Enjoy your favorite fruity bubble tea at home! This recipe is an easy, healthier and 100% vegan alternative to traditional bubble tea.
Bubble Tea [Vegan]
- 1 package dry jumbo tapioca pearls
- 2-2 1/2 liters water for cooking
- 2 tablespoons maple syrup
- 2 cups frozen fruit of your choice (this recipe used strawberries and mango)
- 1 1/2 cups fruit juice
- Optional: Splash of dairy free milk, additional sweetener (sugar, maple syrup, agave – start with 1/2 tablespoons at a time and taste until satisfied)
For the Pearls:
- These are the instructions for the specific brand this recipe used. Follow the instructions on your package to ensure proper cooking. Also see note below.
- Into a large pot add 2-2 1/2 liters of water, and bring to a boil
- Add package of dry pearls to the boiling water
- Reduce heat to a rolling boil and cook for 30 minutes, stirring every 10 minutes so they don’t stick to the bottom
- Turn the heat off, cover the pot and let the pearls sit for another 30 minutes
- Reserve 2 tablespoons of the water the pearls were cooked in
- Rinse the pearls in cold water
- Place the rinsed pearls into a bowl and add the 2 tbs of reserved cooking water and 2 tbs of maple syrup
- Stir until the pearls are evenly coated. Taste a couple of pearls and add a bit more maple syrup if you’d like them sweeter
For the Slush:
- To a blender, add frozen fruit and fruit juice and blend until smooth.
- To two cups or glasses, add 1/3 cup of cooked pearls to the bottom of each
- Split the slush between the two cups
- Serve with extra wide straw
Pearls are best served immediately. You can store pearls in a container in the fridge overnight but don’t store them longer than that. 1 package of the pearls makes about 6-7 servings, so you may want to only use 1/2 a package at a time and reduce the cooking water by 1/2.