Boba translates to “big pearls” in Taiwanese and is often referred to as bubble tea. The “pearls” are tapioca that is boiled, soaked in something sweet such a sugar or honey and placed in a fruity green or black tea beverage. Yep, I thought it was odd at first too.
Then I tried it and fell in love!
Tapioca pearls are little bundles of goodness that I can only describe as a gummy bear in the shape of a tiny ball - smaller than a marble but, bigger than a BB. The texture is pleasing and rather than pop; they are slightly chewy. I am willing to bet that a Boba tea shop has opened in your neighborhood or will be soon. Although it seems to be a recent phenomenon, it has been around for years, originating in Asia nearly thirty years ago.
At nearly $5.00 a cup, and a slight addiction, Boba tea was draining my wallet. So, I set out to make it at home, using my Keurig® brewer.
- ¼ cup of prepared tapioca pearls (Bobas)
- 1 cup of ice
- 1 cup of frozen raspberries
- 1 cup of vanilla almond milk
- 1 Snapple Raspberry tea K-Cup® pod
- Prepare the tapioca pearls according to the instructions on the package. I cheated by making them in my Instapot!
- Place ¼ cup of the softened Bobas in a large cup and set aside.
- Pop the Snapple Raspberry K-Cup® tea pod into your Keurig® machine and brew on the 6-ounce water setting.
- Put the raspberry tea and all other ingredients into a blender and turn on for about 1 minute or until the mixture is smooth.
- Pour the mixture over your Boba’s and stir gently.
Boba was initially named Bubble tea as it was customary to shake it. I found that I did need to shake this version periodically to keep all of the ingredients mixed well. A quick stir of the straw works well too. Speaking of straws - you will need an extra wide version for the Boba's to fit. I am of the #skipthestaw mentality, instead of plastic disposables, I purchased these stainless steel reusables and <3 them!
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