Bubble Tea

If you do not have a cocktail shaker, you can shake up the drink in a
covered jar instead. It is important to use double strength tea for
this recipe because the flavor of the tea is diluted when you shake it
up with the milk and ice. You can replace the brown sugar with honey
for a slightly different flavor.

Makes 8 servings

Ingredients:

3 quarts plus 2 cups water, divided use
3/4 cup sugar
1/3 cup packed light brown sugar
1 cup small tapioca pearls
12 bags black tea
1 quart whole milk

Preparation:

Combine 1 cup water with the sugars and bring to a boil, stirring
constantly to dissolve the sugar. Reduce the heat to medium and simmer
2 or 3 minutes to make a syrup. Set aside.

To prepare the tapioca, bring 7 cups of water to a boil in a large
saucepot and add the tapioca pearls. Simmer uncovered, stirring
frequently, until they are mostly transparent and slightly gummy,
about 30 minutes. Remove the tapioca from the heat and cover the pan.
Cool for 30 minutes, then drain through a wire-mesh sieve and rinse
with cool water.

Add the cooked tapioca pearls to the sugar syrup and stir to coat the
pearls with the syrup. Store in the refrigerator until ready to make
the bubble tea.

Put the tea bags in a teapot or a pitcher. Bring the remaining 6 cups
of water to a full boil and pour over the teabags. Brew until you have
a double-strength tea, 5 to 6 minutes. Discard the teabags and cool
the tea to room temperature.

For each serving of bubble tea, put 1/3 cup cooked tapioca pearls into
a large glass. Combine 3/4 cup tea, 1/2 cup milk, 3 tablespoons sugar
syrup, and a few cubes of ice in a cocktail shaker. Shake it
thoroughly and pour over the tapioca pearls. Serve immediately with a
wide straw.