# List of ingredients:
→ Tapioca Pearls
01 - 1/2 cup tapioca starch, divided, plus additional starch for dusting
02 - 1/4 cup packed brown sugar
03 - 1/4 cup water
→ Brown Sugar Syrup
04 - 1/2 cup dark brown sugar
05 - 1/2 cup water
→ Milk Tea
06 - 2 black tea bags or 2 tbsp loose black tea
07 - 1 cup hot water (for steeping)
08 - 1 cup whole milk (substitute oat milk for dairy-free)
09 - 2 tbsp brown sugar (optional, adjust to taste)
10 - Ice cubes as needed
# How to make it:
01 - Combine 1/4 cup packed brown sugar and 1/4 cup water in a small saucepan and bring to a simmer until the sugar dissolves. Remove from heat and stir in 2 tbsp of the tapioca starch until a smooth paste forms. Return the pan to very low heat and stir until the mixture thickens into a cohesive mass. Transfer to a bowl, add the remaining tapioca starch, and knead until a smooth, pliable dough develops. Dust a work surface with additional tapioca starch and roll the dough into pea-sized spheres, keeping them lightly coated with starch to prevent sticking.
02 - Bring a large pot of water to a rolling boil. Add the pearls and stir to prevent clumping. Maintain a steady boil and cook for 20–25 minutes, stirring occasionally. Remove the pot from heat, cover, and let the pearls rest for 10 minutes. Drain and rinse under cold water to stop cooking and set the texture.
03 - In a separate saucepan combine 1/2 cup dark brown sugar and 1/2 cup water. Heat over medium, stirring until the sugar fully dissolves and the liquid thickens slightly, about 5 minutes. Add the cooked pearls to the syrup and simmer gently for 3–5 minutes to allow the pearls to absorb the syrup and remain warm.
04 - Steep the tea bags (or loose tea in an infuser) in 1 cup of hot water for 5–7 minutes for a robust infusion. Remove the tea and while still warm stir in 2 tbsp brown sugar if using. Combine the sweetened tea with 1 cup milk (or plant-based milk) and chill briefly if you prefer a colder beverage.
05 - Divide the brown sugar pearls and their syrup evenly between two glasses, using a spoon to swirl syrup up the sides for a marbled appearance. Add a handful of ice cubes to each glass and pour in the milk tea. Stir gently to integrate, serve with wide straws, and enjoy immediately for best texture.
