Black Milk Tea with Chewy Tapioca Pearls

What you need

• 80 g (1/2 cup) quick-cook tapioca pearls, black or brown; standard dried pearls need about 40 min boiling plus 20 min resting
• 50 g (1/4 cup) brown sugar
• 50 g (1/4 cup) white sugar
• 4 black tea bags, Assam or another strong black tea, or 8 g loose leaf
• 240 ml (1 cup) whole milk, cold
• ice cubes, for serving

Method

Restated from the original video

1. 1

   Combine both sugars with 100 ml water in a small pan.

2. 2

   Bring to a boil, stirring until the sugar dissolves, then set the sugar mixture aside to cool.

3. 3

   Steep the tea bags in 400 ml freshly boiled water for 5 min to make a strong brew.

4. 4

   Lift out the bags and leave the tea to cool to room temperature.

5. 5

   Bring at least 1.5 l water to a rolling boil in a large pot.

6. 6

   Add the pearls and stir gently so none stick to the bottom. Wait until they all float.

7. 7

   Keep at a lively simmer until chewy right through with no hard white core, 5-7 min after floating.

8. 8

   Drain the pearls, rinse them briefly under cold water and drain again.

9. 9

   Stir the pearls into 3 tbsp of the sugar mixture so they stay soft and glossy.

10. 10

    Divide the pearls between two tall glasses and fill each halfway with ice.

11. 11

    Pour in the cold tea, then the milk. Sweeten each glass with 1-2 tbsp more of the sugar mixture to taste.

12. 12

    Stir and serve with wide straws while the pearls are soft. They turn hard if left for a few hours.

Imported from pankobunny.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.