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–+ servings

AIP Masala Chai Bubble Tea (Paleo, Dairy Free)

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

Ingredients
  

For the bubble tea:

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
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