Brown Sugar Boba Milk Tea

In a bowl, combine 125g tapioca starch and 10g cocoa powder.

Gradually add hot water to the dry ingredients, mixing until a dough forms. Knead the dough until smooth and elastic.

Roll the dough into small balls, about 1cm in diameter. Dust with a little tapioca starch to prevent sticking.

In a saucepan, combine 60g brown sugar, 5g tapioca starch, and 70ml water.

Heat over medium heat, stirring constantly, until the mixture thickens into a syrup. Be careful not to burn.

Bring 1000ml of water to a rolling boil in a saucepan.

Add the prepared boba pearls to the boiling water. Stir gently to prevent sticking.

Cook on medium heat for 20 minutes, stirring occasionally, until the boba pearls float and are cooked through.

Add 35g brown sugar to the pot with the cooked boba and water. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the syrup thickens and coats the boba.

Boil 200ml of water.

Place 15g black tea leaves in a tea infuser and place it in a glass. Pour the hot water over the tea leaves and let it steep for 10 minutes.

Remove the tea infuser. Stir in 20g brown sugar until dissolved.

Spoon a generous amount of the brown sugar boba and syrup into a serving cup.

Fill the cup with ice cubes.

Pour the brewed tea over the ice and boba.

Pour in 140ml of milk.

Top with whipped cream and a sprinkle of cocoa powder.