Prep time: 10 minutes
Cook time: 10 minutes
Time: 20 minutes
Ingredients:
-6 cups milk
-2 tbsp loose black tea leaves (or 4 tea bags)
-3tbsp brown sugar
-ice cubes
-1/2cup hot water
-1 1/2 tbsp espresso powder or coffee of choice
-1/3cup tapioca pearls in syrup
Directions:
Add the milk, tea leaves and sugar into a pot and heat up until the milk starts to steam. Let the tea leaves steep in the hot milk for 15-20 minutes then strain. When the milk tea is cool enough, transfer it into a jug or bottle.
Meanwhile, make 1 serving of espresso (or coffee) using the 1/2 cup water and 1 1/2 tbsp of espresso.
Transfer both the milk tea and coffee to the refrigerator till cold. Keep refrigerated until ready to serve.
To serve: Tilt a glass or cup at a 45 degree angle and place the tapioca pearls close to the lip of the glass, letting them slide down to the base. Repeat this on all sides to get a tiger stripe-like ripple effect, then add the ice cubes, espresso and the milk tea. Stir to combine. You can always add more sweetener if desired. Use a large enough straw to suck up some of the pearls. Enjoy!