1. Prepare all materials.
2. Pour the tapioca starch into a large glass bowl, and pour the brown sugar water into the tapioca starch. (Pour a little sugar water, mix it with your hands, don’t pour the sugar water all at once, pour it little by little, add sugar water if it’s dry, add tapioca starch if it’s wet, adjust by yourself)
3. Repeat the operation until you can knead the dough with your hands.
4. Pour a small amount of tapioca starch into a glass bowl, pull a little at a time to form a ball, and put it into a glass bowl filled with tapioca starch.
5. Boil a pot of water, pour the pearls into the pot and cook for 20 minutes. After cooking, turn off the heat, cover the pot and simmer for another 20 minutes.
6. Prepare a bowl of cold water; after simmering, filter out the pearls and pour them into the cold water, so that the pearls will bounce.
7. (Making milk tea) Boil 300ml of water until it boils; pour black tea into a glass bowl, pour 250ml of boiling water, and stir slowly with a manual whisk for about 1 minute. Sift the black tea water into another container.
8. Pour 50ml of boiling water into the coffee, add sugar cubes, and stir with a manual whisk until the sugar cubes are completely melted.
9. Pour coffee and 60g evaporated milk into the black tea water, and stir evenly with a manual whisk.
10. Pour the milk tea into the measuring cup, and pour the milk tea into the milk tea cup with the measuring cup about 7-8 minutes full.
11. Scoop out the pearls and pour them into the milk tea.
12. 20g evaporated milk can be frothed with a milk tea frother, about 3 minutes.
13. Pour the whipped milk froth directly on top of the milk tea.
14. Just plug in a straw and drink.
