Boba Tea Recipe

TahiraJaved

This Boba Tea Recipe cooks black tapioca pearls until chewy, rests them off the heat, and soaks them in a warm brown sugar syrup. Strong black tea and cold milk are poured over ice and the glossy pearls for a creamy, caramel sweet drink. Ready in about 1 hour 15 minutes with mostly hands off time, this homemade boba tea is perfect for hot afternoons, parties, and movie nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting & Soaking 35

Total Time 1 15

Servings: 2 large drinks

Course: Drinks

Cuisine: Taiwanese inspired

Calories: 345

Ingredients Equipment Method Notes

Ingredients

For the Tapioca Pearls

1/2 cup dry black tapioca pearls regular cook, not quick cook or popping boba
6 cups water for boiling

For the Brown Sugar Syrup

1/3 cup dark brown sugar packed
1/3 cup water
1 tiny pinch fine salt

For the Milk Tea

4 black tea bags or 2 tbsp loose leaf black tea
2 cups hot water about 205°F
1 cup whole milk cold
2 cups ice cubes or as needed to fit the glasses

Equipment

Large pot gives the pearls room to move so they do not stick together
Fine mesh strainer drains and rinses the pearls cleanly
Small saucepan simmers the brown sugar syrup
Slotted spoon lifts the pearls out without watering down the syrup
Wide boba straws let the pearls slide up with each sip
Kitchen timer tracks the cook and rest times exactly

Method

Simmer the brown sugar, 1/3 cup water, and salt for 5 to 7 minutes until syrupy, then keep warm.
Bring 6 cups water to a rolling boil, stir in the pearls, and stir gently for 1 minute.
Reduce to medium, partly cover, and cook for about 20 minutes, stirring gently every 5 minutes. Follow the pearl package cooking time if it differs.
Turn off the heat, cover, and rest for about 20 minutes, or as directed by the package. Check that a pearl is soft through the center, then drain and rinse briefly under cool water.
Toss the pearls with 3 tablespoons syrup and soak for 15 minutes. Meanwhile, steep the tea in 2 cups of hot water for 5 minutes, remove the bags or strain the leaves, and cool the tea for 10 minutes.
Swirl 1 tablespoon syrup inside each large glass and divide the pearls between them. Add ice as space allows, then 1 cup tea and 1/2 cup milk per glass. Stir and serve promptly.

Rest the pearls off the heat for the full 20 minutes and use 4 tea bags for 2 cups; skipping the rest leaves hard centers, and weak tea makes the drink taste like plain milk.

Notes

Check the pearl package date and cooking time, since brands vary. Follow its directions if they differ from the suggested times.
Serve pearls promptly for the best texture. Unless safely hot-held, do not leave cooked pearls out for more than 2 hours, or 1 hour above 90°F.
Cool the tea for 10 minutes before assembling to reduce ice melt and keep the drink cold.
Use large glasses and adjust the ice to leave room for the pearls, tea, and milk.

Storage: Refrigerate the syrup up to 2 weeks and the brewed tea up to 3 days; cook the pearls fresh each time. Keep milk refrigerated until serving.