Alexandra Whitney

Journal

This showcases the most recent work from Alexandra Whitney.

Spiked Thai Iced Coffee with Boba || Cocktail Series

The boyfriend and I travel across America twice in 2016. He had a startup in LA and we decided to take a 3 week roadtrip out there (more on that at a different date). Four month later, after selling a company, we decided to head back to PA the long way, up the coast of Cali.  One glorious day we hung out in San Francisco and drank boba tea after standing in line because we were told it was the best place in the city (it was pretty amazing). Since then I'm been itching to make some at home.  It's sweet and caffeinated so it's the perfect dessert.

Let's be honest. We all have had a Friday where there is still work to be done but you need to take the edge off the week somehow. This drink is for those days. Strong coffee, dessert like euphoria and a bit of brandy to celebrate.

No lies, this takes a bit of time to make the boba from scratch, but you won't regret it. 

Spiked Thai Iced Coffee with Boba

Boba
  • 1/4 cup dried boba tapioca pearls
  • 2 cups water
  • 1/2 cup water sugar
  • 1/2 cup water
Boil 2 cups water then pour in dried boba pearls. Boil for 3-5 minutes until boba has floated to the top, then cover off of heat for 12-15 minutes.

In a saucepan, dissolve 1/2 cup sugar and 1/2 cup water and reduce slightly. Pull off heat. Once boba pearls are done setting (above) spoon into sugar mixture and stir until covered.
  • Thai Iced Coffee
  • 3 oz strong brewed coffee or espresso
  • 1 oz brandy
  • 0.5 oz sweetened condensed milk
  • 2.5 oz milk (I used almond milk)
  • 1 oz ice or coffee ice cubes
  • 1 oz prepared boba

To make cocktail - spoon 1 oz boba into a 10 oz glass, then 1 oz ice, pour in iced/cooled coffee, then brandy. Whisk together condensed milk and milk (almond milk) in a bowl and then pour over top of coffee. Stir to combine. 
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