Brown Sugar Boba Milk with Tapioca Pearl Recipe

Brown Sugar Boba Milk is a beloved Taiwanese beverage that has captured the hearts of many around the world. Today, I’m excited to share a delightful recipe that guides you through making tapioca pearls (boba) from scratch. We’ll also whip up a rich and creamy boba milk drink that’s sure to satisfy your cravings!

Brown Sugar Boba Milk Recipe

Serves: 4–6
Prep time: 45 minutes
Cook time: 35 minutes

For the boba:
½ cup water
¼ cup Taiwanese brown sugar (hei tang)
1 cup tapioca starch, plus 1 tablespoon for dusting

For the syrup:
½ cup water
1 cup Taiwanese brown sugar (hei tang)

For the boba milk:
4 cups whole milk
2 cups ice

Brown Sugar Boba Milk Instructions

1. Make the boba:

• In a pot over low heat, add the water and Taiwanese brown sugar. Stir until dissolved and bring it to a full boil.
• In a large mixing bowl, add the tapioca starch. Pour in the boiling sugar liquid. Mix with a utensil, then knead by hand until a dough forms.
• On a flat surface, continue kneading until the dough is smooth.
• Pinch off small pieces and roll into balls.
• Place them on a lightly dusted plate and shake gently to coat with starch, preventing sticking.

2. Cook the boba:

• Bring a large pot of water to a boil. Add boba and stir constantly for 1 minute.
• Reduce to medium heat and cook for 20 minutes until soft and chewy. Turn off heat, cover, and let sit for 5 more minutes.
• Transfer boba to a bowl of ice water.
• In a separate pot over low heat, add ½ cup water and 1 cup Taiwanese brown sugar. Stir to dissolve, and bring to a boil.
• Add the drained boba and simmer for 5 minutes. This darkens and sweetens the pearls.

3. Assemble:

• In a glass, spoon in the boba and syrup. Tilt and swirl the glass so the syrup coats the sides.
• Add ice and pour in the milk.
• Stir and enjoy immediately!

Tips & notes

• Use Taiwanese brown sugar: Also called “hei tang,” it gives boba its signature deep caramel flavor and rich color.
• Work quickly with hot dough: The tapioca starch must be mixed with boiling liquid and kneaded while hot for the right texture.
• Keep pearls from sticking: Lightly dust the formed boba with starch before cooking.
• Chewy texture tip: After boiling, soaking the boba in ice water helps firm up the texture before the final syrup simmer.
• To store: Cooked boba are best consumed the same day, but you can refrigerate them in syrup for up to 1 day. Reheat gently before using.
• To freeze uncooked boba: Place shaped boba on a tray dusted with starch, freeze until solid, then transfer to a sealed container. Do not thaw before boiling—just cook from frozen with an extra 2–3 minutes added to cooking time.