• 6 cups plain almond milk
  • 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
  • 2 1/2 tablespoons matcha tea powder
  • 1 cup tapioca pearls, cooked according to the instructions on the packaging
  • 2 cups ice


  • Place almond milk in a large saucepan and warm over medium heat.
  • Once the almond milk is hot (170°F-185°F), about 5 minutes, add the sweetened condensed milk, and whisk until dissolved.
  • Remove the saucepan from the heat, add the matcha tea powder, and stir to combine with the milky mixture. Set aside to steep, at room temperature, for 5 minutes, transfer to a sealable container, and refrigerate until chilled.
  • Divide half of the cooked tapioca pearls between drinking glasses and top with ice. Add the matcha milk mixture to the glasses and top with the remaining tapioca before serving.