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Taiwanese Bubble Tea
Recipe courtesy Alice Chang, Grand Asia Market, Stallings, NC
- Total Time:
- 40 min
- Prep:
- 5 min |
- Inactive Prep:
- 20 min |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 1 serving
Ingredients
- 1/4 cup raw tapioca pearls
- Honey
- Granulated sugar
- 2 tablespoons nondairy creamer
- 3/4 cup hot black tea
- 1 cup crushed ice
- Half-and-half
Directions
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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.