Step 1

Bring the water for the tapioca pearls to boil in a medium-large saucepan. Once boiling, add the pearls and lower the heat to just under medium.

Step 2

Simmer for 15-30 minutes, stirring every 5 minutes to prevent sticking. Cooking time will depend on your specific pearls (check the package for instructions — mine take 30 minutes).

Step 3

In the meantime, prepare the simple syrup. Add cane sugar and water to a small saucepan and whisk together. Bring to a simmer for about 3-5 minutes until the sugar dissolves. Remove from heat, reserve 3-4 tablespoons, then add the rest to a medium mixing bowl.

Step 4

Strain the tapioca pearls through a fine-mesh strainer, rinsing them gently. Transfer the pearls to the mixing bowl with the simple syrup and stir to combine. Set aside for 30 minutes to soak.

Step 5

While the tapioca pearls are soaking, add water, black tea leaves, star anise, cardamom, cinnamon, and turmeric to a medium saucepan. Bring the mixture to a simmer for 5 minutes.

Step 6

Once steeped, strain the Thai tea into a heat-safe container or pitcher. Add simple syrup and stir to combine.

Step 7

Let the tea cool to room temperature. Add 3-4 tablespoons of tapioca pearls to a glass, folllowed by a handful of ice. Pour the Thai tea ½ - ¾ of the way up, then coconut milk the rest of the way. Happy drinking!