Special equipment: Large barrel straws
In a large pot, add the water and the pearl tapioca. Bring to a boil, over medium heat, then cover and cook for 16 minutes. Turn off the heat and allow it to sit another 15 minutes, covered. Strain into a container and add 1/3 cup of the Spiced Simple Syrup. Refrigerate until ready to serve.
Bring 2 quarts of water to a boil over medium heat. Add the tea bags, let steep for 7 minutes and then remove. Allow the tea to cool.
When ready to serve, add 1/3 cup tapioca pearls, 1/3 cup half-and-half, and 1/4 cup spiced simple syrup to each glass. Fill the glasses with ice and top with the tea. Serve with a wide barrel straw to get the pearls.
Combine all the ingredients in a small pot. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and let cool. Strain the mixture into a glass jar and discard the cloves and cinnamon. The syrup will keep refrigerated for up to 2 weeks.
Recipe courtesy of Guy Fieri