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INGREDIENTS

  • 2 Tbsp Torani Puremade Galaxy Syrup

  • 1/3 cup black tea, chilled

  • 3 Tbsp cooked boba pearls

  • 2/3 cup oat milk (or milk of choice)


INSTRUCTIONS

  1. Prepare the tea by steeping one black tea bag in 1/3 cup of boiling hot water for 10 minutes.

  2. Chill the tea in the refrigerator. Meanwhile, prepare your boba according to package instructions.

  3. In a mixing glass, stir together the chilled tea and Puremade Galaxy Syrup.

  4. In a serving glass, add the prepared boba. Add the oat milk.

  5. Finally, slowly pour the Galaxy tea mixture over the oat milk.

  6. Serve and enjoy!


Recipe by Rachael Ng, @sugaredandstirred. Sourced from torani.com




INGREDIENTS

  • 1 Tbsp (1/2 oz) Torani Sugar Free Chocolate Syrup

  • 1 Tbsp (1/2 oz) Torani Sugar Free Peanut Butter Syrup

  • 1 cups (8 oz) black tea

  • 1/4 cup (2 oz.) oat milk


INSTRUCTIONS

  1. Combine ingredients in a glass filled with ice.

  2. Stir gently.

  3. Add tapioca pearls (boba) if desired.

  4. Serve and enjoy!



INGREDIENTS

  • 2 Tbsp Torani Puremade Toasted Black Sesame Syrup

  • 2-4 Tbsp cooked boba pearls

  • 1/3 cup brewed black tea, chilled

  • 2/3 cup oat milk

  • Whipped cream

  • Black sesame powder, to garnish (optional)


INSTRUCTIONS

  1. Prepare black tea following instructions on the tea package.

  2. Chill the tea in the refrigerator OR (for a quicker method) add ice cubes to the tea, stir until tea is chilled, and then remove the ice cubes; set tea aside.

  3. Prepare the boba pearls following instructions on the boba package.

  4. Add the fresh pearls to your glass of choice.

  5. Pour in 1/3 cup of black tea.

  6. Add Torani Puremade Toasted Black Sesame Syrup.

  7. Fill the glass with oat milk.

  8. Stir gently until the liquids are combined.

  9. Garnish with whipped cream and black sesame powder if desired. Enjoy! Recipe by Rachael Ng, @sugaredandstirred on Instagram. Sourced from torani.com.



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IMACK Coffee

303-377-9929

5140 E. 39th Ave. Denver, CO 80207
Hours: Monday–Friday, 8am–4pm

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