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RECIPES
Toasted Cocoa Rooibos Boba with Burnt Marshmallow
Boba with toasty marshmallow
Warm rooibos… melted chocolate… a toasted marshmallow swirl. Meet your new winter obsession.
Try our smoky, chocolatey rooibos with creamy caramel hints and a gooey toasted marshmallow on top — basically winter in a cup.
Ingredients
- 1 rooibos tea bag (strong brewed)
- 1 scoop chocolate milk powder
- ½ scoop toffee caramel milk powder
- ½ cup hot full-cream milk
- Cooked tapioca pearls
- 2 large marshmallows (or marshmallow fluff)
- Pinch of sea salt (optional)
- Honey or caramel syrup (to taste)
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Method
- First cook your tapioca as per our instructions HERE.
- Brew the rooibos tea extra strong (¼ cup).
- In a pot, heat milk and whisk in chocolate and toffee caramel powders until silky.
- Add a pinch of sea salt for depth and balance.
- Stir in brewed rooibos tea.
- Scoop the tapioca pearls into a cup or mug.
- Pour the hot drink over the pearls.
- Toast marshmallows using a kitchen torch or fire — melt slightly and place on top, OR whip fluff and torch.
- Drizzle honey or caramel syrup over the top for a golden finish.
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