Coconut Thai Tea:

1. Bring water and optional spices (cardamom, cloves, cinnamon, anise) to a boil in a small saucepan on the stove. Remove from heat and add teabags. Let tea steep for 4-5 minutes. Strain teabags and spices. Stir vanilla extract and sweetener (to taste) into the tea and refrigerate until chilled.
2. To serve, place ice into two glasses and top with cold tea, leaving enough room (1-2 inches from the top) for the milk. Mix in a little almond milk or water to thin out the coconut milk, otherwise the coconut milk may not distribute into the tea very well.
3. Pour in milk just before serving. Serves two.

To Make Tapioca Pearls:

1. Bring 4 cups of water to a boil in a medium pot. Add dry tapioca pearls and boil until they begin to float at the surface. Turn heat down to medium and cook for 15 minutes, or until soft and plump. Turn off heat, cover with a lid and let sit for 10-15 more minutes, until soft and chewy.
2. Strain water from the pearls and place into a container. Mix well with 1 tablespoon of water and honey or maple syrup. Use right away, cooked tapioca pearls don’t keep very well.
3. To add to the tea, place into the glass before adding the ice. Top with tea and milk. Makes two servings.