With ube premix: blend 15 g of powder with about 100 ml of chilled milk or water and 5–10 ice cubes until smooth, then pour over 30–40 g of topping. With ube syrup: put 15–30 ml in the cup, add about 100 ml of water or milk, mix until dissolved, then add ice and the topping. Both methods are below, step by step.
| With ube premix | With ube syrup | |
|---|---|---|
| Ube | 15 g of powder | 15–30 ml of syrup |
| Liquid | About 100 ml chilled milk or water | About 100 ml water or milk |
| Tea | Not needed | Optional: 10–15 ml black or green tea concentrate |
| Ice | 5–10 cubes, blended in | 5–10 cubes, added after mixing |
| Method | Blend until smooth | Mix until dissolved |
| Topping | 30–40 g | 30–40 g |
Doses are the ones published on the Ube Boba Premix Powder and Ube Flavor Syrup pages.
This is the method for a consistent, creamy ube milk tea. The premix is a complete base, so there is nothing else to add for sweetness or creaminess.
This premix is formulated for the blend method. Blending with ice gives the smooth texture and the full, even colour. The shake method is not suggested for it.
This is the method when there is no blender on the counter, or when the drink is a latte, an iced tea or a layered drink and not a blended milk tea.
The syrup dose is a range on purpose. Use more for a sweeter, bolder cup and less for a lighter, more refreshing one, and fix the number for your menu once you have tasted both ends.
Tapioca pearls are the classic partner for a creamy purple drink, and the dark pearls show well against it. They have to be cooked first: the ratio and timings are in How to cook tapioca pearls. Nata de coco and popping boba are ready to use from the pack; drain them and add them.
One caution with popping boba: keep it for cold drinks. Its skin does not hold up in heat.
What is ube? covers the flavour and how it differs from taro. Ube premix vs ube syrup helps you choose between the two products. How to prepare lists the dose for every range we make.
Blend 15 g of ube premix with about 100 ml of chilled milk or water and 5–10 ice cubes until smooth, then pour over 30–40 g of tapioca pearls, popping boba or nata de coco.
Add 15–30 ml of ube syrup to the cup, pour in about 100 ml of water or milk and mix until dissolved. Add 5–10 ice cubes and 30–40 g of topping. A 10–15 ml measure of black or green tea concentrate is optional.
15 g per serve, blended with about 100 ml of chilled milk or water and 5–10 ice cubes.
Yes, with the syrup: it only needs mixing. The premix is formulated for the blend method and the shake method is not suggested for it.
Not with the premix, which is a complete base. With the syrup, 10–15 ml of black or green tea concentrate is an optional addition for flavour depth.
Tapioca pearls are the classic choice with a creamy ube milk tea. Nata de coco and popping boba also work and need no cooking; keep popping boba for cold drinks.
Boba premixes, syrups, tapioca pearls and popping boba, made in India since 2011 and shipped to cafés, cloud kitchens and importers. Tell us what you want to serve and your volumes.
Outside India? See export & international. Or email sales@theteaplanet.com.