½ cup TSTE® Amber Rock Sugar
2 tsp TSTE® Earl Grey Crème Tea
From the Grocer
½ cup large tapioca pearls
1 cup filtered water
2 cups peaches, peeled and sliced
¼ cup half and half
1½ cups ice cubes
PREPARE a simple syrup. Add ½ cup water and ½ cup TSTE® Amber Rock Sugar to a small saucepan. Bring to a boil. Stir until the sugar crystals dissolve, remove from heat and set aside to cool.
PREPARE tapioca pearls. Bring a small pot of water to a boil and then add the tapioca pearls. Cook on medium-low until water reaches a low boil, then cover loosely, allowing steam to escape. Cook for 5 mins. Place the cover on all the way, remove from heat and allow to stand for 15 mins. Drain and rinse. Put tapioca pearls into a jar with ¼ cup of the cooled simple syrup. Allow them to sit in the sweetener at least 15 mins (or refrigerate until ready to use).
HEAT filtered water to 212°F (boiling). Steep TSTE® Earl Grey Crème Tea for 5 mins. Strain and refrigerate until cold.
ASSEMBLE the bubble tea. Add peaches, brewed tea, cream, remaining simple syrup, and ice into a blender. Blend until all ingredients are the consistency of a smoothie. Split ½ cup of the cooked tapioca pearls between two tall glasses. Pour the peach mixture over the tapioca pearls. Serve with jumbo straws.
Yield: 2 drinks
Total Time: 40 mins
Prep: 20 mins
Cook: 20 mins