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.
We enjoyed these drinks with these Pumpkin Sprinkle Cookies and this Pumpkin Spice Sheet Cake that we made at the same time.
Here’s why you might love Pumpkin Spice Bubble Milk Tea:
- Fall flavors in a fun format: It combines the warm, comforting flavors of pumpkin spice with the playful fun of bubble tea. You get the taste of fall with every sip, complete with chewy tapioca pearls for a textural contrast.
- Customizable to your taste: You can really change this drink up… change the tea base: (black tea, green tea etc.), the milk variety (dairy, non-dairy), and the sweetness level. You can also find it with different toppings like whipped cream or extra pumpkin spice drizzle.
- Perfect hot or cold: Pumpkin spice latte is a classic fall drink, but bubble tea is typically served cold. Pumpkin spice bubble tea offers the best of both worlds – you can enjoy it hot or cold depending on your preference and the weather.
Overall, pumpkin spice bubble tea offers a unique and delicious way to enjoy the flavors of fall in a fun and customizable drink.
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 Desserts:
Layered Pumpkin Cheesecake Pie
Mini Pumpkin Pie Hand Pie
Pumpkin Butter Cupcakes with Brown Sugar Frosting
Pumpkin Cookies and Cream Ice Cream
Pumpkin Gingersnap Cheesecake
Pumpkin Honey Bun Cake
Pumpkin Pie Cheesecake Brownies
Make Your Own Spices at Home
It’s so easy to make your own spices at home, check out our post for Homemade Pumpkin Pie Spice.
Are you ready to make some Pumpkin Spice Bubble Milk Tea?
Pumpkin Spice Bubble Milk Tea
Ingredients
- 4 cups water to boil boba
- ½ cups [Boba] uncooked
- ¾ cups water to make boba syrup
- ¾ cups brown sugar
- 1 tablespoon [Torani Pumpkin Pie Syrup]
- 2 tablespoons pumpkin puree
- ½ cups heavy cream
- 16 oz. black tea chilled
- Pumpkin Spice for garnish (and added flavor)
Instructions
- Boil 4 cups of water and add 1/2 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 3/4 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.
