Ingredients:

  • 1 cup minus 2 Tbsp Tapioca Starch (Cassava Flour)
  • 2 Tbsp Dark Unsweetened Cocoa Powder
  • 2 Tbsp Light Brown Sugar, packed
  • 1/4 cup Water (Scalding Hot/Boiling)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Water
  • 1 Tbsp Dark Unsweetened Cocoa Powder (for syrup)
  • Pinch Fine Sea Salt
  • 1/4 tsp Vanilla Extract (optional)
  • 5 cups Milk (Whole or Semi-Skimmed)
  • Ice Cubes (As needed)

Instructions:

  1. Combine Dry Ingredients: Whisk the tapioca starch, 2 Tbsp cocoa powder, and brown sugar together in a heatproof bowl or directly on a silicone mat. Form a well in the centre.
  2. Activate the Starch (The Scald): Bring 60 ml (1/4 cup) of water to a rolling boil. Immediately pour the hot water into the dry well. Quickly stir with a spatula until the mixture forms shaggy clumps.
  3. Knead the Dough: Transfer the warm clumps to the mat. Knead vigorously for 5–7 minutes until the dough is smooth, uniform, pliable, and non-sticky (it should resemble play-dough).
  4. Roll and Shape: Divide the dough into 4 sections. Roll each section into a long, thin rope (about 5 mm / 1/4 inch thick). Use a knife to cut the ropes into tiny, equal-sized pieces.
  5. Form the Pearls: Roll each small piece between your fingers to create a perfectly round pearl (pea-sized or smaller). Toss the finished pearls in a light dusting of tapioca starch to prevent sticking.
  6. Cook the Pearls: Bring a large pot of water to a rolling boil. Drop the prepared pearls into the boiling water and stir gently to prevent sticking.
  7. Simmer and Rest: Once the pearls float to the surface (about 2 minutes), reduce heat to a strong simmer. Cook for 15 minutes. Turn off the heat, cover the pot, and let the pearls rest in the hot water for another 5 minutes to fully cook through.
  8. Rinse and Drain: Drain the cooked pearls and immediately rinse them quickly under cold running water to remove excess starch and prevent sticking. Set aside.
  9. Make the Chocolate Syrup: Combine the granulated sugar, 1/2 cup water, 1 Tbsp cocoa powder, salt, and vanilla (if using) in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Simmer gently for 5–8 minutes until the syrup thickens slightly.
  10. Infuse the Pearls: Transfer the warm, rinsed tapioca pearls directly into the warm chocolate syrup. Stir gently to coat completely. Allow the pearls to sit and marinate for at least 30 minutes at room temperature for flavour and sweetness absorption.
  11. Assemble the Drink: Spoon a generous layer of the chocolate syrup and pearls around the inside rim and bottom of two tall glasses. Fill the glasses with plenty of ice.
  12. Pour and Serve: Pour the cold milk (1.5 cups total) over the ice and pearls. Give a gentle stir with the wide straw, and serve immediately.