Bobobalicious tea (Bobo JuiceĀ Drink)

July 14, 2011
1 Ratings
  • Serves 1
Author Notes

....or a margarita mangosteen boba tea. This past year my students and I made several types of boba teas, from traditional Thai to those with exotic fruits, tea-based as well as milk-based. We preferred the black pearls for both flavor and looks in all our experiments. They are made with cassava root and sweet potato. For fun I wondered how boba pearls would be in a cocktail. They can add some drinking entertainment to a huge drink. You can make virgin versions experimenting with different fruit juices, too. —Sagegreen

What You'll Need
  • The boba pearls for 6-10 drinks
  • 7 cups water
  • 1 cup Black boba tapioca pearls (for bubble tea)
  • 2 cups water
  • 1 cup white sugar
  • 1 cup brown sugar
  • The fruit tea drink
  • 2 ounces cooked boba (stored in syrup)
  • 6-8 ice cubes
  • 3 ounces brewed green tea
  • 1 ounce sweet lime juice (or Meyer lemon)
  • 4 ounces mangosteen juice (or other tropical fruit juice you love)
  • 1.5 ounces white tequila
  • 1 ounce Cointreau
  • lemon grass leaves or lemon verbena, divided leaves
  • possible additional sweetener such as agave
  1. The boba pearls for 6-10 drinks
  2. Boil the water in a large pot. Stirring add the boba which should float. Cover and cook for 20 minutes. Then let rest for 20 minutes. Check to see if the boba is soft enough. If not, cook for 5-10 minutes further, then let rest. In the warm summer these should cook pretty well without the second boil.
  3. Drain the boba and rinse with warm water. Place in a bowl with a cover.
  4. Boil the 2 cups of water. Add and dissolve the sugars to make a sugar syrup.
  5. Cover the cooled boba with the sugar syrup. Serve or refrigerate until ready to use. These should last this way for a few days before they turn too mushy.
  1. The fruit tea drink
  2. To a large glass add the boba pearls and ice cubes. Some folks like fewer bubbles while others want double. I think 2 oz. is a goodly amount to use in a large drink.
  3. In a cocktail shaker mix the tea, juice, tequila, Cointreau, and some bruised herb. Shake vigorously. Strain and pour into the glass. Taste for sweetness. Add some sweetener if you need it, such as agave. Garnish with fresh herb. Serve with an extra wide straw.
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See what other Food52ers are saying.

  • drbabs
  • mrslarkin
  • hardlikearmour
  • Lizthechef
  • Sagegreen

10 Reviews

drbabs July 17, 2011
You amaze me.
Sagegreen July 17, 2011
Thanks, drb. Mutual!!
mrslarkin July 14, 2011
Yippee! bubble tea ROCKS! I've always wanted to make this at home. I have tapioca in the pantry! thank you Sagegreen!
Sagegreen July 14, 2011
You are so welcome. I have a few teenagers coming to visit, so we will have a fun with lots of fruit juice flavors, and the adults can play, too.
hardlikearmour July 14, 2011
I love bubble tea! & I use the straws for internal cake supports! Love this!
Sagegreen July 14, 2011
Thanks, hla. Clever use of the straws. I now have quite a collection. Will try your suggestion with my next cake project!
hardlikearmour July 14, 2011
I take no credit for the straw use.... learned from Rose Levy Beranbaum the master of all things cake!
Sagegreen July 15, 2011
The name change comes as a result of the straw: it adds a circus-like prop to the drink...with the acrobatic bobas getting sucked up. I think of clowns named Bobo and think of this drink as a mini circus world all within the glass.
Lizthechef July 14, 2011
Oh, I love Boba tea - this looks terrific!
Sagegreen July 14, 2011
Thanks, Liz. Since I have company coming for the weekend, I thought it would be fun to have a batch on hand. The teens really love these, the nonalcoholic ones.