Mango Lychee Bubble Tea
I???m my daddy???s girl. Like pop, I roam the grocery aisles. While Dad gets his thrills price checking at Wal-Mart (his skill would stun Bob Barker), I prefer looking for funky-packaged fruit purees (my skill is drink-making) at Asian markets.
The flavor of the day is Mango. The drink is Mango-Lychee Bubble Tea. All of the ingredients wait at your Asian market.
Mango-Lychee Bubble Tea, or Boba
You will need:
1 c. large tapioca pearls specifically for Boba
?? c. prepared mango puree
?? c. lychee, canned or fresh, pureed until smooth
?? c. chilled black tea
?? c. sweetened soy milk
3 tbsp. lychee simple syrup (see earlier post)
Ice and a martini shaker
Large boba straws for slurping tapioca
1. Prepare the tapioca according to package directions. Cool the tapioca pearls in the refrigerator while you assemble the boba tea.
2. Puree the lychee. I usually buy canned lychee and use the canning liquor to make simple syrup and puree the fruit for boba tea.
3. Fill a martini shaker with ice and add the chilled black tea, soy milk, mango puree, lychee and simple syrup. Shake well and strain into a 16oz glass.
4. Ladle the cooked, chilled tapioca into the glass. Insert straw and enjoy.
Excellent recipe! I used it to make my latest cocktail, in which I used Lichido lychee liqueur instead of your version with soy milk. It was really interesting because the tapioca balls soaked up the awesome Lichido flavors and each slurp was that much stronger and yummier.
Thank you!