Taiwanese
Brown Sugar Boba Milk Tea
Springy black tapioca pearls glazed in dark brown sugar anchor a brisk black milk tea, with caramel streaks, cold ice, and balanced sweetness.
3 servings · 10 minutes prep · 18 minutes cook
Ingredients
Tea
- 4 black tea bags
- 2 cups boiling water
- 1 cup cold whole milk
- 1 1/2 cups ice cubes
Brown Sugar Boba
- 3/4 cup quick-cooking black tapioca pearls
- 1/2 cup packed dark brown sugar
- 1/2 cup water
- 6 cups water, for cooking the tapioca pearls
Directions
Brew and Chill the Tea
- Steep the tea bags in the boiling water for 5 minutes. Remove without squeezing, cool for 15 minutes, then refrigerate for at least 45 minutes, until cold.
Cook the Pearls
- Bring the pearl-cooking water to a rolling boil. Stir in the tapioca pearls and cook according to the package directions, stirring often, until a cut pearl has no opaque center. Instant quick-cooking pearls typically take 3 to 5 minutes; standard pearls require a different method and timing.
- Drain and rinse under cool water for 10 seconds—just enough to remove loose starch while leaving the pearls warm.
Glaze the Boba
- Simmer the dark brown sugar and water in a small saucepan until lightly syrupy, 4-5 minutes. Add the pearls and cook gently for 2 minutes, then rest off heat for 10 minutes.
Assemble the Glasses
- Divide the warm boba and syrup evenly among three 20- to 22-ounce tall glasses, turning each glass to streak its walls. Add the ice, chilled tea, and milk. Stir thoroughly and serve within 1 hour. Offer long spoons as a safer alternative to wide boba straws. Do not serve tapioca pearls to young children; supervise older children and anyone with swallowing difficulty, and instruct everyone to sip slowly and chew every pearl before swallowing.
