4 Course Meal Challenge (Tik Tok)

Ingredients

• 2 pieces Black Tea Bags (for the milk tea base)
• 2 tbsp Taro Powder (gives the taro flavor, Asian market)
• 1 cup Whole Milk (for the milk tea, can use almond or soy milk)
• 0.5 cup Tapioca Pearls (Boba) (frozen, cook according to package)
• 2 tbsp Simple Syrup (sugar dissolved in water)
• 1 cup Ice Cubes (for a cold drink)
• 2 tbsp Ground Coffee (for house coffee, any medium roast)
• 1 cup Water (for brewing coffee)
• 2 medium Russet Potatoes (peeled and cut into fries)
• 2 tbsp Vegetable Oil (for tossing fries)
• 1 tsp Salt (seasoning for fries)
• 12 pieces Chick‑Fil‑A Chicken Nuggets (store‑bought frozen nuggets)
• 0.25 cup Chick‑Fil‑A Sauce (the signature honey‑mustard sauce)
• 1 packet After’s Frozen Hot Chocolate Mix (Strawberry Cookie Crunch) (store‑bought mix)
• 0.5 cup Milk (for blending into the hot chocolate)
• 2 tbsp Whipped Cream (optional topping for dessert)

Instructions

1. Brew Black Tea

   Bring 2 cups of water to a boil, pour over 2 black tea bags in a heat‑proof pitcher, and steep for 3–5 minutes.

   Time: PT5M

   Temperature: 95°C

2. Make Taro Syrup

   In a small saucepan, whisk together taro powder, 1 cup whole milk, and 2 tbsp simple syrup; heat gently until smooth and slightly thickened.

   Time: PT5M

   Temperature: 90°C

3. Cook Tapioca Pearls

   Bring 4 cups of water to a rolling boil, add the tapioca pearls, and cook according to package (usually 8‑10 minutes) until they float and become translucent. Drain and rinse with cold water, then toss with 1 tbsp simple syrup.

   Time: PT10M

   Temperature: 100°C

4. Assemble Boba Milk Tea

   Fill two glasses with ice cubes, divide the cooked boba pearls evenly, pour the brewed tea, then swirl in the taro‑milk mixture. Stir gently and serve with a wide straw.

   Time: PT2M

5. Brew House Coffee

   Combine 2 tbsp ground coffee with 1 cup hot water (93°C) in a drip coffee maker or French press; let steep for 4 minutes, then press or filter.

   Time: PT5M

   Temperature: 93°C

6. Prep Fries

   Peel and cut the potatoes into 1/4‑inch sticks. Soak in cold water for 5 minutes, then drain and pat dry with a clean towel.

   Time: PT10M

7. Cook Fries

   Toss the dried potato sticks with vegetable oil and salt. Spread in a single layer on a baking sheet and bake in a preheated oven at 200°C for 20 minutes, turning halfway, until golden and crisp.

   Time: PT20M

   Temperature: 200°C

8. Heat Chicken Nuggets

   Arrange the frozen chicken nuggets on a baking sheet and bake in a preheated oven at 180°C for 12 minutes, turning once, until internal temperature reaches 74°C (165°F).

   Time: PT12M

   Temperature: 180°C

9. Warm Chick‑Fil‑A Sauce

   Place the sauce in a small saucepan and warm over low heat for 2 minutes, just until fluid, stirring gently.

   Time: PT2M

   Temperature: 60°C

10. Prepare Frozen Hot Chocolate

    In a blender, combine the frozen hot chocolate mix packet, 0.5 cup milk, and optional whipped cream. Blend until smooth, then transfer to a freezer‑safe container and freeze for 5 minutes to set.

    Time: PT5M

11. Serve the Four‑Course Meal

    Plate the fries with a side of warm sauce, arrange the chicken nuggets on a platter, serve the boba milk tea and coffee in glasses, and present the frozen hot chocolate in dessert bowls. Enjoy each course in order.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

20 g

Carbohydrates

150 g

Fat

45 g

Fiber

8 g

Ingredient Substitutions

• Instead of Black Tea Bags: Green tea bags
• Instead of Taro Powder: Taro paste
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Tapioca Pearls (Boba): Popping boba
• Instead of Simple Syrup: Honey, Agave nectar
• Instead of Ground Coffee: Instant coffee
• Instead of Russet Potatoes: Sweet potatoes
• Instead of Vegetable Oil: Canola oil
• Instead of Salt: Sea salt
• Instead of Chick‑Fil‑A Chicken Nuggets: Any frozen chicken nuggets
• Instead of Chick‑Fil‑A Sauce: Honey mustard
• Instead of After’s Frozen Hot Chocolate Mix (Strawberry Cookie Crunch): Any frozen hot chocolate mix
• Instead of Milk: Almond milk
• Instead of Whipped Cream: Vanilla yogurt

Equipment Needed

• Saucepan
• Medium Pot
• Fine Mesh Strainer
• Mixing Bowl
• Air Fryer or Oven
• Baking Sheet (optional)
• Tongs
• Blender
• Measuring Cups and Spoons
• Ice Cube Tray (optional)
• Serving Glasses (optional)
• Plates (optional)

Critical Steps — Do Not Skip

• Cooking tapioca pearls to the correct texture
• Baking fries until golden and crisp without burning
• Ensuring chicken nuggets reach safe internal temperature
• Assembling the boba milk tea with proper ice and sweetness

Chef Tips from the Video

• Add a pinch of sea salt to the taro syrup for depth.
• For extra crisp fries, spray a light mist of oil before baking.
• Serve the coffee in a pre‑warmed mug to keep it hot longer.
• Garnish the frozen hot chocolate with a drizzle of chocolate syrup for visual appeal.

Troubleshooting

Storage

Refrigerator: Boba milk tea can be kept for up to 24 hours (boba separate), coffee for 2 days, fries for 2 days, nuggets for 3 days, and frozen hot chocolate for 5 days.

Freezer: Tapioca pearls (cooked) can be frozen for up to 1 month; frozen hot chocolate mix stays frozen indefinitely.

Room temperature: Serve immediately; do not leave cooked fries or nuggets at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook tapioca pearls ahead and store in simple syrup in the fridge.
• Cut and soak fries up to 30 minutes before cooking; keep dry.
• Brew coffee and keep it warm in a thermos.
• Prepare the frozen hot chocolate mixture and freeze until ready to serve.

Frequently Asked Questions