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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. Pour cooled black sugar syrup over the cooked pearls and mix well. Set aside.
4. 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.
5. In a large mixing bowl, combine evaporated milk, whole milk, and cooled tea. Stir well to ensure even mixing.
6. 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.
7. Pour milk tea mixture into tall glasses, filling them about 3/4 full.
8. Spoon a generous amount of black sugar-coated pearls into each glass, distributing them evenly.
9. Top each glass generously with the brown sugar foam layer.
10. Serve immediately with a wide boba straw and stir before drinking to combine foam with the tea.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce