In this bubble tea recipe, cherries and hibiscus turn the drink hot pink. You can use other teas to make flavor variations, the options are endless.
Ingredients
2 bags hibiscus tea
1/4 cup large dried boba tapioca pearls
1/2 cup sugar
2 tablespoons tart cherry juice
Almond milk or sweetened condensed milk
Directions
Place tea bags in a small bowl and add 1 cup boiling water; let stand 15 minutes. Discard tea bags and chill tea until cold, about 1 hour.
Bring 2 cups of water to a boil in a small saucepan. Add tapioca, reduce heat, and simmer until tender and just beginning to float about 3 minutes. Remove from heat, cover, and let stand 10 minutes.
Meanwhile, combine sugar and ½ cup water in a small, heavy saucepan, and cook over medium heat, stirring to dissolve sugar for about 3 minutes; let cool slightly.
Drain tapioca and divide evenly between glasses. Combine tea, cherry juice, and 2 Tbsp. simple syrup in a shaker filled with ice; add almond milk or sweetened condensed milk to taste, cover, and shake until the outside of the shaker is frosty. Divide between glasses and serve with a straw.
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