Thai Iced Tea Boba

Method

1. In a 16 cm pot bring the water to the boil on high heat, then add the tea leaves, star anise and lightly crushed cardamom. Lower to low heat and simmer for 4 min so the spices infuse deeply.

   Add in this stepWater 450 mlLoose black tea (Ceylon or Assam) 10 gStar anise 1Green cardamom pods, lightly crushed 3

   high heat→low heat

2. Strain through a fine sieve or cloth, pressing the leaves well. While it is hot, stir in the sugar, condensed milk and vanilla until dissolved, cool it over ice water and chill for at least 30 min. It should be strong and sweet like Thai street-stall cha yen, so it still tastes of something once the ice melts.

   Add in this stepSugar 30 gSweetened condensed milk 60 gVanilla extract ½ tsp

3. Bring 1.5 L of water to a rolling boil in a large pot on high heat, add the dried pearls and stir straight away so they don't stick to the bottom. When they float, lower to medium heat, half-cover and cook for 25 min, then turn off the heat, cover and leave for 25 min. Sizes vary between packs, so cut one open and check there is no white core.

   Add in this stepDried large tapioca pearls (not quick-cook) 80 g

   high heat→medium heat

4. Rinse the pearls quickly in cold water. In a 18 cm pan melt the palm sugar in the water on medium-low heat, add the pearls and simmer for 3 min, stirring, until they are glazed in a caramel-scented syrup.

   Add in this stepPalm sugar (or dark brown sugar) 30 gWater (for the syrup) 30 ml

   medium-low heat

5. Spoon the pearls and syrup into the glasses, fill to the top with ice and pour in the cold Thai tea until three-quarters full. Pour the evaporated milk slowly over the back of a spoon so it floats in a white layer, and stir before drinking.

   Add in this stepIce cubes 240 gEvaporated milk (or whole milk) 80 ml