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Cookies and Cream Boba is SO ADDICTING. It’s filled with Oreo chunks, brown sugar syrup, black tea, chewy boba, and sweet milk! You don’t want to miss this recipe!
Not only is this drink totally delicious but it's absolutely gorgeous! If you're on a boba kick you must try this seasonal pumpkin spice boba.
Ingredients
You'll need:
- Water - be sure to use filtered or bottled water to avoid any unpleasant flavors or chemicals from tap water.
- Dark brown sugar - called muscovado sugar. It’s simply unrefined cane sugar that contains natural molasses. It’s the real deal. But you can use light brown sugar if that’s what you have and would prefer, it just won’t have that deep, dark color or flavor.
- Vanilla extract - you can leave it out if you don’t have it or substitute it with ¼ tsp vanilla bean paste.
- Boba pearls - the quick cooking variety are what I recommend using.
- Oreo cookies - double stuf, classic, generic brand, it doesn't matter. Just use whatever you have.
- Black tea - I like to double brew my tea (two bags in ½ cup). But as long as you have ½ cup of brewed tea the way you like it, you’re good to go! Milk - I used whole milk but feel free to use 2%, half and half, or a plant-based milk.
Instructions
In a saucepan over medium heat, combine water and brown sugar. Bring it to a simmer and whisk until the sugar is dissolved. Remove it from the heat and add the vanilla extract.
Allow to cool to room temperature and then store it in a mason jar or airtight container.
Cook the boba according to package directions, rinse with cold water, then toss them into some brown sugar syrup (enough to coat them).
Crush 2 Oreo cookies and add the boba mixture to soften them up.
Add that mixture to the bottom of a glass, then add ice, brewed black tea, and milk.
Garnish with whipped cream and Oreo crumbs, if desired!
Substitutions
- Water - you can’t substitute the water, but be sure to use filtered or bottled water to avoid any unpleasant flavors or chemicals from tap water.
- Dark brown sugar - called Muscovado sugar. It’s simply unrefined cane sugar that contains natural molasses. It’s the real deal. But you can use light brown sugar if that’s what you have and would prefer, it just won’t have that deep, dark color or flavor.
- Vanilla extract - you can leave it out if you don’t have it, or substitute it with ¼ tsp vanilla bean paste.
- Oreo cookies - double stuf, classic, generic brand, it doesn't matter. Just use whatever you have.
- Milk - I used whole milk but feel free to use 2%, half and half, or a plant-based milk.
Variations
If you would like to make a flavored syrup instead, try this similar recipe for pumpkin spice coffee syrup (but it works great for boba as well).
Also try making Pumpkin Spice Boba Milk.
Storage
You can’t really store this. The thing about boba is that they’re best enjoyed fresh and immediately. Because they’re basically just starch balls, they’ll turn into a hard clump if you don’t keep them wet and enjoy them immediately.
FAQ
Yes, it can be done, just like in this recipe for pumpkin spice syrup. You just have to strain the mixture through a cheesecloth (or a clean kitchen towel) in order to remove the grittiness that the spices will leave behind. I recommend using a star anise and a cinnamon stick to flavor things, that way you won’t have to strain anything through a cheesecloth and there won’t be any grittiness left behind.
Yes! This is a great addition to coffee, tea and even hot chocolate! Add a teaspoon at a time until the desired level of sweetness is achieved.
Related
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Cookies and Cream Boba
Ingredients
FOR THE BROWN SUGAR SYRUP
- 1 cup water
- 1 cup dark brown sugar
- 1 tsp vanilla extract
FOR THE COOKIES AND CREAM BOBA
- ¼ cup of boba cooked according to package directions
- ¼ cup of brown sugar syrup
- 2 Oreo cookies crushed
- ¼ cup brewed black tea cooled
- ¼ cup milk
Instructions
FOR THE BROWN SUGAR SYRUP
- In a saucepan over medium heat, combine water and brown sugar.
- Bring it to a simmer and whisk until the sugar is dissolved.
- Remove it from the heat and add the vanilla extract.
- Allow it to cool to room temperature and then store it in a mason jar or airtight container.
FOR THE COOKIES AND CREAM BOBA
- Rinse the cooked boba under cold water (to wash away excess starch) and toss them into ¼ cup of brown sugar syrup.
- Crush 2 Oreo cookies and add the boba mixture to soften them up.
- Add that mixture to the bottom of a glass, then add ice, brewed black tea, and milk.
- Garnish with whipped cream and Oreo crumbs, if desired.
Notes
Nutrition
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