Start by brewing your black tea. You want it strong, so let it steep for about 5-7 minutes. Once it’s done, let it cool to room temperature. This step is crucial to avoid melting the ice cubes prematurely.

While your tea is cooling, cook the tapioca pearls according to the package instructions. Usually, this involves boiling them for about 5 minutes until they’re translucent and chewy. Once cooked, drain and set aside.

Combine the instant milk powder with a small amount of water to make a smooth, thick milk base. You’ll need about 30mL of the reconstructed milk.

Now comes the fun part. Mix in the salted caramel syrup, vanilla extract, and honey into your brewed tea. Stir well to ensure everything dissolves completely.

In a tall glass, add a generous handful of ice cubes. Pour the sweetened tea mixture over the ice. Then, add the milk mixture and give it a good stir. Finally, top it off with the cooked tapioca pearls.

Your salted caramel milk tea is ready to be served! Use a wide straw so you can easily slurp up those tapioca pearls.