Mocha Boba

5 from 1 vote

This rich and chocolatey boba coffee drink combines an iced mocha with tapioca balls.

Prep Time2

Cook Time12

Total Time14

Course: Drinks

Cuisine: Taiwanese

Servings: serving (16 ounces)

Author: Jee Choe

Boil water and add tapioca balls.
Boil the water in a saucepan on the stovetop then add tapioca balls. Cook on medium-high heat for 8-10 minutes. Stir occasionally. Tapioca balls should be soft all the way through. Turn off heat and cool slightly, until tapioca balls are quite warm, but aren't too hot to eat.
(Follow directions on your tapioca ball packaging if you're using a different brand than the one I’m using.)
Strain and put the warm tapioca balls into a cup. Add chocolate sauce, ice, milk, and espresso. Stir and serve.
Serve immediately and stir before drinking. Use an extra wide straw to drink.

The trick to making the best bubble tea is to serve the tapioca balls while they're still quite warm and have a soft, chewy texture. Just make sure they’re not too hot, since they can burn your mouth.
Use 1 tablespoon of instant coffee and ¼ cup hot water to replace the 2 espresso shots in the drink if you don't have espresso.
Whole milk makes a creamier drink, but you can also use plant-based options like oat milk or almond milk.
Cook the tapioca balls right before you make the drink as boba quickly starts to harden as they cool.
To drink boba, use a wide straw to get a few tapioca balls and mocha with each sip. Chew the tapioca balls instead of swallowing them whole.