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Texture Components
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Barista tips:
For an added twist, add more than one
Texture Component to your bubble drink!
Layer the
different Texture Components in your cup for
extra presentation points!
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Infusions |
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ALL-IN-ONE Bubble
Tea in One Step
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Hot Drinks Series |
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Bubble Tea,
Traditional Method
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Thai Tea |
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Texture Component: Choobee
Colorful cubes in
various colors. Neutral vanilla flavor - great for
any-flavored drink!
Ready to serve. Simply scoop choobees
into your drink and enjoy!
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Texture Component: Tapioca Pearls
 1
cup Premium Grade Tapioca
Pearls
7
cups Water
(Use at least 7 parts of water for every 1 part of
tapioca pearls. The more water there is, the better.)
Boil the water in a large stockpot. The larger the
stockpot, the better.
Add pearls to the boiling water. Boil for 30 to 45
minutes, stirring occasionally to prevent sticking,
until they are soft and give no resistance when
chewed.
Turn off fire.
Let the tapioca pearls sit for 30 minutes with the
cooking lid on. Then, drain the pearls and rinse with
cold water until the water runs clear.
Place pearls into desired container. Add sugar
syrup solution to cover the tapioca pearls. (See Sugar
Syrup recipe.) The solution prevents the pearls
from sticking to each other. Alternatively, honey can
be used instead of sugar syrup. Wait a few minutes for
the pearls to absorb the sweetness of the sugar
solution.
Your tapioca pearls are now ready to serve. Add
them to your favorite drink and enjoy!
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Texture Component: Coconut Jelly
In Pineapple Syrup or Lychee Syrup.
Adds a tropical zing to your bubble tea. Especially
good with more "fruity" flavors as Peach and
Passionfruit.
Coconut
Jelly is ready to serve. Just scoop out
from container and enjoy!
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Infusions
Recommended for
milky-type bubble tea.
Available in LAVENDER BLOSSOM, AFRICAN VIOLET, and
ROSE PETAL.
Use Infusions when making Original Pearl Milk
Tea, All-in-One Bubble Tea in One Step drinks, or
Milky Flavored Bubble Tea.
Make a Lavender-infused Taro Tea Latte, for example. Or a Rose-infused Coconut Milky Bubble Tea.
Create your own combinations.
For Original Pearl Milk
Tea:
Simply add 1 Tbsp. of the Infusion mix along with the other ingredients in the Stainless Steel Cocktail Shaker Cup.
(SEE RECIPE)
For All-in-One drinks:
Simply add 1 Tbsp. of the Infusion mix along with the other ingredients in the blender.
(SEE RECIPE)
For Milky Flavored Bubble Tea:
Simply add 1 Tbsp. of the Infusion mix along with the other ingredients in the Stainless Steel Cocktail Shaker Cup.
(SEE RECIPE)
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ALL-IN-ONE Bubble Tea In One Step
. . . using All-in-One
powdered mixes, available exclusively from
Bruce&Clark
Just add ice & water!
(16 oz serving)
Scoop desired amount of Tapioca
Pearls, and/or Coconut
Jelly and/or Choobees
into your serving cup.
Put 2 to 3 ounces of Bruce&Clark
All-In-One mix in your blender.
Add 6 to 8 ounces of water to dissolve.
Add 1 cup ice (or desired amount) to blender until
the blended mixture comes up to 2 cups (16 oz
serving).
Pour over your texture components. Serve with
oversized straw. Enjoy!
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Hot Drinks:
Primo Cocoa Series
Specialty Coffee
Series
(8 oz serving)
Heat 8 ounces of milk and/or water (on the stove or in the microwave).
Stir in 1-2 ounces of Bruce&Clark Hot Series mix into hot liquid. Mix well. Enjoy!
Barista tip:
Use all milk for an ultra-rich creamy drink. A combination of milk & water is usually ideal.
Adjust the amount of milk and water to suit your preference.
note:
Bruce&Clark Primo Cocoa & Specialty Coffee mixes can also be served cold.
Simply add to cold milk and/or water. Or, use the mix like an All-in-One flavor! (See
All-in-One recipe.)
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Traditional Bubble Tea: Brewing
Tea
Individual Use
Bring cool water to a boil. For every cup
of water, use 3 teaspoons of tea.
Pour the boiling water onto the tea leaves; steep
for 3 minutes. Leaves must be removed from the water
after this time to prevent over-steeping.
~ o ~
Batch-cooking (foodservice
use)
To make stronger tea, which is recommended for Original
Pearl Milk Tea, you should boil the tea leaves
with the water.
For every gallon of water, we suggest using 4 oz of
tea (4 L of water:100 g of tea).
Bring cool water to a boil and add the tea leaves.
Cook for about 8 to 10 minutes and let sit for another
5 minutes. Strain and throw away the tea leaves.
Barista tip:
You should adjust for taste and tea strength to suit
your personal and/or your market's preference.
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Traditional Bubble Tea: Sugar
Syrup
2
cups White Sugar
2
cups Brown Sugar
4
cups Water
Feel free to experiment with the ratio of white
sugar to brown sugar, as well as the ratio of sugar to
water.
In a saucepan, bring the water to a boil. Add the
sugars. Reduce heat and heat until the sugar crystals
are fully dissolved. Remove from heat.
Barista tip:
Prepare two batches of sugar syrup, one white and one
brown, and then simply put 1 ounce of white sugar
syrup and 1 ounce of brown sugar syrup for standard
bubble tea drinks.
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Traditional Bubble Tea: Original
Pearl Milk Tea
(16 oz serving)
Use brewed Taiwanese
Red Tea or brewed Taiwanese
Jasmine Green Tea for this recipe. (See
Brewing Tea section.)
Fill the Stainless Steel Cocktail Shaker Cup with 1
to 2 cups cubed ice. (Basically, fill the shaker cup
until about 80% to 90% full of ice).
Add 4 tbsp. Refined
Creamer Powder and 2 ounces Sugar
Syrup.
Pour 1 cup of brewed Tea into
the Shaker Cup. Fresh, hot, strong tea works best.
(If making Jasmine Pearl Milk Tea, use White Sugar
Syrup if possible, to avoid overwhelming the Jasmine
Green Tea Flavor.)
Close the Shaker Cup, making sure all three parts
are secure. Shake vigorously for at least 12 seconds.
Scoop desired amount of Tapioca
Pearls and/or Coconut
Jelly and/or Choobees
into your serving cup. Pour the shaken milk tea over
them. Enjoy!
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Traditional Bubble Tea: Milky
Flavored Bubble Tea
(16 oz serving)
For Milky Flavored Bubble
Tea, use traditional Cream Flavored Powders (CFP).
Take out a Stainless Steel Cocktail Shaker Cup.
Fill it with 1 to 2 cups of cubed ice (until the
Shaker Cup is 80% to 90% full of ice.)
Add 2 tbsp. Cream
Flavored Powder (CFP),
2 tbsp. Refined
Creamer Powder (RCP),
2 ounces (or desired amount) Sugar
Syrup,
¾ cup water, and
2 ounces (or desired amount) of brewed
tea (if using).
Close the Shaker Cup; make sure that all three
parts are secured. Shake vigorously for at least 12
seconds.
Scoop desired amount of texture components (Tapioca
Pearls and/or Coconut Jelly and/or Choobees) into your
serving cup.
Pour shaken drink into your serving cup, over the
texture components. Serve with oversized straw. Enjoy!
Barista tips:
In general, Red Tea "rounds" out the drink,
making it smoother and mellower; while Jasmine Green
Tea "brightens" up the drink, making it
lighter and sprightlier on the tongue.
If a thicker consistency is
desired, use 4 tbsp of CFP and/or RCP.
Whole milk, half n half,
cream, condensed milk or evaporated milk can be used
instead of Refined Creamer Powder.
Honey or Fructose Syrup can
be used instead of sugar syrup.
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Traditional Bubble Tea:
Thirst-quenching Flavored Bubble Tea
(16 oz serving)
For Thirst-quenching
Flavored Bubble Tea, use Sour Flavored Powders (SFP)
or Flavored Syrups (FS).
Take out a Stainless Steel Cocktail Shaker Cup.
Fill it with 1 to 2 cups of cubed ice (until the
Shaker Cup is 80% to 90% full of ice.)
If using Sour Flavored Powder, add 2 tbsp. Sour
Flavored Powder (SFP).
Or, if using Flavored Syrup, add 1 to 2 ounces Flavored
Syrup (FS).
Also add
2 ounces (or desired amount) Sugar
Syrup,
¾ cup water, and
2 ounces (or desired amount) of brewed
tea (if using).
Close the Shaker Cup; make sure that all three
parts are secured. Shake vigorously for at least 12
seconds.
Scoop desired amount of texture components (Tapioca
Pearls and/or Coconut Jelly and/or Choobees) into your
serving cup.
Pour shaken drink into your serving cup, over the
texture components. Serve with oversized straw. Enjoy!
Barista tips:
Thirst-quenching Flavored Bubble Teas are lighter and
more refreshing than Milky Flavored Bubble Teas. In a
Thirst-quenching Flavored Bubble Tea, the flavor and
fruity notes should come to the forefront.
Adding tea to
Thirst-quenching Flavored Bubble Teas is recommended.
Tea injects a smoothness, complexity, and depth to the
final beverage. Tea transforms the drink and gives it
a totally different complexion and dimension.
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Thai Tea
Bring cool water to a boil. For every cup of water, use at least 3 teaspoons of tea.
Pour the boiling water over the tea leaves. Steep for 3 minutes (5 minutes maximum). Tea leaves must be removed from the water after this time to prevent
oversteeping.
Add condensed milk to sweeten. The amount of condensed milk depends on how sweet and milky you want the drink to be.
Serve "on the rocks" (add ice) for a cool, sweet, creamy drink!
Make sure to add tapioca pearls and/or
CHOOBEEs!
Enjoy!
note:
If not using condensed milk, use evaporated milk, regular milk, or creamer. The drink will also need a sweetener: either sugar syrup, sugar, or honey.
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