Peach Strawberry Cream Bubbles

HOW TO MAKE BOBA MILK TEA: 4-6 tablespoons loose tea (needs to be strong!), 1-2 pinches baking soda, 4 cups freshly boiled water, 1 cup quick-cooking tapioca pearls, half-and-half to serve, simple syrup to serve. Simple Syrup: 1/2 cup water, 3/4 cup granulated sugar. PREPARE THE TEA: Steep loose tea and in 4 cups freshly boiled water until water cools completely. Stir in baking soda until dissolved. Transfer to an airtight container and refrigerate. PREPARE SIMPLE SYRUP: In an airtight bottle, add water and sugar and shake until dissolved (or mostly dissolved). Set aside, shaking occasionally. (Make this a few days ahead of time.) COOK TAPIOCA PEARLS: Bring 4 cups water to a boil and stir in pearls, waiting for them to float to the top. Cook 5 minutes. Test a pearl to see if it has reached desired level of softness. Cook pearls for another few minutes if they are still stiff. Using a slotted spoon to remove pearls from hot water and quickly rinse pearls with water. ASSEMBLE DRINKS: Strain tea into a pitcher. Divide cooked pearls into 4 large glasses. Add a few ice cubes to each glass. Pour 1 cup cold tea into each glass. Add 1-1/2 tablespoons half-and-half and 1-1/2 tablespoons simple syrup into each glass. Stir and taste milk tea. Add more milk or simple syrup to desired taste. Add a boba straw to each glass and serve. Note 1: Some people like the taste of sweetened condensed milk. If this is the case for you, use condense milk instead of the simple syrup and half-and-half. Note 2: You can also prepare simple syrup with a few slices of fresh ginger. Note 3: As tapioca pearls do not store well, cook them the same day of consumption, leaving them in its cooking water in its saucepan.

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