This easy dairy-free almond bubble tea recipe was deemed a “very tasty, good recipe” by our testing team. The recipe was submitted by Loanne Chiu as a Savory entry in the BIG Snackable Recipe Contest (entries are closed, and the winners have been announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for Almond Bubble Tea uses Almond Milk Creamer from So Delicious Dairy Free.
Since Sarah has tested and approved this recipe for Dairy-Free Almond Bubble Tea as one she would repeat, I’ve added it to the “Sarah’s Recipes” section. Sarah said that the frozen tapioca pearls / bubble tea can be hard to find, but she had good luck making this recipe with the 5-minute shelf-stable pearls / boba.
Special Diet Notes: Almond Bubble Tea
By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- Place the tea bags in a large mug and pour in 1 cup of boiling water; let steep.
- In a small saucepan bring 4 cups of water to a boil. Stir in the tapioca pearls for 5 minutes. Drain well.
- Discard the teabags. Mix the tea with the creamer, almond extract, and salt. Stir in the sugar to taste.
- Divide the tapioca pearls and almond tea mixture over 2 large, chilled glasses. Stir in ice cubes and serve with a spoon or very large straw to sip the pearls.