Are you a bubble tea fanatic like me? Well, if you are, you probably know that bubble teas can pack a calorie punch. The sweetness from the fruit and the tapioca pearls soaked in sugar or honey can really add up. But fear not! I've discovered a game-changing solution. I use LIVA date syrup to soak my tapioca pearls, which not only has a lower glycemic index but also keeps all the fiber from the original date. And guess what? You can even amp up the health factor by adding protein to stabilize your blood sugar. If you're ready to indulge in bubble tea without the calorie worries, this recipe is for you! Let's dive in!
Red Rooibos & Mango Bubble Tea
2 Tall Glasses
This recipe was created by the talented Amera of Nutrition Blooms.You can check out more of her delicious work here!
½ heaping cup cooked tapioca pearls
2 tablespoons LIVA Date Syrup
1/4 cup brewed red rooibos tea, cooled (optional)
4 ripe, sweet, and soft orange fresh mangoes
1 cup milk of your choice (dairy milk, coconut milk, etc.)
1/4 cup LIVA date syrup
Scoop of collagen (optional for added protein)
For the Cooked Tapioca Pearls
For the Smoothie
In a blender, combine the brewed red rooibos tea, sliced and peeled mangoes, milk, and sweetener. Blend until well combined and smooth.
Follow the instructions on your tapioca pearl package. When cooked and ready, add the pearls to a small bowl. Pour LIVA date syrup to the pearls. Mix well and let it soak in the date syrup for 10 minutes.
When the tapioca pearls are ready, add ½ of them to a tall glass. Use the other ½ for your second tall glass.
Pour the fruit tea mixture over the pearls, filling the glass about 3/4 full.
Add ice cubes to the glass.
Stir gently with a long spoon or straw to mix all the ingredients together.
Serve immediately and enjoy your unique and refreshing red rooibos, mango, and milk bubble tea!
Remember to adjust the sweetness and consistency to your liking by adding sweetener or milk as desired.