1 1/2 c milkadamia Unsweetened (more depending on taste)
1 1/2tsp agave
2 c brewed black tea, chilled
2 c mango juice, chilled
2 c matcha tea, chilled
Bring water and tapioca pearls to a boil, stirring occasionally. When water boils, reduce the heat and simmer about 10 minutes, stirring every few minutes.
Turn off heat and let stand, covered about 8 to 10 minutes.
Meanwhile, in a saucepan on low, mix water and molasses, stirring to make a brown syrup. Set aside.
Put the cooked tapioca pearls in a sieve to drain, liquid will be slightly gelatinous – drain off most of the liquid.
Drop the translucent bubbles into the molasses syrup and heat on lowest temp/flame. To test to see when done, bite into one or two until you get the traditional bubble texture, slightly chewy. Takes about 10-15 minutes.
Brew matcha and black tea. Ensure you brew it strong. When cooled, add 1/2 cup milk and agave.
Combine mango juice with 1/2 cup of milk.
Drop 2-4 tablespoons of bubbles in a glass.
Pour cold milk tea/juice over the bubbles. Serve with straws.