This time I rehydrated the tapioca by putting them into a hot water pot with a thermal keep-warm function (or a Thermos container). I put 30 g of tapioca in the pot with boiling hot water, and left it to soak overnight (7 to 8 hours).
Take the tapioca out of the pot, and place it in ice water.
Drain the tapioca. Put it in a container to soak in the sugar syrup. It's best to use them up on the same day, but they will keep for a few days in the refrigerator.
Put as much tapioca as you like and your favourite syrup in glasses.
Add the cold milk. Whisked milk is fine too.
Add the ice, then pour in the iced coffee. It will separate into two layers!
This is the non-whisked milk version. The two layers are clearly defined.
Story Behind this Recipe
I was thinking of a nice chilled dessert, and came up with the idea of using tapioca. Ordinary iced cafe au lait is transformed into a little dessert!
There are many ways to rehydrate tapioca, but it's summer and I didn't want to stand over a hot stove, so I tried putting them in an electric hot water pot a thermal keep-warm function. The ratio of iced coffee to milk is 1:1. If you make the coffee strong, you'll end up with a nice cafe au lait which won't be overwhelmed by the milk.