Egmont Honey Bubble Tea
This recipe is refreshing and just sweet enough with a little caffeine hit in case you are in need of an afternoon pick-me-up! The tapioca pearls are optional but do add a lovely chewy dimension to this drink. We bought our tapioca pearls from our local Asian supermarket and boiled them in a generous amount of water until they were almost translucent. Then we put the lid on the saucepan and left them to sit for a further 10 minutes before draining and using.
Serves: Serves 2
Prep Time: 10 minutes + time to let the tea cool
INGREDIENTS
- 3 teaspoons black tea/3 black tea bags
- 250ml boiling water
- 2 teaspoons Egmont Honey, plus extra to drizzle round the inside of the glass
- 4 tablespoons cooked tapioca pearls (refer to packet instructions)
- 1 cup milk
- Ice
METHOD
- Put the tea into a heat-proof jug and pour over the boiling water.
- Leave to steep for 10 minutes.
- If you are using tea leaves, strain the liquid from the leaves. If you are using bags, remove the bags.
- Cover the tea and set aside to cool a little before putting in the fridge to chill.
- Once tea is cold, drizzle a little honey around the inside of two glasses.
- Divide the tapioca pearls between the glasses then add in the black tea and honey.
- Stir well to dissolve the honey before adding in the milk and ice. Serve immediately.
