• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks

    Lychee + Rose Boba with Pistachio Jelly {A collaboration}

    Published Jul 30, 2014

    Lychee + Rose Boba with Pistachio Jelly

    It all started with a tweet. Phi of Princess Tofu asked if I would make her some pistachio milk, and I said yes on the condition that I get to try the mysterious finished product. I've been following Phi's culinary creations for a good while now and her flavor combinations never fail to blow my mind. She may have thought that the act of pistachio milk-making was a selfless one on my part; au contraire, I simply wished to score some Princess Tofu grubs.

    pistachio nuts in jar

    mix in jug

    Plus I made her squeeze the nut milk herself.

    jug of liquid poured into bowl

    muslin cloth in bowl

    liquid strained into bowl

    woman straining liquid into bowl

    So it was that Phi and Nik of A Brown Table came over bearing Mickey Mouse waffles and fresh lychees, respectively, to make some boba tea. Having other food bloggers around to squeal over mason jars, scrutinize light, and geek out on lenses made me feel a little less alone in my crazy world.

    man with camera

    Watching Phi expertly block and bounce light as she arranged props on various surfaces was an inspiration, and I'm continuing to take guidance from her aesthetic.

    liquid whisked

    liquid poured through sieve

    When the pistachio milk was made and sweetened with a bit of sugar, Phi whisked it into agar agar dissolved in boiling water to make a firm panna cotta of sorts. The first was so softly set, we ate the silky custard with spoons; little bites of creamy heaven.

    top down shot of lychees

    The second batch was solid enough to cut into cubes and slurp up in cups of black tea infused with fresh lychees and a splash of rose water. The lychees added just enough natural sweetness while giving the tea a soft fruitiness that blended beautifully with the delicate jelly. I'm not sure I've ever tasted anything so exotic.

    Check out Phi's post, including the recipe and her exquisite photographs and writing, here.

    lychees in pan

    cat with mickey mouse toast

    More Nut Milk Recipes:

    • Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk
    • (Vanilla-Maple) Almond Milk, and a smoothie
    • Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this boba recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    You might also like...

    Drinks
    « Green Goddess Sandwiches
    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened} »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Crystal S. | Apples & Sparkle says

      July 30, 2014 at 6:26 am

      How fun!! That pistachio milk sounds delicious. : )

      Reply
      • Alanna says

        July 30, 2014 at 3:43 pm

        Thanks Crystal! Yes, it was hard not to drink it all by itself.

        Reply
    2. Madeline Taylor says

      July 30, 2014 at 7:58 am

      I like Catamus' new face…a big Cheshire cat grin!

      Reply
      • Alanna says

        July 30, 2014 at 3:43 pm

        Totally! :)

        Reply
    3. phi tran says

      July 30, 2014 at 8:06 am

      oh man, pictures of me on the internets.... :/

      Reply
      • Alanna says

        July 30, 2014 at 3:42 pm

        I think you look amazing but of course I'll take them down if you prefer!

        Reply
      • carey says

        July 30, 2014 at 6:42 pm

        You look beautiful and adorable, Phi! And you totally showed that nut milk sack who's boss.

        Reply
    4. Valerie Gamine says

      July 30, 2014 at 2:06 pm

      *love* everything; from super-adorbs Phi to the mouseketeer cat! Ah, and how savagely awesome is the act of squeezing nut milk. Nut.Milk! xo

      Hi, Nik! :-)

      Reply
      • Alanna says

        July 30, 2014 at 3:43 pm

        Thanks Valerie! Yes, savagely awesome indeed!

        Reply
    5. Todd says

      July 30, 2014 at 4:42 pm

      So much goodness.. I wish I was there with ya'll!!

      Reply
      • Alanna says

        July 30, 2014 at 4:55 pm

        We would have loved that! Next time!

        Reply
    6. carey says

      July 30, 2014 at 6:41 pm

      Catamouse!! Too cute!

      I was super psyched when Phi posted a little teaser photo on facebook about your get-together (and grumpy about being all the way out on the east coast — I want to have fun blog friend hangouts with you guys!!). I was in NYC a couple weeks ago and I got to meet up with Linda (from The Tart Tart) and Cynthia (from Two Red Bowls). We just ate a ton of BBQ and some ice cream and didn't actually make anything ourselves, but it was SO much fun. It's wonderful hanging out with people who totally get the food blogging thing, and I imagine it's even better having the chance to make foods and geek out on photography and styling with them. :)

      Reply
      • Alanna says

        August 11, 2014 at 8:21 am

        Now I'm the one who's jealous (and craving BBQ)! I want to hang out with you and Linda and Cynthia - three of my very favorite food bloggers! Obviously we just need to all move to some culty food blogger compound somewhere. :)

        Reply
    7. Nora says

      July 30, 2014 at 7:38 pm

      This is an adorable post, and sounds like the best (tastiest) brunch party!

      Reply
      • Alanna says

        August 11, 2014 at 8:22 am

        Thanks Nora!

        Reply
    8. Nik Sharma says

      July 31, 2014 at 1:59 am

      This was so much fun, Alanna! Thank you for having me over :)

      Reply
      • Alanna says

        August 11, 2014 at 8:23 am

        Of course! We must do it again very soon!

        Reply
    9. Sini | my blue&white kitchen says

      July 31, 2014 at 9:27 am

      What a time you must have had together! Thanks for sharing this with all of us. Also, I think I need pistachio milk in my life.

      Reply
      • Alanna says

        August 11, 2014 at 8:23 am

        It was so lovely, and yes you do! ;)

        Reply
    10. london bakes says

      July 31, 2014 at 12:45 pm

      I love seeing collaborations between bloggers - it's such a great way to learn some new tricks and open your eyes to other ways of working. So fun!

      Reply
      • Alanna says

        August 11, 2014 at 8:24 am

        Too right!

        Reply
    11. Shanna Mallon says

      July 31, 2014 at 3:38 pm

      So fun! I love bloggers and love even more when I can talk to them off of computer screens. This is such a testament to the connections blogging brings. Love it.

      Reply
      • Alanna says

        August 11, 2014 at 8:25 am

        Agreed! I've only recently started cavorting with other bloggers and there is really nothing like it. No one else quite understands our kind of crazy. :)

        Reply
    12. Kimberly/TheLittlePlantation says

      July 31, 2014 at 4:45 pm

      Hi there,

      saw this post on Phi's blog and it is SO interesting how you have both photographed and interpreted your day completely differently, each with your own creative angle. Just a joy to read both posts and drool over that amazing pistachio jelly! Thanks so much for sharking.
      Kimberly

      Reply
      • Alanna says

        August 11, 2014 at 8:25 am

        Omg, what a sweet thing to say, Kimberly. Thank you for reading!

        Reply
    13. Laura (Tutti Dolci) says

      July 31, 2014 at 6:19 pm

      What a fun day and gorgeous snaps. Love the cat! :)

      Reply
      • Alanna says

        August 11, 2014 at 8:25 am

        He's always the life of the party. :)

        Reply
    14. cynthia says

      July 31, 2014 at 7:44 pm

      I love love love these action shots! So dramatic. You have such a talent for capturing movement, Alanna! I love it -- and I love this collab!!!! It looks like it was such a blast, and this dessert is perfection from start to finish. Thoroughly inspiring :)

      Reply
      • Alanna says

        August 11, 2014 at 8:26 am

        Awww, thank you Cynthia!

        Reply
    15. DM Du Jour says

      July 31, 2014 at 8:52 pm

      I love lychee jelly. They add that nice fruity and fragrant flavor to any drink. Especiallylove it in tea! Great post! ☺

      Reply
      • Alanna says

        August 11, 2014 at 8:27 am

        Yeah, I wasn't expecting it to work so well but now I'm addicted!

        Reply
    16. Valeria Necchio says

      August 01, 2014 at 2:43 pm

      Loved reading yours and Phi's posts about this! This pistachio milk looks fantastic – I have been making mine using the Tartine Book recipe, and I like it, but I am all ears for a new recipe...Do you have any favourite? Thanks!

      Reply
      • Alanna says

        August 11, 2014 at 8:28 am

        Ooh, I didn't know Tartine had a pistachio milk recipe - fascinating! My recipe is on Phi's site and it is super simple. We made it extra rich for this jelly, but you could thin it with more water if you wanted to. It's a super treat!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
    Wishing everyone a sweet and snuggly day 💞

💘Beet-tinted ombré cream cheese frosting for all-natural GF red velvet cake 
💘Zeppo & Hank adorableness

Cake recipe linked @the_bojon_gourmet 

Cat lovers here until purrther notice 😸😸

https://bojongourmet.com/gluten-free-red-velvet-cake-natural/

#valentinesday2023 #lovecatsforever #redvelvetcake #gfbaking
    Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

Here are a few in no particular order:
-chocolate hazelnut tiramisu
-GF banana cake with coconut milk ganache
-fudgy GF chocolate bundt
-blender chocolate PB pie
-vegan chocolate tahini tart
-GF DF blondies
-chocolate almond olive oil cake
-red velvet cake (all-natural, tinted with beets!)
-chocolate tahini blender pudding
-GF brownie cookies

All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack