By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Happy leap day!
I think we should make all Mondays fall on a leap day. That way I only have to handle one every four years…
This post has been a long time coming, and finally..FINALLY it has come to fruition. Wild blueberry fruition! ( see what I did there…)
Thanks to the Asian market literally twenty steps outside of my apartment, the tapioca tapped its way into my blueberry bursting heart, in which I poured into this tall frosty glass for your enjoyment.
If you’ve never experienced bubble tea before, it is usually made with black tapioca pearls, which have the same texture as a gummy bear, and served with a XXL straw in a cup of creamy tea of your choosing. I almost always go for the Thai iced tea.
But since the black (boba) pearls would have probably required shucking a bushel and a peck of oysters to harvest (aka they’re hard to find), I settled for regular tapioca pearls. Because THOSE were a breeze to find.
And just like that secret garden where all the tapioca pearls live happily ever after, wild blueberries come from a pretty special place as well.
They’re called “Wild” because, well… they are. They’re out of control!
Wild Blueberries are not planted and actually occur naturally in barrens and fields in Maine and Eastern Canada for 10,000 years. AKA the blueberry before time. Can you spot them in my front yard?
Yeah me neither.
This smoothie does pack a Mr. Boombastic punch of antioxidants though, thanks to the extra strong green tea base, and a serving of wild blueberries which have twice as many antioxidants in them than regular cultivated blueberries. I’d like to think they’re the reason my plague streak is finally over.
I will admit, this smoothie does take some time to make, simply because the bubbles of the bubble tea take some time to prepare. I turned to the Kitchn for some bubble tea expertise, and as always didn’t let me down. There’s also instructions on how to make and store the boba pearls for later, that way you could make them a day ahead, and whip up this smoothie while your eyelids are still glued shut in the morning.Print
- 2 cups water
- 1/4 cup dried tapioca pearls
- 1 cup strong green tea, cooled
- 1/2 cup frozen wild blueberries
- 1/2 banana, peeled and frozen
- 1/2 cup almond milk (or milk of choice)
- 5–6 ice cubes
- In a medium-sized saucepan, bring 2 cups of water to a boil over high heat.
- Add tapioca pearls, and boil until they begin to float.
- Turn heat to medium, and cook an additional 12-15 minutes.
- Remove from heat, cover, and let sit for another 12 minutes.
- Meanwhile, make 1 cup of strong green tea (2 tea bags per 1 cup). Let cool.
- In blender, combine cooled green tea, frozen blueberries, banana, almond milk, and ice cubes.
- Blend until smooth.
- Drain tapioca pearls, and add to a large glass.
- Pour prepared smoothie over tapioca pearls.
- Best enjoyed with spoon or extra-wide straw.
- Category: Smoothies, Drinks, Beverages
[Tweet “Wild Blueberry Bubble Tea Smoothie #wildyoursmoothie #ad”]
The icy coldness of this wild smoothie makes the boba extra chewy, which works for the girl who considers chewing a necessity in order to qualify as a meal. You could always add in some vanilla protein powder, or serve this alongside some eggs to make this into a well-rounded meal. Extra chewing may be required.
Make it a great day!
Have you ever had bubble tea before?
Tell me something you did this weekend!