1/3 cup (75 mL) tapioca pearls
3 tbsp (45 mL) maple syrup, divided
1 cup (250 mL) steeped strong black tea, chilled
1 tsp (5 mL) Billy Bee Honey
½ cup (125 mL) Thai Kitchen Premium Lite Coconut Milk, chilled
½ cup (125 mL) cold milk
1 cup (250 mL) ice
Cook tapioca pearls according to package, rinse and place in a bowl with 1 tbsp (15 mL) of syrup. Chill.
Blend tea, remaining maple syrup, honey, coconut milk, milk and ice in a blender until thoroughly mixed and smooth.
Prepare tall glasses by placing sweetened, chilled tapioca pearls in bottom, divided between the 2 glasses.
Pour coconut tea mixture over tapioca pearls and fill glasses. Serve immediately with a large straw.