The ratio should be a minimum of 6:1, water to tapioca pearls.
Boil water in a large pot.
Add in the tapioca pearls to boiling water.
The tapioca pearls should float in the water.
Boil for about 25 minutes depending on the tapioca pearl with the cover on.
Turn the heat off and let the tapioca sit in the water for 25 minutes.
Rinse the cooked tapioca pearls in warm water and drain out the water.
Cover with bubble tea sugar syrup or brown sugar and serve.
In a pitcher, mix the mango lemonade with the cranberry juice
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
ater chocolate sauce.
Pour tea base, milk, strawberry puree, melted
Place all ingredients, except ice and tapioca pearls, in cocktail shaker or thermos or other tightly sealed container and shake for about 10 seconds.
Place tapioca pearls at bottom of a tall glass and pour liquid mixture over it.
Add ice and serve with Bubble tea straw.
Pour tea base and fat free half and half into cocktail shaker or thermos.
Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved.
Pour chai tea into cocktail shaker and add sugar syrup.
Shake for about 10 seconds or until frothy.
Spoon tapioca pearl into tall glass and pour shaken mixture over it.
Serve with bubble tea straw and enjoy! ^_^.
Place all ingredients, except tapioca and ice, in cocktail shaker or tightly sealed container and shake vigorously for about 10 seconds.
Place tapioca into tall glass and pour shaken liquid mixture over it. Add ice and serve with Bubble tea straw.
Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
Put as much ice as you want into glass and serve with bubble tea straw.
Put all ingredients, except Tapioca pearls and Ice, into cocktail shaker or other tightly sealed container.
Shake for about 10 seconds or until nice froth or bubbles appear at surface.
Place Tapioca pearls at bottom of tall glass, then pour shaken liquid into the glass on top of them.
Put as much ice as you want and stick a Bubble tea straw in your glass and enjoy.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves.
Pour over ice and garnish with mango slices.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Pour 1 1/2 cups hot water over green tea leaves and infuse for 3 mins. Strain then chill.
Puree mango, peaches, tea and ginger in a blender then distribute between 4 glasses.
Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup.
Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.
Combine tea bags and hot water in a 4-cup glass measuring cup, and steep 10 minutes.
Remove and discard tea bags.
Stir together tea, lemonade and limeade concentrates, mango nectar, and cold water.
Cover and chill 3 hours.
Serve over ice.
Heat the water and brew the tea as directed.
Add the sugar and stir to dissolve. Cool slightly.
Pour in the mango nectar and give a good stir.
Serve over ice or chill before serving. I usually leave off the lemon in this cup o' tea.
ith sprinkles.
Insert a bubble tea straw in back area of
Place tea bags, mint and lime in large measuring cup or teapot; cover with boiling water and steep for 10 minutes.
Strain into large pitcher. Stir in SPLENDA(R) Granulated until dissolved.
Stir in mango juice; serve over ice.
Combine tea, peach, mango, cucumber, yogurt, ginger, and honey in a blender. Blend until smooth.