Directions

1. 1

   Fill a large pot with at least 5 cups of water and bring to a rolling boil. Carefully add the black tapioca pearls and cook for 5 minutes, stirring occasionally to prevent sticking. Remove from heat and let the pearls continue to soften off the heat for 10 minutes, stirring once or twice.

2. 2

   While the tapioca cooks, combine 1/2 cup of water with the sugar in a small saucepan over medium heat. Bring to a boil and stir until the sugar is completely dissolved, about 1 to 2 minutes. Pour the syrup into a heat-proof bowl and stir in the almond syrup until fully blended.

3. 3

   Strain the cooked tapioca pearls using a slotted spoon and add them directly to the almond-sugar syrup. Stir gently and allow the pearls to soak in the syrup for at least 10 to 15 minutes to absorb the flavors.

4. 4

   To prepare the tea base, add the Thai tea mix or black tea bags to 2 cups of freshly boiled water. Steep for 5 minutes, then strain through a fine mesh sieve to remove all solids. If you prefer a chilled version, refrigerate the brewed tea until fully cooled.

5. 5

   To assemble each bubble tea, spoon half of the sweetened tapioca pearls (along with about 1 to 2 tablespoons of syrup) into the bottom of a glass. Pour 8 ounces of the brewed Thai tea over the pearls, then gently top with 1/4 cup of almond milk. Stir well and taste, adjusting sweetness with additional almond syrup if desired. Serve immediately, either warm or chilled.