Years ago my husband I lived in Long Beach, CA. There was this little restaurant in a strip mall called Cha For Tea. I still crave that place. They had the most delicious blended drinks with boba. They also had these crispy dumplings that were to die for. When I was developing this recipe I kept thinking of Cha – and wanted to re-create what I used to order there.
The base of my drink is the Coconut Lime Rooibos from Takeya. I’m an herbal tea drinker, so this is right up my alley. I love keeping a pitcher of this stuff made up in the fridge. It keeps me away from the soda and is so refreshing in the afternoons.
The Takeya pitcher is honestly my favorite pitcher. I love that it is air tight and I can store it on its side. I also love that I can whip up iced tea or crystal light in record time. I’ve given many of these away as gifts and they are adored by the recipients.
In addition to brewing up a pitcher of the Coconut Lime Rooibos, I made a pineapple simple syrup and boiled my boba pearls. Boba pearls can be found in the asian aisle or your grocery store, in an asian market, or on-line.
My simple syrup was 2 cups sugar, 1 cup pineapple juice, and 1 cup water. Simmer until the sugar dissolves and cool.
I added a few cups of ice, some tea, and some pineapple syrup to my blender and blended until the ice was smooth. I placed some boba at the bottom of my glasses and filled them with my blended pineapple coconut tea.
I honestly felt like I was on vacation sipping a pina colada poolside. So dang good! So perfect for these hot summer days!
Takeya also has a line of glass bottles that are AMAZING. Let’s be honest. Everything tastes better in glass. They come in the cutest colors and have a silicone sleeve to prevent any breaks if they are dropped. I’m a big straw user – so I looooove that these have a flip straw. They are perfect for taking your iced herbal tea on the go, and they are perfect for water. Especially if you like to add essential oils to your water – essential oils + plastic bottles = a no no.
- 2 cups ice
- 24 ounces Takeya Coconut Lime Rooibos Tea, brewed and chilled
- 2/4 cup pineapple simple syrup
- 1 cup boba pearls, cooked according to package directions
- 2 cups sugar
- 1 cup water
- 1 cup pineapple juice
- In a blender combine ice, tea, and simple syrup.
- Blend until smooth.
- Divide boba pearls between 4 glasses.
- Divide blended drink between 4 glasses.
- Serve immediately.