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    Home » Drinks

    Posted on: May 7, 2022

    Brown Sugar Syrup: Perfect for Boba Milk Tea

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    Easy to make brown sugar syrup that’s perfect for boba milk tea! This recipe takes only minutes to prepare and can be used for bubble teas, milk teas, cocktails, coffee and much more. Includes tips & tricks to prevent the syrup from crystallising.

    Sugar syrup dripping off spoon into jar
    Contents hide
    1 Why this recipe is great
    2 Ways to use
    3 Dietary Information
    4 Ingredient round-up
    5 Types of brown sugar
    6 How to make at home
    7 Preventing Crystallisation
    7.1 Method 1 – No mixing + Cover with lid
    7.2 Method 2 – Corn syrup or Lemon juice
    8 Success Tips & Tricks
    9 How to store
    10 Frequently asked questions
    11 Recipe
    12 Brown Sugar Syrup for Boba Tea
    12.1 Ingredients 1x2x3x
    12.2 Instructions
    12.3 Notes
    12.4 Nutrition

    The secret to perfect boba tea rests not only with tapioca pearls, but also with sugar syrup. Almost all milk teas use brown sugar syrup as a base, which adds flavour and sweetness to the drink.

    Brown sugar syrup is the main ingredient in Tiger Milk Tea, adding lots of deep caramelised flavour. This recipe is perfect for it and creates beautiful (and yummy) streaks.

    Whether you’re looking to make Hokkaido Milk Tea, or Oolong Milk Tea or Thai Milk Tea – this recipe is perfect for all of them.

    This recipe is ideal for all drinks or cocktails and can be used on pancakes or waffles. It only takes minutes to make and requires basic ingredients.

    You can use this boba syrup in any of The Best Boba Flavors recipes, as well as boba-inspired recipes.

    Sugar syrup dripping off spoon into jar

    Why this recipe is great

    • Basic ingredients: There are only 2 basic ingredients needed for this recipe – brown sugar and water. Corn syrup can also be added to prevent crystallisation, but it’s optional.
    • Easy to make: All you need is a saucepan and a stove to make this recipe. It also takes only a few minutes.  
    • Multitude of uses: You can use this recipe for all types of drinks, coffee, tea, milk tea, or on pancakes, waffles and much more.  
    • Doesn’t crystallise: This recipe has been tested extensively to ensure it doesn’t crystallise and remains liquid even after it cools down. There are two methods to prevent this syrup from crystallising.
    • Can be stored for long: Once the brown sugar syrup cools down, it can be refrigerated for weeks. So, you can always have it whenever you want it, without needing to take time to prepare it again.
    Two glasses with Tiger milk tea and tapioca pearls

    Ways to use

    I love this recipe because it’s so versatile. Here are some of my favourite uses for this syrup:

    • Coffee – add a splash of syrup instead of sugar for a richer, more caramelised flavour.
    • Milk Tea – is always made with brown sugar syrup. Here are some bubble tea recipes you can make with this syrup:
      • Tiger Milk Tea
      • Oolong Milk Tea
      • Thai Milk Tea
      • Hokkaido Milk Tea
      • Taro Milk Tea
      • Ube Boba Tea
      • Earl Grey Milk Tea
      • Jasmine Milk Tea
      • Almond Milk Tea
      • Wintermelon Milk Tea
      • Rose Milk Tea
      • Assam Milk Tea
      • Hojicha Milk Tea
      • Chocolate Boba Tea
    • Hot chocolate – this recipe works perfectly with hot cocoa. Simply add it instead of sugar for a richer flavour.
    • Cocktails – prepare your own cocktails at home with this sugar syrup. Some of my favourites are Brown Sugar Bourbon, Manhattans, Old Fashioned, Whiskey and much more.
    • Mulled wine – sweeten mulled wine with a dash of sugar syrup for an even richer and meltier flavour. Brown sugar works incredibly well with cinnamon and nutmeg, so don’t forget your spices!
    • Pancakes & waffles – this sugar syrup can be made on the thicker side by simmering an extra 4-5 minutes. The consistency is similar to thick maple syrup or golden syrup, and it tastes incredible!

    Dietary Information

    Brown sugar syrup is entirely vegan and gluten-free. It does not contain any dairy or wheat, making it great for use even on gluten-free and vegan/vegetarian diets.

    Corn syrup is optional in this recipe as it helps prevent the syrup from crystallising. However, most corn syrups are gluten-free and do not contain wheat. Nevertheless, make sure you check the label carefully for accurate information on wheat content or other allergens.

    This syrup is almost entirely sugar, so for health reasons I don’t recommend using a lot of it. All you need is 1-2 teaspoons of syrup to sweeten most drinks.

    Disclaimer: I am not a medical professional, so please consult your doctor if in doubt.

    Ingredient round-up

    Brown sugar and water in separate bowls
    • Brown sugar – the main ingredient in this recipe. I like using light brown sugar, but you can use whichever variety you like best.
    • Water – I recommend using filtered water.
    • Optional: Corn syrup – although optional, I strongly recommend using it. Corn syrup ensures the syrup doesn’t crystallise and keeps it liquid and runny.

    Types of brown sugar

    There are different types of brown sugar you can use for this recipe. Depending on which one you choose, the flavour of your syrup will be different.

    Brown sugar in transparent mason jar with spoon full of sugar on top
    • Light brown sugar – gives the lightest flavour, with a hint of caramel. I like using this one the best because it’s not overly malty in taste. This sugar is also the best option for bubble tea, as it does not take away from the tea flavour.  
    • Dark brown sugar or muscovado – choose this for a deeper, richer flavour. This sugar is made with more molasses, so it has a darker, meltier taste. I recommend using this sugar to make syrup for coffee.
    • Demerara or turbinado – although they’re not exactly the same, both have a similar flavour. They’re closer to light brown sugar and can be interchanged.
    • Okinawa brown sugar or kokuto – considered to be one of the healthiest types of sugar. Although delicious, this sugar has a deep, malty flavour similar to muscovado. Use it to make sugar syrup for Okinawa Milk Tea or coffee.

    The process for making brown sugar syrup is the same regardless of which type of sugar you use.

    How to make at home

    Brown sugar and water cooking in saucepan
    1. Combine all the ingredients in a saucepan, without mixing. Start cooking over medium-high heat until the sugar dissolves and the liquid starts bubbling.
    2. Once bubbling, reduce heat to low and simmer until it reaches the desired consistency. The sugar syrup will thicken further once cooled, so don’t over-simmer.

    Pro tip: Do not mix the ingredients before the sugar dissolves while cooking. If any sugar crystals are left on the sides of the saucepan, it can make the entire syrup crystallise once cooled. Only mix after the sugar is completely dissolved

    Preventing Crystallisation

    Brown sugar syrup needs to be a little sticky, but still runny and liquid even after cooling down. If prepared incorrectly, the syrup can crystallise and become hard and too tacky to pour. Here are my tried and tested methods to prevent crystallisation:

    Method 1 – No mixing + Cover with lid

    Crystallisation occurs when undissolved sugar crystals remain stuck to the sides of the saucepan. To prevent this, let the sugar dissolve by itself while cooking, without any mixing. I also recommend covering the saucepan with a lid whilst simmering. Condensation will drip on the edges, preventing crystals from sticking to the sides of the saucepan.  

    Method 2 – Corn syrup or Lemon juice

    Corn syrup drizzling from spoon into white bowl

    You can also prevent crystallisation by adding corn syrup or a squeeze of lemon juice. Simply pour it into the saucepan and cook as instructed.

    Corn syrup works very well and does not change the flavour profile of the sugar syrup. Lemon juice also works, but it adds a little tangy zing to the syrup.

    I like to use a combination of the two methods, to made double sure the syrup won’t crystallise. For the combined method, refrain from mixing the syrup whilst cooking, add corn syrup and cover with a lid whilst simmering.

    Success Tips & Tricks

    • Choose the right type of sugar – the type of sugar you use will affect the flavour of your syrup. See notes above on how to choose the right brown sugar.
    • Prevent crystallisation – If prepared incorrectly, the sugar syrup can crystallise and become too tacky to pour. See my trusted methods in the section above on how to avoid crystallisation.
    • Don’t boil – Once the mixture starts bubbling, reduce the heat to low. You do not want to boil the mixture, as it can make the syrup too thick. Cooking on high heat can also make it taste bitter, as it can burn the sugar.
    • Perfect consistency – For the perfect consistency, gently simmer the syrup over low heat. The syrup will thicken up further once cooled, so it’s important you don’t over-cook it.
    • Cleaning the saucepan – If the syrup hardens to your cookware, simply soak it in hot water for a few minutes. This will magically melt the syrup away for hassle-free cleaning.
    Brown sugar syrup in jar with spoon

    How to store

    This sugar syrup is ideal for making ahead and storing in the fridge. Pour it into an airtight bottle or jar and refrigerate for up to 2-3 weeks. Always inspect the liquid before consuming it for any odd smells.

    Frequently asked questions

    Is this recipe the same as Starbucks brown sugar syrup?

    This recipe is very similar to the one they use in Starbucks. Use this sugar syrup for all your favourite coffees and other Starbucks drinks.

    How do I thicken runny syrup?

    Place the syrup back on the stove over medium heat until bubbling (not fully boiling). Reduce heat to low and simmer for 2-3 minutes until the syrup reaches a thicker consistency.

    How do I fix crystallised syrup?

    Return the crystallised syrup to the stove over low heat to melt the sugar. Add 1-2 teaspoons of water and 1-2 teaspoons of corn syrup. Cover with a lid and simmer for a few minutes until fully dissolved. If it’s too thick, add more water. See my notes above on how to prevent syrup from crystallising.

    Is this recipe the same as brown sugar simple syrup?

    No, they are different. Simple syrup is much more liquid than regular syrup. You can still use this recipe, but only simmer for 1-2 minutes until the sugar is fully dissolved. The finished simple syrup will be much runnier in consistency.

    Sugar syrup dripping off spoon into jar

    If you enjoyed this recipe, you will love these too:

    • two glasses of tiger milk tea with tapioca pearls and stripes of brown sugar syrup
      Tiger Milk Tea: Homemade Brown Sugar Bubble Tea
    • Pouring milk into glass with Thai Milk Tea and tapioca pearls
      Thai Milk Tea: Authentic Homemade Thai Bubble Tea
    • Two glasses of Oolong milk tea with tapioca pearls
      Oolong Milk Tea - Easy & Authentic Bubble Tea
    • Two glasses of Hokkaido Milk tea with tapioca pearls
      Hokkaido Milk Tea: Japanese Creamy Milk Tea

    If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!

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    Recipe

    Sugar syrup dripping off spoon into jar

    Brown Sugar Syrup for Boba Tea

    Hanelore Dumitrache
    Easy to make brown sugar syrup with only 2 ingredients. Perfect for boba tea, coffee, cocktails, pancakes and much more!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 0 minutes mins
    Cook Time 10 minutes mins
    Total Time 10 minutes mins
    Course Drinks
    Cuisine International
    Servings 2 servings
    Calories 190 kcal

    Ingredients
      

    • ½ cup brown sugar (100 grams)
    • ¼ cup water, filtered (50 grams)

    Optional

    • 1 tablespoon corn syrup

    Instructions
     

    • Place the sugar and corn syrup (optional) into a saucepan, then pour the water on top. Without mixing the sugar, cook over medium-high heat until the mixture starts bubbling. Do not bring to a boil.
    • As soon as the liquid starts bubbling, reduce heat to low and cover with a lid.
    • Simmer for 7-10 minutes until the syrup starts thickening up.
    • Remove from heat at use immediately for bubble tea.
    • For longer storage, pour into an airtight bottle and let it cool down completely without a lid on. Once cool, seal with lid and refrigerate for 2-3 weeks.

    Notes

    • Nutritional value is estimative and is calculated per serving. This recipe makes 2 large servings, enough for 2 large boba tea drinks. 
    • For a thicker pancake syrup, simmer for an extra 3-5 minutes. 

    Nutrition

    Calories: 190kcal
    Keyword boba sugar syrup, brown sugar syrup, bubble tea syrup
    Tried this recipe?Let us know how it was!

    Pin this recipe for later!

    Sugar syrup dripping off spoon into jar

    Reader Interactions

    Comments

    1. Serena says

      June 22, 2022 at 1:29 pm

      5 stars
      I used to make plain simple syrup for boba before, but this brown sugar syrup is game changing. Now my boba tastes just like the bubble tea shop one, no actually it's even better!!! Going to try it on pancakes next.

      Reply
    2. Sonya says

      December 14, 2022 at 9:53 am

      5 stars
      I love boba but in this economy I started making my own. I always use this syrup recipe for my boba and it's always great!

      Reply
    3. Charlie says

      December 29, 2022 at 3:48 am

      5 stars
      I've had trouble making this syrup with the right measurements in the past, but this is spot on!

      Reply
      • Hanelore Dumitrache says

        December 29, 2022 at 7:05 am

        Hi Charlie, I'm so glad the recipe came out as you wanted! Happy Boba making! 🙂

        Reply
    5 from 4 votes (1 rating without comment)

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