From: Chef/author Elton Keung. Yield: 1 serving.
1 tea bag (.05 oz.) Darjeeling black tea
3 oz. prepared crème anglaise vanilla sauce
2 oz. honey
6 to 12 dashes cinnamon
as needed, ice
as needed, boba (tapioca balls)
Honey Boba (35 to 40 servings):
4 lb./64 oz. boba
1½ cups brown sugar
1½ cups honey
For Cinderella Milk Tea: Brew the tea for 7 to 10 minutes. To a 24-oz. cocktail shaker, add the crème anglaise vanilla sauce and honey; stir with a little hot water. Shake the 6 to 12 dashes of cinnamon into the cocktail shaker. Add ice until the shaker is ¾ full, then add tea and shake. Serve the drink in a 24-oz. cup with boba.
For honey boba: On a stove in a large (6+ liter) pot, boil 4½ liters water. Add boba to the boiling water and stir immediately to separate the balls from each other. Simmer for 25 minutes, stirring at least every 5 minutes to remove boba from the bottom and sides of the pot and to get the floating boba on the surface to submerge. Turn off heat, let pot sit uncovered for 3 to 4 minutes.
Stir, and then cover with lid for 11 to 12 minutes.
In a serving container, combine brown sugar, honey and 3 cups of hot water until everything is dissolved. Strain the boba in a colander and rinse thoroughly with cold water.
Add boba to the brown sugar/honey mixture and allow it to soak up the sweetness for at least 15 to 20 minutes before serving. Keep the boba simmering and warm, if possible.
Average time for keeping boba: 4 to 6 hours.