• 4 cups water
• 2 teabags Twining English Breakfast Tea
• 2 T Torani mango syrup
• 1 T sugar
• 1/4 cup large tapioca pearl “bubbles” (Purchase at local Asian grocery stores.)
Bring water to a boil, remove from heat, add teabags, and steep for 5 minutes. Add mango syrup and sugar and stir to dissolve. Chill thoroughly in refrigerator.
To cook the tapioca, bring 1 quart of water to a boil and add tapioca pearls. Cook for 10 minutes, stirring often. Remove from heat and let pearls rest for 5 minutes. Taste a pearl: the texture should be soft and chewy. If the center is hard, allow pearls to soak in hot water for another 5 minutes. Drain and cool before stirring into the chilled mango tea. Pour into two tall glasses. This drink is best enjoyed with a bubble tea straw. If not available, serve with a long iced tea spoon.