Ingredients:
48 ounces water (6 cups);
4 tablespoons jasmine green tea, loose (or 6 tea bags);
16 ounces (2 cups) almond milk;
6 tablespoons agave nectar (or more to taste);
32 ounces (4 cups) water;
3 ounces (1/2 cup) tapioca pearls.
Preparation:
Bring 48 ounces (6 cups) water to a boil in a tea kettle or large sauce pan. Pour boiling water over loose tea or tea bags in a tea pot or add tea to saucepan. Allow to steep for 3–5 minutes, but no longer. Green tea gets bitter quickly. Strain tea leaves or remove tea bags and pour tea into a serving pitcher. (If you’re using glass, take care that the glass is tempered for hot beverages. If you’re unsure, allow tea to cool before pouring into serving pitcher.)
Add sweetener and nondairy milk to tea and stir well. Chill for at least an hour; two hours is ideal.
When you’re just about ready to serve, bring to a boil 32 ounces water (4 cups) in a medium sauce pan. Slowly add tapioca pearls, stirring gently. After a few minutes, the pearls will become plump and begin to float to the top of the water. Reduce heat to medium, cover, and simmer for 5 minutes or until all the pearls are floating on the top of the water.
Remove lid and carefully scoop out the tapioca pearls with a slotted spoon or wire mesh strainer. If you’re serving cold tea, run the pearls under cold tap water to chill.
Divide cooked pearls evenly among the glasses and pour tea over them. It’s best not to add the tapioca pearls to the tea pitcher; they will sink to the bottom, only to be retrieved with a long spoon or tongs. Serve with fat straws and whimsy.
