Description
Combining the caffeinated kick of rich dark roast beans, the sweet and decadent condensed milk, and the gooey texture of tapioca pearls, this recipe is satisfying and energizing!
Ingredients
Units
Scale
- 1 cup water
- 2 tbsp ground Robusta Vietnamese coffee beans
- 2 tbsp condensed milk
- Ice cubes
- 1/4 cup brown sugar tapioca pearls
- 2 tsp brown sugar syrup
Instructions
- Cook the tapioca pearls according to the package directions. Drain the pearls and transfer them to a bowl.
- Toss the pearls with the brown sugar and set aside to cool for a few minutes.
- Pour the condensed milk and boba pearls into a serving glass.
- Remove the lid of the phin coffee filter and add ground coffee. Screw the screen back, then place the filter over the serving glass.
- Pour hot water to cover the ground coffee beans and steep for 30 seconds.
- Loosen the filter screen screw for two rotations to let the water go through the filter. A rate of 3 to 4 drips per second is optimal.
- Remove the filter once the water has passed. Stir the contents in the serving cup together, wait until it’s cool, add ice and a thick straw, and enjoy.
Notes
You can make a hot version of this coffee boba recipe by following the same preparation instructions and skipping the ice.
You can make it less sweet by halving the condensed milk and replacing it with a half-and-half.
- Prep Time: 15 minutes
- Cook Time: 10 minutes