Signature Lava Milk Tea Recipe

Brew the tea

Bring 4 cups of water to a rolling boil. Remove from heat and add the loose-leaf Assam tea (or 4 tea bags). Steep for 4–5 minutes for a strong brew. Strain out leaves (or remove tea bags).

Sweeten and finish

While the tea is still hot, stir in 2 tablespoons granulated sugar until dissolved. Add 1 cup whole milk and 1/4 cup evaporated milk (if using). Stir to combine. Chill in the refrigerator for at least 20 minutes, or let cool to room temperature if using immediately with ice.

Make the brown sugar syrup

In a small saucepan combine 1 cup dark brown sugar and 1/4 cup water. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle simmer. Add 1 teaspoon light corn syrup if using to keep the syrup glossy. Reduce heat and simmer for 6–8 minutes until slightly thickened (it will thicken more as it cools). Stir in 1/8 teaspoon kosher salt and 1/2 teaspoon blackstrap molasses if using for color and depth. Remove from heat and let cool to warm (not piping hot).

Finish the lava texture

For a thicker lava texture, allow the syrup to cool for 10–15 minutes; it will become syrupy. If you prefer a thinner sauce, thin with up to 1 tablespoon warm water.

Cook the pearls

Bring 6 cups of water to a vigorous boil in a wide pot. Add 1/2 cup uncooked tapioca pearls and stir gently so they don't stick. When pearls float, reduce heat to medium and cook uncovered, stirring occasionally, for 6–8 minutes (follow package timing and adjust for desired chewiness).

Rest and rinse

Turn off heat, cover the pot, and let the pearls sit for 10 minutes (longer for softer texture). Drain pearls in a fine-mesh sieve and rinse briefly under warm water to remove excess starch.

Sweeten pearls

Toss the drained pearls with 2–3 tablespoons of the warm brown sugar syrup to coat and keep them sweet and glossy. Keep covered until ready to serve.

Prep the glass: Spoon about 2 tablespoons of the brown sugar syrup around the inside walls of each serving glass to create the signature lava swirl. Reserve extra syrup for pearls and garnishing.

Add pearls: Spoon 2–3 tablespoons (about 2–3 tablespoons) of the syrup-coated boba into the bottom of each glass.

Fill with ice: Add 1/2 cup of ice cubes (or to taste) on top of the pearls.

Pour tea: Shake or stir the chilled milk tea and slowly pour about 8 ounces (1 cup) of milk tea into each glass over the ice, filling to about 3/4 full so the lava effect remains visible.

Top and swirl: Drizzle an additional 1 tablespoon of brown sugar syrup over the top so it runs down the sides. If using, add a small extra drizzle of molasses for color. Serve with a wide boba straw; instruct guests to stir or suck through the straw so the brown sugar lava swirls through the drink as they sip.