Make bubble tea yourself
This is how the trend drink succeeds
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The trendy drink bubble tea is experiencing a renaissance. We’ll show you how you can easily make Bubble Tea yourself – healthy and low in calories.
Make bubble tea yourself: these reasons speak for it
The best thing about bubble tea are the globules, which are soaked up through extra-wide straws. And it is precisely these aroma balls that came under fire some time ago: In 2012, scientists from the Aachen University of Applied Sciences examined nine types of bubble tea in Mönchengladbach. They found poisonous substances such as styrene and acetophenone in the globules. Substances that can arise during the unclean production of flavorings.
Originally, bubble tea was simply refined with tapioca pearls, which are small, relatively tasteless starch balls made from the roots of cassava. Bubble Tea comes from Taiwan, where it was popular back in the 80s as a mix of tea, milk and ice cream, later the tapioca pearls were added.
Tapioca is now just one possible topping among many, pieces of jelly for example or so-called “boba pops”: alginate balls filled with fruit syrup that burst when chewed. In the case of modern pellets, it is mostly aromas and colorings that create taste and appearance. And the 50 to 90 grams of sugar per cup (Stiftung Warentest) are also not without: up to 500 calories.
Another reason why you should rather make bubble tea yourself: The drink is filled in plastic cups with a lid and plastic straws, so the packaging is anything but environmentally friendly and produces a lot of waste.
It’s good that you can now make bubble tea yourself according to our recipes – with tapioca pearls from the Asian store or pearl sago from the supermarket and without artificial flavors or colors. An additional plus: A glass of homemade bubble tea contains only 65 calories (German-Orange-Bubble-Tea) or 90 calories (Matcha-Vanilla-Bubble-Tea).
Matcha Vanilla Bubble Tea
Ingredients for 6 servings:
- 1 bourbon vanilla pod
- 50 g green tapioca pearls (Asian shop)
- 1/2 l rice, oat or soy rice drink
- 2 teaspoons “Matcha for Cooking Tsuki” or “Matcha Hikari” (from Aiya)
- 2 tbsp maple syrup
- 2 handfuls of crushed ice or ice cubes
Preparation:
- Bring 1/2 liter of water to the boil. Add the tapioca pearls, stirring constantly, bring to the boil and cook covered over a low heat for 35–45 minutes.
- Bring the rice drink, scraped vanilla pulp and vanilla pod to the boil. Remove from the hob and stir in the green tea powder. Let cool down.
- Drain the tapioca pearls, rinse with cold water and add to cold water until ready to use.
- Mix the tea mixture, maple syrup and crushed ice in a blender at short intervals until frothy. Drain the tapioca pearls, distribute between the glasses and top up with tea.
Approx. 90 kcal per glass, E 2 g, F 1 g, KH 16 g
You can find the recipe in our database here: Matcha Vanilla Bubble Tea
Make orange bubble tea yourself
Ingredients for 6 servings:
- 50 g pearl sago
- 3 “Spanish Cataluña Orange-Grape” tea bags
- 2 tbsp pomegranate syrup
- 200 ml freshly squeezed orange juice (cooling shelf)
- 1 handful of crushed ice or ice cubes
Preparation:
- Boil 400 ml of water. Add pearl sago, stirring constantly, bring to the boil and cook, covered, over low heat for about 18–20 minutes, until the sago is soft but still spherical. If the cooking time is too long, it will be mushy.
- Put the tea bag in 1/2 l of boiling water, let it steep for 8 minutes, remove. Chill the tea.
- Pour pearl sago into a sieve, rinse with cold water and pour into the glasses.
- Mix the tea, pomegranate syrup, orange juice and crushed ice briefly in a blender and distribute immediately between the glasses.
Per glass approx. 65 kcal, E 1 g, F 0 g, KH 14 g
tip: Pearl sago is actually a binding agent for fruit soup, groats or pudding, but is also a great substitute for tapioca pearls.
You can find the recipe in our database here: Orange Bubble Tea