Brown Sugar Bubble Tea Recipe

Tapioca pearls: These chewy balls are the star of bubble tea, providing a unique texture to the drink.

Brown sugar: This adds a rich, caramel-like sweetness to the syrup that coats the tapioca pearls.

Milk: Used to create the creamy base of the tea, balancing the sweetness of the brown sugar.

Water: Essential for boiling the tapioca pearls and dissolving the brown sugar to make the syrup.

When making tapioca pearls, ensure they are cooked thoroughly by boiling them for the full 15 minutes. Under-cooked pearls can be hard and unpleasant to chew. After boiling, rinse them under cold water to stop the cooking process and to prevent them from sticking together. When preparing the brown sugar syrup, dissolve the sugar completely in a bit of water before adding the pearls. This ensures a smooth and consistent syrup that will coat the pearls evenly. Finally, when you pour the milk over the pearls, make sure to stir well to combine the flavors and achieve a balanced taste in your bubble tea.

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

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can provide a similar sweetness and depth to the drink.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that maintains the creamy texture of the bubble tea.

• water - Substitute with coconut water: Coconut water can add a subtle tropical flavor while still providing the necessary liquid for cooking the pearls.

• To keep your brown sugar bubble tea fresh, store the prepared tapioca pearls in an airtight container. Ensure they are submerged in the brown sugar syrup to maintain their chewy texture.
• Refrigerate the tapioca pearls and syrup mixture for up to 24 hours. Beyond this, the pearls may become too hard and lose their desirable texture.
• For the milk component, store it separately in the refrigerator. Use fresh milk each time you prepare a new serving to ensure optimal taste and quality.
• If you wish to freeze the tapioca pearls, spread them out on a baking sheet lined with parchment paper. Freeze them individually before transferring them to a freezer-safe bag or container. This prevents them from clumping together.
• When ready to use frozen tapioca pearls, boil them in water for 5-7 minutes until they regain their chewy texture. Then, proceed with the recipe as usual.
• Avoid freezing the brown sugar syrup as it may alter its consistency. Instead, prepare fresh syrup each time you make the bubble tea.
• If you have leftover brown sugar bubble tea, store it in the refrigerator in a sealed container. Consume within 24 hours for the best flavor and texture.
• To reheat refrigerated tapioca pearls, briefly microwave them with a bit of water or reheat them on the stovetop until they are warm and soft again.
• Always use clean utensils and containers to prevent any contamination, ensuring your bubble tea remains safe and delicious to drink.

• Gently warm the tapioca pearls and syrup mixture in a saucepan over low heat. Stir occasionally to ensure even heating and prevent sticking. This method helps maintain the chewy texture of the pearls.

• If you prefer using a microwave, place the tapioca pearls and syrup in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat in 15-second intervals, stirring between each interval until warmed through.

• To reheat the milk, use a small saucepan over low heat. Stir frequently to avoid scorching. Alternatively, you can microwave the milk in a microwave-safe container, heating in 20-second intervals and stirring in between to ensure even warming.

• Once both components are warmed, combine the tapioca pearls and syrup with the milk in a glass. Stir well to mix the flavors and enjoy your reheated brown sugar bubble tea.

• Saucepan: Used to dissolve the brown sugar in water to make a syrup and to simmer the cooked tapioca pearls.

• Pot: Used to boil the tapioca pearls in water.

• Strainer: Used to drain and rinse the cooked tapioca pearls under cold water.

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

• Wooden spoon: Used to stir the syrup and the tapioca pearls while simmering.

• Glasses: Used to serve the bubble tea by dividing the pearls and syrup and pouring the milk over them.

• Stirring spoon: Used to stir the milk and pearls in the glasses.

Pre-cook the pearls: Cook tapioca pearls in advance and store them in the fridge to save time.

Use instant pearls: Opt for instant tapioca pearls that cook faster than traditional ones.

Make syrup ahead: Prepare the brown sugar syrup ahead of time and refrigerate it.

Batch preparation: Cook a larger batch of tapioca pearls and syrup to use throughout the week.

Microwave milk: Warm the milk in the microwave instead of on the stove to save time.