How to make bubble tea

Whip up a batch of Taiwanese bubble tea, complete with chewy tapioca pearls

Ingredients

• 2 black teabags
• 60 g quick-cook tapioca pearls
• 70 g dark brown sugar
• 250 ml whole milk
• 50 ml condensed milk

Steps

1. Steep the teabags in 100ml of just-boiled water and leave to brew for 15 mins. Discard the tea bags and leave to cool completely.
2. Bring 600ml of water to a rolling boil in a pan and carefully add the tapioca balls, stirring lightly to help avoid them sticking. Wait for the balls to rise to the surface, then cover the pan and cook over a low heat for 2-3 mins or until they have greatly increased in size. Remove from the heat, still covered, and leave for another 3 mins. Drain thoroughly using a fine mesh sieve, rinsing under cold water.
3. Meanwhile, combine the brown sugar and 70ml of water in a medium pan. Let it come to a gentle boil, stirring often, until the sugar has dissolved. Continue to cook for 2-3 mins or until thickened, and then reduce the heat and stir in the drained, cooled pearls, simmering for a further 2-3 mins or until well coated.
4. Before assembling the tea, whisk together the milks until combined. Take a few teaspoons of the brown sugar syrup and divide between two glasses. Turn the glasses upside down over a bowl or empty sink and allow the syrup to drip down to create a drizzled effect on the inside. Divide the remaining pearls and syrup between the two glasses. Pour in the brewed tea, stirring slightly, then add a handful of ice to each glass. Top up with the milk mixture and serve with a boba straw or long spoon.