Brown Sugar Bubble Tea Recipe

Tapioca pearls: These chewy spheres are the hallmark of bubble tea and provide a fun texture to the drink.

Brown sugar: Adds a rich, caramel-like sweetness to the bubble tea.

Milk: Provides a creamy base that balances the sweetness of the brown sugar.

Water: Used to cook the tapioca pearls and create the brown sugar syrup.

When making tapioca pearls, ensure they are cooked until they reach a chewy consistency. Overcooking can make them mushy, while undercooking will leave them hard in the center. After cooking, rinse the pearls under cold water to stop the cooking process and prevent them from sticking together. This will give you the perfect texture for your brown sugar bubble tea.

• 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 provides a similar creamy texture.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and extra nutrients, making it a flavorful substitute for plain water.

• Allow the tapioca pearls to cool completely before storing. This prevents them from becoming overly sticky or mushy.
• Store the tapioca pearls in an airtight container. Add a small amount of the brown sugar syrup to keep them moist and flavorful.
• Keep the container in the refrigerator if you plan to use the tapioca pearls within 24 hours. This ensures they remain fresh and chewy.
• For longer storage, freeze the tapioca pearls in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container.
• To reheat frozen tapioca pearls, boil them in water for a few minutes until they regain their chewy texture. Drain and add them back to the brown sugar syrup.
• Store the brown sugar syrup separately in a sealed jar or container in the refrigerator. It can last up to a week.
• When ready to serve, combine the tapioca pearls and brown sugar syrup with fresh milk. Add ice if desired for a refreshing touch.
• Avoid storing the milk with the tapioca pearls and syrup as it can alter the texture and flavor over time. Always add milk just before serving.

• Gently reheat the tapioca pearls in a saucepan over low heat with a splash of water to prevent them from drying out. Stir occasionally until they regain their chewy texture.
• Warm the brown sugar syrup separately in a small saucepan over low heat, stirring occasionally until it becomes smooth and runny again.
• If you prefer a warm bubble tea, combine the reheated tapioca pearls and brown sugar syrup in a glass, then heat the milk gently in a microwave or on the stovetop until it reaches your desired temperature. Pour the warm milk over the tapioca pearls and syrup mixture.
• For a cold bubble tea, allow the reheated tapioca pearls and syrup to cool to room temperature. Then, add them to a glass with ice and pour cold milk over the top.
• If you have stored the bubble tea fully assembled, microwave the entire glass for short intervals (10-15 seconds) until it reaches your desired temperature, stirring in between to ensure even heating.

• Saucepan: Used to combine and simmer the brown sugar and water to create the syrup.

• Stirring spoon: Essential for stirring the brown sugar syrup and coating the tapioca pearls.

• Measuring cups: Necessary for accurately measuring the tapioca pearls, brown sugar, milk, and water.

• Strainer: Used to drain the cooked tapioca pearls.

• Glasses: For serving the bubble tea.

• Ice cube tray: Optional, for making ice to add to the bubble tea if desired.

• Stove: Needed to cook the tapioca pearls and to simmer the brown sugar syrup.

• Tongs: Useful for handling the cooked tapioca pearls when transferring them to the syrup.

• Measuring spoons: For precise measurement of smaller quantities if needed.

• Mixing bowl: To hold the cooked tapioca pearls temporarily before adding them to the syrup.

Cook tapioca pearls in bulk: Prepare a larger batch of tapioca pearls and store them in the fridge for up to three days. This way, you only need to cook them once.

Use pre-made syrup: Purchase pre-made brown sugar syrup from the store to save time on simmering and thickening.

Quick chill: Use ice cubes to rapidly cool down your drink instead of waiting for it to chill in the fridge.

Microwave milk: Warm your milk in the microwave for a few seconds to save time compared to heating it on the stove.