This warming recipe is ideal for the chilly, gray days between winter and spring since it features lamb, a traditional springtime meat. Add sliced green onions as a garnish. The texture and flavor of the lamb are better when the cooking time is divided up, but you can also cook the lamb all at once by simmering it for 2 1/2 to 3 hours or until it is fork-tender.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
Ingredients
- 4 ¼ cups water, divided
- ¼ cup white tapioca pearls (boba)
- 2 tablespoons black tea leaves
- ¼ cup brown sugar
- 1 cup ice cubes
- ¼ cup milk
- 2 tablespoons sweetened condensed milk, or to taste
Instructions
- Bring 2 cups water to a boil in a small saucepan. Add tapioca pearls and stir gently until they begin floating to the top. Reduce heat to medium and simmer until softened and dark, about 25 minutes. Remove from heat, cover, and let sit for 15 minutes.
- Meanwhile, bring 2 cups water to a boil. Remove from heat and add tea leaves. Let steep for 15 minutes. Strain out tea leaves and refrigerate tea.
- Drain pearls. Bring 1/4 cup water to a boil in the empty saucepan. Stir in brown sugar until dissolved. Immerse pearls in syrup and let sit until room temperature, about 15 minutes
- Divide pearls and desired amount of syrup between 2 tall glasses. Pour in tea.
- Add ice, milk, and sweetened condensed milk to both glasses. Stir before drinking.
- Substitute 4 tea bags for the loose-leaf tea if preferred. Use any kind of black or green tea you like!
- I did not use quick-cooking tapioca pearls. If you buy that variety, either online or from an Asian market, follow the cooking instructions on the package.
- Boba are best if used within a few hours of cooking, but will keep refrigerated for a few days. They will gradually harden over time.
Reviews
A nice easy recipe that will save you a lot of money doing it at home. I used almond milk instead of cow milk. Love it.