Bubble tea with taro

Kesako? Will you tell me !!!!!!!!!!! Well, it's a fantastic invitation to travel since this recipe comes from Taiwan. I can assure you that it is all the rage for teenagers and grown ups.

Ingredients:

50 grams of tapioca pearls

Black tea

150 ml of milk (preferably semi-skimmed)

Taro flavored powder (at Bubble Fever)

1 tablespoon of sugar cane syrup

Ice cubes

Discard the tapioca pearls in boiling water. Bake 20 minutes for extra-fondant pearls that you use quickly. If you plan to keep the pearls (no more than a day), cook them for 30 minutes, drain them and keep them in a sugar syrup. You can replace it with one part of water mixed with one part of sugar. The pearls will firm a little with the change of temperature, hence the longer cooking.

Brew 1 teaspoon of black tea in 150 ml of water for 5 minutes. Then, let your tea cool down.

In a shaker, pour the tea. Add the milk, two measuring spoons (included in the preparation kit) of flavored taro powder, sugar cane syrup and 8 ice cubes to hit your drink.

Shake the shaker briskly and pour into a glass filled with 2 tablespoons tapioca pearls.

For people allergic to milk, use soy or sheep milk.