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Bubble tea has gained global popularity in recent years. Even in Nepal, new boba shops pop up on every other street. While in general, boba is a summer drink or with the deliciously chewy tapioca pearls, I like to call them boba snacks, I recently discovered the genius of hot boba drinks.
As soon as I read the word hot with boba, I knew what my winter drink of the year is going to be. I just needed to figure out a recipe that would befit my morning, afternoon, and evening. And with my growing love for loose leaf tea, there was no way I was not making a hot boba loose leaf drink for myself this winter and every winter.
For this recipe, I used Nepali Breakfast for its robust flavors. It is definitely one of my most favorites teas in Nepal Tea Collective’s collection. I know I needed some delicious flavors to compliment the sweet tapioca pearls.
I will switch out Nepali Breakfast for Kumari Gold once in a while for my hot boba gold teas. Maybe that should be a recipe of its own.
I did myself some favor here and simplified my boba pearl ingredients to three- Brown sugar, water and tapioca flour.
Refrain from using a straw so you don’t burn yourself. Also note, don’t wait too long to eat your boba because it just gets chewier in warm liquids.