Cozy and delicious pumpkin and chai spices blended with almond milk along with sweet for this Pumpkin Chai Boba (bubble) tea and the chewy tapioca pearls is a satisfying sip on an autumn day.
3/4cupbrewed and steeped vanilla chai teaor regular chai tea
1/4cuppumpkin puree
1cupunsweetened vanilla almond milk
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
First, cook tapioca pearls: Add water to a pot and bring to a boil. Gently add tapioca pearls and stir lightly. When tapioca pearls float to the surface, cover with lid, reduce heat to low and continue to cook for 2 minutes. Next, turn heat off and leave on burner for another 2-3 minutes.
Next, strain out water and add tapioca pearls to a bowl with cold water and let sit for 20 seconds. Strain tapioca pearls again and add them to a bowl with one tablespoon of the pumpkin spice flavor syrup and let soak for at least 20 minutes, but up to 5 hours.
To a small pot, add 1/4 cup flavor syrup, tea, pumpkin puree and almond milk and stir together over low heat for 3 minutes. Remove from heat and use a fine mesh strainer to remove any large pumpkin pulp (or you can leave if it doesn’t bother you.)
Strain boba pearls and add to bottom of serving glass. Pour pumpkin tea mixture on top of boba pearls and enjoy! (For an iced version, you can let cool in fridge or add mixture to a shaker with ice, shake and pour out of strainer cap.)