For the Milk Tea
- 21/2 cups water
- 6 teaspoons black tea
For the Dark Brown Simple Syrup
- 1/4 cup dark brown sugar
- 1/4 cup water
For the Tapioca Balls
- 4 cups water
- 3/4 cup tapioca balls
For the Cream Froth
- 1/4 cup heavy cream
- 2 teaspoons sugar
Make tea: Steep tea in hot water for 5 minutes. Remove tea leaves. Set aside to cool.
Make dark brown simple syrup: Combine hot water and dark brown sugar in a glass and stir until sugar dissolves. Set aside.
Make tapioca balls: Boil water and add in tapioca balls and wait for balls to float on surface of the water. Once tapioca balls start to float, cover the pot and cook on medium heat for 15 minutes. Turn off heat and let it sit in hot water for 10 minutes. Drain out water and pour in dark brown simple syrup and let it sit for 10 minutes.
Make cream froth: Lightly whip heavy cream and sugar until slightly thickened. Should take no more than 10 seconds using a handheld mil frother.
Assemble drink: Divide each component into two cups. Layer the bottom of cup with tapioca balls and dark brown simple syrup. Add ice then pour in the tea. Top with cream froth. Stir together before drinking.