Vegan Milk Tea (Boba Shop Inspired)

1 tsp Pure Leaf English Breakfast Black Tea Loose Long Leaf Tea
1 cup hot water (I used alkaline)
1 tbsp Florida crystals organic cane sugar (45 cal)
½ cup WestSoy unsweetened soy milk (50 cal)
maple syrup to taste
prepared boba, optional

Add tea leaves to a glass measuring cup and pour in hot water. Steep for 3 minutes. Stir in sugar and soy milk. Strain out tea leaves. Fill a cocktail shaker with ice and pour in milk tea. Shake and pour into a glass (with boba if using) over the sink if the cocktail shaker leaks. Add maple syrup to taste. Serve with a straw and enjoy.