Chewy brown sugar tapioca pearls, glossy syrup, and creamy milk tea for a café-style sip in about an hour.
# What You'll Need:
→ Tapioca Pearls
01 - 1/2 cup tapioca starch (reserve 2 tbsp for initial mixing; extra 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
08 - 1 cup whole milk or plant-based milk (e.g., oat milk)
09 - 2 tbsp brown sugar (optional, adjust to taste)
10 - Ice cubes, as needed
# How To Make It:
01 - Combine 1/4 cup brown sugar and 1/4 cup water in a small saucepan and bring to a gentle simmer until the sugar dissolves. Remove from heat and stir in 2 tbsp of the tapioca starch until smooth. Return to low heat and stir until the mixture thickens into a glossy paste. Transfer to a bowl and add the remaining tapioca starch; knead until a smooth, pliable dough forms.
02 - Divide the dough and roll into pea-sized balls, dusting lightly with tapioca starch to prevent sticking. Keep formed pearls on a starch-dusted tray while you bring water to a boil.
03 - Bring a large pot of water to a rolling boil, add the pearls, and stir gently. Boil for 20 to 25 minutes, stirring occasionally to prevent clumping. Remove the pot from heat, cover, and let rest for 10 minutes. Drain and rinse the pearls under cold running water to stop cooking and remove excess starch.
04 - In a saucepan, combine 1/2 cup dark brown sugar and 1/2 cup water. Heat over medium, stirring until the sugar dissolves and the syrup thickens slightly, about 5 minutes. Add the cooked pearls to the syrup and simmer gently for an additional 5 minutes to infuse flavor. Keep warm in the syrup until assembly.
05 - Steep the tea bags in 1 cup of hot water for 5 to 7 minutes for a robust infusion. Remove the tea bags (or strain loose tea), stir in 2 tbsp brown sugar if using, then add 1 cup milk. Chill the tea if you prefer a cold drink.
06 - Divide the syrup-coated pearls evenly between two glasses, swirling some syrup up the inside of each glass for a marbled appearance. Add ice cubes, pour the milk tea over the pearls, stir gently to combine, and serve with wide straws.
