Roohafza Bubble Tea (caffeine free)
A spin on Roohafza with milk, a popular rose flavoured pink drink from south asian. Yes it does taste as good as it looks! ;) See recipe notes to turn this into bubble tea falooda!
Servings: 2 Servings
Ingredients
- 2 cups milk of choice (I prefer oat milk)
- 4 tbsp Roohafza syrup (adjust to taste)
- 1 tbsp chia seeds (optional)
- 1/2 cup large tapioca pearls
- 1 tsp brown sugar or honey (optional)
- whipped cream for topping (optional)
- dried rose petals for topping (optional)
Instructions
- In a jug, mix the chia seeds (if using), milk and Roohafza syrup together till combined. Adjust amount of syrup to your taste. Refrigerate for at least 2 hours to allow the chia seeds to hydrate.
- Meanwhile, cook the boba (tapioca pearls) according to your package directions (if your package doesnt come with directions, see recipe note below). Making sure to bring your water to a boil first before adding the tapioca pearls. The cooking time can vary from 10 minutes to 40 minutes depending on the type of boba you are using.
- When the boba is cooked, drain and rinse in fresh water so they don't stick together. Add a touch of honey if you like to sweeten the boba. Cooked boba must be kept are room temperature, and consumed within a few hours of making it, otherwise they will turn hard and are not fun to eat.
- When ready to serve, drizzle a bit of Roohafza syrup around the serving glass. Scoop equal amount of boba into two glasses. Give the milk a stir, and pour over the boba. Top with whipped cream, and a sprinkle of rose petals, if using. Don't forget the big straw for the boba! Enjoy!
Notes
Note: Cooked boba does not keep for long. Make sure you cook it right before you intend to consume it. Keep cooked boba at room temperature and soaking in water to prevent it from sticking together.
Cooked boba will keep at room temperature for a few hours. If you refrigerate it, or leave it any longer it will go hard.
To make ahead: You can make the Roohafza milk up to a day ahead of time. Just make the boba fresh when you want to serve.
To cook large tapioca pearls generally, this method works well for most brands:
Bring a large pot of water to a boil (estimate approx. 1.5 cups of water to 1/4 cup boba). Add the boba. Allow to simmer, stirring occasionally for about 30 minutes, or until the boba are soft when squished between your fingers. Turn off the heat, cover and let sit for another 20 minutes. Rinse with cold water, and add a touch of sugar or honey for sweetness if you like. Consume immediately, or at least within a few hours of cooking.
For Falooda:
Add some falooda noodles (cooked according to package directions) when assembling your drink in the glass. Assemble in this order:
- Cooked boba
- Falooda noodles
- Roohafza milk
- Vanilla ice cream (optional)
- Whipped cream (optional)
- Dried rose petals (optional)