Taiwanese bubble tea (Zhenzhu naicha)

1. Bring most of the water to the boil in a pan, add the tapioca pearls and cook over medium heat, stirring occasionally, for the time on the packet (usually 20-25 minutes) until translucent.

2. Leave the pearls covered in the hot water for another 10 minutes, then drain and rinse with cold water.

3. Boil the brown sugar with 4 tablespoons of water into a thick syrup and toss the pearls in it; leave for 10 minutes.

4. Bring the remaining water to the boil, pour it over the black tea and steep for 5 minutes; strain and cool completely.

5. Divide the syrupy pearls between the bottoms of 4 tall glasses and drizzle the syrup down the sides.

6. Pour in the cold milk and the cooled tea, stir and serve with a wide straw.

Tip: Born in Taiwan in the 1980s, it went on to conquer the world. The pearls are best when added to the drink fresh and still lukewarm – they harden after a few hours, so don't cook them in advance.