Now that I’m an ex-habitual coffee drinker, my primary fluid of choice is tea. Most mornings and even throughout the day (at least in colder weather), you can find me sipping on a cup of herbal or white tea. Since spring is here, I have been incorporating more iced tea (or is it ice tea?) into the mix. A fun take on traditional iced tea is bubble tea.
First, I boiled 5 cups of water with 5 teaspoons of the dried tea leaves for about 5-6 minutes. Next, I strained the tea leaves.
The boba were boiled until plumped and then left to simmer at medium heat for 5 minutes with a lid on the pot. Then I ran them under cold water to bring down their temperature.
Since I was going for a bubble Thai iced tea, I also needed a condensed milk. Creamer works just as well, but I have never tried making vegan condensed milk so I thought this would be a great opportunity. I roughly followed Richgail’s recipe over at astigvegan, but I didn’t include the butter, mainly because I was lazy. I also used a combination of almond milk and coconut milk. The idea of using coconut milk came from cupcakecottle.
Finally, I put it all together. First, a layer of boba, then some ice and finally the sweetened vegan condensed milk to taste. The condensed milk sunk to the bottom immediately and made for an interesting picture. Before Neal and I drank it though, we stirred it all up.
It was earthy, refreshing and sweet! I’ve only made this version of bubble drink as well as an iced coffee version, but I imagine this would be a great twist on any strongly brewed iced tea.