Ingredients
Scale
- 1 cup jasmine green tea, brewed and cooled
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh strawberry purée
- 2 tbsp tapioca pearls (cooked & rinsed)
- 1 tbsp honey (optional, for sweetness)
- Frozen popsicle molds
- Paper cups & ribbons for serving
Instructions
- Brew jasmine tea and let cool completely.
- In a bowl, whisk sweetened condensed milk into the cooled jasmine tea until smooth.
- In a separate container, mix strawberry purée with honey (if using).
- Layer half the tea mixture into popsicle molds, then add a spoonful of strawberry layer, repeat, ending with tea.
- Divide cooked boba between molds, then fill to the top with remaining tea mixture.
- Freeze for at least 4 hours, or until solid.
- Unmold and serve in decorative cups with ribbons and optional edible glitter.
Notes
- For vegan version: Use coconut condensed milk and agave syrup.
- Boba can be swapped with chia seeds or jelly cubes for texture variety.
- To avoid ice crystals, cover molds with plastic wrap before freezing.
- Best enjoyed within 1 week for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: Freezing
- Cuisine: Korean-inspired fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 popsicle (approx. 100g)
- Calories: 98 Kcal
- Sugar: 14 g
- Sodium: 22 mg
- Fat: 2.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 2.4 g
- Cholesterol: 6 mg
