Chocolate Bubble Tea Recipe

Rich, creamy homemade Chocolate Bubble Tea Recipe with chewy tapioca pearls and a smooth chocolate base. A fun, refreshing café-style drink made at home in just 15 minutes.

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Course: Beverage, Dessert Drink, Drink

Cuisine: Asian, Taiwanese-Inspired

Prep Time: 10

Cook Time: 15

Resting Time: 10

Total Time: 35

Servings: drinks

Calories: 320kcal

Cost: $4

Equipment

1 Medium saucepan For boiling tapioca pearls until chewy
1 Fine-mesh strainer To drain and rinse pearls without losing them
2 Mixing bowls One for whisking cocoa mixture, one for milk/cream mix
1 Whisk To dissolve cocoa powder and sugar smoothly
2 Tall serving glasses Clear glasses work best to show the chocolate layers
2 Wide bubble tea straws Essential for sipping pearls, regular straws won’t work
1 Long bar spoon Helps with layering and gentle stirring without breaking pearls

Ingredients

Chocolate Base

2 tablespoon unsweetened cocoa powder
3 tablespoon brown sugar or to taste
¼ cup hot water
1 cup whole milk cold
½ cup heavy cream
1 teaspoon vanilla extract
salt pinch

Tapioca Pearls

½ cup dried tapioca pearls black or brown
4 cups water for boiling
2 tablespoon brown sugar for coating

For Assembly

1 cup ice cubes
2 tablespoon brown sugar syrup optional, for streaks/sweetness
Wide bubble tea straws

Instructions

Bring water to boil, add pearls, cook 15–20 minutes, rest 10 minutes, coat with sugar.
Whisk cocoa with hot water and brown sugar until smooth.
Mix milk, cream, vanilla, and salt, then add the chocolate mixture.
Add pearls, ice, and optional syrup to glass. Pour chocolate milk over bar spoon for layered effect.
Top with more ice, insert wide straw, stir gently, and enjoy immediately.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition