Many, many years ago, there was an overwhelming boom of boba cafes that opened in Southern California. It was a new trend. It’s been several years but they are still just as popular now. The best boba spot will not only have chewy, sweet, perfectly cooked tapioca but great drinks to go with it. I have the usual drinks that I order, such as matcha tea and taro smoothie, but nowadays, my go-to drink is rose milk tea. The beverage has a slight floral hint with a beautiful pink tint and just the right amount of sweetness. After I purchased rosewater syrup last week for rosewater blueberry waffles, I knew I had to make the tea at home. Now I can make my own batch at home anytime I want!
**Helpful tips and common mistakes
Rose milk tea is originally made from rose petals – yes, rose petals! They can be a bit difficult to find and it isn’t exactly ideal to dry your own rose petals, so I chose to use rosewater syrup instead. The flavor is more potent so you only need a small amount per drink.
I had small tapioca pearls lying around so I decided to add these to my drink. You can add boba instead or just have the rose milk tea as is.
To prepare the tapioca pearls, soak them in water for 30 minutes. You can choose to add 1 tbsp sugar to the water if you want a sweeter beverage. Make sure not to soak for any longer than 30 minutes or else the tapioca will become mushy.
After the tapioca is cooked, you can see the difference in texture and color. They now have a chew factor and are translucent. If you are preparing bigger tapioca pearls, they will take much longer to cook. The best way to tell if they are ready is to give them a taste. Soft and chewy? Then they’re ready!
Since I didn’t have rose petals, I used black tea as the base; you can also use green tea instead. The beverage tasted exactly like the rose milk tea I purchase at boba shops – success! Now I can have my rose milk tea every day!
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