Orange Chai Bubble Tea

Do you remember my strawberry bubble tea post? Well this is a continuation of my exploration (that kind of rhymed?) in bubble tea making. I hope you like this recipe guys! It's my favourite bubble tea attempt so far.

I've always been a big Chai Latte fan. When I became a vegan I could no longer have the packet stuff that I loved so much, so I began mixing my own Chai style recipes. I've never tried or even heard of iced Chai lattes, so I did wonder if my iced bubble chai would end up tasting like feet. Luckily it tasted pretty effing good and now I'm hooked!

I also remembered to buy the proper straws this time! It was so much easier to drink.

Ingredients (serves 2 people):
1/2 cup quick cook tapioca pearls

400ml Rice milk (you can use almond, soy, normal milk too)
100ml coconut cream
100ml coconut milk (for a lighter recipe omit the cream and use 200ml coconut milk)
2 bags of black tea
5 tbsp agave nectar (you can use honey instead)
2 cinnamon sticks
1/2 tsp grated nutmeg
The zest of half an orange
A thumb size amount of fresh ginger (roughly chopped)
Ice

Method:

1. Boil 5 cups of water in a saucepan. Once boiled add the tapioca pearls & stir gently. When the tapioca pearls fatten up cover the saucepan and leave to simmer for 5 mins. For none quick cook tapioca pearls follow instructions on packet. Once the tapioca pearls are cooked, drain them & mix with 2 tablespoons agave and 2 tablespoons hot water. Leave to cool

2. Heat the rice milk, coconut milk & cream in a saucepan until simmering.

3. Add the black tea bags, cinnamon sticks, nutmeg, orange zest, fresh ginger and 3 tbsp agave. Mix and leave to simmer for 5 mins.

4. Once the milky mixture has been simmered for 5 mins, leave it to one side to cool. Once cooled drain the mixture into a jug, sieving out all of the ginger, orange & cinnamon bits.

5. Divide the cooled tapioca pearls into two glasses. Add a few ice cubes and pour the milky chai mixture on top. Serve with a large bubble tea straw.