Ingredients
Equipment
Method
- Bring a pot of water to a boil, using eight times the volume of the tapioca pearls. Add the tapioca pearls, cover with a lid, turn off the heat, and let them soak as directed on the package.
- Drain and rinse the boba pearls under running water, then combine them with syrup or white sugar.
- Place the strawberries into a small saucepot and crush them. Add the white sugar.
- Cook the strawberries and sugar over low heat, stirring occasionally, until the mixture thickens and becomes jam-like.
- Spoon the sweetened tapioca pearls into the bottom of a serving cup.
- Add the strawberry jam to the cup, spreading some up the inside walls for a layered effect.
- Fill the cup with ice cubes as desired, pour in the whole milk (or half milk and half tea if using a tea base).
- Optionally garnish with fresh or dried strawberries, stir well, and enjoy.
Nutrition
Notes
For a vegan version, substitute whole milk with your favorite plant-based milk such as oat, almond, or coconut. Tapioca pearls are best when freshly cooked and used within a few hours; avoid refrigerating them as they firm up quickly. Any leftover strawberry jam can be stored in the fridge for up to five days; reheat slightly before using for easy spreading. Serve the drink with savory snacks or light desserts for a balanced treat. If you'd like to add tea, use green tea and replace half the milk with brewed, cooled tea.