Macadamia milk, tapioca pearls, black tea and sweet muscovado sugar syrup all combine to make this deliciously on-trend and refreshing summer drink. The bouncy, chewy bubbles bring the fun, while the macadamia milk makes this a perfect vegan and dairy-free beverage choice.
Ingredients
- 1/2 cup dark brown sugar or muscovado
- 2 tbsp tapioca pearls available from specialty stores or online
- 1/2 cup black tea cooled
- 1 cup macadamia milk
- ice cubes
Instructions
To make the brown sugar syrup
- Combine muscovado or brown sugar with ½ cup of water in a saucepan. Stir over low heat to dissolve the sugar, increase heat and bring to the boil. Boil for 5-7 minutes, until thick and syrupy. Set aside.
To make the bubbles
- Bring 500ml of water to the boil in a medium saucepan. Add the tapioca pearls and stir immediately for at least 1 minute. Cook for 15 minutes, stirring often, until the tapioca pearls are soft and to your liking. Drain and set aside in a bowl. Pour half the syrup over the pearls and allow to stand for 15 minutes – this also stops them from sticking together.
To serve
- To serve, place ice cubes in 2 glasses. Add half the tapioca pearls to each glass. Spoon the brown sugar syrup around the edge of the glass, pour in the tea and immediately top with macadamia milk.
Nutrition
Calories: 227kcalCarbohydrates: 55gProtein: 1gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 180mgPotassium: 95mgFiber: 1gSugar: 53gCalcium: 196mgIron: 1mg
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