Boba Recipe

Boil water

Bring 6 cups of water to a rolling boil in a medium saucepan over high heat.

Cook pearls

Add 1 cup dried tapioca pearls to the boiling water, stirring gently so they don't stick. Return to a boil, then reduce heat to medium-high to maintain a steady simmer. Cook uncovered: for fresh/fast-cook pearls follow package timing (typically 5–8 minutes); for standard pearls simmer 20–30 minutes until pearls are chewy but cooked through (no white center). Stir occasionally to prevent sticking.

Rest pearls

When pearls reach the desired chew, turn off heat, cover the pot, and let pearls sit in hot water off the heat for an additional 10–15 minutes (depending on package instructions and desired chewiness).

Rinse and drain

Drain the pearls into a colander and rinse under cool running water to stop cooking and remove excess starch. Shake to remove excess water.

Make sugar syrup

In a small saucepan, combine 1 cup brown sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes to slightly thicken. Remove from heat and let cool briefly.

Sweeten pearls

Transfer drained tapioca pearls into a bowl and pour the warm brown sugar syrup over them, stirring to coat. Let pearls sit in the syrup at least 10 minutes so they absorb sweetness and stay glossy and soft. Keep warm or at room temperature; serve within 4 hours for best texture.

Brew tea

Bring 4 cups water to a near boil. Remove from heat and steep 3 tablespoons of black tea (or 3 tea bags) for 4–6 minutes depending on desired strength. For stronger milk tea, steep closer to 6 minutes. Strain loose leaf tea or remove tea bags.

Sweeten and cool

While tea is hot, stir in 2 tablespoons granulated sugar until fully dissolved. Let the sweetened tea cool to room temperature, then chill in the refrigerator for 15–30 minutes, or stir with ice to speed cooling if preparing immediately.

Assemble milk tea

Fill two serving glasses halfway with ice (about 1 cup of ice each if making two servings). Add 1/2 cup chilled brewed tea to each glass, then add 1/2 cup milk (or milk alternative) to each glass. Adjust milk-to-tea ratio to taste. If using vanilla, add 1/4 teaspoon vanilla extract per glass.

Divide the sweetened tapioca pearls between the two serving glasses, spooning about 1/2 cup syrup-coated pearls into the bottom of each glass.

Stir gently to combine pearls with the milk tea so some syrup mixes into the drink for sweetness. Taste and add honey or extra syrup if desired.

Serve immediately with large straws and optional extra syrup on the side. For best texture, consume within 1–2 hours of pearl preparation; if stored longer, reheat briefly in hot syrup to restore chew.