My fascination with bubble tea started a few years ago, but I had never had the gumption to try to make it at home. For one thing, I had no idea where to get those giant tapioca pearls…and I had no idea how to cook them.
Then, when I moved to the city for college, my room-mate happened to know all about bubble tea. I got really excited.
So I came up with a mild, but naturally sweet blend and she cooked the pearls. We couldn’t find the big black tapioca ones, but actually found a bag of rainbow coloured pearls instead. Of course, this was much more exciting! Now my mind is spinning at all the wonderful versions we could make!
So pretty, right?!
The normal bubble tea you might buy at your Asian shop is usually made with sugar, fruit mixes, and dairy. This recipe is not only dairy free, but is sugar free. Hello healthy. This will serve 2.
Tropical Bubble Tea
- 1/4 cup tapioca pearls, dried
- 1/2 cantaloupe
- 1/4 cup peaches, frozen
- 1/4 cup mangoes, frozen
- 9 drops of liquid vanilla stevia*
- 1/2 cup almond milk
*I used NuNaturals stevia
Add 2-3 cups of water in a saucepan. Bring the water to a boil over high heat. Add the pearls and stir gently.
Turn the heat to medium and cook for 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 15 minutes. It might take a while, but just let them sit and soak up the water as they cool. Give them a stir now and then. Once cooked, place 1/3 cup of pearls in two glasses.
Blend the fruit, almond milk, and stevia in a blender.
Pour over the pearls and add a big straw (or eat with a spoon like I did!). Enjoy!
Have you tried bubble tea? Do you like it? Would you ever make it at home?
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