Brown Sugar Bubble Tea Recipe

Tapioca pearls: Small, chewy balls made from tapioca starch, essential for the classic bubble tea texture.

Brown sugar: Provides a rich, caramel-like sweetness to the syrup.

Water: Used for cooking the tapioca pearls and making the syrup.

Plant-based milk: Options like almond or oat milk add a creamy texture and complement the sweetness of the brown sugar syrup.

When making tapioca pearls, ensure you stir them frequently while cooking to prevent them from sticking together. Once they are cooked, rinse them under cold water to stop the cooking process and maintain their chewy texture. This step is crucial for achieving the perfect consistency in your bubble tea.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is less processed, making it a great vegan alternative.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, deep sweetness and dissolves easily in liquids, perfect for bubble tea.

• brown sugar - Substitute with date sugar: Date sugar is made from dried dates and offers a natural sweetness with added fiber and nutrients.

• almond milk - Substitute with soy milk: Soy milk has a creamy texture and neutral flavor, making it a versatile plant-based milk option.

• almond milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor and creamy texture, enhancing the overall taste of the bubble tea.

• almond milk - Substitute with cashew milk: Cashew milk is creamy and slightly sweet, providing a smooth consistency for bubble tea.

• Allow the tapioca pearls to cool completely before storing. This prevents them from becoming overly sticky or mushy.
• Store the brown sugar syrup separately in an airtight container. This keeps it fresh and prevents it from crystallizing.
• For short-term storage, place the tapioca pearls in a container with a small amount of the brown sugar syrup to keep them moist. Refrigerate for up to 24 hours.
• If you need to store the tapioca pearls for longer, freeze them. Spread the pearls on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container.
• When ready to use frozen tapioca pearls, reheat them by boiling in water for a few minutes until they regain their chewy texture.
• Store the plant-based milk in its original container in the refrigerator. Use within the recommended time frame on the packaging.
• To assemble the bubble tea, reheat the brown sugar syrup and tapioca pearls if they have been refrigerated or frozen. Combine as per the original recipe instructions.
• Avoid storing the fully assembled bubble tea for an extended period, as the tapioca pearls can become overly soft and lose their texture.

• Gently reheat the tapioca pearls in a saucepan over low heat. Add a splash of water or plant-based milk to keep them from sticking together and drying out. Stir occasionally until they are warmed through.

• If you prefer using a microwave, place the tapioca pearls in a microwave-safe bowl. Add a small amount of water or plant-based milk to the bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat in 20-second intervals, stirring in between, until the pearls are warm.

• For the brown sugar syrup, you can reheat it in a small saucepan over low heat. Stir occasionally until it becomes liquid again and reaches the desired temperature. If it has thickened too much, add a little water to thin it out.

• To reheat the entire bubble tea, combine the tapioca pearls and brown sugar syrup in a saucepan. Warm over low heat, stirring gently. Once warmed, pour the mixture into a glass and add cold plant-based milk. This method ensures the tapioca pearls remain chewy while the plant-based milk stays refreshing.

• Alternatively, you can reheat the tapioca pearls and brown sugar syrup together in a microwave-safe bowl. Add a splash of water or plant-based milk to prevent drying out. Cover and heat in 20-second intervals, stirring in between, until warmed. Pour into a glass and add cold plant-based milk to serve.

• Saucepan: Use this to combine the brown sugar and water to create the syrup.

• Stirring spoon: Essential for stirring the syrup and ensuring the tapioca pearls are well-coated.

• Measuring cups: Necessary for accurately measuring the tapioca pearls, brown sugar, and plant-based milk.

• Strainer: Needed to drain the cooked tapioca pearls.

• Glasses: Use these to serve the bubble tea.

• Straws: Wide enough to allow the tapioca pearls to pass through, making it easier to enjoy the bubble tea.

• Stove: Required for cooking the tapioca pearls and making the syrup.

• Timer: Helpful for keeping track of cooking times for the tapioca pearls and syrup.

• Measuring spoons: Useful for measuring smaller quantities if needed.

• Mixing bowl: Handy for holding the cooked tapioca pearls before adding them to the syrup.

Pre-cook tapioca pearls: Cook tapioca pearls in advance and store them in the fridge. This way, you can quickly assemble your bubble tea when needed.

Use store-bought syrup: Purchase pre-made brown sugar syrup to save time on making it from scratch.

Batch preparation: Make a larger batch of tapioca pearls and syrup to use throughout the week.

Quick milk options: Use ready-to-drink plant-based milk like almond or oat milk to avoid extra preparation steps.