Thai Almond Milk Bubble Tea

• Vegan
• Gluten free

• Produce

  • 1/2 cup Thai tea mix or 3-4 black tea bags

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1/4 cup Almond syrup

• Baking & Spices

  • 1/2 cup Raw or turbinado sugar
  • 1/2 cup Tapioca pearls, black

Found on loveandoliveoil.com

Ingredients

• 1/2 cup black tapioca pearls
• 1/2 cup raw or turbinado sugar (can also use a mix of granulated and brown sugar)
• 1/4 cup almond syrup
• 1/2 cup thai tea mix or 3-4 black tea bags
• 1/2 cup almond milk (homemade if possible)

Directions

• Bring a pot with at least 5 cups of water to a boil. Add boba and boil for 5 minutes, then remove from heat and let sit for 10 minutes more. While boba is cooking, combine 1/2 cup water and sugar in a small saucepan. Boil for 1 to 2 minutes or until sugar is completely dissolved. Remove from heat and transfer to a heat-proof bowl. Stir in almond syrup. Strain boba with a slotted spoon into sugar syrup. Let sit for at least 10 to 15 minutes. To brew tea, add tea mix to 2 cups boiling water. Let steep for 5 minutes, then strain through a fine mesh seive to remove solids. If you prefer your thai tea chilled, refrigerate tea until thoroughly chilled. To prepare bubble tea, spoon half of boba into bottom of glass, along with a tablespoon or two of syrup. Pour in 8 ounces of brewed tea, then top with 1/4 cup of almond milk. Taste, and stir in additional sugar syrup as desired. Can be served warm or chilled.