Caramel Boba Oat Milk, Sweetened with Monk Fruit

Name: Caramel Boba Oat Milk, Sweetened with Monk Fruit
Total time: 90 min
Yield: 2 servings
Cuisine: Taiwan
Ingredients: 300 to 400g caramel tapioca pearls; 2 liters water for boiling the pearls; 5g tapioca starch; 15ml water for the tapioca starch; 90ml water for the syrup; 35g kOBE Monk Fruit Blend; 125ml kOBE Monk Fruit Blend syrup; 150ml unsweetened oat milk per glass; 10ml non dairy whipping cream per glass; ice

Sweets and drinksDrinksTaiwanAbout 1 hour 30 minutes

Caramel boba milk turns on two things: pearls that stay chewy right to the center, and a syrup thick enough to streak the inside of the glass. A good glass shows slow moving stripes of syrup, and the milk reads cool first before the sweetness arrives. The hardest part is judging the heat under the pearls.

Undercooked, they stay hard in the middle. Pushed too far, they collapse. The syrup needs to stay warm once it is cooked. Left to cool, it stiffens and no longer clings to the glass. A common slip is tipping in all the tapioca starch water at once, which makes the syrup lump up in the pot.

This batch weighs about 2.8kg, at roughly 27 calories per 100g.

Nutrition (this recipe makes 2 servings)

26.6kcal

0.8gprotein

0.3gfat

0.3gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. The pearls and syrup here fill 2 glasses. Leftover pearls are best finished the same day, since they lose their chew overnight.

Ingredients for the batch

300 to 400g caramel tapioca pearls
2 liters water for boiling the pearls
5g tapioca starch
15ml water for the tapioca starch
90ml water for the syrup
35g kOBE Monk Fruit Blend
125ml kOBE Monk Fruit Blend syrup
150ml unsweetened oat milk per glass
10ml non dairy whipping cream per glass
ice

Method

Bring 2 liters of water to a boil, stir in 300 to 400g of caramel tapioca pearls, wait for the water to return to a boil, then cook over high heat for 40 minutes, stirring now and then so the pearls do not catch on the base of the pot.
Turn off the heat, leave the pearls to sit for another 30 minutes, then scoop them out, rinse them, and drain.
Stir 5g of tapioca starch into 15ml of water until smooth.
Bring 90ml of water to a boil, stir in 35g of kOBE Monk Fruit Blend until it dissolves, then add the tapioca starch water in a slow stream, stirring the whole time, until the mixture thickens slightly.
Add 125ml of kOBE Monk Fruit Blend syrup, bring it back to a boil, then turn off the heat and hold the syrup warm in an insulated pot or a rice cooker set to Warm.
Measure out 75 to 80ml of the syrup and toss it through the cooked pearls, then keep them at room temperature so they stay soft and chewy through the day.
Spoon a ladle of pearls and 25ml of syrup into a 500ml glass, swirl it up the sides to leave streaks, then fill the glass with ice.
Mix 150ml of unsweetened oat milk with 10ml of non dairy whipping cream, pour it into the glass, and it is ready.

Tips

A 350ml glass takes 130ml of milk and 20ml of syrup, while a 700ml glass takes 170ml of milk and 30ml of syrup.
Pearls harden in the fridge, so a coating of syrup and a spot at room temperature keeps them chewy for longer.
kOBE Monk Fruit Blend dissolves very quickly, and stirring it in completely before the tapioca starch goes in gives a clear, glossy syrup.
Oat milk on its own carries enough body for this glass. The non dairy whipping cream only makes the foam thicker and longer lasting, and it can be left out.
Milk is best used as soon as it is opened, with the rest covered and returned to the fridge right away.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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