n a saucepan, Add the milk and tea bags and simmer for 5-10 minutes.
Turn off the heat, take out the tea bag and stir in vanilla bean paste, sugar and cacao powder.
Divide the cooked tapioca pearls between two large cups, then pour the chocolate tea on top.
Garnish with whipped cream and scatter some cacao powder on top.
Notes
The texture of tapioca pearls hardens after a few hours of being cooked, and you may no longer find it appealing to add to your drink. Hence it is advisable to only cook the tapioca pearls when you are already going to use them.
Be mindful of the amount of vanilla bean paste you will be adding to the mixture. You are only using this ingredient to add more flavor, not to change the entire taste of the recipe.
A good bubble tea does not require too much sweetness as the drinker mainly focuses on the chocolatey goodness the drink gives, so don't use too much sugar!
It is understandable that in some houses, vanilla bean paste is harder to find than simple vanilla extract. You may rather use vanilla extract on this recipe without altering the taste of your drink.
Black or jasmine tea provides a robust flavor for your bubble tea, feel free to use either of the two.
Whole milk is the best milk to use in this recipe since it gives a thicker consistency and creamier taste.