Steep 1 cup of black tea in hot water for about 5 minutes until it reaches a deep color. Allow to cool completely.

While the tea cools, prepare the tapioca pearls according to package instructions, typically requiring 5-7 minutes of simmering followed by resting time.

Drain the cooked pearls and toss them with brown sugar syrup or honey to prevent sticking and add flavor.

Combine the cooled tea with milk and sugar or simple syrup, stirring until everything dissolves into a smooth mixture.

Add purple gel food coloring or ube extract and stir until the color is evenly distributed. Add vanilla extract if using.

Divide the prepared tapioca pearls between four glasses, spooning them to the bottom.

Add ice if desired, then slowly pour the purple milk tea over the pearls.

Float a few candy eyeballs on the surface. For best results, place them on mini marshmallows or small dollops of whipped cream to keep them bobbing on the surface.

Serve immediately for the best texture and flavor.