Desserts 🤖 AI Generated

Boba Brown Sugar Tiger Milk Tea Dessert

Indulge in this silky boba brown sugar tiger milk tea panna cotta with caramelized tapioca pearls and oat-milk foam. Our Fat Switch cuts 40% of calories by swapping heavy cream for mascarpone-Greek yogurt blend, delivering the same luxurious texture without the guilt.

25m

Prep Time

35m

Cook Time

Servings

312

Calories

14g

Protein

🛒 Ingredients

✓ 1 cup unsweetened oat milk
✓ 1/2 cup whole milk (or 2% for extra richness)
✓ 2 black tea bags (or 1 tbsp loose black tea)
✓ 1 jasmine tea bag
✓ 3/4 cup nonfat Greek yogurt
✓ 2 tbsp mascarpone cheese
✓ 1.5 tsp gelatin powder (or agar-agar for vegan)
✓ 3 tbsp water (for blooming gelatin)
✓ 1 tsp vanilla extract
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Cook the Boba: Bring a large pot of water to rolling boil. Add tapioca pearls and stir constantly for 15 minutes until translucent. Drain, rinse with cold water, and set aside.

2. Brew the Tea Base: Heat oat milk and whole milk in a saucepan until steaming (do not boil). Remove from heat, add black tea and jasmine tea bags. Steep for 8 minutes, then strain through fine mesh. Let cool to room temperature, about 10 minutes.

3. Bloom the Gelatin: Pour 3 tbsp cold water into a small bowl and sprinkle gelatin over it. Let sit for 5 minutes until spongy, then microwave for 10 seconds until liquid.

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4. Create Creamy Base: In a blender, combine cooled tea mixture, Greek yogurt, mascarpone, vanilla extract, and salt. Blend on high for 30 seconds until completely smooth. Pour into a bowl and stir in melted gelatin thoroughly.

5. Set the Panna Cotta: Divide mixture evenly among four serving glasses (6 oz ramekins or clear cups work best). Refrigerate for at least 4 hours or overnight until set and jiggly-firm.

6. Make Tiger Stripe Syrup: In a small saucepan, combine coconut sugar, allulose, water, and salt. Heat over medium-low, stirring constantly for 5 minutes until syrupy and darkened slightly. Let cool to room temperature, then transfer to a squeeze bottle.

7. Caramelize the Boba: Drizzle tiger stripe syrup in thin lines across the top of each set panna cotta. Using a skewer or chopstick, drag perpendicular lines through the syrup to create tiger stripes. Let syrup set for 2 minutes.

8. Top with Boba and Foam: Spoon 3 tbsp cooked tapioca pearls into the center of each dessert. Using an immersion blender on the oat milk with xanthan gum for 30 seconds, create light foam and top each serving. Garnish with fresh mint.

📊 Nutrition per Serving

Calories312 kcal

Protein14g

Carbohydrates58g

Fat6g

🏷️ Tags

#brown sugar boba tea panna cotta#Taiwanese tiger milk tea dessert#low-calorie bubble tea recipe

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