If you love bubble milk tea, you’ll absolutely love this fantastic recipe for Pumpkin Spice Bubble Milk Tea with Boba. Black tea, pumpkin and spices combine for a creamy, delicious drink you’ll crave all autumn long.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. Collectively, we are sharing over 140 fantastic pumpkin recipes for all your Fall events.
Today I am sharing this Pumpkin Spice Bubble Milk Tea. A big thank you to Dixie Crystals for the sugar to create this yummy drink, and another big thank you to Torani for the fun fall syrups, I used to make this bubble tea and several others. These two sponsors are giving away some awesome swag for this event!
Special thanks to ALL of our sponsors for providing the prize packages. Don’t forget to enter the giveaway all the way at the bottom of the post. There are some great things to be won!
I love bubble teas so much. Once I learned how to start making them at home, the possibilities were endless. We’ve made all kinds and I’ll be sharing another one with you next week.
Last year, I was really eager to figure out a pumpkin spice version. It wasn’t hard at all, especially with a little added Torani syrup and some canned pumpkin. This is the one I turn to over and over.
Before I make up this milk tea, I like to create a brown sugar simple syrup to soak the boba in. That recipe is below as well. I love using Dixie Crystal’s Brown Sugar… it has such a rich flavor and dissolves easily.
This process really adds something special to these Fall drinks.
If you want to skip the brown sugar simple syrup, you can simply follow the directions on your bag of boba on how to prepare them and then go right into making the drink. It will still taste amazing.
What kind of milk or cream do I use in Bubble Milk Tea?
I choose to use Heavy Cream for my Bubble Milk Teas. The biggest reason is because it’s thick and you don’t need a lot and it adds some serious froth.
But if you don’t want to use Heavy Cream, that’s ok – you can substitute half and half or even whole or 2% milk. Be careful adding ice to your drink so it doesn’t get watered down.
I try to cool everything and chill everything (including boba) before I put it together so I don’t have to use ice.
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Pumpkin Granola from It Bakes Me Happy
Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Spice Snickerdoodles from Creative Southern Home
Are you ready to make some Pumpkin Spice Bubble Milk Tea?
Pumpkin Spice Bubble Milk Tea
- Boil 4 cups of water and add ½ cup of uncooked boba. Cover the pot and allow to boil for about 3 minutes.
- Turn off the heat after 3 minutes, and allow to stay on burner with lid on for another 2-3 minutes. Drain boba and place in a jar with a lid.
- In a small pot, boil ¾ cup water. Whisk the brown sugar into the water until dissolved completely. Remove from heat and allow to cool about 3 minutes.
- Pour the brown sugar simple syrup into the jar of boba very carefully and put lid on jar. Let the boba "marinate" in the brown sugar simple syrup for at least a half hour. Drain any remaining liquid or syrup off boba before using.
- After 30 minutes, add a scoopful of prepared Boba to the bottom of two glasses. Divide black tea between the two glasses, leaving plenty of room to add the pumpkin cream.
- In a blender, blend the pumpkin pie syrup and pumpkin puree. Add the cream and pulse a few times to get the cream frothy. Pour into each glass.
- Sprinkle Pumpkin Pie Spice over the tops of both glasses.
- Add a large boba straw and serve.