wash off the extra starch.
Add pearls to Simple Syrup.
Set aside until ready to use.
Do not prepare tapioca pearls too far in advance, if left for more than 4-6 hours after cooking, they get very tough/chewy. Leaving the pearls to ‘swim’ in a Simple Syrup bath will help prevent them from sticking, and also make them sweeter.

Prepare Tea
Steep Earl Grey and lavender buds in heated water for 3-5 minutes.
Remove tea leaves/tea bag – strain out lavender buds.
Add vanilla extract.
Set aside to cool.

Now to just put all the components together! In each tall glass, layer the following:

¼ cup cooked tapioca pearls in Simple Syrup
Ice, to fill glass
¼ cup milk
1 cup Earl Grey tea (infused with lavender buds and added vanilla extract)
Serve with wide bubble tea or smoothie straw to make it easier to drink the bubble tea and to mix the layers together.

Excess Simple Syrup can be kept in the fridge in an air-tight container for up to 2 weeks in the fridge – don’t forget to label it with the date!

Fun Fact! Like regular-sized straws, you can also find and purchase reusable bubble/boba tea straws! They come in silicone, stainless steel, and glass.

If you make this London Fog Bubble Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!