INGREDIENTS:
Uncooked tapioca
Sugar Syrup:
1/2 cup white sugar
1/2 cup brown sugar
1 cup water
Flavored Milk Tea:
Uncooked tapioca
1/2 cup white sugar
1/2 cup brown sugar
1 cup water
Black Milk Tea:
3 ounces milk
3/4 cup black tea
1 ounce sugar syrup
1 cup crushed ice
1/3 cup cooked tapioca pearls
INSTRUCTIONS:
1.To cook the custard, empty the custard into bubbling water. Bubble, revealed, for 40 minutes. Expel from the warmth, put a top on the pot and let sit for 20 minutes. Deplete and coat softly in the sugar syrup.
2.To influence the sugar syrup, to join the white sugar, darker sugar and water in a little pot. Heat to the point of boiling, at that point expel from the warmth and cool to room temperature.
3.To influence the air pocket tea, to consolidate all elements for each flavor (aside from the custard) in a blender and heartbeat until smooth. Empty the custard into a tall glass and pour the slushie to finish everything. Appreciate with an air pocket tea straw!
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