Bubble tea

• tea bags2

  or 2 g black tea

• crystallized sugar↗50g g
• instant tapioca pearls↗50g g

  (look for those that cook in 5 minutes)

• dark brown sugar↗1 tsp tsp
• ice
• milk↗200ml ml
• dark brown sugar↗50g g

Step-by-step instructions

1. 1

   Place the tea bags or tea leaves in 100 ml of boiling water and let steep for 10‑15 minutes. Discard the bags or leaves, then let the tea cool to room temperature. To make a clear sugar syrup, stir the crystallized sugar with 60 ml of water in a small saucepan over medium heat and bring to a boil. Remove from heat and let cool.

2. 2

   Bring 500 ml of water to a rolling boil in a small saucepan over medium heat, then add the tapioca pearls. Using a rubber spatula, stir the water, ensuring the pearls (boba) do not stick to the sides. Increase the heat to bring it back to a boil and cook for 2 minutes, then turn off the heat, leaving the pot on the stove with the lid on for another 2 minutes. Drain the pearls through a sieve under a gentle running tap water for about 20 seconds to slow the cooking. With the same spatula gently stir the pearls in the sieve so they don’t stick and cool evenly. When they are cool to the touch, transfer them to a bowl, add 1 tsp dark brown sugar and mix thoroughly.

3. 3

   To make the sugar syrup, add 50 g dark sugar to 60 ml water in the same saucepan over medium heat. Stir slowly and bring to a boil, ensuring all the sugar dissolves. Turn off the heat and let cool. As it cools, the syrup will thicken. You will obtain about 80 ml of syrup, roughly 2½ servings. The remaining syrup can be stored in a jar in the refrigerator for up to a month. Add the prepared pearls and stir until they are fully coated. The pearls can be left under a lid for up to three hours. Do not refrigerate, otherwise they will harden.

4. 4

   Assemble the bubble tea. Place the sweetened pearls into a 485 ml glass, or two smaller glasses if sharing. Swirl the pearls to create a marble effect on the glass wall. Pour in the brewed tea and 1 tbsp clear sugar syrup. Add ½ cup of ice and, using a metal spoon, stir so the syrup and tea combine well, but do not erase the sticky marble effect from the glass. Add 200 ml cold milk and serve with a straw for the pearls.