Ingredients:

  • 2 bags high-quality black tea (Assam or Ceylon)
  • 1 cup boiling filtered water
  • 0.5 cup full-fat canned coconut milk
  • 0.5 cup dried black tapioca pearls
  • 4 cups water for boiling
  • 2 tbsp brown sugar
  • 2.5 tbsp condensed coconut milk
  • 2 cups ice cubes

Instructions:

  1. Place 2 bags of black tea in a heat proof measuring cup. Pour 1 cup of boiling filtered water over them and steep for 5 minutes. Don't squeeze the bags when you remove them, as this releases excess bitter tannins that can make the drink harsh. Stir in the 2.5 tbsp of condensed coconut milk while the tea is still warm to ensure it fully dissolves.
  2. Bring 4 cups of water to a rolling boil in your saucepan. Add 0.5 cup of dried black tapioca pearls. Note: Only add pearls once the water is bubbling aggressively to prevent them from sticking together. Boil for 15 minutes, stirring occasionally. Turn off the heat, cover the pot, and let them sit for another 5 minutes to finish hydrating the core.
  3. Drain the pearls and immediately toss them into a small bowl with 2 tbsp of brown sugar. The residual heat will melt the sugar into a glossy syrup. This step is non negotiable, as it prevents the pearls from clumping and seasons them from the inside out.
  4. In a shaker or jar, combine the tea coconut mixture with 0.5 cup of full fat canned coconut milk. Add half the ice and shake vigorously for 20 seconds until the liquid is frothy and chilled.
  5. Divide the warm, syrupy pearls into two tall glasses. Add the remaining ice cubes to each glass. Slowly pour the shaken tea mixture over the ice. You should see beautiful swirls as the tea interacts with the sugar syrup at the bottom.