The viral sensation beverage. Famous for the mesmerizing caramelized brown sugar streaks (tiger stripes) coating the glass, contrasted with rich fresh milk and chewy tapioca pearls.
Bring a large pot of water to a rolling boil. Drop in the boba and stir immediately to prevent sticking. Boil on medium heat for 25 minutes. Turn off the heat, cover, and let them rest for another 25 minutes to ensure they are chewy to the core.
Drain the boba and rinse under cold running water or submerge in an ice bath. This stops the cooking process and gives the pearls a springy, chewy texture.
In a small saucepan, combine the brown sugar and 50ml water. Simmer without stirring until it thickens into a bubbly syrup. Toss the cooked boba into the syrup, simmer for 3 minutes, then turn off the heat.
Spoon the warm boba and thick syrup into a glass, smearing the syrup around the inner walls. Fill the glass to the brim with ice. Pour the cold whole milk over the ice. Snap a picture, then stir well before drinking!
Q: My leftover boba got hard in the fridge, what do I do?
A: Tapioca starch hardens when cold. Just microwave the leftover boba for 30 seconds or gently reheat it on the stove with a splash of water, and it will become soft again.
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