# Needed Ingredients:
→ Tapioca pearls
01 - 1/2 cup tapioca starch, plus extra for dusting
02 - 1/4 cup packed brown sugar
03 - 1/4 cup water
→ Brown sugar syrup
04 - 1/2 cup dark brown sugar
05 - 1/2 cup water
→ Milk tea
06 - 2 black tea bags (or 2 tbsp loose-leaf black tea)
07 - 1 cup hot water
08 - 1 cup whole milk (or oat milk for dairy-free)
09 - 2 tbsp brown sugar (optional, adjust to taste)
10 - Ice cubes, as needed
# Directions:
01 - Combine 1/4 cup packed brown sugar and 1/4 cup water in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Remove from heat and stir in 2 tablespoons of the tapioca starch to form a smooth paste.
02 - Return the pan to very low heat and stir the paste briefly until it thickens. Transfer to a bowl, add the remaining tapioca starch (from the 1/2 cup), and knead until a smooth, pliable dough forms. Pinch off small pieces and roll into pea-sized balls, dusting with extra starch to prevent sticking.
03 - Bring a large pot of water to a rolling boil, add the pearls, and boil uncovered for 20–25 minutes, stirring occasionally. Remove from heat, cover, and let the pearls rest for 10 minutes. Drain and rinse under cold water to stop cooking.
04 - In a saucepan combine 1/2 cup dark brown sugar and 1/2 cup water. Heat over medium, stirring until the sugar dissolves and the syrup thickens slightly, about 5 minutes. Add the cooked pearls to the syrup and simmer gently for 3–5 minutes to coat and flavor. Keep warm.
05 - Steep the two black tea bags in 1 cup of hot water for 5–7 minutes for a robust infusion. Remove the tea bags (or strain loose tea), stir in 2 tablespoons brown sugar if using, then add 1 cup milk and stir to combine. Chill briefly if desired.
06 - Divide the brown sugar pearls and syrup between two glasses, swirling syrup up the sides for a marbled effect. Add ice cubes, pour the milk tea over the pearls, stir gently, and serve with a wide straw.
