Ingredients
Equipment
Method
Instructions
- In a medium saucepan, bring about 4 cups of water to a boil. Add the black tapioca pearls and cook according to the package instructions, usually around 5-7 minutes. Stir occasionally to prevent sticking. Once cooked, remove from heat and let them sit for a few minutes before draining through a strainer. Rinse them under cold water to stop the cooking process and set aside.
- In a small bowl, mix the drained tapioca pearls with 1-2 tablespoons of raw or turbinado sugar while they’re still warm. Allow the pearls to absorb the sweetness for about 10 minutes.
- In the same saucepan, bring 2 cups of water to a boil. Add the Thai tea mix or black tea bags and steep for about 5 minutes. Once brewed, remove the tea bags or strain out the tea leaves. Stir in the remaining sugar until dissolved, then let it cool to room temperature.
- In a large glass or jar, add a generous portion of sweetened tapioca pearls at the bottom. Pour in the cooled tea, followed by the almond syrup. Top it off with almond milk, adjusting the amount to your preference for creaminess.
- Give the drink a gentle stir to combine all the ingredients. Add ice if desired and enjoy your delicious Thai Almond Milk Bubble Tea with a straw or spoon!
Notes
- Freshly cooked tapioca pearls are best; consume within 4 hours.
- Store brewed tea in the refrigerator for up to 3 days.
- Homemade almond milk lasts 4-5 days in the fridge.