Boba, Bubble, Pearl Tea

Boba tea is a cold drink made with tea, milk, sweetener, and these chewy like marble shaped balls or “pearls”.  We only have a couple of shops here on Monterey Peninsula that sells the drink. They’re  popular AND at $3.50 not cheap!  They come served in plastic cups and sealed with a cellophane covering.  The fun part of this drink experience is taking the big thick straw its served with and popping it into the seal so the pearls can be sucked up, then chewed (be careful, it could become a choking hazard for the novice boba drinker!).  I took some time to surf different websites to learn how to make the drink, and figure out what the mystery “pearls” are….they’re big tapioca balls that are cooked up and stored in a simple sugar solution!

There are many different variations and ways to serve boba, which makes this drink so fun. Fruits, powdered flavorings added with ice are one variation to make a slushy version of boba.  So far I’ve tried two types; tea boba, and mango slushy using a flavored powdered.  I ordered all my supplies from Nuts Online , even the cool straws!!

Here are before, during and after pictures of the cooked pearls. I followed directions from the Food Coma Blog. The writer has a storefront that sells the drinks, so I knew the cooking directions would be perfect and they were!

Tea Boba

  • 1 cup of brewed tea (I used green)
  • 2 Tablepoons of mik (your choice)
  • 1 Tablespoon simple sugar (or sweetener of your choice)

Adjust the recipe to your personal taste.  You may prefer more milk.  I like it with just a splash.

Poured it all ingredients in a shaker and mix it up.  Add boba to the bottom of the glass, then poured the mixture on top.

My homemade seal is Glad’s Press ‘n Seal wrap.

Mango Slushy Boba

  • 1 cup of ice
  • 5 oz of water
  • 3 Tablespoons Mango Powder Tea Mix
Blend ingredients, put boba at the bottom of the glass and drink up!


Kalua Pork in the Slow Cooker

Hawaii is a special place for my husband and me. We fell in love right after high school during a senior graduation trip to Waikiki, our first child was born at the pink hospital (Tripler Army Medical Center), we had two military tours on Oahu giving us eight years of kamaʻaina (local) status. It just seemed like a perfect choice to spend our Silver Anniversary in paradise on the island we have never visited, Lanai!

We spent a relaxing week lounging on the beach, hiking, exploring, eating local foods, and drinking a few mai tais.  Somehow they tasted so much better with a beautiful sunset in our view!

I felt a little guilty that we left our son behind (and daughter, but she’s in college and doesn’t live with us full-time), so before we left, I made my son a staple in the Hawaiian diet, Kalua pig.  He would have survived just fine with his bagel, cream cheese, flaming’ hot cheetos sandwiches, but since he is my meat eater I wanted to make sure that he ate something homemade for a few days. The traditional way the pork is cooked is to dig a hole in the ground, line it with rocks and add fire forming an oven, then add the meat and cook all day long. I have a MUCH simpler way to cook Kalua pork by skipping the fire-pit underground oven and using a crockpot instead!  Three simple ingredients is all you need; pork, sea salt, and liquid smoke. That’s it!!

Kalua Pork in a Crockpot


  • 5-6 lb pork butt roast (also called pork shoulder)
  • 2 Tablespoons of Sea Salt
  • 1 Tablespoon Liquid smoke

Score meat and rub salt on the meat, then add the liquid smoke to the meat.

Put in your slow cooker on and leave it for about 12 hours (depending on your cooker, it may only take up to 8 hours). Turn it once. It’ll fall apart when it’s done.  Shred with a fork.

This is a great dish for a crowd.  I like to serve it with Hawaiian sweet bread like a sandwich.

I like to believe this dish brought good luck to our son. We just learned that he has been accepted to the University of Hawaii!!

I’ll have a mai tai to that!!