Coconut Almond Milk Tea Smoothie Recipe with Boba

I love boba and milk tea — it’s a real obsession. Recently I started using Blue Diamond Almond Breeze Almondmilk and found it pairs beautifully with tea. I use it in coffee, cereal, iced drinks and smoothies. The Coconutmilk Original flavor adds a natural, tropical note that makes milk tea even more enjoyable.

That inspired me to try a coconut almond milk tea smoothie. The drink is simple to make, creamy, and naturally coconutty. I blended two servings and ended up drinking both myself. If you’d like boba in yours, you can use store-bought tapioca pearls or cook homemade boba following your preferred recipe. Either way, the creamy smoothie complements the chewy pearls perfectly.

Add the ingredients (except the boba) to a blender. I like to have the tea cooled beforehand so the ice blends smoothly without watering down the flavor. If you plan to use boba, place it into glasses first so they are ready to receive the smoothie.

Blend until the ice is fully crushed and the mixture is smooth and creamy. Pour the smoothie over the boba (if using) and serve with a large straw. The result is a refreshing, slightly tropical milk tea smoothie that’s silky and satisfying.

Coconut Almond Milk Tea Smoothies with Boba

Ingredients

• Boba, optional (prepared according to package or recipe)
• 8 ounces prepared black tea (or any tea you prefer), cooled
• 1 cup Almond Breeze Almondmilk Coconutmilk Original
• 2 1/2 to 3 cups ice
• 2 teaspoons coconut extract, optional

Instructions

1. Boba is optional. If you want pearls, prepare them ahead of time so they are ready and warm or chilled when serving.
2. Add the cooled tea, Almond Breeze Almondmilk Coconutmilk, ice and coconut extract (if using) to a blender. Blend until the ice is finely crushed and the mixture is smooth. Taste and adjust coconut extract or add a small amount of sweetener if desired — the coconut milk often provides enough natural flavor and sweetness.
3. If using boba, divide the prepared pearls between two glasses. Pour the smoothie over the boba, insert wide straws, and serve immediately.

Tips and Variations

• Tea choices: Black tea is classic, but jasmine, oolong or a strong iced green tea can work nicely for different flavor profiles.
• Milk alternatives: This recipe is written for Almond Breeze Almondmilk Coconutmilk Original, but you can try other coconut- or almond-based milks for variation.
• Sweetness: Many people find the coconut-flavored almond milk sweet enough on its own. If you prefer a sweeter smoothie, add a teaspoon or two of simple syrup, honey, or agave to taste.
• Fruit additions: For a tropical twist, blend in a few slices of frozen banana or a quarter cup of frozen pineapple. Adjust ice accordingly to keep the right consistency.
• Make it creamier: Add a tablespoon of coconut cream or a scoop of vanilla ice cream for an indulgent treat.
• Serving and storage: Serve immediately for the best texture. If you must store, keep the smoothie chilled and consume within a few hours; note texture and separation may occur upon standing.
• Preparing boba: Store-bought tapioca pearls are convenient; follow package instructions for cooking times and sugar syrup for tossing cooked pearls so they stay soft and sweet.

My new favorite way to enjoy boba at home is with the coconut almond milk base — it’s less expensive than buying specialty drinks and gives a smooth, naturally flavored result. With coconut-flavored almond milk, I often don’t add any sweetener and still love the flavor balance.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I only work with brands I love and I share my honest opinions.