# 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 black tea)
07 - 1 cup hot water
08 - 1 cup whole milk (or oat milk for dairy-free option)
09 - 2 tbsp brown sugar, optional
10 - Ice cubes, as needed
# Directions:
01 - Combine 1/4 cup brown sugar and 1/4 cup water in a small saucepan; simmer until sugar dissolves. Remove from heat and stir in 2 tbsp of the tapioca starch until a smooth paste forms. Return to low heat and stir until thickened. Transfer to a bowl, add remaining tapioca starch and knead until a smooth, pliable dough forms.
02 - Divide the dough and roll into pea-sized balls, dusting with additional tapioca starch to prevent sticking; keep formed pearls covered to avoid drying.
03 - Bring a large pot of water to a rolling boil, add the pearls and stir gently. Boil for 20–25 minutes, stirring occasionally so they do not clump. Remove from heat, cover and let rest for 10 minutes, then 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 sugar dissolves and the syrup thickens slightly (about 5 minutes). Add the cooked pearls to the syrup and simmer gently for 5 minutes to infuse flavor; keep warm in the syrup until assembly.
05 - Steep the tea bags in 1 cup hot water for 5–7 minutes for a robust infusion. Remove tea bags (or strain loose tea) and stir in 2 tbsp brown sugar if using; allow to cool slightly, then incorporate 1 cup milk and chill if desired.
06 - Divide the warm sugar-coated pearls and a portion of the syrup between two glasses. Swirl syrup up the inside of each glass for a marbled effect, add ice, then pour in the milk tea. Stir gently and serve with wide straws.
