Black Sugar Pearl Milk Tea黑糖珍珠奶茶
A popular Hong Kong beverage combining creamy milk tea with chewy tapioca pearls coated in rich black sugar syrup and topped with a silky brown sugar foam layer. This indulgent drink features the contrast between the smooth tea base and the textured pearls.
01Ingredients
- 150g small tapioca pearls (uncooked)
- 500ml water for cooking pearls
- 80g black sugar
- 30ml water for black sugar syrup
- 400ml evaporated milk
- 300ml whole milk
- 2tbsp instant milk tea powder or strong black tea
- 200ml hot water for tea
- 100ml heavy cream
- 40g dark brown sugar for foam
- 2tbsp sweetened condensed milk
- 200ml water for foam
- 1 pinch salt
Nutrition (per serving)645kcal
- Protein8.2g
- Carbs82.5g
- Fat28.3g
Fiber 0.2 gSodium 285 mg
02Steps
- 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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