Rose boba

• Rose Syrup1 tablespoon
• Sugar1 tablespoon
• Tapioca Pearls1/2 cup
• Black Tea1
• Water1/4 cup
• Milk3/4 cup
• Dried Rose Petals(optional)1/2 teaspoon

Ingredient substitutions

No exact bottle on the shelf? These swaps keep Rose boba close to the original.

• Instead of Rose Syrup

  • Hibiscus Syrup— tarter floral swap

• Instead of Sugar

  • Honey— floral sweetness
  • Simple Syrup— dissolves instantly

• Instead of Tapioca Pearls

  • Popping Boba— bursting texture

• Instead of Black Tea

  • Oolong Tea— smoother, toastier

• Instead of Milk

  • Half-and-Half— richer
  • Plant-Based Milk— dairy-free swap

Instructions

1. 1

   In a cup add warm water and place the tea bags and dried rose petals.

2. 2

   Let them steep.

3. 3

   Remove the tea bags and rose buds from the steeped tea and discard.

4. 4

   Heat water in a pan and add dried honey boba.

5. 5

   Mix well.

6. 6

   Bring to a boil and cook for 18-20 minutes.

7. 7

   Stir intermittently to avoid it from sticking.

8. 8

   Cook till the boba are soft.

9. 9

   Add some sugar and mix well.

10. 10

    Turn down the heat and let the boba cool.

11. 11

    In a glass add ice.

12. 12

    Add half boba and rose syrup.

13. 13

    Next add in milk and top with the brewed tea.

14. 14

    Decorate with some dried rose petals and serve with wide straws!