Brown Sugar Boba Milk Tea Recipe by Claudia
This recipe is translated from Cookpad Taiwan. See original: 黑糖珍珠鮮奶茶 Brown Sugar Boba Milk Tea Cooking Instructions 2 hours 1 Prepare all ingredients. 2 Bring water to a boil over high heat. Add the boba pearls, cover with a lid, and simmer on medium-low for 35 minutes. Make sure the boba are moving to prevent sticking. 3 Turn off the heat and let the boba sit, covered, for 45 minutes. 4 Remove the lid. If the boba aren’t fully cooked, simmer over medium-high heat for about 5 more minutes, stirring to prevent sticking, until fully cooked. 5 Drain the boba and cool them in cold water for about 1 minute, then transfer to ice water and soak for about 5 minutes. (If you have plenty of ice, you can skip the cold water step and go straight to the ice water.) 6 Scoop out the boba and mix with brown sugar until well coated. (You can substitute honey for brown sugar to make honey boba.) 7 Milk Tea: (a) Steep 2 or 3 black tea bags in about 2/3 cup hot water (150 ml) for 5–10 minutes. Let cool, then add 2/3 cup milk (150 ml). Adjust the tea-to-milk ratio to your taste. (b) Simmer black tea leaves in 3 1/3 cups water (800 ml) to make a strong tea. Let cool, then add milk. (You can use green tea instead of black tea for a green milk tea.) 8 Tips: (1) If cooking a larger batch of boba, increase the water so the boba don’t get mushy. ⇢ My experience: For 6 1/3 oz boba (180 grams), use 12 cups water (2800 ml)! If you have leftovers, refrigerate and steam in a rice cooker the next day (add 0.2 cup water to the outer pot). (2) Make sure to use enough ice water and chill the boba long enough for the best chewy texture. (3) Use a pot with a tight-fitting lid to prevent too much water from evaporating, so the boba cook evenly and don’t get mushy. (4) You can reuse the tea bags or leaves to brew a second batch of tea to drink! 9 Finished dish: Brown Sugar Boba Milk Tea 1 Prepare all ingredients. 1 Prepare all ingredients. 2 Bring water to a boil over high heat. Add the boba pearls, cover with a lid, and simmer on medium-low for 35 minutes. Make sure the boba are moving to prevent sticking. 2 Bring water to a boil over high heat. Add the boba pearls, cover with a lid, and simmer on medium-low for 35 minutes. Make sure the boba are moving to prevent sticking. 3 Turn off the heat and let the boba sit, covered, for 45 minutes. 3 Turn off the heat and let the boba sit, covered, for 45 minutes. 4 Remove the lid. If the boba aren’t fully cooked, simmer over medium-high heat for about 5 more minutes, stirring to prevent sticking, until fully cooked. 4 Remove the lid. If the boba aren’t fully cooked, simmer over medium-high heat for about 5 more minutes, stirring to prevent sticking, until fully cooked. 5 Drain the boba and cool them in cold water for about 1 minute, then transfer to ice water and soak for about 5 minutes. (If you have plenty of ice, you can skip the cold water step and go straight to the ice water.) 5 Drain the boba and cool them in cold water for about 1 minute, then transfer to ice water and soak for about 5 minutes. (If you have plenty of ice, you can skip the cold water step and go straight to the ice water.) 6 Scoop out the boba and mix with brown sugar until well coated. (You can substitute honey for brown sugar to make honey boba.) 6 Scoop out the boba and mix with brown sugar until well coated. (You can substitute honey for brown sugar to make honey boba.) 7 Milk Tea: (a) Steep 2 or 3 black tea bags in about 2/3 cup hot water (150 ml) for 5–10 minutes. Let cool, then add 2/3 cup milk (150 ml). Adjust the tea-to-milk ratio to your taste. (b) Simmer black tea leaves in 3 1/3 cups water (800 ml) to make a strong tea. Let cool, then add milk. (You can use green tea instead of black tea for a green milk tea.) 7 Milk Tea: (a) Steep 2 or 3 black tea bags in about 2/3 cup hot water (150 ml) for 5–10 minutes. Let cool, then add 2/3 cup milk (150 ml). Adjust the tea-to-milk ratio to your taste. (b) Simmer black tea leaves in 3 1/3 cups water (800 ml) to make a strong tea. Let cool, then add milk. (You can use green tea instead of black tea for a green milk tea.) 8 Tips: (1) If cooking a larger batch of boba, increase the water so the boba don’t get mushy. ⇢ My experience: For 6 1/3 oz boba (180 grams), use 12 cups water (2800 ml)! If you have leftovers, refrigerate and steam in a rice cooker the next day (add 0.2 cup water to the outer pot). (2) Make sure to use enough ice water and chill the boba long enough for the best chewy texture. (3) Use a pot with a tight-fitting lid to prevent too much water from evaporating, so the boba cook evenly and don’t get mushy. (4) You can reuse the tea bags or leaves to brew a second batch of tea to drink! 8 Tips: (1) If cooking a larger batch of boba, increase the water so the boba don’t get mushy. ⇢ My experience: For 6 1/3 oz boba (180 grams), use 12 cups water (2800 ml)! If you have leftovers, refrigerate and steam in a rice cooker the next day (add 0.2 cup water to the outer pot). (2) Make sure to use enough ice water and chill the boba long enough for the best chewy texture. (3) Use a pot with a tight-fitting lid to prevent too much water from evaporating, so the boba cook evenly and don’t get mushy. (4) You can reuse the tea bags or leaves to brew a second batch of tea to drink! 9 Finished dish: Brown Sugar Boba Milk Tea 9 Finished dish: Brown Sugar Boba Milk Tea More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basil fried rice Panna Cotta with Passion Fruit Sauce Malted Vanilla Milkshake Spicy squid and mushroom udon My Fluffy Brioché Buns Basil fried rice Panna Cotta with Passion Fruit Sauce Malted Vanilla Milkshake Spicy squid and mushroom udon My Fluffy Brioché Buns Panna Cotta with Passion Fruit Sauce Chicken Jalfrezi Spicy chicken chilli Jelly Custard Chocolate oats pancakes Rainbow Chowmien Oreo Microwave Mug Cake Cinnamon tea Quick pickled cucumber with soy sauce Oats Iced Coffee Panna Cotta with Passion Fruit Sauce Chicken Jalfrezi Spicy chicken chilli Jelly Custard Chocolate oats pancakes Rainbow Chowmien Oreo Microwave Mug Cake Cinnamon tea Quick pickled cucumber with soy sauce Oats Iced Coffee