Tiger Milk Tea

This creamy, brown sugar-swirled milk tea is the perfect balance of bold black tea and chewy brown sugar boba. It makes for a sweet afternoon treat.

Course Non-Alcoholic Drink

Cuisine Taiwanese

Prep Time 5

Cook Time 35

Total Time 40

Servings drinks

Calories 658kcal

Warm milk and tea bags over medium heat, stirring occasionally. Bring it to a boil, then turn off the heat and let the milk cool while the tea continues to steep. Once cooled slightly, refrigerate it for 1 hour while you prepare the other ingredients. Discard the tea bags.
4 bags black tea, 4 cups whole milk

In a medium saucepan over medium heat, combine brown sugar and water. Stir until sugar dissolves, about 5 minutes, then remove from heat.
2 cups brown sugar, 1 cup water

Follow the instructions on your package. For quick-cooking boba: Bring water to a boil in a large pot. Slowly, add the black tapioca pearls.
8 to 10 cups water, 1 cup uncooked black tapioca pearls
Once they float, cover pot and cook over medium heat, 3-5 minutes. Turn off heat, letting them continue to cook for 2 minutes for al dente boba or up to 5 minutes for softer boba.
Strain, then rinse with cold water for 20 seconds to stop the cooking. Transfer to a bowl. Top with brown sugar syrup and cover for 10 minutes. Use within a few hours.

Spoon ¼ cup sweetened boba into the bottom of each glass. Top with ice.
¼ to ½ cup brown sugar boba
Drizzle spoonfuls of brown sugar syrup to decorate the glass for the "tiger" stripes.
1 to 2 tablespoons brown sugar syrup
Carefully pour in the milk tea into the glass. Serve with a boba straw.
8 ounces milk tea

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