Brown Sugar Bubble Tea Recipe

Tapioca pearls: These chewy balls are made from tapioca starch and are the hallmark of bubble tea. They provide a fun texture to the drink.

Brown sugar: This unrefined sugar has a rich, molasses-like flavor that adds depth and sweetness to the tea.

Milk: Use any type of milk you prefer, whether it's dairy or a plant-based alternative. It adds creaminess to the drink.

Water: Essential for cooking the tapioca pearls and making the brown sugar syrup.

When cooking tapioca pearls, make sure to stir them occasionally to prevent them from sticking together. This ensures that each pearl cooks evenly and achieves the desired chewy texture.

• tapioca pearls - Substitute with sago pearls: Sago pearls have a similar chewy texture and can be used in place of tapioca pearls in bubble tea.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a healthier alternative to brown sugar.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used for a lighter and nutty flavor.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients when cooking tapioca pearls.

• Allow the tapioca pearls to cool completely before storing. This prevents them from becoming mushy and losing their chewy texture.

• Transfer the tapioca pearls to an airtight container. Add a small amount of the brown sugar syrup to keep them moist and prevent them from sticking together.

• Store the tapioca pearls in the refrigerator for up to 3 days. Reheat them in the microwave for 10-15 seconds before using to restore their chewiness.

• For the brown sugar syrup, pour it into a clean, airtight jar. This can be stored in the refrigerator for up to 2 weeks.

• When ready to serve, combine the tapioca pearls and brown sugar syrup with fresh milk. Stir well to ensure the flavors meld together.

• If you wish to freeze the tapioca pearls, spread them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.

• To use frozen tapioca pearls, thaw them in the refrigerator overnight. Reheat in the microwave or a saucepan with a bit of water to regain their original texture.

• Avoid freezing the brown sugar syrup as it may alter its consistency. Instead, make a fresh batch when needed.

• For a quick fix, prepare individual servings of brown sugar bubble tea and store them in mason jars. Keep them in the refrigerator for up to 2 days. Shake well before serving to mix the tapioca pearls and milk thoroughly.

• Gently reheat the tapioca pearls in a saucepan with a bit of water over low heat. Stir occasionally to prevent sticking and ensure even heating.
• Warm the brown sugar syrup separately in a small saucepan over low heat until it reaches your desired temperature. This will help maintain its rich, caramel-like consistency.
• For the milk, you can either warm it in a microwave-safe container in the microwave for about 30 seconds to 1 minute, or gently heat it in a small saucepan over low heat. Be careful not to boil the milk, as it can alter the flavor and texture.
• Once all components are warmed, combine the tapioca pearls with the brown sugar syrup and stir well.
• Pour the warm milk over the brown sugar tapioca mixture in a glass. Stir to combine.
• Serve immediately with a straw and enjoy your reheated brown sugar bubble tea!

• Saucepan: Used for boiling water and cooking the tapioca pearls as well as making the brown sugar syrup.

• Strainer: Essential for draining the cooked tapioca pearls and rinsing them with cold water.

• Measuring cups: Needed to measure the tapioca pearls, brown sugar, milk, and water accurately.

• Wooden spoon: Useful for stirring the tapioca pearls while they cook and for mixing them with the brown sugar syrup.

• Glass: Used to serve the final bubble tea mixture.

• Straw: A wide straw is necessary for drinking bubble tea, allowing the tapioca pearls to pass through easily.

Pre-cook tapioca pearls: Cook a larger batch of tapioca pearls and store them in the fridge. This way, you can quickly add them to your bubble tea without waiting for them to cook each time.

Use instant pearls: Opt for instant tapioca pearls that cook faster, usually in 5 minutes, saving you time.

Make syrup ahead: Prepare the brown sugar syrup in advance and store it in the fridge. This allows you to quickly assemble your bubble tea when needed.

Batch preparation: Make multiple servings at once and store them in the fridge. This way, you can enjoy bubble tea throughout the week without extra effort.