2 Serves
40 Mins
Boil water in a saucepan and cook the tapioca pearls according to package instructions until soft and chewy, then drain.
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LebaneseVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
127 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
675 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
5 g / 28 gSugar
27 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
60 mgNet Carbs
107 gAlcohol
0 g
Steep the Thai tea mix in hot water for 5 minutes, then strain the mixture using a fine mesh strainer into a pitcher.
Stir in the sweetened condensed milk and sugar into the hot tea until fully dissolved, then let it cool slightly.
Divide the cooked tapioca pearls into two glasses, fill with ice, and pour the prepared Thai tea over the top to serve.
28
g75
g30
g
