Brown Sugar Bubble Tea Recipe

Tapioca pearls: Small, chewy balls made from tapioca starch, essential for the classic bubble tea texture.

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

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

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

When cooking tapioca pearls, make sure to stir them frequently to prevent them from sticking together. Once they float to the surface, reduce the heat and let them simmer until they reach the desired chewy texture. After cooking, rinse the pearls under cold water to stop the cooking process and maintain their chewiness.

• tapioca pearls - Substitute with sago pearls: Sago pearls have a similar chewy texture and are also gluten-free, making them a suitable alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is a natural sweetener, making it a good substitute for brown sugar.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in bubble tea, providing a similar creamy texture.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and extra nutrients, making it an interesting twist for the bubble tea base.

• Allow the tapioca pearls to cool completely before storing. This helps maintain their chewy texture.
• Transfer the tapioca pearls and brown sugar syrup mixture into an airtight container. Ensure the pearls are fully submerged in the syrup to prevent them from hardening.
• Store the container in the refrigerator for up to 3 days. The tapioca pearls will gradually absorb the syrup, enhancing their flavor.
• For the milk, keep it in a separate container in the refrigerator. Use fresh milk within 3-4 days for the best taste.
• When ready to serve, reheat the tapioca pearls and syrup mixture gently in a saucepan over low heat. This will restore their chewy texture.
• Assemble the bubble tea by adding the reheated tapioca pearls and syrup to a glass, then pour in the milk and stir well.
• If you wish to freeze the tapioca pearls, spread them out on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container.
• To use frozen tapioca pearls, boil them directly from the freezer until they float to the surface and become chewy. This usually takes about 5-7 minutes.
• Avoid freezing the milk as it can separate and alter the texture upon thawing. Instead, always use fresh milk when preparing your bubble tea.
• For an extra touch, consider adding a splash of vanilla extract or a pinch of cinnamon to the brown sugar syrup before storing. This will infuse the bubble tea with a delightful aroma and flavor.

• Gently reheat the tapioca pearls in a saucepan over low heat. Add a splash of water to prevent them from sticking together. Stir occasionally until they regain their chewy texture.
• Warm the brown sugar syrup separately in a small saucepan over low heat. Stir continuously to ensure it doesn't burn or crystallize.
• Heat the milk in a microwave-safe container. Microwave on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.
• Combine the reheated tapioca pearls and brown sugar syrup in a serving glass.
• Pour the warmed milk over the tapioca pearls and syrup. Stir well to mix all the ingredients.
• Serve immediately and enjoy your reheated brown sugar bubble tea.

• Saucepan: Used to dissolve the brown sugar in water over medium heat to create a syrup.

• Stirring spoon: Essential for stirring the brown sugar syrup and ensuring it dissolves evenly.

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

• Tapioca pearl cooker: If you have a specialized cooker, it can be used to cook the tapioca pearls according to the package instructions.

• Serving glasses: Used to serve the final bubble tea with the tapioca pearls and syrup.

• Strainer: Useful for draining the cooked tapioca pearls before adding them to the syrup.

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

• Measuring spoons: Useful for measuring smaller quantities if needed.

• Stove: Required for heating the saucepan to create the brown sugar syrup.

• Timer: Helps keep track of cooking times for the tapioca pearls and syrup.

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

Pre-cook tapioca pearls: Cook the tapioca pearls in advance and store them in the fridge. This way, you can quickly add them to the brown sugar syrup when needed.

Use instant tapioca pearls: Opt for instant tapioca pearls that cook faster, saving you time during preparation.

Make syrup ahead: Prepare the brown sugar syrup in bulk and store it in the fridge. This allows you to quickly assemble the bubble tea when you're ready to serve.

Batch preparation: Make multiple servings at once and store them in the fridge. This way, you can enjoy bubble tea throughout the week without additional prep time.