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Recently, I started my Taiwan blog series and it has had me reminiscing about all of the awesome food we ate and experiences we had. I have also had some serious cravings for bubble tea. If you have never heard of it, bubble tea is basically tea (usually black), milk or dairy of some kind, and tapioca pearls. You drink it with a big, fat straw so that you can suck up all of the “bubbles” or pearls. We enjoyed bubble tea throughout our entire trip in Taiwan. Thankfully, there are also a couple of spots in Nashville that serve amazing bubble tea. One of our favorite restaurants, Lucky Bamboo, has several flavor options.
Really, the only negative to this delicious drink is the amount of calories and sugar it has in it. Don’t get me wrong. It’s totally worth the splurge, every now and then, but I wanted to come up with a recipe that we could enjoy semi-regularly, that didn’t break the calorie bank.
The Main Ingredient
The first thing I knew I needed was the tapioca pearls. I found these WuFuYaun pearls on Amazon for 5 dollars! They had good reviews and the directions seemed easy enough to follow.
Traditionally, Bubble Tea is made with a black tea and cream or milk. These days, there are many different varieties and flavors, so you can experiment with what you like best. The black tea that I enjoy most is English Breakfast Tea, so that is what I used in mine. I knew I didn’t want to use a heavy milk or cream, because that is what adds the bulk of the calories to Bubble Tea. So, I decided to try Almond Milk instead. I opted for honey and stevia as my sweeteners, instead of fructose or cane sugar. While the end result was not as decadent as the high calorie version, it was still very tasty and at less than 150 calories, it’s perfect for a weekday treat!
Light Bubble Tea
- 1/2 cup Tapioca Pearls
- 2 bags Black Tea
- 2 cups Unsweetened Almond Milk
- 1 Tablespoon Honey
- 1 Tablespoon Stevia
Cook time: Total time: Yield: 2 servings
Until next time!