Have you tried, bubble tea yet? That slurpy slippery iced tea with tapioca pearls in it? Ok – I realize that 50% of the people reading this are going yum and the other 50% are probably gagging right now…
Slippery food and drink are not appreciated much in the USA, but bubble tea is one of those breakthrough Asian culinary experiences that may be preparing us for more adventures down the slippery food path.
Normally large tapioca pearls, black or green tea, simple syrup, and cream are used to make this super sweet drink. It is served icy cold and you slurp it through a straw large enough to accommodate the size of the pearls.
Most big cities have a bubble tea shop, but I prefer to make a super healthy version of my own, since the sugar and milk are especially good at disrupting hormonal balance.
I use chia seeds for the bubble part since they add slipperiness along with a healthy hit of protein, fat, and fiber.
For the tea I use Bengal Spice, since it already has nice, strong, sweet and spicy flavor and you can skip the sweetener.
For the cream I use full fat coconut milk which goes great with the tea and the fats are great for your thyroid.
Chia Bubble Tea – spicy
1 quart sized mason jar
3 Bengal spice tea bags from Celestial Seasonings, or your favorite tea
3 cups boiling water
3/4-1 cup full fat coconut milk – stir before measuring (BPA free Native Forrest brand), or your favorite unsweetened non-dairy milk
2-3 T chia seeds – depending on how thick you want it
optional: 2 T maple syrup or raw honey, or a little stevia, 1 tsp vanilla