Iced Bubble Coffee
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
Bubble tea (or bubble coffee) is a fun and easy drink to make at home.
  • ⅓ cup (50 g) black tapioca pearls (boba)
  • 1 tablespoon maple syrup or honey
  • ¾ cup (6 oz/180 ml) espresso, cooled (I used Gourmesso’s Messico Blend Forte)
  • ¼ cup (60 ml) water
  • 8 large ice cubes
  • ¼ cup (60 ml) sweetened condensed milk (I used my homemade Vegan Sweetened Condensed Coconut Milk)
  1. Bring a small-medium pot of water to a boil; add the tapioca pearls and boil 20 minutes. Turn the heat off, drain out all but 1 cup of water, and stir in the 1 tablespoon of maple syrup or honey. Cover the pot and let the tapioca sit for 20 minutes. Drain the tapioca pearls and divide them between 2 glasses. (For best results, use the tapioca pearls within 4 hours of boiling them.)
  2. Stir together the cooled espresso and water. Divide this between the 2 glasses and add 4 ice cubes to each.
  3. Stir in sweetened condensed milk to taste and serve.
Recipe by An Edible Mosaic™ at