Ingredients:

  • 1 cup (200 g) Dried Tapioca/Boba Pearls
  • 6 cups (1.5 litres) Water (for boiling)
  • 1 cup, packed (220 g) Dark Brown Sugar (Muscovado or Dark Brown)
  • 1/2 cup (120 ml) Water (for syrup)
  • Approx. 4 cups (950 ml) Cold Whole Milk
  • Ice Cubes, to serve

Instructions:

  1. Boil the Water: Bring 6 cups of water to a rolling boil in a medium saucepan.
  2. Add Boba: Gently pour the dried tapioca pearls into the boiling water. Stir immediately and continuously for 30 seconds to prevent sticking.
  3. Cook & Rest: Continue to boil for 15 minutes, stirring occasionally. Turn off the heat, cover the saucepan, and let the boba rest for an additional 10 minutes to finish cooking through.
  4. Rinse and Drain: Drain the boba using a fine-mesh sieve and immediately rinse them thoroughly under cold running water. Set aside.
  5. Combine Syrup Ingredients: Rinse the saucepan and combine the 1 cup of dark brown sugar and the 1/2 cup water.
  6. Dissolve and Simmer: Heat the mixture over medium heat, stirring until the sugar is fully dissolved. Bring the mixture to a steady, low simmer.
  7. Reduce: Reduce the heat to low and simmer for 5–7 minutes until the mixture slightly thickens to a syrupy consistency that coats the back of a spoon.
  8. Glaze Boba: Introduce the drained, cooked boba pearls into the brown sugar syrup. Continue to simmer for 5 minutes over very low heat, stirring gently, until the syrup reduces further and clings completely to the pearls.
  9. Prep the Glass: Spoon a generous serving of the hot, glazed boba (and excess syrup) into the bottom of a tall, clear glass.
  10. Coat the Walls: Using the back of the spoon, lightly press the boba/syrup up the sides of the glass wall, creating the signature, thick streaks (tiger stripes).
  11. Add Ice and Milk: Fill the glass nearly to the top with ice. Gently pour the cold milk over the ice.
  12. Serve: Insert a wide-mouth straw. Stir slightly before drinking, or enjoy as the flavors gradually infuse.