Bubble tea

Boil the water and sugar until the sugar dissolves. Remove from the heat. Add three to four tablespoons of the flour, stirring continuously so that it is lump-free.

Return the mixture to the stove and heat, whisking constantly. Stir for two to three minutes, until it becomes thick. Add the rest of the flour and mix well.

Pour the dough out on a baking sheet and knead it quickly. Roll out into two long lengths. Cut the lengths into pieces and roll into small balls. Boil a few cups of water in a pan and cook the tapioca pearls on a medium-high heat for 30 minutes.

Remove the pan from the heat and let steep for another 20 minutes until translucent.

Heat the milk. Add the tea leaves and let steep for six to eight minutes. Strain out the leaves and cool the milk.

Pour the tapioca pearls into the bottom of a glass. Drizzle over caramel sauce and top with ice cubes and the chilled milk tea.

Drink with a thick straw.

Heat the milk. Add the tea leaves and let steep for six to eight minutes. Strain out the leaves and mix the milk with the raspberries.

Pour tapioca pearls into the bottom of a glass. Top with ice cubes and raspberry milk.

Drink with a thick straw.

Whisk the matcha powder with the water.

Pour tapioca pearls into the bottom of a glass. Top with ice cubes and milk. Sprinkle matcha powder over the top.

Drink with a thick straw.