We have talked about many of our favorite foods here on C,C, & C, but there is one food (well drink) that has been strangely absent. That sweet, creamy, frothy tea drink from Taiwan, Pearl Milk Tea. Sometimes called Milk Tea, Boba Tea, Boba, but you know what it is, it is the perfect social hang out drink. "What should we do?" "Want to grab boba?" "Sounds awesome!" Just about every single one of my college friends have had this conversation.
The downside of this magical elixir is the price. Ranging from $2.75-$5.00, the cost of this habit can add up rapidly. I have tried in vain before to make my own, but never found success. Until now that is. When Lynn and I took our road trip to Portland (I know I have said that opening a lot, but it was an awesome trip). We started to consider what life would be like if we lived there. As we strolled around a street fair, perusing the booths of crafts and convections, we saw a girl walking towards us holding a tea drink with the signature boba fat straw. It stopped us both cold in our tracks. "What about milk tea? We can't live in a place with no milk tea!"
We visited a milk tea shop later that day and were sorely underwhelmed. That is when a fire was lit under me. I had to craft the perfect milk tea from scratch, in the event that I ever left the Bay Area!
Below are the final results of many rounds of testing. Enjoy.
$18 at Jook Time, San Francisco, CA
As college students in our final year of school, we are very aware of finances. Knowing that loans will soon be due and that we have some lofty goals ahead of us, we know that we need to save money where we can. Last year we were lucky enough to stumble upon Jook Time, a small dim sum restaurant north of Golden Gate Park.
Jook Time is not what you would typically expect from dim sum. Growing up in the Bay Area and having dim sum with my family friends, I grew accustomed to being seated in a large room with carts of food rolling past. When you walk into Jook Time, it is just a small counter displaying the food and a handful of tables. We have experimented with most of the menu, but after so many visits we know the best choices.