Oat milk – 12 ounces

Boba pearls, cooked and cooled – 2/3 cup

Crushed ice – 1 cup

Condensed milk – 5 to 6 tablespoons

Almond extract – 1/4 teaspoon

Blueberry Lavender Butterfly Pea Tea (steeped) – 6 ounces

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Cook and cool boba balls according to package directions; set aside.

Steep the Blueberry Lavender tea (2 bags per 6 oz water) for 5-7 minutes, then let cool slightly.

Strain boba and distribute 1/3 cup into each of two 16-ounce glasses.

Add 1/2 cup of crushed ice to each glass over the boba.

In a separate container, whisk together the oat milk, condensed milk, and almond extract until fully incorporated.

Pour 6 ounces of the oat milk mixture into each glass.

Carefully pour 3 ounces of the steeped tea over the back of a spoon into each glass to create a layered effect.

Serve immediately with a wide boba straw.

• For a less sweet version, reduce condensed milk to 2.5 tablespoons per cup.

• 3 tablespoons of condensed milk per cup yields a flavor similar to White Rabbit candy.

• Use a large 16-ounce glass to allow room for extra ice if desired.

• Ensure the tea is slightly cooled before layering to prevent rapid mixing.