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To make the sugar syrup:
In a saucepan, bring the water to boil. Add the sugars.
Reduce heat until the sugar crystals are dissolved. Remove from heat.
Note: Please feel free to experiment with the ratio of white sugar to brown sugar, and the ratio of the sugar to water.
To make the tapioca pearls:
Boil the water. Add the pearls to the boiling water and boil for 30 minutes.
Stir occasionally to make sure the pearls are not sticking to each other or to the pot.
Turn off heat and let the pearls steep in the water for another 30 minutes with the lid of the cooking pot on.
Drain the tapioca pearls and rinse with cold water to cool them down. Place them in sugar syrup (sugar and water solution - see below). Make sure that the pearls are covered. Stir the pearls well. The pearls are now ready to enjoy.
Note: Please note that the pearls expand considerably when cooked. Please ensure that you use a large pot. (As a rule, the more pearls cooked, the more water should be used: that is, the water to pearl ratio must be higher. For 3kgs of pearls, we recommend using as much as 6 times as much water).
Place the tapioca pearls in the large glass jar
Allow the tea to cool to room temperature. Add the milk.
Add the sugar syrup, milk and tea mix, and the ice cubes to a cocktail shaker and shake well. (Alternately you can process them in a blender)
Pour the shaken mixture into the glass with the tapioca pearls. Serve with a thick straw |
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