Boba Coffee

Two glasses of boba coffee with vegan whipped cream.

Print Recipe

5 from 2 votes

Boba coffee is a fun way to enjoy your caffeine fix with a bit of chewy sweetness. This recipe combines rich coffee with tapioca pearls, giving you a tasty blend of bold flavor and satisfying texture. It's easy to make at home and perfect for an afternoon treat or a refreshing pick-me-up!

Cook Time5

Assembly1

Total Time6

Course: Appetizer or Snack, Drink, Drinks

Cuisine: Japanese

Diet: Vegan, Vegetarian

Servings:

Calories: 341kcal

Author: Michelle Cehn

Equipment

2 8 ounce glasses

Ingredients

1 cup tapioca pearls
2 tablespoons maple syrup or to taste preferences
1 cup ice
12 ounces brewed coffee
¼ cup plant-based milk or amount desired

Instructions

Heat water to boil. Pour in tapioca pearls. Cover and let cook on medium heat for 3 minutes. Turn off heat and let simmer for another 2 minutes. Strain and add cold water to the pearls. Allow them to cool for 20 seconds. Drain off all of the water.
Mix 2 tablespoons of maple syrup to the cooled pearls. Mix well. Add half of the pearls to the bottom of each glass.
Top with a handful of ice and pour over 6 ounces of coffee.
Pour in 2-4 tablespoons (or desired amount) of plant-based milk or coffee creamer. Mix well to combine and enjoy!

Notes

Versatile and Customizable: Use more or less of the maple syrup, ice, and plant-based milk in your coffee to make it your own.
Dessert Option: Use vegan coffee creamer instead of dairy-free milk and top with a scoop (or two!) with vegan whipped cream and a dusting of cocoa powder.
Prep-Friendly: Make your coffee ahead of time and make sure you have ice already made. The night before, cook up a batch of tapioca pearls the night before. After they cool, mix with maple syrup and store in a covered container in the fridge. The next day, everything will be ready to mix and enjoy!

Nutrition