Ingredients
Tapioca Pearls
- 3 tbsp dry black tapioca pearls
- ¾ cup hot water
Tea Base
- 1 Jasmine green tea bag
- 2 tbsp organic cane sugar (or white granulated sugar)
- ¾ cup hot water (for steeping tea)
Beverage Mix
- ½ cup mango nectar (mango juice)
- ½ cup milk of choice (whole milk recommended)
- Ice cubes (as needed)
Instructions
- Cook Tapioca Pearls: Follow the package instructions to cook the dry black tapioca pearls. Once cooked, strain them using a fine sieve and rinse briefly with cold water to stop cooking. Set aside to cool completely.
- Steep Jasmine Tea: Bring ¾ cup of water to a boil. Add the Jasmine green tea bag and steep for 5-6 minutes. Remove the tea bag and immediately stir in 2 tablespoons of organic cane sugar until fully dissolved. Let the tea cool for at least 15 minutes to room temperature or refrigerate briefly.
- Assemble the Mango Milk Tea: In a tall glass, add the cooled tapioca pearls first, then fill the glass with ice cubes to your preference. Pour the cooled jasmine tea over the ice, followed by ½ cup of mango nectar. Stir gently to combine, then pour in ½ cup of milk of choice on top. Give a final stir and enjoy immediately for the best texture and flavor.
Notes
- For best results, use whole milk for a creamier texture; alternatives like almond or oat milk work well for dairy-free versions.
- Adjust the sweetness by varying the amount of cane sugar or using flavored syrups.
- Prepare tapioca pearls fresh for the best chewy texture, as they harden if left too long.
- If mango nectar is not available, substitute with mango juice or a homemade mango puree mixed with water.
- Ensure the tea is cooled before assembling to prevent the ice from diluting the flavor excessively.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Asian
