Description
This Boba Tea Smoothie combines the chewy delight of tapioca pearls soaked in brown sugar syrup with a creamy blend of avocado, black tea, and milk. Topped with a light and fluffy cream cheese foam, this refreshing beverage offers a rich, smooth texture balanced by the subtle caramel sweetness of the pearls—a perfect treat that blends traditional bubble tea with a luscious smoothie twist.
Ingredients
Scale
Tapioca Pearls
- 1/2 cup tapioca pearls (traditional or instant)
- 1 1/4 cups water (for cooking pearls)
- 1/8 teaspoon baking soda
- 1/2 cup dark brown sugar
- 1/4 cup brown sugar syrup (reserved from pearl soaking or homemade)
Beverage Ingredients
- 6 ounces brewed black tea, cooled
- 1 cup milk (whole milk, or almond, coconut, or soy milk for dairy-free options)
- 1/2 medium avocado, peeled and pitted
- 1 cup ice cubes
Cream Cheese Foam
- 2 ounces full-fat cream cheese, softened
- 3 tablespoons cold heavy cream
- 1 tablespoon powdered sugar (or low-carb powdered sweetener for diabetic-friendly option)
- 1/4 teaspoon pure vanilla extract
Instructions
- Cook Tapioca Pearls: Bring 1 1/4 cups water to a strong boil in a medium saucepan. Add the tapioca pearls along with 1/8 teaspoon baking soda, stirring gently to prevent sticking.
- Simmer Pearls: For traditional pearls, cook for 12 to 15 minutes, stirring occasionally; for instant pearls, follow package instructions (usually around 5 minutes). Once pearls are mostly translucent and chewy, remove from heat, cover, and let sit for 10 minutes.
- Soak Pearls in Syrup: Drain pearls and transfer them to a bowl with 1/2 cup warm dark brown sugar syrup. Stir to coat evenly and keep texture soft and sweet.
- Chill Tea: Ensure brewed black tea is cooled and refrigerated to prevent dilution and maintain flavor when blended.
- Blend Smoothie: In a blender, combine peeled avocado, milk or alternative, 1/4 cup brown sugar syrup, chilled black tea, and ice cubes. Blend on high for 30 to 45 seconds until smooth and thick but not watery.
- Prepare Cream Cheese Foam: Using an electric mixer, beat softened cream cheese, cold heavy cream, powdered sugar, and vanilla extract until light and fluffy (about 2 to 3 minutes). Refrigerate foam until serving.
- Assemble the Drink: Spoon soaked tapioca pearls into serving glasses first. Pour the blended smoothie over the pearls, then gently layer the cream cheese foam on top for contrast in texture.
- Store Leftovers: If pearls remain, keep them submerged in brown sugar syrup at room temperature for several hours or refrigerated up to 24 hours. Warm gently in hot water before reuse to restore softness.
Notes
- Adding baking soda to the cooking water helps make the tapioca pearls soft but chewy, avoiding mushiness.
- Use chilled black tea to maintain the smoothie’s thick texture and prevent it from becoming watery.
- Adjust milk type for dietary preferences—almond, coconut, or soy milk work well dairy-free options.
- Do not over-blend the smoothie to avoid thinning the texture.
- The cream cheese foam topping adds a tangy and airy counterpoint to the dense smoothie base.
- Store leftover tapioca pearls properly submerged in syrup to retain their texture and sweetness.
