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No. 0507 Taiwanese Free recipe

Brown Sugar Boba Milk Tea

Chewy, homemade tapioca pearls simmered in dark brown sugar syrup sit at the bottom of a creamy, strong black milk tea. The tea is malty and smooth, the pearls sweet and bouncy, and a fat straw lets you sip both together. Making the pearls from scratch takes patience but rewards you with unbeatable texture.

4.2 from 46 cooks

Milk tea with dark tapioca pearls in a hurricane glass beside a dish of pearls
Photo: Shameel mukkath on Pexels
Prep
40 min
Cook
35 min
Total
1 hr 15 min
Serves
2
Level
Hard
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Method 7 steps

  1. Bring 2 tablespoons brown sugar and 1/4 cup water to a boil, then immediately stir in half the tapioca starch until a sticky paste forms. Take off the heat, add the remaining starch and knead into a smooth, play-dough-like ball, dusting with starch if sticky.

  2. Roll the dough into thin ropes and cut into pea-sized pieces, then roll each into a ball and toss with starch.

  3. Boil the pearls in a large pot of water for 20 minutes, stirring at first so they do not stick, then cover off the heat for 10 minutes until chewy with no white center.

  4. Meanwhile, simmer the remaining brown sugar with the remaining 1/4 cup water for 3 to 4 minutes until syrupy. Drain the pearls and stir them into the syrup.

  5. Brew the tea bags in 2 cups of water just off the boil for 6 minutes, remove the bags and cool completely.

  6. Whisk the cooled tea with the milk and condensed milk.

  7. Spoon the pearls and some syrup into two tall glasses, add ice and pour in the milk tea. Serve with wide boba straws.

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