Description
This refreshing Boba Tea Smoothie combines the chewy delight of tapioca pearls with a creamy avocado and black tea base, topped with a luscious cream cheese foam. Perfectly sweetened with brown sugar syrup and finished with a rich, tangy topping, this smoothie offers a unique texture and flavor experience that’s both satisfying and indulgent.
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)
Smoothie Base
- 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 Topping
- 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 the Tapioca Pearls: Bring 1 1/4 cups water to a strong boil in a medium saucepan. Add the tapioca pearls and 1/8 teaspoon baking soda to help soften them without becoming mushy. Stir gently to prevent sticking.
- Simmer the Pearls: Cook traditional pearls for 12 to 15 minutes, stirring occasionally. For instant pearls, follow package instructions, typically boiling about 5 minutes. When pearls are mostly translucent but still chewy, remove heat, cover, and let sit for 10 minutes to finish cooking.
- Drain and Soak Pearls: Drain the pearls and transfer them to a bowl with 1/2 cup warm dark brown sugar syrup. Stir to coat evenly, which prevents drying and adds caramel sweetness.
- Prepare Chilled Tea: Ensure brewed black tea is cold, preferably refrigerated, to keep the smoothie from becoming watery and to maintain flavor and texture.
- Blend Smoothie: In a blender, combine peeled avocado, chosen milk, 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 too diluted.
- Make Cream Cheese Foam: Beat softened cream cheese, cold heavy cream, powdered sugar, and vanilla extract with an electric mixer for 2 to 3 minutes until light and fluffy. Refrigerate foam until serving.
- Assemble the Drink: Spoon soaked tapioca pearls into serving glasses. Pour blended avocado and black tea smoothie over the pearls. Top gently with cream cheese foam to keep pearls soft and add contrasting texture.
- Store Leftovers: Keep leftover pearls submerged in brown sugar syrup at room temperature for several hours or refrigerate up to 24 hours. Warm gently in hot water before reuse to soften. Avoid exposure to air to prevent hardening.
Notes
- Use baking soda during pearl cooking to achieve a soft, chewy texture without mushiness.
- Chilling the black tea before blending prevents the smoothie from becoming watery.
- Adjust sweetness by varying the amount of brown sugar syrup to preference.
- For a dairy-free version, use almond, coconut, or soy milk and omit or substitute cream cheese foam.
- Serve immediately after assembly for best texture and flavor.
- Leftover pearls should always be kept in syrup and sealed to maintain freshness.
