Thai Iced Coffee Boba Recipe
Learn how to make Thai iced coffee boba with chewy tapioca pearls, sweetened condensed milk, and strong coffee for the ultimate homemade bubble tea.
Equipment
- Coffee maker
- Small saucepan for cooking the pearls
- Fine mesh strainer
- Tall serving glass
- Wide boba straw
Ingredients
- ½ cup tapioca pearls
- 8 cups water
- 2 tbsp sugar
- 2 double shots espresso
- 3 tbsp sweetened condensed milk, add more to taste
- 6 tbsp evaporated milk
Instructions
- Cook the tapioca pearls according to the package instructions. Drain, then toss with the sugar while still warm until evenly coated. Set aside to cool slightly.
- Brew the coffee. Prepare 2 double shots of espresso (or 120 ml / 4 fl oz strong coffee) and let it cool for a few minutes.
- Assemble the drinks. Divide the tapioca pearls between two tall glasses and fill each glass with ice.
- Add the milk. Divide the sweetened condensed milk and evaporated milk evenly between both glasses.
- Pour in the coffee. Slowly pour the espresso over the ice. Stir well before drinking so the milk is fully combined.
- Serve. Enjoy immediately with a wide boba straw while the tapioca pearls are still soft and chewy.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 344kcal | Carbohydrates: 67g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 136mg | Potassium: 257mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 1mg
