½ to 1cupof uncooked tapioca pearls,depending on preference
Strawberry milk tea:
3cupsof water
3green or black tea bags
3cupsof plant-based milk
Agave nectar,to taste (optional)
Instructions
In a medium saucepan, combine the strawberries and sugar and heat on medium for 4 to 5, stirring frequently. When they begin to soften, use a fork to mush them. Cook until the liquid thickens and it becomes more of a sauce.
In a large pot, cook tapioca pearls according to package instructions. My package instructed me to cook tapioca pearls in 6 times the amount of water. I used 1 cup tapioca pearls, 6 cups water, and cooked on medium heat for 20 minutes, stirring regularly. Then turn off the heat, cover it, and let sit for 25 minutes.
In a medium saucepan, bring the water to a boil. Remove from heat, add the three tea bags and allow them to steep until the water has completely cooled.
When the tea has cooled and the tapioca pearls are cooked, scoop the tapioca pearl and strawberry compote into two large glasses. Then, fill the cups ½ to ¾ of the way with tea, and top off the rest of the way with plant-based milk.
Give it a taste, and if your preference requires more sweetness, optionally add agave nectar.
Notes
Adjust the amount of boba: You can use ½-1 cup of tapioca balls for this recipe, depending on how much you'd like.
For a smooth plant-based strawberry milk tea: Blend some of the strawberry mixture into the vegan milk tea, then top it off with extra compote.
Make the boba fresh: It's best to prepare the tapioca pearls just before serving the strawberry boba tea, as they will only stay fresh for 3-4 hours (in liquid) before they become overly chewy and tough.
Color: Opt for green tea for a prettier pink color.