Carrot Cake Boba Smoothies

Creamy carrot and banana smoothies served with boba pearls and topped with sweet and salty cream cheese mixture.

Carrot Cake Boba Smoothies

Ingredients

Carrot & Orange Boba

• 100 ml carrot juice, from 1 large carrot
• 50 ml fresh orange juice
• 2 tbsp sugar
• 1/3 tsp salt
• 100g tapioca starch

Carrot Cake Boba Smoothies

• 1 cup chopped carrot
• 1/2 cup frozen banana
• 1/2 cup fresh orange juice
• 1 cup almond milk
• 1/2 tsp turmeric powder
• 2 tbsp honey or maple syrup
• 1/2 tsp cinnamon powder

Cream Cheese Topping

• 100g cream cheese, room temperature
• 100 ml cold heavy whipping cream
• 1 tbsp icing sugar
• a pinch of salt

Direction

1. Carrot boba: place the sugar, carrot and orange juice in a saucepan. Cook over medium heat until boiling and sugar dissolved. Add sugar and salt, turn off the heat and stir the tapioca with a wooden spoon until they start to stick together.
2. Transfer the mixture to a flat surface and knead until the dough smooth. Roll the dough into long sticks, cut them into small pieces and roll them into tiny pieces.
3. Boil water in a pot, cook boba pearls for about 25 to 30 minutes. Remove from the pot and add them to ice-cold water, soak for 15 minutes, drain and set aside.
4. Cream Cheese Topping: place cream cheese and icing sugar in a medium bowl, beat until cream cheese light and fluffy. In another bowl beat the whipping cream until medium peak. Combine cream cheese mixture and whipping cream, keep it in the fridge until ready to use.
5. Put carrot, frozen banana, honey, cinnamon, turmeric, orange juice and almond milk in a blender. Blend until smooth.
6. Put 2 tbsp boba pearls in serving glasses, pour smoothies until almost full and then topped with cream cheese mixture and sprinkle with cinnamon.