Tea with tapioca balls
100 g large tapioca balls;
brown cane sugar, 2 tablespoons;
milk, 1 Cup;
black Indian tea (Assam, Darjeeling) or Chinese red tea, 1 Cup;
glass of ice;
vanilla extract, 1/2 teaspoon.
Boil 300 ml of water. When the water boils, lower it tapioca and cook, stirring occasionally, 30 minutes.
Close the lid, turn off the heat and let tapioca for another 15 minutes to settle. Open the lid and check: if the balls are matte, then they are ready. If the color of the balls has not changed, boil tapioca for another 10-15 minutes.
Quickly flip the tapioca into a colander and douse with cold water to stop the swelling.
While tapioca is cooking, brew strong tea (1 teaspoon per 1 Cup boiling water), add sugar, milk and vanilla extract. Let the tea cool.
Once tapioca is cooked, pour the tea into cups so that the liquid fills only 1/2 Cup. You should get 4 glasses of drink.
Add tapioca to each glass so that the liquid is exactly 2 times more than the balls.
Add ice to fill the remaining 1/3 Cup. Let the drink stand for 10-15 minutes and enjoy the exotic summer taste!