HOT GINGER MILK TEA WITH TAPIOCA PEARLS

I’m obsessed with bubble tea—for good reason. The bubbles are actually cooked tapioca pearls, which resemble black marbles and are soft and slightly spongy in texture (in a good way!). Customize this recipe by using decaffeinated or green tea. Feel free to vary the type of tapioca pearls you use. If you pick a different type, follow the package directions for cooking them.

MAKES: 2 ¹/2 CUPS (2 SERVINGS)

INGREDIENTS:

• 1/2 cup uncooked (quick-cooking) black tapioca pearls
• 2 cups plain unsweetened flax milk
• 1-inch piece of fresh ginger, chopped
• 2 unflavored black tea bags or sachets, such as English Breakfast or Darjeeling
• 1/4 cup agave nectar (or to taste)

INSTRUCTIONS:

1. Fill a medium saucepan two-thirds full of water, cover, and bring to a boil over high heat.
2. Stir in the tapioca pearls, and boil for 5 minutes.
3. Reduce the heat to medium, and simmer until tender, about 5 minutes.
4. Drain in a colander in the sink.
5. Meanwhile, add the flax milk and ginger to a small-medium saucepan, and bring to a boil over medium-high heat.
6. Immediately add the tea bags, reduce the heat to low, and simmer for 5 minutes.
7. Strain into a liquid measuring cup with a spout (discard the tea bags and ginger).
8. Stir in the cooked tapioca pearls and agave nectar. Add to 2 teacups, serving with spoons.