Step 1

Add the maple syrup, water, vanilla, ginger, and salt to a small saucepan over medium heat and mix, then add in the peaches. Simmer for 15 minutes or until the peaches are tender, stirring occasionally. Add more water in 1 tbsp increments if the mixture gets too dry. Turn the heat off and pour the peach mixture into a fine-mesh sieve placed over a bowl. Use a spatula to mash the peaches through the sieve until you have about 1/2 cup of “syrup”. Discard the pulp/fiber of the peaches or use for another purpose.

Step 2

Use the stove, microwave, or an electric kettle to heat 1 cup of water to ~200F (just before boiling). Place the tea bags in a mug, pour the water on top, and steep for 5 minutes. Remove the tea bags (do not squeeze them – this makes the tea bitter), then place the tea in the fridge to cool while you cook the boba.

Step 3

In the meantime, bring a large pot of water to a boil, then add in the tapioca pearls. Boil until the pearls rise to the surface and are chewy, about 5 to 7 minutes (or, cook according to package instructions). Drain and rinse with cold water. The boba will begin to stick together, so cook only what you need and try to use immediately.

Step 4

Divide the boba between 4 cups (about 1/4 cup of cooked pearls per cup), then top off each cup with 1/4 cup of brewed tea and 2 to 3 tablespoons of peach syrup; mix well. Pour 1/4-1/2 cup of nondairy milk over the boba, depending on how milky you like your tea. Stir well and adjust any flavors to taste.

Step 5

Enjoy the boba immediately! Extra peach syrup or tea concentrate can be stored in an airtight jar in the fridge for up to 7 days.