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| photo from Gluten Free Yumms |
Author: Gluten Free Yumms
Serves: 2 - 16oz drinks
Ingredients
- 10 cups water
- ½ cup Reese large tapioca pearls
- 2½ cups chai tea, brewed and chilled
- 2 tablespoon blue agave
- 4 tablespoons sweetened condensed milk (I would use coconut milk!)
- 1 cup ice
Instructions
- Cooking Black Tapioca Pearls
- Bring 10 cups of water to vigorous boil, stir in the tapioca pearls.
- Once the pearls are floating at the top, cover and boil for 25 minutes.
- Turn off heat and keep pearls covered for 25 minutes. (They will be clear, so they are hard to see in the bottom of the pan.)
- Drain pearls in a colander and rinse with cold water to keep the pearls from sticking together.
- Set aside.
- Chai Bubble Tea
- In one 16oz glass, add 4 - 5 tablespoons of cooked tapioca pearls
- In a shaker (blender bottle or cocktail shaker), add 1¼ cups chai tea, 1 tablespoon agave, 2 tablespoons condensed milk and ½ cup of ice. Shake until little bubbles form on the top.
- Pour tea mixture into glass (no ice) and add colorful fat straw.
- Repeat for second 16 oz drink.
Notes
To Color Tapioca Pearls:
After rinsing the pearls, place pearls into a small bowl, cover pearls with water and add a few drops of food coloring of your choice. (I did about 10, but it will depend on the color you want.) The pearls will color in about 15 minutes, but the longer you wait the darker the color will get. Drain in colander. Add your freshly colored pearls to the glass.
After rinsing the pearls, place pearls into a small bowl, cover pearls with water and add a few drops of food coloring of your choice. (I did about 10, but it will depend on the color you want.) The pearls will color in about 15 minutes, but the longer you wait the darker the color will get. Drain in colander. Add your freshly colored pearls to the glass.
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