Bubble tea
The milk tea with tapioca pearls invented in Taichung in the eighties and now drunk across half the world. It’s served cold, with a wide straw.
Ingredients
- 80 g black tapioca pearls
- 4 tablespoons of brown sugar
- 2 strong black tea bags
- 300 ml water
- 200 ml milk
- Ice
How to make it at home
- Cook the tapioca pearls according to the packet (about 20 minutes) and leave them to rest, covered.
- Drain them and mix with the brown sugar and a spoonful of hot water until it turns into a syrup.
- Make a very strong tea and let it cool.
- Put the pearls and their syrup in tall glasses, add ice, the tea and the milk.
- Stir and drink through a wide straw.
The trick: The pearls harden in the fridge: make them on the day.