• tworedbowls says:

      April 14, 2016 at 5:18 pm

      It’s actually so much easier than I thought it would be! Thanks so much for the kind words, Karen 🙂

  1. says:

    April 13, 2016 at 11:02 am

    You’re creativity never ceases to amaze me, Cynthia! What a fun and clever idea, that sounds like an awesome combo. <3 I prefer my oatmeal hot but my boba milk tea cold, so maybe an overnight oats with boba could happen? Haha, i love it!

  2. says:

    April 13, 2016 at 11:02 am

    Cynthia!!!!!!! I LOVE THIS SO MUCH!!!!!! You’re so brilliant. I want this in my face right nowowowow. Your research reminds me of the doughnut tasting we did this past weekend (26 doughnuts from 13 doughnut shops to find the best one)…I mean, yours was obviously more scientific, but still. Food research is the best!

    Also, someone was talking Dough Doughnuts the other day and it made me think of our lovely date over Dough that one time. Miss your lovely face!!

  3. says:

    April 13, 2016 at 11:10 am

    love this! i had some soy milk + leftover jasmine milk tea one day and randomly dumped it in my oatmeal because i didn’t like how floral the tea was, and it was delicious! i haven’t tried it with boba, but all the more reason for me to try this out again soon! (:

  4. says:

    April 13, 2016 at 11:50 am

    What a brilliant combination of two of my favorite things! I would never have thought of doing it, but it’s just brilliant! That’s why I love reading your blog. Now that I have the secret recipe for bubble tea, I’m in trouble too. At least the place that just opened down the street from me costs something so I can use my purse as an excuse not to go in 10 times a day. But now?! Though I’ll need to find taro powder, my favorite flavor. Yum!

  5. Anne says:

    April 13, 2016 at 3:58 pm

    This is way too genius! I can drink bubble tea every day all day and now you just had to make it available to me for breakfast?! I adore you.

  6. Erica says:

    April 13, 2016 at 4:02 pm

    Breakfast fusion! Mega heart eyes. And reading about your milk tea research had me giggling alone in the team room. Love this!!

  7. says:

    April 13, 2016 at 8:38 pm

    Love this idea!!! however, just wondering why is there baking soda in the ingredient, but did see it in the procedures? what’s the purpose of adding baking soda to milk tea? thanks! 🙂

    • tworedbowls says:

      April 14, 2016 at 5:17 pm

      Hi Eva! Sorry, I realized that was only in the headnote and not in the recipe — I add baking soda because it’s a little tip I got from how to make Southern sweet tea. It helps cut the bitterness from the tea. I’ve edited the recipe now. Thanks so much for the kind words!

  8. says:

    April 14, 2016 at 12:18 am

    I’m relatively new to bubble tea, but already in love with it. I’m off to track down tapioca pearls- and try every bubble tea in a five mile radius to see if I can find these differences between Hong Kong and Taiwanese tea.

  9. says:

    April 15, 2016 at 10:46 am

    I just want to gasp because this is one of the wackiest and wonderful ideas I have ever seen.
    Thank you for adding this awesomeness to my life. 🙂

  10. says:

    April 19, 2016 at 1:33 pm

    This is so much fun! I’ve had both Hong Kong and Taiwanese milk tea and never knew what made the difference- thanks for sharing all of your research. 🙂 My kids love those bubbles on ice cream; wait until I tell them they can have it with breakfast too!

  11. says:

    May 24, 2016 at 3:28 pm

    I know I’m super late to acknowledge this fantastical recipe but here I am!! I love it so much!!! I’m pretty amazed at all your research too. I can only imagine how many wonderful variations can come of this. Thanks for sharing!

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