2tablespoonsloose black teasuch as Early Grey, English Breakfast, or Darjeeling, or substitute 2 tea bags.
3cupsboiling waterideally, 208°F
4ozice cubes
For the boba
1 1/3cupslarge tapioca pearls (boba)
3tablespoonsmaple syrupplus more for serving
For serving
ice
1 1/3cupeggnog
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Instructions
Brew the tea
Place the tea leaves in a heatproof glass, pour the boiling water over the tea, and let it steep for 4 minutes.
Place the ice in a glass. Strain the tea over the ice, and set it aside until the ice is fully melted.
Make the boba
Bring a saucepan with water to a rolling boil. Drop in the boba pearls and cook according to your package directions. If you use the quick cook variety, it should take about 4 minutes. Use a slotted spoon and transfer to a bowl with cold water to stop the cooking. Drain and stir in the maple syrup to sweeten the tapioca pearls.
Assemble the Eggnog Milk Tea Boba
Spoon the boba into tall glasses. Add some ice, maple syrup (to taste), and ice. Divide the tea into the glasses, and top off with eggnog. Enjoy immediately.
Notes
Adapted from Hong Kong Milk Tea, The Boba Book: Bubble Tea and Beyond by Andrew Chau and Bin Chen (The Boba Guys) with Richard Parks III (Clarkson Potter, 2020). Where to find boba pearls:You can find tapioca pearls (boba) at your local Asian market (like 99 Ranch) or on Amazon. The brand I use cooks in just 5 minutes.