Name: Iced Bubble Coffee
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: ⅓ cup (50 g) black tapioca pearls (boba); 1 tablespoon maple syrup or honey; ¾ cup (6 oz/180 ml) espresso, cooled (I used Gourmesso’s Messico Blend Forte); ¼ cup (60 ml) water; 8 large ice cubes; ¼ cup (60 ml) sweetened condensed milk (I used my homemade Vegan Sweetened Condensed Coconut Milk)