Taiwanese Brown Sugar Boba Milk Tea (Tiger Milk Tea)
Taiwan's worldwide viral sensation: warm, chewy black tapioca boba pearls simmered in rich caramelized brown sugar syrup, swirled around the glass for dramatic tiger stripes, and topped with fresh cold milk and black Assam tea.
Ingredients
Chewy Brown Sugar Boba Pearls
- 1 cup black tapioca boba pearls
- 6 cups water for boiling
- 3/4 cup dark Muscovado or Okinawa black sugar (or dark brown sugar)
- 1/2 cup water for syrup
Milk Tea Assembly
- 2 cups strong brewed black tea (Assam or Earl Grey), chilled
- 2.5 cups whole organic milk, oat milk, or fresh cream
- Ice cubes and wide boba straws
Instructions
Boil the Tapioca Pearls
Bring 6 cups of water to a vigorous boil. Drop in tapioca pearls and stir gently so they don't stick to the bottom. Boil uncovered for 20 minutes over medium heat, then turn off heat, cover tightly, and let steam for another 20 minutes until ultra-chewy (Q texture).
Caramelize the Brown Sugar Syrup
Drain pearls. In a small saucepan, combine dark brown sugar and 1/2 cup water over medium heat. Simmer until sugar melts and bubbles into a thick syrup. Add the drained boba pearls and simmer for 5 minutes until the pearls absorb the rich caramel.
Create the Tiger Stripe Effect
Spoon 3 tablespoons of warm brown sugar boba into the bottom of each glass. Tilt and rotate the glass horizontally so the thick molasses syrup coats the interior walls in dramatic dripping tiger stripes.
Add Ice and Milk
Fill glasses with ice cubes, pour in fresh cold milk, and top with strong black tea. Serve immediately while the boba pearls are warm and chewy and the milk is ice-cold.
Nutrition Facts
* Based on a 2,000 calorie diet.