Brown Sugar Bubble Tea Recipe

Tapioca pearls: These chewy balls are made from tapioca starch and are essential for the classic bubble tea texture.

Brown sugar: Provides a rich, caramel-like sweetness that pairs perfectly with the tapioca pearls.

Milk: Adds a creamy texture to the drink; you can use any type of milk, including dairy or plant-based options.

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

When boiling the tapioca pearls, make sure to stir them occasionally to prevent them from sticking together. This will ensure that each pearl cooks evenly and achieves the desired chewy texture. Additionally, when making the brown sugar syrup, keep the heat on medium to avoid burning the sugar, and stir continuously until it reaches a smooth, thick consistency. This will help the syrup coat the tapioca pearls evenly, enhancing the overall flavor of your 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 provide a similar sweetness and depth to the drink.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture to the bubble tea.

• water - Substitute with coconut water: Coconut water can add a subtle tropical flavor and sweetness to the bubble tea.

• To store brown sugar bubble tea, first ensure that the tapioca pearls are completely cooled. Place them in an airtight container and refrigerate for up to 24 hours. This helps maintain their chewy texture.
• If you have leftover brown sugar syrup, pour it into a small jar or container with a tight-fitting lid. Store it in the refrigerator for up to a week. This syrup can be reheated and used for future batches of bubble tea.
• For the milk component, it's best to keep it separate from the tapioca pearls until you're ready to serve. Store the milk in the refrigerator in its original container or a sealed jug.
• When ready to enjoy, reheat the tapioca pearls by placing them in a bowl of hot water for a few minutes. This will help them regain their soft and chewy texture.
• If you wish to freeze the tapioca pearls, spread them out on a baking sheet lined with parchment paper and place them in the freezer until they are solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to two months.
• To use frozen tapioca pearls, boil them in water for 5-7 minutes until they are soft and chewy again. Drain and rinse with cold water before adding them to your bubble tea.
• For a quick assembly, keep a batch of brown sugar syrup and cooked tapioca pearls in the refrigerator. When the craving hits, simply combine the syrup and pearls with fresh milk and enjoy your homemade brown sugar bubble tea within minutes.

• Gently reheat the tapioca pearls by placing them in a saucepan with a bit of water over low heat. Stir occasionally until they regain their chewy texture, about 5 minutes.
• Alternatively, you can microwave the tapioca pearls by placing them in a microwave-safe bowl with a splash of water. Cover the bowl with a microwave-safe lid or plastic wrap and heat on medium power for 1-2 minutes, stirring halfway through.
• To warm the brown sugar syrup, place it in a small saucepan over low heat, stirring occasionally until it becomes smooth and liquid again.
• If the milk has been refrigerated, you can gently warm it in a saucepan over low heat, stirring occasionally to prevent it from scorching. Alternatively, microwave the milk in a microwave-safe container for 1-2 minutes, stirring halfway through.
• Once all components are reheated, assemble your brown sugar bubble tea by adding the warmed tapioca pearls and brown sugar syrup to the warmed milk. Stir well and serve with a straw.

• Saucepan: Used to melt the brown sugar with a bit of water to create the syrup.

• Large pot: Necessary for boiling the tapioca pearls in water.

• Strainer: Utilized to drain the cooked tapioca pearls and rinse them with cold water.

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

• Wooden spoon: Handy for stirring the tapioca pearls while they cook and for mixing the syrup.

• Glasses: Used to serve the bubble tea.

• Straws: Essential for enjoying the bubble tea, especially the wide ones designed for tapioca pearls.

• Stove: Required for boiling the tapioca pearls and melting the brown sugar.

• Cold water: Needed to rinse the cooked tapioca pearls to stop the cooking process.

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

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

Make syrup ahead: Prepare the brown sugar syrup in bulk and refrigerate for future use.

Use microwave for syrup: Melt brown sugar in the microwave to speed up the syrup-making process.

Batch preparation: Prepare multiple servings at once and store in the fridge for quick assembly later.