Eat a cup of tea with this scrumptious Bubble tea dessert! This low in calories and sugar recipe is not low on flavor!
The sun is shining, the birds are chirping and cold desserts are arriving. A classic Asian dessert drink uses tapioca pearls. Tapioca is derived from the root of a cassava plant and is naturally gluten free. Tapioca is naturally a thickening agent so it’s a great alternative many desserts such as pies, puddings and jellies.
Bubble teas either have a variety of black or white pearls or bobas. The texture and constancy is chewy but has a sweet undertone to them. Typically, bubble teas are high in calories and sugar but don’t fret, this recipe will change your life. It’s low in calories and sugar.
The key to obtaining the perfect bubble tea is cooking the tapioca pearls to perfection. Make sure there’s enough water to cover the tapioca and as soon as they float to the top, put the lid on and let them work their magic. If you have left over tapioca, you can place them in an airtight container as soon as they are cooled. They will last one day covered in the fridge.
To give the bubble tea its signature creaminess, I used coconut milk. You can use any nondairy unsweetened milk of choice. Hemp, rice, soy, almond or coconut milk will all taste delicious. To sweeten the tea you can use either a simple syrup, a splash of agave or maple syrup or a tsp of coconut sugar. In terms of tea, you can use whatever tea you like. I used a blood orange tea which gave the drink a fruity flavor. Another great option is using matcha powder with your nondairy milk. The earthiness of the matcha pairs beautifully with the silkiness of the nondairy milk. The variations are endless and the spring has only begun so let the tapioca season begin!
I used “Let’s do organic” tapioca pearls but you can find these at any local Asian supermarket.