Directions

1. Combine cooked tapioca pearls and Hazelnut Syrup in a small bowl. Toss to coat. Set aside.
2. Rim the edge of a snifter with the chocolate sauce and toasted coconut. Spread remaining chocolate sauce onto inside of glass.
3. Add syrup and pearls to the bottom of the snifter.
4. Combine the ice, water, and Dragonfly Green Tea Blended Crème Mix to a blender. Blend until smooth. Pour into snifter over pearls.
5. Spoon popping boba on top and serve with a half-sized boba straw.