Brown Sugar Boba Milk Tea

Prep Time
45 minutes
Cook Time
45 minutes


  • 4 teabags of your choice
  • 6 cups milk
  • 65ml water
  • 45g dark brown sugar
  • 110g tapioca starch, plus more for dusting
  • 1 cup water (for braising syrup)
  • 90g dark brown sugar (for braising syrup)


  1. Fill your electric water kettle with milk and teabags. Bring to a boil then let the teabags steep in the milk for 5 minutes. Strain out the teabag and pour the milk tea into a jar or cup to cold down.
  2. After washing your kettle, Pour the water and sugar in, and bring it to boil. In a large bowl, sift the tapioca starch and make sure no large lumps remain, then pour in the boil brown sugar water all in once and mix with a firm spatula until everything is evenly mixed into brown dough forms, and roll the big dough into small balls.
  3. Ready a large pot of water and bring it to a boil. Add in the tapioca pearls and keep the water on a rolling boil for 20 minutes until the tapioca pearls are cooked through. Once the pearls are cooked, transfer them into a bowl of ice water to stop the cooking process and firm up slightly.
  4. Add the water and brown sugar to a pot and bring it to a boil. Add in the chilled tapioca pearls and turn the heat down to simmer for 20 minutes until the braising liquid turns thick and syrupy.
  5. To serve, tilt the glass or cup at a 45° angle, and place the tapioca pearls close to the lip of the glass, letting them slide down to the base. Repeat this on all sides to get a ripple effect, then add the ice cubes and milk tea.