The Taiwanese classic: strong black tea, creamy milk, and chewy tapioca pearls coated in a caramelized brown sugar syrup.
Ingredients
- 200 g Black tapioca pearls
- 8 pieces Ceylon black tea bags
- 40 cl Whole milk
- 120 g Sweetened condensed milk
- 100 g Light brown sugar
- 2 l Water
- to taste Ice cubes
Method
- Prepare the brown sugar syrup by melting the brown sugar with a little water in a small saucepan over low heat, stirring until you get a thick, syrupy texture. Keep warm over very low heat.
- Bring a large pot of water to a rolling boil.
- Pour the tapioca pearls into the boiling water, stirring immediately to prevent them from sticking to the bottom; cook until they float to the surface, then continue cooking until they are tender and translucent to the core.
- Drain the pearls and rinse them briefly with warm water, then immediately plunge them into the warm brown sugar syrup to coat them and keep them chewy.
- In another saucepan, bring water to a boil, remove from the heat, plunge in the black tea bags, and let steep until you have a strong, amber tea. Remove the tea bags and let cool.
- At the bottom of each large glass, place a generous layer of tapioca pearls in syrup.
- Add ice cubes, then pour in the cooled black tea.
- Finish with a drizzle of sweetened condensed milk and the whole milk, then stir gently with a spoon to create the characteristic marbling on the sides of the glass. Serve immediately with a wide straw.
Nutrition
Per serving
- Energy
- 432.7 kcal
- Protein
- 5.78 g
- Carbohydrate
- 89.7 g
- Fat
- 5.67 g
- Fibre
- 0.45 g
- Calcium
- 217.25 mg
- Iron
- 0.91 mg
- Magnesium
- 25.84 mg
