Description
A revolutionary twist on traditional boba, OREO popping boba combines the beloved taste of chocolate sandwich cookies with modern spherification techniques to create burst-in-your-mouth spheres perfect for bubble tea, milkshakes, or enjoying on their own.
Ingredients
Scale
- 8 OREO cookies, crushed
- ½ cup milk
- ½ tbsp calcium lactate
- 1 tbsp sodium alginate
- 4 cups warm water
Instructions
- In a blender, combine the crushed OREO cookies, milk, and calcium lactate. Blend until smooth and fully combined.
- Pour the mixture into a mini ice cube tray and freeze for at least 3 hours, or until solid.
- In a clean blender, combine the warm water and sodium alginate. Blend until the powder is fully dissolved, then let the solution rest for 10–15 minutes to allow air bubbles to settle.
- Carefully drop the frozen OREO cubes into the sodium bath. Let them sit for 1–2 minutes, gently swirling to prevent sticking.
- Scoop out the boba with a fine-mesh strainer and rinse twice under cold water to remove excess gel.
- Serve immediately and enjoy your cookie-poppin’ creation!
Notes
- Make sure sodium alginate is completely dissolved to avoid lumps affecting texture
- Don’t rush the freezing process – properly frozen cubes are essential for maintaining shape
- Give the sodium alginate solution time to rest and settle air bubbles for smooth spheres
- Rinse the finished boba twice to remove excess gel for perfect texture
- Serve immediately for best popping effect
Nutrition
- Serving Size: 5 boba spheres
- Calories: 45
- Sugar: 4g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 2mg
Keywords: OREO popping boba, spherification, bubble tea, boba pearls, molecular gastronomy, OREO recipe, homemade boba, popping pearls, cookie boba, DIY boba