Mango Bubble Tea
Yields two large servings, about 16 oz
Cook the boba
10 cups water
1 cup dried boba tapioca pearls, quick cooking (5 minute type)
Make the bubble tea
Crushed ice
1 1/2 cups brewed Organic Mango black tea
1/4 cup light cream (half and half)
Cook the Boba: Bring the water to a boil in a large pot over high heat. Add the boba and cook for 7 minutes, stirring gently until the pearls float to the surface of the water. Cover the pot with a lid and cook for 3 more minutes. Remove the pot from the heat source and let it stand for 5 minutes. Drain the boba with a colander, and rinse them in cool water for 20 seconds. Remove the simple syrup from the refrigerator and transfer the boba to the simple syrup. Let stand until completely cool, about 1 hour.
Make bubble tea: Put as little or as much boba as you like in the bottoms of two 16-ounce glasses. Add a handful of crushed ice to each glass. Pour tea over the crushed ice until it reaches halfway up the glass (you may have a little leftover tea – it depends on how much ice you use). Top with mango pieces and two tablespoons each light cream. Serve immediately with bubble tea straws or with spoons
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