Back to 2 servings Tea 2 tablespoons loose-leaf black tea, or 2 black tea bags, Assam, Ceylon or English breakfast suggested 2 cups hot water, just off the boil, about 480 ml Tapioca pearls 0.5 cup dried black tapioca pearls, about 100 g; quick-cooking or standard 5 cups water, for boiling the pearls 3 tablespoons dark brown sugar, divided, for the pearls and syrup Milk tea 0.5 cup whole milk, oat, soy, almond or coconut milk work as dairy-free swaps 2 tablespoons granulated sugar or honey, adjust to taste 1 cup ice cubes
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1 Step 1: Brew a strong tea by steeping the tea in 2 cups of just-boiled hot water for 5 to 7 minutes. Strain, then cool to room temperature or chill.2 Step 2: Bring 5 cups of water to a rolling boil in a saucepan, add the dried tapioca pearls, and stir so they do not stick. Simmer uncovered, stirring often, for about 20 to 30 minutes until the pearls are soft and chewy with no hard white centre.3 Step 3: Turn off the heat, cover the pan and let the pearls rest in the hot water for 15 to 30 minutes, until cooked through.4 Step 4: Meanwhile, stir 2 tablespoons of the brown sugar into a small splash of hot water until dissolved, to make a syrup.5 Step 5: Drain the pearls in a strainer, rinse briefly, then toss them with the brown sugar syrup and the remaining tablespoon of brown sugar. Let them soak for at least 10 minutes.6 Step 6: Shake 1 cup of the cooled tea with the milk, granulated sugar or honey, and a handful of ice for 10 to 15 seconds, until cold and slightly frothy.7 Step 7: Spoon about 1/4 cup of the sweetened pearls into each of two tall glasses, drizzle a little syrup down the inside of the glass, and fill halfway with ice.8 Step 8: Pour the milk tea over the pearls and ice, and serve right away with a wide boba straw.getsaucepan.com/r/d96f8d34-8af5-5f3e-8850-314052bb2771
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