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Boba has been a strong trend, but I’ve barely seen it in the kosher world. It’s usually found in black tea, but since I like coffee a lot more, I decided to try it with a coffee base. I bought tapioca pearls on Amazon and cooked them with some black coffee and water before draining them and pouring them into my iced coffee. The resulting texture is something fun to try!
4 cups water
1 cup black coffee
1 cup Haddar Brown Sugar
1/2 cup tapioca pearls (large is best, but I used small)
cold brew coffee
milk
sweetener
Place water, black coffee, and brown sugar in a saucepan over medium heat. Stir to dissolve the sugar. When it starts to boil, add the tapioca pearls and cover the pot.
Boil for 20 minutes, then uncover and stir. Keep stirring every five minutes or so to ensure that there is no clumping.
Strain pearls in a colander and run water over them. Allow to cool fully. Then add the pearls to the bottom of a cup and pour coffee over them. Add milk and sweetener and enjoy!
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