Tapioca is not a pretty food, but there’s something wonderful when you bite into those mini spheres. Slightly gooey but matched with its creamy almond milky pudding, it becomes the perfect texture. Straight from the fridge, it’s my favorite hot afternoon snack in the summer.
In the summer the last thing I want to do is put a pot of anything on the stove. The slow cooker is the perfect answer. It doesn’t heat up your kitchen and even though the cooking time is short, you don’t have to stand there waiting for it to cook. Take a walk, pick some herbs from the garden, or just make the dog happy and go on that walk around the block. It will cook without you.
This is my first public service announcement of the season. Do not, I repeat do not, put away your slow cooker because it’s not chilly anymore. If you like using your slow cooker in the winter you’ll fall even deeper in love when you cook in it during the hot weather.
It’s a little weird that my red velvet pudding is less than red. I promise that the flavor is really close to that bright red cake. The tea uses rooibos, beet root, blackberry leaves, chocolate and vanilla. If you can’t get a hold of the tea, you can use cocoa, vanilla extract, and a little beet powder to get the same flavor.
To get a better red color, next time I’m going to add a slice of peeled beet.
- ½ cup tapioca pearls
- 2 cups unsweetened vanilla almond milk
- 2 Red Velvet tea bags (From Republic of Tea)
- ¼ teaspoon Nu-stevia (or your favorite sweetener to taste)
- slice of peeled beet, optional for color
- Place all the ingredients into your slow cooker.
- Cook on high for about 1½ hours. The size of your slow cooker and how hot it runs will change the exact cooking time.
- Remove tea bags and store in fridge for at least 3 to 4 hours.