Let’s drink this EVERY day of our lives.

The only thing that would make this Thai iced tea better would be adding tapioca pearls to it.

But that would require successfully cooking them.

Which I have yet to master.

I remember the first time I had bubble tea.  I was in a sushi restaurant up in Ithaca back in 2010.  I had never heard of the term before but I’m all about trying new things, so I ordered a blueberry flavored one.  It was love at first sip.  The flavor was so amazing that I’ve tried to recreate it, unsuccessfully, numerous times.  And the addition of tapioca pearls was fun.  I immediately purchased my own bag of tapioca pearls when I returned home to make my own, but no matter how long I cook them, they turn out crunchy.

Maybe I’ll attempt it again.  Soon.

However, my love for that blueberry tea was nothing compared to the love I experienced when I had my first Thai iced tea.  This experience came a few years later at a sushi restaurant in Washington D.C.

Notice a trend here?

{hint: I obviously love sushi.  A LOT}

Ever since that day of trying Thai tea, I haven’t drank another bubble tea flavor.  How could I?  This stuff is SO good.  However, when you live in the middle of no where, like I recently did, it’s not very common finding a restaurant that sells Thai tea – or any other bubble tea flavor for that matter.  So, what do I do?  Make my own.

Thai Tea

serves 8

• 2 c. Pantai Thai tea mix
• 8 c. water
• 1/2 c. sugar
• sweetened condensed milk, for serving

Bring your water to a boil and add the Thai tea mix.  Boil for about 3 minutes and then remove from heat.  Add in sugar, and allow to steep for about 30 minutes.

Strain the tea and set aside to cool completely.

You can make this ahead of time, and have the Thai tea chilling in the fridge.

To serve, fill glasses with ice, and pour in Thai tea, leaving enough room for your sweetened condensed milk.  For one serving (about 8 oz.), I used 2 tablespoons of sweetened condensed milk, but you can adjust according to your sweetness preferences.