Almond Milk Tea Recipe
Creamy, smooth, and light almond milk tea with boba pearls. This bubble tea is dairy-free, easy to make, and tastes amazing. Made with brown sugar tapioca pearls and almond flakes.
Ingredients
Sugar Syrup
- ½ cup brown sugar
- 3 ½ tablespoons water
Boba Pearls
- ¾ cup quick cook tapioca pearls
- 3 cups water
Tea Base
- 4 teabags black tea*
- 2 cups water, filtered
- ½ cup almond milk, unsweetened
Optional
- 2-3 tablespoons dairy-free cream
- almond flakes
Instructions
Sugar Syrup
- In a medium saucepan, pour the water and brown sugar. Cook over medium heat until boiling, then reduce heat to low.
- Continue cooking for 4-5 minutes or until the liquid becomes thicker and sticky, yet still runny.
Tapioca Pearls
- Cook the tapioca pearls as indicated on the package. Once cooked, add them into the hot sugar syrup and cook on low heat for 2-3 minutes.
Black Tea Base
- Boil filtered water to 208°F (or 98°C). Place the teabags in a teapot, then pour the hot water over and cover.
- Steep the tea for 5 minutes, then remove the teabags. Let the tea cool down.
Assembling the bubble tea
- In a large glass, place the boba pearls. Add as much sugar syrup as desired, typically 1-2 tablespoons.
- Pour the tea over the tapioca pearls, about ¾ of the way to the top.
- Top with almond milk and add ice if desired. Serve immediately with a bubble tea straw.
- Optional: add some cream on top or almond flakes for extra crunch.
Notes
- See post for more details on black tea substitutes.
- Sugar syrup can be replaced with runny honey.
- Nutritional value is estimative and is calculated per serving (this recipe makes 2 large servings) with tapioca pearls and 1 tablespoon of sugar syrup.
- Use boba pearls immediately after cooking them or within maximum 2 hours.
Nutrition
Calories: 400kcal
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