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Refreshing Lychee Rose Bubble Tea

lychee rose bubble tea - featured image

A creamy, refreshing bubble tea featuring the delicate floral notes of rose and sweet tropical lychee, combined with chewy tapioca pearls for a delightful homemade treat.

Ingredients

Scale
  • 1/3 cup (50g) uncooked black tapioca pearls
  • 1 cup (150g) canned lychee in syrup, drained (reserve 2 tablespoons syrup)
  • 2 tablespoons rose syrup
  • 1 cup (240ml) whole milk, coconut milk, or almond milk
  • Optional: 1 tablespoon honey or simple syrup
  • 1 cup ice cubes
  • 1/4 teaspoon vanilla extract (optional)

Instructions

  1. Bring 4 cups (960ml) of water to a rolling boil in a medium saucepan.
  2. Add tapioca pearls slowly, stirring gently to prevent sticking. Cook for 8-10 minutes until soft and chewy but not mushy.
  3. Drain pearls in a strainer and rinse under cold water. Toss with a teaspoon of sugar or honey to prevent sticking.
  4. In a blender or mixing bowl, combine drained lychee, 2 tablespoons reserved lychee syrup, rose syrup, milk or milk alternative, and vanilla extract. Blend or stir until smooth and creamy.
  5. Taste and add honey or simple syrup if additional sweetness is desired. Stir well.
  6. Add about 1/4 cup (60ml) cooked tapioca pearls to the bottom of each glass.
  7. Fill glasses with ice cubes.
  8. Pour lychee rose mixture over ice and pearls. Stir lightly or leave layered for effect.
  9. Serve immediately with a wide straw.

Notes

Rinse tapioca pearls with cold water immediately after cooking to prevent sticking and maintain chewiness. Consume pearls within 2 hours for best texture. Adjust sweetness mindfully as syrups add sugar. Use fresh ice cubes to avoid dilution. For vegan or dairy-free versions, use coconut or almond milk. Tapioca pearls can be swapped with popping boba for a different texture.

Nutrition

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