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By Sophie Van Tiggelen 6 Comments

AIP Masala Chai Bubble Tea (Paleo, Dairy-Free)

AIP Masala Chai Mini Bubble Tea (Paleo, Dairy-Free)

If you’re craving for a spicy-sweet beverage, then this AIP masala chai mini bubble tea is right up your alley. Ready in 30 minutes with only 8 readily available ingredients. Can’t get any better, right?

Did you know?

  1. Although ‘chai’ means ‘tea,’ people often call this beverage ‘chai tea’ or ‘chai tea latte’ which basically means ‘tea tea.’ That’s why in India they call it ‘masala chai.’ Now you know 😉.
  2. Regular chai is made of tea and milk while masala chai consists of tea, milk, and any spices of your choice.

To make AIP chai, you need 4 primary ingredients:

  1. Black tea or vanilla black tea
  2. Dairy-free milk such as tigernut milk or coconut milk
  3. A sweetener such as coconut sugar or raw honey
  4. Spices such as cinnamon, cloves, and ginger

And to spice things up a little, this recipe also features some mini bubble tea. Some of you may know it as ‘tapioca pearls.’ These small white pearls add some chewiness to an otherwise normal chai. Ready to give it a try?

AIP Masala Chai Mini Bubble Tea (Paleo, Dairy-Free)

Good to know: This AIP masala chai mini bubble tea can be enjoyed hot or cold.
Have you ever tried chai or bubble tea before? Let us know in the comments below.

This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.

AIP Masala Chai Bubble Tea (Paleo, Dairy Free)

Sooraya
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Breakfast, cold beverage, Drinks, hot beverage, tea
Cuisine Autoimmune Protocol, Paleo
Servings 1

Ingredients
  

For the bubble tea:

  • ⅛ cup raw, small white tapioca pearls
  • 2 cups water

For the masala chai:

  • ½ -inch knob fresh ginger root, thinly sliced
  • 1 small cinnamon stick
  • 3 whole cloves
  • 4 teaspoons vanilla black tea
  • 1⅔ cups water
  • ¼ cup coconut milk
  • 1 teaspoon raw honey
  • Ice cubes (optional)

Instructions
 

To make the bubble tea:

  • Bring the water to a boil in a saucepan.
  • Gently add the tapioca pearls to the boiling water and stir.
  • Cook on medium heat for 15-25 minutes. Using a spatula, stir every 5 minutes to prevent the pearls from sticking to one another. If all the water has evaporated and the pearls are still white, add 2 tablespoons of water at a time and stir. Repeat if needed until they’re cooked and have absorbed all the water.
  • Once the pearls become translucent with no white dots in the center, remove them from the heat. Note: Not adding liquid to the cooked tapioca pearls as soon as you remove them from the heat will cause them to stick to one another.

To make the masala chai:

  • When the tapioca pearls are nearly cooked, take out a second saucepan.
  • Place the slices of ginger, cinnamon stick, cloves, tea, and water in the saucepan. Bring them to a boil on medium heat.
  • Let the chai steep for bout 5 minutes.
  • Using a sieve, drain the chai and let it cool down.

To assemble the masala cahi mini bubble tea:

  • Place the cooked tapioca pearls into a drinking mason jar/serving glass.
  • Add some honey (and ice cubes if using) followed by the brewed vanilla black tea.
  • Pour coconut milk on top of the tea.
  • Stir well and enjoy with a straw!

Notes

1. Tapioca pearls are also known as ‘sago seeds’ and ‘granulated tapioca.’
2. Some brands of tapioca pearls cook faster than others. So, if there are cooking instructions on your packet of tapioca pearls, it’s better to follow them.
3. Tapioca pearls quickly absorb water. Not using enough water will cause them to be super sticky.
4. Tapioca pearls become slightly bigger when cooked.
5. The strength of your chai depends hugely on what tea you use. So, adjust the quantities as needed.
6. Feel free to adjust the ratio of the vanilla black tea to the coconut milk depending on how strong or milky you like your chai.
7. Adjust the amount of honey depending on how sweet you like your chai.
8. Looking for a super spicy tea? Use 3 small cinnamon sticks, 10 whole cloves, and about 2-inch cube fresh ginger root.
9. For a cold chai, you can:
  • use ice cubes, or
  • cold coconut milk, or
  • refrigerate your drink for about 2 hours before serving it
10. For a hot chai, simply heat your tea and coconut milk.
11. Not adding liquid to the cooked tapioca pearls as soon as you remove them from the heat will cause them to stick to one another.
12. Cooked tapioca pearls can be refrigerated for up to 3 days but they may lose their chewiness. If this happens, just reheat them in a saucepan with a few tablespoons of water for about 5 minutes.
13. This AIP masala chai mini bubble tea can be refrigerated for up to 3 days.
14. ¼ cup raw, small white tapioca pearls = Approximately 1 cup cooked pearls. For more chewiness, add twice or thrice as much tapioca pearls in your chai but remember to use a bigger serving glass.
Keyword bubble tea, masala chai
Tried this recipe?Let us know how it was!
AIP Masala Chai Mini Bubble Tea (Paleo, Dairy-Free)
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Breakfast recipes, AIP Dessert & Snack recipes, AIP Latest Recipes Tagged With: breakfast, chai, coffee, tea

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Lori says

    March 18, 2020 at 4:05 pm

    Can you please give a source or 2 for the small white tapioca pearls? Are you talking about the ones used to make tapioca pudding? I am confused at the array of pearls out there! Thank you!

    Reply
    • Sophie Van Tiggelen says

      March 19, 2020 at 10:02 am

      I use these >>> https://amzn.to/3dcFt61

      Reply
      • Lori says

        March 19, 2020 at 3:02 pm

        Thank you!

        Reply
      • Brenda says

        July 29, 2021 at 2:02 pm

        I believe the tapioca that is linked above is too small. The granules make a tapioca pudding. The small pearls is what is needed for this recipe, otherwise it’s not bubble tea.

        Reply
  2. Stephanie says

    March 19, 2020 at 9:37 am

    5 stars
    Looking forward to trying this recipe! I can imagine all the flavors really coming together well.

    Is there a product recommendation for the tapioca pearls?? I found some on Amazon, but would prefer to purchase on tried and true by you 🙂

    Reply
    • Sophie Van Tiggelen says

      March 19, 2020 at 10:02 am

      I use these >>> https://amzn.to/3dcFt61

      Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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