Mango Cheesecake
Iced Bubble Tea
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You need the sugar in this recipe not just for taste but also to keep the boba pearls from sticking to one another. If you prefer to use a sweetener other than sugar, you may not want to store this in the fridge for too long and allow the bubbles to get hard—which is just the excuse anyone needs for drinking a lot of this refreshing tea!
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 4 cups Water
- 4 regular black tea or Thai black tea bags
- 1 cup black boba pearls
- 1/3 cup granulated sugar
- 1 cup evaporated milk
- ice cubes
Ingredients
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Instructions
- In the Instant Pot, combine the water, tea bags, boba pearls, and sugar.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOKER and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure. (If the pot starts to spew liquid, close the valve and try again in a minute or two.)
- Remove the tea bags and stir in the evaporated milk.
- Fill four glasses with ice. Pour the tea over the ice, evenly distributing the boba pearls among the glasses. Serve.
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