In this bubble tea recipe, cherries and hibiscus turn the drink hot pink. You can use other teas to make flavor variations, the options are endless.
Ingredients
2 Servings
2
1
1
2
Preparation
Step 1
Place tea bags in a small bowl and add 1 cup boiling water; let stand 15 minutes. Discard tea bags and chill tea until cold, about 1 hour.
Step 2
Bring 2 cups water to a boil in a small saucepan. Add tapioca, reduce heat, and simmer until tender and just beginning to float, about 3 minutes. Remove from heat, cover, and let stand 10 minutes.
Step 3
Meanwhile, combine sugar and ½ cup water in a small, heavy saucepan, and cook over medium heat, stirring to dissolve sugar, about 3 minutes; let cool slightly.
Step 4
Drain tapioca and divide evenly between glasses. Combine tea, cherry juice, and 2 Tbsp. simple syrup in a shaker filled with ice; add almond milk or sweetened condensed milk to taste, cover, and shake until outside of shaker is frosty. Divide between glasses and serve with a straw. Serve with Taiwanese-Style Chicken with Basil and Sichuan Pepper-Salt (click for recipe).
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