make bubble tea with condensed milk

I really like that bubble tea has turn into a pop cultural artefact. Again in October I watched the newest Halloween incarnation—you realize, as in Michael Myers with the interminable stab reflex—and the movie had no markers of a time-frame; besides that one character slurped from a super-sized boba beverage. That bubble tea made celluloid historical past proper there. (There may have been a Snapchat reference, however I’ll ignore that as it will derail my little anecdote.)

Anywaayy, I really like irreverent popular culture riffs, and I really like bubble tea. Which is why I assumed…why not bubble espresso?

Reading: make bubble tea with condensed milk

And whereas we’re at it with OTT sensible concepts, why not bubble espresso with condensed milk, hmm…?

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My iced condensed milk-sweetened cuppa jo + bubbles is impressed by a combo of Asian issues. Cha chow is milk tea ready with condensed milk, somewhat than evaporated milk and sugar. Hong Kong-style milk tea and brewed espresso collectively is known as yuan yang. Bubble tea originates from Taiwan, and its shorthand—boba—is definitely slang for breasts, due to the form—true story. Additionally, *cue new nickname, boobie tea.*

Anyway, my model is one half of the yuan yang, plus some boobs bubbles. It’s candy, creamy, cool and chewy. I need to drink this ALWAYS.

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