Last updated on March 28th, 2018
The very first time I tried cold brew coffee, I was in heaven. The same can be said about the first time I tried boba / bubble tea and coffee. You can imagine my sentiment after trying a combination of the two. Now, I will preface this post by saying that you will need a TODDY Cold Brew System in order to make the cold brew. There are plenty of cold brew tutorials without using this system, and I have tried a handful. I would say that none produce quite the same results that the Toddy does. You can find it on Amazon here. I love making cold brew with the Toddy because it’s so dang quick and easy, plus the glass pouring container is really awesome. I sometimes use it as a water carafe during family parties at our house. Anyways,
How good is boba / bubble tea? I didn’t even know bubble tea was the same thing as boba until I moved to California. I was in for a real treat because there was a bubble tea shop in nearly every city across San Diego. I cannot even count how many times my husband, friends and I have gone out for Korean BBQ, sushi or Yakitori, and I have wanted to end the evening with a big cup of boba tea or coffee. Now, this never ends well because I cannot have dairy and those drinks are loaded up with so much sugar. If a child were to get their hands on one, they immediately turn into their mother’s worst nightmare. I’m not kidding, there is THAT much sugar in them. Sometimes, I’ll get an unsweetened herbal tea and have them add boba, but the boba is still soaked in a bath of simple sugar. Earlier this month, I decided it was time to take matters into my own hands. It couldn’t be that hard to create a simple syrup with coconut sugar instead of refined white sugar. So, that’s just what I did… with ease!
First, you will need to make your cold brew coffee. Toddy’s website has a create tutorial on how to do so here. As I mentioned, you can make cold brew without this system as well. Here is a great tutorial on how to do so with some stunning photography from a wonderful blogger!
After your cold brew is all finished, it’s time to make the simple syrup for the tapioca pearls. Yes, tapioca pearls = BOBA / BUBBLES! After you create the simple syrup, you can customize your drink however you’d like. I provide the recipe I used below.
Boba / Bubble Iced Cold Brew
Servings 2 -3
- 1/3 cup black tapioca pearls
- 1/4 cup cold brew coffee
- 1/2 cup milk of your choice
- 2 tablespoons boba
- 1 tablespoon maple syrup or coconut sugar simple syrup
Cold Brew Coffee Boba
- Heat water over medium heat and bring it to a boil.
- Add the coconut sugar to boiling water.
- Stir the water & sugar together until a candy thermometer readers 230 degrees (this will take roughly 3-5 minutes).
- Remove the syrup from the heat and allow it to cool.
- Store in storage container and refrigerate. This syrup keeps for up to 6 months in the refrigerator.
- *This will yield 1/2 cup of simple syrup*
- Next, make the boba with the tapioca pearls.
- Measure 2 cups of water for every 1/4 cup of boba you want to make. Bring the water to a boil in a small-medium saucepan.
- Add the boba and stir until they begin floating to the top of the water. Turn the heat to medium and cook the boba 12-15 minutes.
- Then, remove pan from heat, cover, and let the pearls sit for another 12-15 minutes and rest.
- Next, drain them from the water and transfer them to a small bowl or container.
- Pour the coconut sugar syrup over top until the boba are submerged.
- Let sit until the boba are room temperature, at least another 15 minutes.
- **Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. However, keep in mind that as time goes by, they will become harder and harder**
- To make the cold brew boba coffee, combine 1/4 cup cold brew coffee with 1/2 cup milk of your choice, a few ice cubes and 2 tablespoons boba. If this isn't sweet enough for you, add 1 tablespoon of sweetener of your choice (I would recommend some of the coconut sugar simple syrup you made or pure maple syrup!)
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.