Taiwanese · Free recipe
Brown Sugar Bubble Tea
Chewy tapioca pearls are simmered in a dark brown sugar syrup until glossy, then spooned into a tall glass so the caramel streaks down the sides like tiger stripes. Cold milk and strong black tea poured over the top make a drink that is sweet, toasty, and fun to slurp.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 2
- Level
- Medium
Method
-
Steep the tea bags in the boiling water for 5 minutes to make a strong brew, then remove the bags and chill the tea.
-
Bring 6 cups water to a rolling boil, stir in the tapioca pearls so they do not stick, and cook according to the package, usually 15 to 25 minutes, until chewy with no hard white center; cover and rest for 5 minutes.
-
Meanwhile, simmer the brown sugar with 1/4 cup water in a small pan for 3 to 4 minutes until it thickens into a syrup that coats a spoon.
-
Drain the pearls, add them straight to the syrup, and simmer together for 3 minutes until the pearls are glossy and the syrup clings to them.
-
Tilt each tall glass and spoon half the pearls and syrup inside, rotating so the syrup drips down the sides in streaks.
-
Add ice, pour in the chilled tea, then the cold milk, and serve with wide straws while the pearls are still soft.
Zest note from the test kitchen
Tapioca pearls harden within a few hours, especially in the fridge, so cook only as many as you plan to serve right away.
