Brown Sugar Boba Milk Tea (Tiger Stripe Style)

⏱ 35 min · Serves 2

Chewy tapioca pearls swimming in glossy brown sugar syrup, streaked down the glass like tiger stripes, then flooded with cold creamy black tea. Sweeter and better than the shop version, and you control the sugar.

Per serving: 420 kcal · 6.5g protein · 85.0g carbs · 6.0g fat

Ingredients

• 100g dried quick-cook tapioca pearls (black boba)
• 1 litre water, for boiling pearls
• 90g dark brown sugar (or muscovado)
• 3 tbsp water, for the syrup
• 2 black tea bags (Assam or English Breakfast)
• 250ml boiling water
• 350ml whole milk (or oat milk), well chilled
• Ice cubes, to serve

Method

1. Steep the tea bags in 250ml boiling water for 5 minutes, then remove the bags and leave the tea to cool completely (speed it up in the fridge or over ice).
2. Bring 1 litre of water to a rolling boil. Tip in the tapioca pearls, stir once so they don't stick, and boil for 5 minutes, or as the packet directs.
3. Cover, turn off the heat and let the pearls sit for 5 more minutes until chewy all the way through with no chalky centre.
4. Drain the pearls and rinse briefly under cold water to stop the cooking, then drain well.
5. In a small pan, melt the brown sugar with 3 tbsp water over medium heat, stirring, for 2-3 minutes until syrupy. Add the drained pearls and simmer gently for 3-4 minutes, stirring, until glossy and coated. Remove from the heat and cool 5 minutes.
6. Spoon the syrupy pearls into two tall glasses, then tilt and roll each glass so the thick syrup streaks down the sides for the tiger-stripe look.
7. Add a handful of ice to each glass, pour in the cooled tea, then top with the cold milk.
8. Serve immediately with fat boba straws and stir well before drinking - the pearls firm up if left to stand, so drink them fresh.