San Francisco’s Boba Guys made us this wonderfully aromatic milk tea as a Chinese New Year treat. We’re sharing the recipe so you can enjoy it as well!

Difficulty: Easy | Time: 1 hour 15 minutes | Makes: 4 servings

Taiwanese-style bubble milk tea gets a remake with good milk and flowery jasmine tea. Use the best-quality boba (tapioca pearls) you can find. Cook the raw boba in plenty of water for 35 minutes at a rolling boil, then turn off the flame and let the boba sit in the water for another 20 minutes.

• 5 cups filtered water
• 2 tablespoons loose-leaf jasmine tea
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 cup cooked boba (see boiling instructions above)
• 4 tablespoons honey
• 1 cup half-and-half (preferably organic, from grass-fed cows)

1. Make the tea: Bring 4 cups of the water to a boil, let it sit for 1 minute (the temperature should be 170 degrees Fahrenheit), then add the tea leaves and steep for 8 minutes. Strain.

2. Make the simple syrup: Combine the remaining cup of water and the white and brown sugar in a small saucepan. Bring to a boil and simmer a few minutes, till the sugars are dissolved.

3. Steep the boba: In a small bowl, combine the cooked boba, 1/2 cup of the simple syrup, and the honey. Soak at least 30 minutes, and up to 3 hours.

4. Assemble the drink: To a cocktail shaker, add 4 cups of tea, 1 cup of simple syrup, the half-and-half, the honey-soaked boba, and a small handful of ice cubes. Shake till mixed, and pour into a serving glass with a wide straw.