Homemade Brown Sugar Boba Milk Tea

Bring 600ml of water to a boil in a kettle and add 10g of black tea. Cook uncovered for 3 minutes at a rolling boil, then cover and steep on warm mode for 5 minutes until rich in tea aroma.

Pour 60ml whipping cream, 300ml whole milk, and 50g white sugar into a bowl, and stir until the sugar completely dissolves. Strain the hot 600ml tea into the milk mixture and stir thoroughly. Allow to cool to room temperature, then chill in the refrigerator.

Add 70g brown sugar and 130ml water to a non-stick pan. Stir over low heat until the sugar dissolves completely, then increase to medium heat and bring to a rolling boil with vigorous bubbles.

Once the brown sugar syrup boils rapidly, immediately pour in 200g of tapioca starch. Stir vigorously until no dry powder remains and a sticky dough forms, then turn off the heat. Heating thoroughly is crucial for proper gelatinization.

Turn the dough onto a pastry mat while hot. Knead continuously until the dough becomes smooth, pliable, and completely free of lumps.

Roll the dough into long, thin ropes using both hands, then use a dough cutter to quickly slice them into small, uniform cubes.

Roll each small dough cube between your palms into round pearls. If the dough starts to crack or dry out, press and knead the piece softly until smooth before rolling it round.

Bring a pot of water to a rolling boil, then add the prepared tapioca pearls. Stir briefly until they float. Cover with the lid, cook over medium heat for 10 minutes, then turn off the heat and steep for 5 to 6 minutes until the pearls become fully translucent.

Use a slotted spoon to scoop out the translucent pearls and immediately submerge them into 300ml of prepared ice water. Rinse off excess starch to enhance their chewy texture.

Spoon the drained pearls into the bottom of a glass container, pour in the chilled milk tea, stir well and serve.