Since I don’t wear frilly hats, follow horse racing or drink Kentucky bourbon, I felt compelled to make a yummy drink with mint to celebrate the almost two minute run for the roses. It’s in the steamy 80’s and cold fruity refreshing drinks taste amazing right now!
Boba Tea originated in Taiwan in the early 1980’s. Boba are large tapioca pearls that you can put in smoothies, teas & coffees. I was introduced to boba milk tea in San Francisco some years ago, although I can either take it or leave it, my better half is obsessed with them! When we stop at our favorite Vietnamese restaurant Pho Cali the big guy will order a before dinner & after dinner boba as well.
I love mint with mango, and it grows wild in our herb garden, so I made a simple syrup infused with ginger mint. These turned out pretty tasty, you can see I skip the tapioca pearls in mine.
This is just your regular simple syrup 1 cup sugar & 1 cup water lightly boil for 2-3 minutes in a heavy sauce pan. In a mason jar add 4-5 mint sprigs steeping for eight or more hours for full flavor.
You can pick up boba at most local Asian markets, if you can’t find it you can order it on line. The instructions are on the bag, usually you boil a cup full in 6 quarts of water for 20 minutes & then let sit for 10 minutes. (Some add brown sugar or maple syrup to the water for added sweetness). After they are strained then I pour simple syrup over them to keep them separated so they don’t stick together.
Peel and slice 2 ripe mango and put into the blender, these mango from Guatamala were not as sweet as I like them so I had to add about 1/2 cup simple syrup after it was blended. After blending until smooth, I add enough ice to fill to the top and blend again.
Spoon boba pearls in the bottom of glass, pour mango mint infused smoothie over top & garnish. Enjoy!
Biggie(looks like a chicken) makes it clear…..NO straw in the glass! ;D