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Prep time
33 minutes
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Cook time
4 minutes
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Makes
1 drink (with enough strawberry boba for 4)
Ingredients
- For the Strawberry Milk:
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2 tablespoons
strawberry boba (see below)
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3/4 cup
(6 ounces) whole milk or creamy non-dairy milk
- For the Strawberry Boba:
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1/2 cup
(4 ounces) Driscoll’s strawberries, trimmed and hulled
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1/4 cup
(4 1/2 ounces) raw sugar
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4 tablespoons
quick-cooking black tapioca pearls (dried boba)
Directions
- For the Strawberry Milk:
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Add the strawberry boba to a tall glass. Fill with 2 to 3 ice cubes and top with milk. Stir and enjoy.
- For the Strawberry Boba:
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Blend the strawberries with sugar until smooth, about 30 seconds. Fine-strain into a small jar or bowl.
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Bring a small saucepan of water to a boil. Drop the boba and boil vigorously for 2 minutes. Reduce the heat to low, and simmer for 2 more minutes (Alternatively, follow the manufacturer’s instructions for cooking the boba through.) Using a slotted spoon, fish out the boba, and transfer to the reserved jar. Swirl to coat the boba evenly, then let sit for at least 30 minutes or up to 4 hours (any longer and the boba will go soft).
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