Tiger Milk Tea - Brown Sugar Bubble Tea Recipe
Incredibly creamy and sweet tiger milk tea made with brown sugar and tapioca pearls. Easy to make Taiwanese bubble tea in only 15 minutes.
Ingredients
Brown Sugar Syrup
- ½ cup muscovado sugar * (100 grams)
- 2 tablespoons water (30 grams)
Tapioca pearls
- ½ cup brown sugar tapioca pearls (100 grams)
- 2 ½ cups water (600 grams)
Milky base
- 2 ½ cups milk, full fat (600 grams)
- ½ cup heavy cream (100 grams)
- 4-6 ice cubes
Instructions
Brown Sugar Syrup
- Place the sugar and water into a small saucepan and bring to boil on medium heat.
- Once bubbling, reduce heat to low and simmer for 3-4 minutes or until the syrup looks thicker and sticky.
Tapioca pearls
- Cook the pearls as indicated on the pack.
- Drain and discard the water. Pour the cooked tapioca pearls into the sugar syrup and cook on low heat for 2-3 minutes. Cover pot and set aside to cool down for 20 minutes.
Assembling the milk tea
- Whip up some cream until frothy. Set aside for now.
- Tilt the serving glass at a 45 degrees angle, then using a small ladle drip the tapioca pearls into the cup. Rotate the glass as the tapioca pearls start dripping towards the bottom. It’s okay to be messy on this step! Use as much tapioca as desired.
- Add ice cubes over the tapioca pearls. Pour milk over the ice, about 1 inch from the brim of the glass.
- Pour frothy cream over the milk to make the drink extra creamy. Serve immediately and enjoy!
Notes
- Muscovado sugar can be replaced with dark brown sugar.
- Sweetness can be adjusted according to personal preference.
- Nutritional value is estimative and is calculated per serving (this recipe makes 2 large servings) with tapioca pearls and 2 tablespoons of sugar syrup.
- Use boba pearls immediately after cooking them.
Nutrition
Calories: 598kcal
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