Description
This unique treat gets its flavor from fresh fruit and cookies. It is customizable and tastes great with many different boba toppings.
Ingredients
Units
Scale
- 1 cup water
- 1 jasmine tea bag
- 1/2 cup milk
- 2–3 tbsp brown sugar
- 1 cup quick-cooking tapioca pearls
- 3/4 cup raspberries (fresh or frozen)
- 2/3 cup crushed shortbread cookies (and a bit more for garnish)
- 1–2 tbsp simple syrup (optional, for extra sweetness)
- ice cubes
Instructions
- Bring 1 cup of water to a boil. Remove from heat and add the tea bag. Let steep for 3-4 minutes. Discard the tea bag.
- Cook the tapioca pearls according to the package directions. Drain. Sprinkle with brown sugar and stir to combine.
- Set the pearls aside to cool to room temperature.
- Combine the brewed tea, raspberries, milk, and ⅔ cup of shortbread cookies in a blender. Blend for 1-2 minutes until the mixture is smooth and thick.
- Place 1 handful of ice into your shaker. Pour in ½ of the blended mixture. Shake for about 30 seconds.
- Taste for your desired level of sweetness. Add 1-2 tbsp simple syrup if needed and shake again.
- Place ½ cup of tapioca pearls into the bottom of a large serving glass.
- Pour the shaken mixture over the top.
- Garnish with more shortbread crumbs.
- Repeat steps 2-6 for the 2nd serving glass.
- Serve with a boba straw and enjoy!
Notes
Green tea also works well with this bubble tea.
To keep this recipe gluten-free, look for gluten-free cookies in your local supermarket.
If you prefer, blend the ice with the tea and milk in step one of assembling the bubble tea to create a slushy boba tea drink. Skip the shaker and add the mixture on top of the tapioca pearls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes