Treat yourself to rich, sweet, and milky Iced Coffee Boba. With chewy and sweet cooked tapioca pearls, nutty and bold fresh brewed coffee, and your milk of choice, coffee milk tea is never a bad idea! Naturally gluten-free and easy dairy-free and vegan variations!
Cook the boba in a large pot of boiling water, according to the package instructions.
While the boba cooks: make simple syrup. Boil ¼ cup of water to a boil in a small saucepan on the stove. Whisk the sugar into the water until dissolved. (Note: you can also boil the water in the microwave for 45 seconds - 1 minute, or until boiling before whisking in the sugar).
Drain the cooked boba. Add it to the simple syrup and let sit for 10-15 minutes.
Add large handfuls of ice to two glasses. Pour 1 espresso shot onto each cup of ice. Stir in the boba and your desired amount of simple syrup. Pour in milk to fill to the top. Stir and sweeten with additional simple syrup to taste. Serve immediately!
Notes
Storage Directions: This recipe is best enjoyed fresh, as the boba pearls get gummy and stiff upon storage. Recipe Tips:
Dairy-Free & Vegan: To make dairy-free and vegan coffee boba, use non-dairy plant milk like oat, almond, soy, or cashew milk.
Brown Sugar Syrup: Add delightful caramel flavors to the coffee milk tea by using brown sugar syrup. To make it, simply substitute brown sugar for the granulated sugar and follow the recipe directions as listed.
Espresso Making Options: Make espresso in an espresso machine or with a Moka pot. Alternatively, you can also make concentrated coffee using a French press by using half the usual amount of boiling water with the same amount of coffee grounds. For the most ease, you can also make this boba latte with instant coffee granules.