Boba Recipe

Boil water and cook pearls

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 cup uncooked black tapioca pearls to the boiling water, stir gently to prevent sticking. Return to a boil, then reduce heat to medium and cook, uncovered, for 20–25 minutes, stirring occasionally so pearls don’t clump. Cooking time varies by brand — pearls should become translucent with a slightly chewy center.

Rest and sweeten pearls

After cooking, turn off heat, cover the pot, and let the pearls rest for 15 minutes. Drain pearls into a colander and rinse briefly with warm water. Transfer pearls into a bowl and stir in 2 tablespoons brown sugar (or 2 tablespoons of the prepared simple syrup) while warm to coat and sweeten. Let sit while you prepare the rest so syrup penetrates the pearls.

Make simple syrup by combining 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar fully dissolves. Remove from heat and let cool. Use this syrup to sweeten tea or drizzle over cooked pearls if extra sweetness is desired.

Brew and chill tea (advance step)

Brew strong black tea (about 2 tea bags or 2 tablespoons loose leaf per 2 cups) and steep 4–6 minutes for a robust flavor. Remove tea bags or strain leaves, then chill until cool. Measure 2 cups chilled tea for this recipe.

Assemble drinks

Divide the sweetened cooked tapioca pearls between two serving glasses (about 1/4 cup pearls per glass). Add a few ice cubes to each glass. Pour 1 cup chilled black tea into each glass. Add 1/2 cup milk (or dairy-free alternative) to each glass, or adjust to taste. Stir gently to combine. Sweeten to taste with the prepared simple syrup (start with 1 tablespoon per glass). If using optional flavorings, add 1/2 tablespoon honey or 1/8 teaspoon vanilla extract per glass and stir.

Top drinks if desired with whipped cream (about 1 tablespoon per drink) and an extra drizzle of simple syrup or honey. Serve with a wide boba straw and enjoy immediately so pearls remain chewy.