Instructions

1. BLACK TEA, boil water in a tea kettle or medium pan. Place all tea bags in water and steep for approx 30 minutes. Remove tea bags and place in pitcher in the fridge, covered for later
2. TAPIOCA PEARLS, boil water in a wide pot with lid. Stir in tapioca pearls to ensure they do not stick to each other or the bottom of the pan. Allow the pearls to float to the top of the water. Cook for 15 minutes on high with lid on. Take pan off heat and let sit for 15 minutes. Strain through cold water to help chill the pearls. Transfer pearls into a container and cover with the maple syrup. Store in fridge until ready for use.
3. SWEETENED CONDENSED OAT MILK, place the oat milk, maple sugar, and salt into a medium sauce pan. Stir until sugar is fully dissolved and then allow to reduce without stirring. Scrap any foamy bubbles during the cooking process with a spoon off the surface of the mixture. Reduce for about 20 minutes, or until the mixture halves in size. Transfer to a container without scraping the sides. Store in fridge until ready for use.
4. ROASTED MANGO PUREE, preheat your oven to 375F. Cut the fresh mango curved around the middle seed. Create cross sections with your knife in the flesh of the mango, turn skin inside out, and scrap our the flesh with a back of a metal spoon. Reserve some of the mango cubes for garnish and place the rest of the flesh, maple syrup, and salt onto a sheet pan. Bake for 15-20 minutes, or until the flesh starts to bubble and become slightly caramelized. Blend the flesh and juice together and store in fridge until ready for use.
5. Now that you have all of your components, it's time to assemble. Take a standard pint glass and place 2 tablespoons of the pearls in syrup in the bottom. Fill the glass with ice and layer with 1 tablespoon of the roasted mango puree, 6 oz of black tea, and 2 oz of the sweetened condensed oat milk. Stir until tea is combined, top with fresh mango chunks and a generous amount of fresh mint.

Enjoy!!