Bring water to boil in a pot, then add tapioca pearls and stir gently to prevent clumping. Cook for about 15-20 minutes until pearls turn translucent.
Drain cooked pearls and rinse with cold water. In a separate pot, combine black sugar and water, heat over medium heat until sugar dissolves and mixture becomes syrupy. Remove from heat and let cool.
Pour cooled black sugar syrup over the cooked pearls and mix well. Set aside.
Brew strong tea by mixing milk tea powder with hot water, or steep strong black tea for 3-4 minutes. Strain and let cool to room temperature.
In a large mixing bowl, combine evaporated milk, whole milk, and cooled tea. Stir well to ensure even mixing.
For the brown sugar foam: In a blender, combine heavy cream, dark brown sugar, sweetened condensed milk, water, and salt. Blend on high speed for 2-3 minutes until thick and foamy.
Pour milk tea mixture into tall glasses, filling them about 3/4 full.
Spoon a generous amount of black sugar-coated pearls into each glass, distributing them evenly.
Top each glass generously with the brown sugar foam layer.
Serve immediately with a wide boba straw and stir before drinking to combine foam with the tea.
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