But to me, bubble tea is at its best when the warm pearls mingle with ice cubes and cold milk to create a symphony of flavors and textures perfect for a hot summer day. While these blended drinks may fall afoul of some milk tea purists, many shops use the same recipes and bases for their drinks across categories and so we’ve lumped them in together.Īnd finally, I know milk tea isn’t confined to summer-only status - you can order milk tea hot in many cases, just like you would a latte. Most of the spots we visited don’t just serve milk tea in the traditional sense - brewed black tea with a generous dose of milk and/or sweetener - but feature truly expansive menus including a rainbow of milk tea flavors, smoothies, slushies and beyond. You might hear it called milk tea, boba tea, bubble tea, tapioca tea and anything in between, but all these names refer to roughly the same thing: a milk- or creamer-based beverage with toppings, primarily tapioca pearls, often served in a tall, plastic-sealed cup with an oversized straw perfect for sucking up every last precious pearl. But for our definitive tour, we stuck to places specializing in bubble tea. You can find decent bubble tea all over the place, from dedicated shops to the menus of teriyaki joints and Vietnamese restaurants ( Yummy Banh Mi in Everett does a pretty delicious mango milk tea alongside a killer grilled pork sandwich). Snohomish County’s cities have no shortage of shops serving up the Taiwanese-born drink, made with chewy, addictive tapioca pearls, milk and any number of fruity, sweet and decadent flavors. With summer in the air, the perfect time of year for an icy, creamy, sweet bubble tea is upon us. I truly love covering food, drink and the people who make them, and I love getting to read my colleagues’ hard-nosed reporting without having to fill out all the public records requests myself.īut don’t say I never put my body on the line for this job, dear readers. In my current job, there’s a lot less frenzied running to fires and a lot more slowly wobbling away from gut-bursting, delicious meals. And for some reason, I assumed that person would be me. Braving forest fires and shootouts, fearlessly speaking truth to power, uncovering bombshells hidden between the black bars of redacted public records - it was hard work, but someone had to do it. When I was a kid, my idea of a journalist was a gritty, hard-boiled one.
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