# What You Need:
→ Tapioca pearls
01 - 1/2 cup tapioca starch, 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 or unsweetened oat milk (for dairy-free)
09 - 2 tbsp brown sugar, optional and to taste
10 - Ice cubes, as needed
# Directions:
01 - In a small saucepan, combine 1/4 cup packed brown sugar and 1/4 cup water and bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and stir in 2 tbsp tapioca starch until a smooth paste forms. Return to very low heat and stir briefly until the paste thickens and becomes glossy. Transfer the paste to a mixing bowl and add the remaining tapioca starch (approximately 6 tbsp). Knead briefly until a smooth, pliable dough forms; cover to prevent drying.
02 - Dust your hands and work surface with tapioca starch. Pinch off small pieces of dough and roll into pea-sized balls, using extra starch to prevent sticking. Keep finished pearls covered with a light dusting of starch while you heat the cooking water.
03 - Bring a large pot of water to a rolling boil. Add the pearls, stir immediately to prevent clumping, and maintain a gentle boil for 20–25 minutes, stirring occasionally. After boiling, remove the pot from heat, cover, and let the pearls rest for 10 minutes. Drain and rinse briefly under cold water to stop cooking and remove surface starch.
04 - Meanwhile, combine 1/2 cup dark brown sugar and 1/2 cup water in a saucepan. Heat over medium until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Add the cooked pearls to the syrup and simmer together for 4–5 minutes so the pearls absorb the syrup flavor. Keep warm in the syrup until assembly.
05 - Steep 2 black tea bags (or 2 tbsp loose tea in an infuser) in 1 cup of hot water for 5–7 minutes for a strong infusion. Remove the tea bags or leaves and allow the concentrate to cool slightly. Stir in up to 2 tbsp brown sugar if additional sweetness is desired, then add 1 cup milk and chill if you prefer a cold drink.
06 - Divide the syrup-coated pearls between two glasses, reserving some syrup for garnish. Swirl the syrup up the inside of each glass for a marbled appearance. Add ice to each glass, then pour in the milk tea. Stir gently to combine and serve with wide straws.
07 - Leftover pearls kept in the syrup may be stored at room temperature for up to 4 hours; their texture will soften over time. Reheat briefly in warm syrup before serving if needed.
