Brown Sugar Boba Iced Coffee Recipe
A rich and indulgent Brown Sugar Boba Iced Coffee that rivals any specialty tea shop. Featuring homemade brown sugar syrup and perfectly chewy tapioca pearls.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Cuisine: Taiwanese-American
Ingredients
Water – 3/4 cup
Brown sugar – 2 tablespoons
Tapioca balls – 1/4 cup
Strong brewed coffee (cooled) – 3/4 cup
Half & half – 3/4 cup
Ice – 1/4 cup
Instructions
In a small saucepan, combine water and brown sugar. Bring to a boil over medium-high heat.
Once the mixture is boiling with large bubbles (usually 2-4 minutes), add the tapioca balls.
Cook the tapioca balls for approximately 8 minutes on medium-high heat until they are soft and chewy.
Pour the warm tapioca balls along with the remaining brown sugar syrup into a tall glass.
Add 1/4 cup of ice to the glass.
Pour in the cooled, strong brewed coffee.
Top the drink with half & half. Stir gently and serve immediately with an extra-wide straw.
Notes
• Use 3 tablespoons of ground coffee to 1 cup of water for the strongest flavor.
• For the best texture, serve boba while they are still warm and soft.
• Boba will harden after about 4 hours; do not make them too far in advance.
• Always use an extra-wide straw so the boba can pass through easily.
• Chew the tapioca pearls thoroughly rather than swallowing them whole.