Recipe courtesy of Alice Chang

Taiwanese Bubble Tea

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 1 serving
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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

  1. 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. 
  2. 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.

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