Got Boba Tea?

There is a new kid on the block when it comes to beverages. Here in San Francisco, you see boba tea shops popping up everywhere. They are a huge hit!

Chances are, if you live in a big city or anywhere with a large Asian population, you will see them.

What is a "boba tea" drink?

According to Wikipedia, Bubble tea is a Taiwanese tea-based drink invented in Tainan and Taichung in the 1980s. Boba means bubble, and it usually refers to the tapioca pearls that sink to the bottom of this cold beverage.

What is in boba tea? Boba tea is a brewed tea with various ingredients, including sugar, fruit juice, tapioca, cream, milk, fruit jellies, and whole fruits like lemon or ice cream.

Pictured below are the tapioca pearls, which add a huge appeal to this tea drink.

The serving size of boba can often compare to a large soda, ringing in at 16 ounces or larger. This one is called "milk tea" because it is made with whole milk and black tea and it contains tapioca pearls at the bottom. Like all boba tea drinks, it has a plastic seal on the top, which makes them very convenient because they do not spill.While tea has been mentioned in many of our articles for its excellent phytochemical properties, its additions are always not in the same league!

Tips:

  • If you are ordering a boba drink, make sure you specify "unsweetened," or the added sugar will add more calories. Stick with green tea or unsweetened varieties.

  • For a handy chart that shows the calories of a sweetened boba drink, see the MyFitnessPal chart here.

  • Keep the boba drinks, including ice cream or cookies for special occasions or when sharing with someone else.

  • Request skim milk or soy milk instead of whole milk or cream.

Enjoy!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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