Chocolate Boba

Craft a tea house-worthy chocolate boba in your own kitchen with this quick and easy recipe! Bold black tea, rich cocoa powder, and creamy oat milk form the base, while tapioca pearls add a perfectly sweet and chewy element. Enjoy it over ice with a wide-mouth straw for an unforgettable treat!

Why you’ll love this recipe

• Chocolate lovers paradise: If you’re a chocolate lover like me, this recipe has you covered! Each sip is bursting with rich, chocolatey notes.
• Customizable: Make this chocolate boba your own by using different teas, pearls, or syrup. Or, you can even top it with oat milk whipped cream for a decadent dessert.
• Dairy-free: Since this chocolate bubble tea is made with oat milk, you can enjoy a creamy treat without the heaviness of dairy.
• Quick to make: You can start sipping on your chocolate boba in 10 minutes or less, making it a go-to recipe to have in your kitchen repertoire.

The best chocolate boba

It’s safe to say I’m a huge bubble tea fan. From classic jasmine milk tea to tropical lychee bubble tea and mango boba tea, I love it all! That’s why I wanted to create a chocolate boba tea recipe for a rich, decadent twist.

It combines the robustness of black tea with the depth of cocoa powder and the sweet creaminess of oat milk. It’s full of deep, complex flavors, all while maintaining a refreshing touch that makes it perfect for hot summer days.

Plus, the addition of chewy, syrup-soaked tapioca pearls creates a fun and highly addicting texture in every slurp. No more expensive trips to your local bubble tea shop when you can create an equally delicious recipe for a fraction of the cost at home

Is chocolate bubble tea vegan?

Traditional bubble teas are made with cow’s milk to achieve a silky smooth consistency, but in most cases, it’s completely possible to order a dairy-free chocolate boba when you’re at a specialty tea house.

By using plant milks at home, especially oat milk, you can achieve the same great taste and texture in a vegan-friendly way!

Ingredients & Substitutions

• Black tea: Creates a rich and robust base for this chocolate boba. Loose-leaf black tea is optimal, but black tea bags work just as well. Green tea will also work.
• Boba: Also known as tapioca pearls, they add a unique chewy component that’s essential for a classic boba experience. They’re usually available at any Asian food market or online. I always suggest quick-cooking tapioca pearls to save time. You can also try popping boba or fruit jelly, or omit them altogether.
• Syrup: You can use either maple syrup or brown sugar syrup to sweeten the pearls and add depth of flavor to the drink. Agave syrup can also be used.
• Oat milk: Adds a creamy yet light consistency and slightly sweet flavor that really complements the chocolaty depth. Almond, soy, or cashew milk will also work.
• Cocoa powder: I prefer cocoa powder over cacao powder for a deep, rich chocolate flavor. Cacao powder will work, but the flavor will be more bitter. You can also explore using melted dark chocolate for a more intense taste.

How to make chocolate boba

• Step 1: Begin by steeping the black tea bag in hot water. Once steeped, let it cool down completely. You can even prepare the tea ahead and keep it in the refrigerator.

• Step 2: In the meantime, cook the pearls in boiling water until they are floating for 4-5 minutes. This indicates they've reached the perfect level of chewiness. As soon as they're done, toss them in syrup to prevent them from sticking and to sweeten them.

• Step 3: Place oat milk and coca powder in with the cooled tea. Blend together using a hand-held blender or toss them all into a blender and blend till you achieve a smooth consistency. Blending these ingredients results in a smooth, lump-free boba.

• Step 4: Layer the sweetened boba pearls in a glass, followed by ice. Pour the chocolate milk tea blend over top. Stir it with a wide bubble tea straw before serving.

Storage

Chocolate bubble tea is best enjoyed fresh to maintain the optimal taste and texture. However, if you have leftovers, follow these tips:

• Fridge: Store any leftover prepared chocolate boba tea in a sealed container in the refrigerator for up to 24 hours. If possible, strain the boba from the tea and keep them in a separate container.
• Freezer: I don’t recommend freezing cooked tapioca pearls because they end up with a mushy texture once thawed. However, you can freeze the strained chocolate boba mixture in ice cube trays, and then transfer the cubes into a freezer bag or container for future recipes.

Variations

• Golden boba: Add a hint of turmeric for a healthy chocolate golden boba twist.
• Spiced: Infuse the tea with cloves and cinnamon for a chocolate spiced boba flavor.
• Tropical: Blend in frozen coconut chunks for a thicker, blended boba tea.
• Caramel: Top your chocolate boba with vegan caramel sauce for added sweetness.

Top tips

• Keep the water stable: Keep the water at a consistent level for evenly cooked boba.
• Soak the boba: Transfer the boba to syrup immediately to prevent sticking and to infuse them with a sweet flavor.
• Tea temperature: Stick to 180F for brewing the black tea. This will prevent any unnecessary bitterness.
• Serve immediately: Boba is best enjoyed immediately after putting it together.
• Choose the right straw: Choose a wide-mouth bubble tea straw so you can easily slurp up tea and boba at the same time.

FAQ

More tea recipes

If you enjoyed this chocolate boba recipe, take a look at some more tea beverages like these:

• Matcha Bubble Tea: A refreshing drink with matcha, oat milk, and boba. 
• Matcha Chai Latte: A chai and matcha fusion that works perfectly!
• Oat Milk Chai Latte: Sweet, spicy, and comforting latte made dairy-free.
• Caramel Milk Tea: Rich, refreshing, and ultra-creamy milk tea.