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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Hot Drink 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 & Hot 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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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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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

For every cup of water, use at least 3 teaspoons of tea.

Bring cool water to a boil. 

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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