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<\/figure><\/div>\n\n\nWhen I used to work in the computer industry, my Taiwanese friends would bring me these wonderful flavored teas with chewy little balls at the bottom when they came back from their occasional lunch out of the office. It was such a treat. Two decades later, Boba places are everywhere. At least here in Southern California.<\/p>\n\n\n\n
Most fruit flavored bubble tea drinks are made with a sweetened fruit flavored syrup. Delicious, but loaded with sugar. For this drink I borrowed from traditional boba tea recipes and used cherry tea<\/a> then cooled the boba pearls in pineapple juice for sweetness and flavor and topped it off with a splash of sweetened condensed milk. <\/p>\n\n\n\n You can leave that last part out if you want to eliminate the refined sugar and just use your favorite dairy or non dairy milk<\/p>\n\n\n\n The little black pearls at the bottom of the drink, and scattered on the table in the photo, are made of tapioca. Yes the same stuff used to make tapioca pudding<\/a>. But these pearls are much larger. They are pretty flavorless on their own, and when cooked they have a nice chewy texture to them. So you get a drink and a snack together. <\/p>\n\n\n\n You may be able to find the pearls at a specialty Asian market. One 8 ounce bag makes 4-5 drinks. I bought mine on Amazon.<\/p>\n\n\n\nWhat are boba pearls and where do you get them?<\/h3>\n\n\n\n