Serves 2
INGREDIENTS
- 2 English breakfast tea bags
- 2 Tbsp caster sugar
- 1 cup boiling water
- ¼ cup tapioca
- 1 cup milk
- 1 cup ice cubes
METHOD
- Place tea bags, sugar and boiling water in a heatproof jug. Stir to dissolve sugar. Set aside for 5 minutes for flavours to develop. Remove tea bags. Refrigerate mixture until cool.
- Bring 1.5 litres cold water to the boil in a saucepan over high heat. Add tapioca. Reduce heat to medium-low. Cook, stirring occasionally, for 45 to 50 minutes or until tapioca is just tender and almost clear. Drain. Rinse under cold water. Transfer to a large jug.
- Add tea mixture and milk to tapioca. Stir gently to combine.
- Divide ice cubes between chilled glasses. Top with tapioca mixture. Serve.
