Boba Milk Tea with Black Sugar Syrup

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Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined. Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons.

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1 cup (236 ml) water. 1 cup (198 g) dark brown sugar. Pour water and brown sugar into a small saucepan over medium high heat. Stir to dissolve sugar as the water heats. When sugar has dissolved, take off heat and let cool. Pour syrup into a jar with a tight-fitting lid. Store in the fridge for 3-4 weeks.

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12.2 Instructions. 12.3 Notes. 12.4 Nutrition. The secret to perfect boba tea rests not only with tapioca pearls, but also with sugar syrup. Almost all milk teas use brown sugar syrup as a base, which adds flavour and sweetness to the drink. Brown sugar syrup is the main ingredient in Tiger Milk Tea, adding lots of deep caramelised flavour.

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Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes. For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon.

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This Brown Sugar Boba is rich, sweet, and creamy. This favorite Asian milk drink is just as good as the ones sold at the store and a lot easier to make than.

Boba Milk Tea with Black Sugar Syrup — Yankitchen

Step-by-Step Instructions. Step 1: Steep tea in hot water. Strain tea leaves or discard tea bags and set aside to cool. Step 2: Cook tapioca balls in brown sugar and water. Step 3: Add boba and line brown sugar syrup inside a cup. Step 4: Add ice. Step 5: Pour in black tea.

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Cook the tapioca pearls on medium heat (gentle simmer) for 30 minutes. Stir frequently during this time to separate the pearls and make sure nothing is stuck to the bottom of the pan. Take the pan off the heat. Leave the tapioca pearls in the pan for a further 30 minutes. During this time, make the simple syrup.

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Instructions. Add 1 cup of brown sugar and ½ cup of water to a small pot or a saucepan. Using a whisk, mix until the sugar has semi-dissolved into the water. Bring the mixture to a gentle simmer, over low heat, and cook for 5-7 minutes, or until the sugar dissolved and the syrup has thickened slightly.

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Once the water is boiling, add the tapioca pearls and boil for 20 minutes. They will float to the top fairly early in the cooking process; when this happens give them a stir. After boiling for 20 minutes, reserve 1 ½ cups of the cooking liquid. Rinse and drain the boba. Put the boba back into the pot.

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Pour the boiling water into a small saucepan that contains the sugar. Simmer on low heat with a lid for approximately five minutes. Remove the lid and stir in the vanilla extract. Turn off the heat and allow the mixture to sit at room temperature for a few minutes. SEE ALSO: Boba Buddha's Kombucha Pomegranate Punch Bubble Tea.

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Dissolve the brown sugar. In a saucepan over medium-high heat, add the dark brown sugar and water. Stir them with a whisk as the sugar dissolves. Simmer. Once it comes to a boil, lower the temperature to medium-low to maintain a gentle simmer for 5 to 6 minutes, being careful not to overcook it. Allow it to thicken.

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The simple syrup made with brown sugar, or any type of sugar is thin and runny. It is made with an equal quantity of sugar and water. This means in 2 cups of water we add 2 cups of brown sugar. Whereas to flavor boba, the thicker and denser syrup is used. That is what this recipe is aiming to teach.

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Gather your two ingredients and the tools you'll need to make your brown sugar syrup at home. FYI, this recipe will yield between 2 and 2 ½ cups of brown sugar syrup. To start, you'll need 4 cups of dark brown sugar. Any supermarket or grocery store with dark brown sugar will work fine for this recipe. If you want to find something online.

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Once the tapioca pearls are ready, assemble the milk tea by scooping out the boba pearls from the hot water with a slotted spoon and placing them in 4 glasses. Add 1 cup of tea and 2 to 3 tablespoons of milk. Add 1 to 2 tablespoons of the simple syrup to taste and top with ice. Stir together and taste.

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Prepare a cup of tea: Boil 1 cup of water, remove from heat, add tea bags, and steep 15 minutes. Chill the tea. Store the boba: Drain boba and transfer to a small container. Pour sugar syrup over top until submerged. Let sit until boba are room temperature or refrigerate. Make the bubble tea: Pour the tea into a tall glass and add the boba.

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Unlike the regular simple syrup, brown sugar syrup for boba has a thicker consistency and is typically made with sugar to water ratio of 2:1. The brown sugar syrup for boba adds a rich, caramel-like flavor to milk teas like this vanilla milk tea and butterfly pea milk tea and pairs very well with the chewy texture of the boba pearls. The syrup.