When Coffee and Boba Decide to Throw a Party
Imagine your morning coffee ditched its boring mug, put on a tropical shirt, and started dancing with chewy boba pearls. That’s Vietnamese Coffee Boba – a caffeinated fiesta in a glass.
⚠️ Warning: Side effects may include uncontrollable grinning and sudden urges to high-five baristas.
What You Need
- Coffee Stuff:
- 4 tbsp coarse-ground Vietnamese coffee (or dark roast)
- 1 cup hot water (just off the boil)
- 2 tbsp sweetened condensed milk (the glue holding adulthood together)
- Boba Pearls:
- ½ cup quick-cook tapioca pearls
- 2 cups water (for boiling)
- 1 tbsp brown sugar (for sweet-talking the pearls)
- Extras:
- Ice cubes (enough to fill a glass)
- A wide straw (for pearl heists)
How to Make It
Step 1: Brew the Coffee Like a Pro (or a Very Determined Amateur)
- Add coffee grounds to a phin filter (or drip brewer).
- Place the filter over a cup. Pour 2 tbsp hot water to let the coffee “bloom” for 20 seconds.
- Fill the filter with remaining water. Let it drip slowly—about 5 minutes. Patience is key, unless you’re late for work. Then, panic.
- Stir in condensed milk until it’s smoother than a dad joke.
Step 2: Cook the Boba Pearls (No, They’re Not Alien Eggs)
- Boil 2 cups of water. Add tapioca pearls. Stir gently to avoid a pearl mutiny.
- Cook for 5-7 minutes (check package instructions—timing varies).
- Drain pearls. Toss them with brown sugar. Let them sit 2 minutes. Congrats, you just made edible confetti.
Step 3: Assemble Your Masterpiece
- Fill a glass with ice.
- Pour sweet coffee over the ice.
- Add boba pearls.
- Shove a straw in it. Stir. Sip. Repeat until your brain sings Vietnamese coffee karaoke.
Pro Tips for Maximum Glory
- No phin filter? Use a French press or strong drip coffee.
- Boba pearls turn into rubber rocks if left too long. Serve immediately.
- Add a splash of milk if you’re feeling fancy (or need to dilute your poor life choices).
Why This Recipe Works
Vietnamese coffee packs a bold, caramel-like punch. Boba pearls add playful texture. Together, they’re the dynamic duo your taste buds deserve. Plus, it’s cheaper than therapy.
Now go forth and caffeinate—responsibly, or not. We’re not your boss.
Vietnamese Coffee Boba Recipe
Imagine your morning coffee had a midlife crisis, traded in its boring mug for a Hawaiian shirt, and now it's busting a move on the dance floor with a bunch of bouncy boba friends – it's like a caffeine-fueled rave in a glass!
Ingredients
- 4 tbsp coarse-ground Vietnamese coffee
- 1 cup hot water
- 2 tbsp sweetened condensed milk
- ½ cup quick-cook tapioca pearls
- 2 cups water (for boiling)
- 1 tbsp brown sugar
- Ice cubes
- A wide straw
Instructions
Step 1: Brew the Coffee
- Add coffee grounds to a phin filter or drip brewer.
- Pour 2 tbsp hot water over grounds, let sit 20 seconds.
- Add remaining water, let drip slowly for 5 minutes.
- Stir in condensed milk until smooth.
Step 2: Cook Boba Pearls
- Cook 5-7 minutes (follow package time).
- Drain pearls, mix with brown sugar, rest 2 minutes.
Step 3: Assemble
- Fill a glass with ice.
- Pour coffee over ice, add boba pearls.
- Insert straw, stir, and enjoy.
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