When the weather outside is frightful, there鈥檚 nothing more delightful than cozying up and staying indoors. With a season that鈥檚 jam-packed with social events from Friendsgiving to NYE, there鈥檚 something quite special about JOMO (for those of you that don鈥檛 know, that鈥檚 the JOY Of Missing Out). You know that feeling when you鈥檙e happily in the comfort of your own home, curled up with a good book and simply enjoying a moment to yourself? That is the very essence of JOMO. It鈥檚 that quiet happiness you feel when looking through your friends鈥 social posts and thinking to yourself, 鈥淥MG, I鈥檓 SO happy NOT being there and doing that right now.鈥

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This holiday season, we鈥檙e spending a cozy night in and cocooning with an incredibly tasty drink that has all the joys of going out, but can be savored happily at home. We partnered with Baileys Irish Cream to craft one hell of a drink, Baileys Vanilla Chai Boba Tea. It鈥檚 so delicious and fun, making it the perfect excuse to spend a self-indulgent night indoors doing anything and everything that you want.

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Vanilla Chai Baileys Boba

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Ingredients (makes one cup):

  • 鈪 cup Baileys Irish Cream
  • 录 cup dried tapioca pearls
  • 1 vanilla bean
  • 2 bags chai tea
  • 5 cups of water
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • garnishes: boba straw, whipped cream, shaved chocolate, cinnamon sticks
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Instructions:

  1. First, make the vanilla bean syrup. Combine sugar and one cup water into a small saucepan. Cut the vanilla bean open, scrape out the seeds and add both to the pan. Over medium-high, bring to a boil, then simmer for 15 minutes on low. Set aside to cool.
  2. Next, cook your boba. Fill a small saucepan with two cups of water and bring to a boil. Add the dried tapioca pearls to the water and stir. Adjust the heat to medium and cook for 5-10 minutes. Remove from the heat and cover. Let sit for 15-20 minutes.
  3. Drain your boba and soak in the vanilla bean syrup until they鈥檙e ready to serve.
  4. Soak two bags of chai tea in two cups of water and let seep for 10-15 minutes.
  5. Spoon the boba in your favorite glass, cover with the vanilla syrup and add some ice. Pour the chilled chai tea over the ice, add the Baileys Irish Cream and stir.
  6. Garnish with whipped cream, shaved chocolate, star anise and cinnamon sticks. Add a straw and enjoy!
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First, make the vanilla bean syrup. Combine sugar and one cup water into a small saucepan. Cut the vanilla bean open, scrape out the seeds and add both to the pan. The trick with de-seeding a vanilla bean is to make a single cut down the length of the bean, and then, using the flat edge of the knife, scrape out the seeds in one movement. Heat over medium-high, bring to a boil and then simmer for 15 minutes on low. Set aside to cool.

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Next, cook your boba. Add to a pot of boiling water and cook for 5-10 minutes until the boba is soft. Remove it from the heat, cover and let cool.

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Once the boba has cooled, drain and soak in the vanilla syrup. You can set this aside until you鈥檙e ready to serve.

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Brew your chai tea and let cool completely.

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Construct your Baileys vanilla chai boba tea! First, spoon your boba into your favorite glass and cover with vanilla syrup. Add ice and pour in your iced chai tea.

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Slowly pour in the Baileys Irish Cream and stir. Look how it dances into the cup!

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Top it off with your favorite indulgences for the ultimate garnish. We used cinnamon, shaved chocolate and some chocolate wafer straws. Be sure you have a wide straw on hand to slurp up the boba, Baileys and tea all in one. Enjoy!

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Get your drink and a snack set up on a tray so you don鈥檛 have to worry about leaving your couch any time soon. We don鈥檛 know about you, but we鈥檙e pretty sure Baileys and Chill is the ultimate JOMO situation.

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Be sure to settle in with your favorite book and coziest blankets, while savoring this delectable drink.

How do you spend your nights in? Share your JOMO with us on Instagram by tagging @BritandCo.

Please drink responsibly. BAILEYS Irish Cream Liqueur. 17% Alc. Vol. 漏2016 R&A Baileys & Co. Imported by Paddington, Ltd. Norwalk, CT.

DIY Production and Styling: Lindsay Saito

Photography: Chris Andre