← Nouns Cooking · Chinese

Ingredients

• 100 g quick-cook black tapioca pearls
• 80 g dark brown sugar
• 80 ml water, for the syrup
• 3 tbsp loose black tea (or 4 tea bags)
• 300 ml boiling water, for the tea
• 300 ml cold milk (or oat milk)
• Ice

Method

1. Brew the tea in the boiling water for 5 min, strain and leave to cool.
2. Cook the tapioca pearls in a large pan of boiling water according to the packet, usually 5–8 min, until chewy all the way through. Drain and rinse briefly in cold water.
3. Simmer the brown sugar and 80 ml water in a small pan for 2–3 min until syrupy. Stir in the drained pearls and simmer for 2 min more so they soak up the syrup.
4. Spoon the pearls and syrup into two tall glasses and tilt them so the syrup streaks the sides. Add ice, pour in the milk and then the cooled tea. Serve with wide straws and stir before drinking.

Tips

• Tapioca pearls harden in the fridge, so cook them just before serving.
• Use oat or soy milk for a dairy-free, vegan cup.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Teak & Thyme Sift & Simmer