Iced Boba Coffee

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– ½ cup (90g) 5-minute boil tapioca pearls raw dried – 3 tablespoons sugar – 2 cups (280g) crushed ice – 3 cups (709ml) cold brew coffee – 1 cup (240ml) heavy cream – 1 tablespoon honey

TIPS FOR SUCCESS – Only cook the amount of tapioca pearls you need , as these do not store well. – To store them for an hour or so, keep them in the cooking water . – If you want to store them for longer, then use the slow cooking tapioca pearls and refrigerate them in simple syrup for a couple of days.

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