Description
This unique concoction blends a spicy, malty tea with the robust flavor of coffee. This recipe does not include milk, but you can add a few tablespoons if desired.
Ingredients
Units
Scale
- 8 fl oz brewed coffee (cooled to room temperature)
- 4 tsp brewed Assam tea (cooled to room temperature)
- 2 tbsp maple syrup
- 1/2 cup tapioca pearls
- 1 tbsp brown sugar
- ice cubes
- chocolate syrup and coffee beans (for garnish)
Instructions
- Dissolve half of the maple syrup in the brewed tea.
- Combine the sweetened tea, ice, and coffee in a shaker (or a mason jar with a lid). Shake for 30 seconds.
- Taste the mixture for sweetness and more maple syrup if needed. Set the mixture aside.
- Cook the tapioca pearls according to the package instructions. Drain.
- Sprinkle 1 tbsp brown sugar over the cooked pearls. Stir to combine. You may need to add 1 tbsp water to make a quick syrup. Set the pearls aside to come to room temperature.
- Drizzle chocolate syrup in a large serving glass, making sure to get the sides and bottom. Swirl the glass around, so the sides are coated with syrup. Drain out any excess syrup.
- Put half of the tapioca pearls into the bottom of each glass.
- Strain the coffee-tea mixture into the glasses. Add ice if desired.
- Add more chocolate syrup and/or coffee beans on top for garnish.
Notes
If you want to include milk, add 1/2 cup milk to the shaker or pour 1/4 cup milk into each serving glass on top of the tapioca pearls.
Traditionally, Assam-coffee boba is served in a champagne coupe glass. You can use a regular glass if you prefer. Depending on the serving cup, you might need a boba straw to enjoy the tapioca pearls. Otherwise, you can sip the drink and use a spoon to enjoy the tapioca pearls.
You can use 1/2 cup of cold brew or 2 shots of espresso instead of brewed coffee.
Use sugar-free chocolate syrup to cut down on added sugar and calories.
- Prep Time: 10 minutes
- Cook Time: 15 minutes