Brown Sugar Boba Milk Tea

Mix your water and dark brown sugar in a saucepan until dissolved, bring to a boil then immediately remove from heat.

Add 3-4 tbsp of the tapioca flour then mix to combine.

Return to the heat and whisk for 3 mins until slightly thickened.

Remove from heat and add the rest of the tapioca flour – this doesn’t have to be fully incorporated right away.

Pour the mixture onto a tapioca-floured work surface and start working the dough with your hands.

If your dough is too wet, add more tapioca. If it's too hard, add some more water. You are looking for a texture that keeps its shape when rolled into a ball. You don’t want it to be crumbling in your hands but you don’t want it to be turning into goo either.

Roll out your dough into a log and cut it into four equal parts.

Take one of your logs and roll it out further. Now take a pea-sized lump off and roll it in the palm of your hand into a small ball, each pearl must be small enough to fit up your straw so be careful you don’t make them too big.

When all your pearls are rolled out, weigh them and then boil them in a saucepan of boiling water. The amount of water you need should be 6-7 times the weight of the pearls.

Boil for 35-40 mins until the pearls and soft and gooey. Don’t worry if your water has become very viscous, this is totally normal.

Take the pearls out with a slotted spoon and submerge in ice cold water to clean off any excess tapioca water solution.

Make some black tea and leave it to brew and cool down for 5 mins.

Get some brown sugar and add it to a pan with an equal weight of water.

Bring this to a boil and let it reduce until you are left with a thick sugar syrup.

Using a milk frother, or just a spoon if you don’t have one, decorate the inside of your glass with the sugar syrup and add an extra spoon of it to the glass.

Add as many of the tapioca pearls as your heart desires.

Add your tea and milk with some ice.

Put your lid on and enjoy! Make sure you have a thick straw.