Take your summer iced coffee to the next level by turning it into a decadent boba tea! If you can find pecan milk, I think it makes this recipe especially tasty and creamy. This is a much cleaner and healthier alternative to traditional boba milk tea, just remember that the tapioca (boba) balls aren’t great fuel and it’s best to enjoy them in moderation!
1/8 tsp cinnamon
3/4 cup coffee concentrate
1/3 cup cooked boba
1 Tbsp maple syrup
1 cup pecan milk
Boil boba for 3 minutes. Sweeten with 10 drops liquid stevia.
Drain boba balls, add to a cup.
Blend coffee concentrate, milk, maple syrup, and cinnamon together.
Pour milk tea over boba, serve with a boba straw, and enjoy!
Serving: 1 cup