A couple years ago, Alyssa took a trip to Taiwan. Now, there are two ways to feel when your best friend embarks on a big trip: totally excited because she deserves it and super jealous because come on, I LIKE TRIPS TOO. I LIKE TAIWAN. I BET IT’S LOVELY THERE. TAKE ME WITH YOU.
I couldn’t wait to hear about all her adventures on the trip when she returned, so I was surprised when I got a text from her a day or two into her stay. Being my mother’s daughter, I was immediately worried that something was wrong, but NO. She was just texting photos of all the BOBA SHE WAS HAVING. Lucky, lucky girl.
If I was forced to summarize, I might have to say that my favorite foods are cheese and boba. Have you ever had boba (also called bubble tea) before? Boba itself is a sweet tapioca pearl that became popular in Taiwan in the 1980s. The whole experience involves a drink that’s usually tea-based, but lots of shops also create fruit slushies. This gets poured right over the sweet, chewy balls for an absolutely delightful drink.
And now you can make it right at home!
My friend Sarah and I have a standing hangout session almost every week at a tea house near us. She’s pretty adventurous and often orders the fruit and herbal varieties, but I mostly get the same thing every single time: Jasmine Milk Tea. Boba. Iced. What can I say, I’m a creature of habit.
The good news is that making boba at home actually isn’t that complicated. You might need to go to a local Asian market to pick up the boba, but you can also order online. I used this type and had perfectly chewy balls with only about twenty minutes of prep time (that whole “Ready in 5 Minutes” claim on the packaging is a bit of a stretch.)
I had just received a new flavor of Almond Breeze from Blue Diamond and thought it might be a good addition to make a dairy free option.
Do you SEE that? There’s a hint of honey flavoring right in the almond milk! Since we’re going to be making honey boba today, this extra bit of flavor is going to blend right in for an excellent result.
Mmmm… shiny, tasty boba. So pretty. So tasty.
- 6 tea bags of Jasmine Green Tea
- 4 cups of water
- 1/2 cup granulated sugar
- 1 cup Almond Breeze Almondmilk Hint of Honey Vanilla
- 1 cup boba
- 2 tablespoons honey
- 1/4 cup simple syrup
- Boil 4 cups of water to a full boil. Turn off and let sit for two minutes.
- Place your six tea bags into a glass pitcher or large bowl. Pour the water over the tea bags and cover.
- Allow to steep according to the directions on your tea packaging. Green tea can scorch if you leave it too long, so you will probably only steep about five minutes.
- Remove the tea bags. Add the 1/2 cup granulated sugar and stir until dissolved.
- Let cool. Refrigerate if you're able.
- Per package instructions, bring 10 cups of water to a boil. Add 1 cup of boba to the water, cover and let cook over medium heat for seven minutes.
- Turn off heat and let sit on the burner for another seven minutes.
- Spoon boba carefully out of the water into a bowl of cool water to help cool them down, about 20 seconds only.
- Put boba into a small bowl and add 2 tablespoons of honey and 1/4 cup of simple syrup.
- Let the boba sit for one hour (or more!) in order to soak up the honey and syrup. This is a great chance to let your tea chill in the refrigerator.
- * If you find that your package of boba has different instructions, simply follow those instructions. Once cooked, place your boba is a bowl and follow the same process of mixing in the 2 tablespoons of honey and 1/4 cup simple syrup and letting soak for 1 hour.
1. A heaping 1/4 cup of boba, strained if needed.
2. 1 cup of jasmine green tea
3. 1/4 cup Almond Breeze Almondmilk Hint of Honey Vanilla
Stir it up and serve with a large straw.
If you’d like it to be nice and cold, go ahead and add some ice. Maybe take it out to your backyard and read a book.
Probably not surprising to found out that I finished all the boba myself, is it? I’ve now made three batches and they’re perfectly delicious every time. Try it and let me know what you think!
This post is sponsored by Almond Breeze Almondmilk.
Latest posts by Carla (see all)
- Mediterranean Pasta Salad with Homemade Meyer Lemon Vinaigrette - March 27, 2018
- Vietnamese Lemongrass Meatballs - January 19, 2018
- A Look at Don Q Gran Anejo Rum - January 11, 2018