Caramelize the sugar and brew the tea

• Melt the sugar in a saucepan until it changes color.
• Add the hot water, then the black tea leaves and let them steep.

Strain and chill the milk tea

• Filter out the tea leaves.
• Stir in the milk and refrigerate the tea until cold.

Prepare the tapioca pearls

• Warm the frozen tapioca pearls in simmering water until soft.
• Cool them in cold water and drain.

Make the purple potato cream

• Warm the heavy cream with the purple potato powder and sugar, stirring until smooth.
• Let it cool at room temperature.

Whip the cream

• Whip the heavy cream until stiff peaks form and it no longer drips.

Make the cheese cream

• Remove half of the whipped cream and fold in the cream cheese, condensed milk and pink salt until smooth.

Make the purple potato whipped cream

• Mix the remaining whipped cream with the cooled purple potato cream.

Assemble the drink

• Put the tapioca pearls in a glass and pour in the chilled milk tea.
• Spoon the cheese cream on top, then the purple potato cream.