Boil the water, add the tapioca pearls, and cook while stirring to prevent sticking. Cook until they become semi-transparent, then turn off the heat.

Cover the pot and let it sit for five minutes. Meanwhile, separate the egg yolk and white. Mix the egg yolk with one tablespoon of maple syrup and 2 tablespoons of milk. In another pot, heat the remaining milk over low heat and slowly add the egg yolk mixture while continuously stirring. Once combined, turn off the heat and set aside.

Scoop the soaked tapioca pearls into cold water to cool. Gradually add the granulated sugar to the egg whites and beat until stiff peaks form.

Gently fold the beaten egg whites into the milk mixture, then use a mixer to combine evenly.

Drain the water from the tapioca pearls and add them to the milkshake mixture. Refrigerate for several hours before serving.