Brown Sugar Milk Tea Recipe (Bubble Tea Style)

Tapioca pearls: These chewy pearls add a fun texture to the drink and are a staple in bubble tea. Brown sugar: This provides a deep, caramel-like sweetness that is essential for the syrup. Milk: Use your preferred type of milk to add creaminess to the tea. Water: Necessary for cooking the tapioca pearls and making the brown sugar syrup.

When cooking tapioca pearls, ensure that you stir them frequently to prevent them from sticking together or to the bottom of the pot. This will help achieve a perfect chewy texture.

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

• tapioca pearls - Substitute with gelatin cubes: Gelatin cubes provide a different but enjoyable texture that can add variety to your bubble tea.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a healthier alternative.

• brown sugar - Substitute with maple syrup: Maple syrup offers a rich, sweet flavor that complements the milk tea well.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is a great plant-based option.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and unique flavor to the tea.

• water - Substitute with green tea: Green tea adds a different flavor profile and additional antioxidants to the drink.

• To store the tapioca pearls, place them in an airtight container and refrigerate. They will keep for up to 2 days. When ready to use, reheat them in a bit of hot water to regain their chewy texture.

• For the brown sugar syrup, transfer it to a glass jar or any airtight container. It can be stored in the refrigerator for up to a week. Before using, you may need to warm it slightly to return it to a pourable consistency.

• If you have leftover milk that has already been heated, store it in a sealed container in the refrigerator. It should be consumed within 2 days. Reheat gently on the stove or in the microwave before adding to your tea.

• To freeze the tapioca pearls, spread them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator and reheat in hot water before using.

• The brown sugar syrup can also be frozen. Pour it into ice cube trays and freeze until solid. Transfer the cubes to a freezer-safe bag. When needed, thaw the cubes in the refrigerator or warm them gently on the stove.

• Avoid freezing the milk as it can separate and change texture. Instead, store it in the refrigerator and use within the recommended timeframe.

• When ready to assemble your brown sugar milk tea, ensure all components are at the desired temperature. Combine the tapioca pearls with the brown sugar syrup, then add the warm milk. Stir gently and enjoy your homemade bubble tea.

• Gently reheat the tapioca pearls in a saucepan with a splash of water over low heat. Stir occasionally until they regain their chewy texture.
• Warm the brown sugar syrup separately in a small saucepan over low heat until it becomes fluid again. Be careful not to overheat, as it can become too thick.
• Heat the milk in a saucepan over medium-low heat until it reaches your desired temperature. Avoid boiling to prevent a skin from forming on the milk.
• Combine the reheated tapioca pearls and brown sugar syrup in your serving glass.
• Pour the warm milk over the tapioca pearls and brown sugar syrup. Stir gently to mix everything together.
• For a quicker method, you can microwave the milk in a microwave-safe container for 1-2 minutes, checking and stirring every 30 seconds to ensure even heating.
• If you prefer a cold version, allow the reheated components to cool, then add ice cubes to your serving glass before combining the ingredients.

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

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

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

• Strainer: Used to drain the cooked tapioca pearls.

• Serving glasses: For serving the final brown sugar milk tea.

• Stove: Necessary for heating the saucepan to cook the tapioca pearls, make the syrup, and warm the milk.

• Ladle: Useful for transferring the tapioca pearls and syrup into the serving glasses.

• Whisk: Can be used to stir the milk gently to ensure it heats evenly without boiling.

Pre-cook the tapioca pearls: Cook a larger batch of tapioca pearls and store them in the fridge. This way, you can quickly add them to your milk tea when needed.

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

Make syrup in advance: Prepare the brown sugar syrup ahead of time and store it in the fridge. Reheat it slightly before use.

Batch preparation: Prepare multiple servings of bubble tea at once and store them in the fridge for quick access.