Brown Sugar Boba Milk Tea
A Taiwanese cafe classic with chewy tapioca pearls cooked in a caramel-dark brown sugar syrup, layered into cold milk with black tea for a sweet, dramatic tiger-stripe drink.
Ingredients
- 1/2 cup quick-cook black tapioca pearls (boba), uncooked
- 4 tbsp dark brown sugar
- 4 tbsp water (for syrup)
- 2 black tea bags
- 1 cup hot water (for brewing tea)
- 1 1/2 cups whole milk or oat milk
- 2 cups ice cubes
Instructions
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1
Cook 1/2 cup uncooked quick-cook black tapioca pearls (boba) according to package directions (typically boil in ample water for 5 to 8 minutes, then rest off heat for 5 minutes). Drain and rinse with cold water.
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2
In a small saucepan over medium heat, combine 4 tbsp dark brown sugar and 4 tbsp water (for syrup). Stir until dissolved. Add the drained tapioca pearls and cook for 2 to 3 minutes, tossing to coat, until the syrup thickens and coats the pearls. Remove from heat.
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3
Brew 2 black tea bags in 1 cup hot water (for brewing tea) for 3 to 4 minutes to make strong tea. Remove bags and let cool, or pour over a small amount of ice to chill quickly.
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4
To assemble: tilt a tall glass and slowly drizzle some of the brown sugar syrup from the pan around the inside walls of the glass to create tiger stripes.
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5
Add 2 cups ice cubes to the glass, then pour in the chilled tea followed by 1 1/2 cups whole milk or oat milk. Spoon the syrup-coated tapioca pearls into the drink.
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6
Insert a wide boba straw and serve immediately, stirring before drinking.