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Whipped Mocha-Almond Boba

Created by Chef Henry Hill on behalf of Almond Board of California.



Prep Time

10 minutes

Total Time

10 minutes

Serves: 8oz / 226g
Almond-Tapioca Boba Pearls (22.6g)
  • *see corresponding recipe on
Mocha Syrup (45.2g)
  • 82g (30.43%) Water
  • 137g (50.72%) Dark Brown Sugar
  • 23g (8.52%) 70% Chocolate
  • 27g (10.14%) Salt
  • .52g (.19%) Xantham Gum
Whipped Coffee with Almond Milk & Almond Butter (90.4g)
  • *reserved and chilled in ISI Canister. See corresponding recipe on
Create the Mocha Syrup Base:
  1. In a pot, bring water to a boil.
  2. In a blender, combine 70% Chocolate, Salt, and Dark Brown Sugar.
  3. Add boiling water to the blender.
  4. Add Xantham Gum to the blender and blend until combined, and a thick syrup is formed.
Combine Ingredients
  1. Combine Mocha Syrup and Boba Pearls in cup, stirring to loosen the Boba.
  2. Shake ISI cannister filled with Whipped Coffee mixture well. Use ISI cannister to dispense Whipped Coffee into cup, on top of Mocha Syrup and Boba Pearl base.
  3. Option to enjoy with boba straw.
Nutritional Info
Per Serving
Calories 925
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 0mg
Sodium 10643mg
Total Carbohydrates 187g
Dietary Fiber 2g
Total Sugars 170g Includes 168g Added Sugars
Protein 6g
Vitamin D .39mcg
Calcium 145mg
Iron 2mg
Potassium 343mg
Chef's Notes

Three almond forms—almond butter, almond milk and defatted almond four— are whipped together with cold brew coffee and boba in this dairy-free mocha beverage that will appeal to Millennial and Gen Z tastes. This Whipped Mocha-Almond Boba is chewy, thick and creamy all in one beverage!