Chocolate Salty Bols

Jamie Boudreau, Canon | Seattle

chocolate salty bols canon

A playful, chocolatey twist on bubble tea, this malty cocktail tempers Bols genever and crème de cacao with housemade Earl Grey tea-infused hemp milk, plus a spoonful of boba and a pinch of sea salt. As for the name, Canon’s Jamie Boudreau confirms that it did, indeed, stem from the South Park tune.

Ingredients

Serving: 1

  • 1 1/4 ounces genever, preferably Bols
  • 1 1/4 ounces genever, preferably Bols
  • 1/2 ounce créme de cacao, preferably Tempus Fugit dark
  • 1/2 ounce créme de cacao, preferably Tempus Fugit dark
  • 1/4 ounce rum, preferably Smith & Cross
  • 1/4 ounce rum, preferably Smith & Cross
  • 2 ounces vanilla hemp tea (see Editor's Note)
  • 2 ounces vanilla hemp tea (see Editor's Note)
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters
  • spoonful boba pearls
  • spoonful boba pearls

Garnish: pinch of sea salt

Directions
  1. Add all ingredients except boba to a shaking tin and shake.
  2. Strain into a Collins glass filled with ice and add boba.
  3. Add sea salt garnish and serve with wide straw.
Editor's Note

Vanilla Hemp Tea:
8 ounces vanilla hemp milk
1 earl grey tea bag

Heat hemp milk until short of boiling. Add tea bag, remove from heat and allow to steep for 3-5 minutes. Let cool before using.

Tagged: Canon, crème de cacao, Jamie Boudreau, Seattle

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