Bring a large pot of water to a boil. Add the tapioca pearls and return to a boil. Boil, stirring occasionally, for 15 minutes. Remove from the heat, cover, and let sit for 15 minutes. Drain and rinse the bubbles in a strainer, and then transfer to a container. Stir in honey and sugar to taste and let the bubbles marinate for at least 3 minutes prior to using in drinks.
Dissolve the nondairy creamer and 1 tablespoon sugar in the hot tea. Put the tapioca bubbles into a 16-ounce cup. Add the crushed ice, pour in the tea and top it off with some half-and-half. Drink with an oversized straw.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Alice Chang, Grand Asia Market, Stallings, NC