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Perfect Boba Tea (2 Ways)

We aren't just making the flavored milk tea... When I say homemade, I mean everything.

We aren't just making the flavored milk tea... When I say homemade, I mean everything. From the fresh brewed milk tea all the way down to the brown sugar syrup and the homemade tapioca pearls, also known as boba pearls!

SUPPLIES USED:


Prep Time: 25 minutes

Cook Time: 1 hour

Serves: 1-2


We aren't just making the flavored milk tea... When I say homemade, I mean everything. From the fresh brewed milk tea all the way down to the brown sugar syrup and the homemade tapioca pearls, also known as boba pearls!


INGREDIENTS


Brown Sugar Boba Pearls

  • 1/3 cup (78ml) water

  • 1/3 cup packed (65g) light brown sugar

  • 1 cup (120g) tapioca starch, plus more to coat the boba pearls


Brown Sugar Syrup

  • 6 ½ tablespoons (100ml) water

  • 1 ¼ cups (250g) light brown sugar

  • 1 tablespoons (19g) blackstrap molasses


Tea Option 1 Traditional Milk Tea

  • 2 cups (500ml) whole milk or any nut milk

  • 2 tablespoons (4g) loose leaf black tea

  • Brown sugar boba pearls, to taste

  • Brown sugar syrup, to taste


Tea Option 2 Matcha Boba Tea

  • 2 ½ teaspoons (6g) matcha powder

  • 2 tablespoons (30ml) hot water

  • 2 cups (500ml) whole milk or any nut milk

  • Brown sugar boba pearls, to taste

  • Brown sugar syrup, to taste


INSTRUCTIONS


For The Brown Sugar Boba and Brown Sugar Syrup


  1. Prepare the brown sugar boba pearls. In a small saucepan, combine the water and brown sugar. Heat mixture over high heat until boiling. Reduce the heat to low and mix in half the tapioca starch with a rubber spatula, stirring constantly for 6-8 seconds. Remove from heat and mix in the rest of the tapioca starch until a dough just begins to form.

  2. Dump the dough out onto a work surface and knead until a smooth dough forms, about 1 minute or so. Working quickly, as the dough will dry up if it cools too much, divide the dough into four equal pieces and roll each piece into a long rod that is ½-inch thick. Cut the rod into small cubes and then roll the cubes into balls. If the dough does firm up too much, place it in the microwave for about 3 seconds or until it is pliable again.

  3. Place the boba pearls into a bowl with tapioca starch and toss to coat. Dump the boba into a fine-mesh sieve to shake off the excess tapioca starch. Store in an airtight container in the freezer or use immediately.

  4. To cook the boba pearls, heat a medium pot of water over medium-high heat until boiling. Add the pearls and boil for 30 minutes. Cut the heat and let the pearls rest in the water for 20-25 minutes or until translucent and chewy.

  5. While the pearls rest, prepare the brown sugar syrup. To a small saucepot, add the water and brown sugar and swirl to combine. Place over medium heat and cook until the sugar dissolves and the mixture starts to bubble. Increase the heat to medium-high and boil vigorously to reduce the liquid into a syrup. When large bubbles form on the surface, check the thickness by placing a dollop of syrup on a plate, let cool slightly, and then press the syrup between your fingers. If the syrup stretches between your fingers and feels thick, remove from heat.

  6. Drain the pearls through a fine-mesh strainer. Stir into the syrup mixture along with the molasses.


For Traditional Milk Tea


  1. To assemble the traditional milk tea, add the milk to a small saucepan over medium heat. Heat the milk until it reaches 162°F (72°C), stirring occasionally. Remove from heat and mix in the black tea. Let steep for 4-8 minutes, or until it reaches the desired strength of flavor. Strain the tea through a fine-mesh strainer before cooling in the refrigerator or over an ice bath before using.

  2. To a tall glass, spoon in as many boba pearls as desired and top with desired amount of syrup. Add in the ice cubes before pouring in the chilled milk tea and serve.


For Matcha Milk Tea


  1. To assemble the matcha boba tea, in a small bowl whisk together the matcha powder and hot water until combined, it should have the consistency of heavy cream.

  2. To a tall glass, spoon in as many boba pearls as desired and top with desired amount of syrup. Add in the ice cubes and then pour milk over the ice, leaving room at the top for the matcha. Pour the matcha mixture into the glass, stir to combine and serve.

36 Comments


Lala hathaway
Lala hathaway
May 17

I'm all for doing things homemade and I usually have no issues with Joshua's recipes. However, making this boba has been the biggest p.i.t.a I have encountered in a really long time. I used the tapioca starch that comes from our local asian market with the blue lettering and square patterned border around it. I weigh EVERYTHING because I love consistency. However, even with careful measurements, the boba dough ended up like some weird science experiment.


When I poured half of the starch into the mixture on the stove on low and continually stirred for 6-8 seconds, it ended up looking like tapioca starch soup. Once I removed it from the stove and added the remaining starch, it became like…


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TradCathMom
TradCathMom
Apr 03

I did everything it said but when the boba went into the boiling water it became a giant mushy mess. What did I do wrong?

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Ariana-jayne
Ariana-jayne
Mar 22

i made some type of variation of Oobleck bc im dumb

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Saanya Mago
Saanya Mago
Mar 11

Are the molasses necessary for the brown sugar syrup? Or is there anything I can use to substitute it?

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Hihi depalm
Hihi depalm
Apr 04, 2023

Sadly my balls dried very quick when I tried to shape them. So is it okay if I boil them or will the fall apart?

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honey
honey
May 29, 2023
Replying to

ik im late, but how I did it was I divided the dough into smaller doughs. then I microwaved each part I was shaping before wetting it with water, then kneading and shaping. hope this helps if you decide to make it again :)

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