Black Sugar Tapioca Pearl Milk Tea
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Dark brown sugar syrup run down the inside of the glass spreads into tiger stripes as the milk goes in.
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The syrup boils without stirring and stops once it thickens, because syrup cooked until hard will not blend into the milk. The pearls are not drained straight after boiling but left off the heat with the lid on for five minutes, which makes them chewy right to the center.
Ingredients
Instructions
- 1
Add 100g of tapioca pearls to a pot of boiling water and cook for 15 minutes, then turn off the heat and let rest covered for 5 minutes.
- 2
Transfer the cooked pearls to a strainer and rinse under cold water until they are no longer sticky, then drain thoroughly to maintain their firm and bouncy texture.
- 3
Combine 100g of black sugar and 100ml of water in a pot and simmer over medium heat for 10 minutes without stirring until the mixture thickens into a syrup.
- 4
Steep 2 black tea bags in a small amount of hot water for 3 minutes to create a strong concentrate, then remove the bags and let it cool.
- 5
Coat the inside walls of the glass with the black sugar syrup to create a marbled pattern, then place the drained tapioca pearls at the bottom of the cup.
- 6
Fill the glass with 1 cup of ice, pour in 400ml of milk and the chilled tea, then stir in 1 tablespoon of condensed milk for a sweet finish.
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