Bobablastic Recipe

Cook tapioca pearls

Bring 6 cups of water to a rolling boil in a medium saucepan. Add 1/2 cup uncooked tapioca pearls and stir gently to prevent sticking. When the pearls float, lower heat to a medium simmer and cook uncovered for 18–25 minutes (check package for timing) until pearls are tender but slightly chewy. Stir occasionally.

Once cooked, remove the pot from heat, cover, and let pearls sit for 10 minutes to finish cooking and soften.

Drain pearls into a colander and rinse briefly under warm water. Transfer pearls to a small bowl and toss with 3 tablespoons brown sugar syrup (or 2 tablespoons brown sugar dissolved in 1 tablespoon hot water) and 1 teaspoon salt to keep them sweet and prevent sticking. Set aside and keep warm or at room temperature.

Brew tea

Steep 2 tablespoons black tea leaves (or use 2 tablespoons of a strong black tea concentrate) in 1 cup hot water for 3–5 minutes depending on desired strength. Strain leaves and let the tea cool slightly (5–10 minutes) or chill briefly in the refrigerator for a cold drink.

Assemble drink

In a tall glass, add the prepared boba pearls (about 1/4 cup packed). Fill glass with ice (about 1 cup). Pour the brewed tea over ice (about 3/4 cup) leaving space. Add 1 cup whole milk (or milk alternative) and stir gently to combine. Sweeten further if desired with extra brown sugar syrup to taste (about 1–2 teaspoons).

Serve with a wide boba straw. Drink immediately for best texture of pearls.

Prepare produce

Wash and dry 4 cups mixed salad greens. Peel and segment 1 orange over a bowl to catch juices, then squeeze any remaining membrane to extract extra juice. Thinly slice 1/2 cucumber and 1/4 red onion.

Make dressing

In a small bowl whisk together 2 teaspoons olive oil, 1 teaspoon white wine vinegar, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 1–2 teaspoons of the reserved orange juice for brightness and whisk until combined.

Toss salad

In a large bowl combine mixed greens, orange segments, sliced cucumber, and red onion. Drizzle dressing over the salad and toss gently to coat. Sprinkle 2 tablespoons toasted sliced almonds on top and serve immediately as a refreshing side.

Cook sausage

Heat a skillet over medium heat. Cook 1 hot dog sausage, turning occasionally, for 4–6 minutes until heated through and browned to your liking. Alternatively, grill or simmer in water for 5–7 minutes.

Toast bun and assemble

Butter the inside of 1 hot dog bun with 1/2 teaspoon butter and toast in the skillet for 1–2 minutes until lightly golden. Place the cooked sausage in the bun, add 1 teaspoon mustard, 1 teaspoon ketchup, and sprinkle 1 tablespoon diced onion on top. Serve immediately alongside the salad and boba.