Very Berry Bubble Tea

Bubble tea is a fun little treat to make and deliciously different. This version is made with our Anchor Blue Milk and blended raspberries to create a berry-licious delight.


50 mins serves 2

Ingredients

1 cup dark tapioca pearls (easy to find in Asian supermarkets however the light tapioca pearls also work) 

3 tablespoons sugar

½ cup frozen raspberries, defrosted

ice

Anchor Blue Milk

Method

Tapioca Balls

  1. Bring 6 cups of water to a boil in a deep pot and add the tapioca pearls. Bring it back to a boil, cover, and reduce the heat to medium low. Cook covered for 15 minutes, stirring occasionally to prevent the tapioca from sticking. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.
  2. Drain the tapioca pearls and rinse under cold water. (If the pearls still have opaque white centres, repeat the cooking process above until they’re all translucent. You may have to repeat this a few times depending on their size.)
  3. In a bowl, dissolve the sugar in 1 cup of warm water.
  4. Once the tapioca pearls are all cooked, drain and rinse under cold water once more, then tip them into the sugar water to prevent them from sticking together.

NB: Cooked tapioca pearls lose their chewiness rather quickly, so it’s best to use them within 1-2 days.

Very Berry Bubble Tea

  1. Blend the raspberries until smooth. (A stick blender is ideal for this.)
  2. Stir in two cups of Anchor Blue milk.
  3. Take two tall glasses and place 3-4 tablespoons of tapioca balls in each one and then 4-5 cubes of ice. Divide the Very Berry Milk between the two glasses and enjoy.