Ingredients
- 1 can (796 mL) Del Monte peach halves in light syrup
- 375 ml (1 1/2 cup) tapioca pearls
- 3 bags of Earl Gray black tea - optional
- 750 ml (3 cups) milk or white cranberry juice
- Ice cubes
Preparation
- Open the can of peaches in syrup, reserve 2 peach halves and pour the rest of the can into a blender (syrup included).
- Blend until smooth. Set aside in a bowl.
- Cut the peach halves into small cubes the size of tapioca pearls, and add to the bowl of peach syrup.
- Bring a pan of water to a boil, and cook the tapioca pearls for 5-6 minutes, or until desired consistency*. Drain and add to the peach syrup. Set aside in the fridge.
- If you want to prepare your bubble tea with milk, heat the milk, then infuse the tea in the hot milk for 4-5 minutes. Let cool.
- Distribute 1/2 cup of peach syrup and tapioca pearls into tall glasses, add ice cubes and then top up with milk tea or juice. Serve immediately with a large straw.
* These are general instructions. Cook the tapioca pearls according to package directions
