Do you love bubble tea but can never find it unless you visit Chinatown? This easy recipe is sure to please! It's suitable for vegans, those with lactose intolerance, and anyone who enjoys tea and creamy drinks.

30 grams of tapioca pearls
10g of your favorite black tea
300 ml of water
300 ml of soy milk
A little maple syrup (or other sweetener)

Unless you have soft, hydrated tapioca, it's best to plan ahead when you want to serve bubble tea! The tapioca pearls needed for this recipe must be soaked overnight. So, submerge them in water before going to bed: the real preparation starts tomorrow!
It's done?

Now let's get down to business! In a saucepan, bring 300 ml of water to a boil. Add the black tea and let it boil for one minute. After this time, add the soy milk. The cold liquid will cool the contents of your saucepan: you'll need to wait for it to boil again. Then you can turn off the heat. Strain your milk tea and let it rest.

Once you've set your tea aside, boil the tapioca in the water you used to rehydrate it. Boiling should last at least one or two minutes to soften the still-firm tapioca pearls. This time, you'll only keep the tapioca pearls. Hopefully, you still have that sieve handy! Don't worry, you'll be done soon. Simply transfer the tapioca to your chosen container (a wide-mouthed bottle works perfectly) and sweeten it with a drizzle of maple syrup – adjust the amount to your liking!

Finally, pour in the soy milk tea you prepared earlier. That's it! You're ready to enjoy.