I first tasted brown sugar bubble tea during a trip to Taiwan, and I was determined to recreate that sweet, chewy delight at home. This recipe shows how I make it from scratch—cooking tapioca pearls, steeping tea, sweetening with brown sugar syrup, and combining everything with milk and ice for a creamy, refreshing drink.

Why You’ll Love This Recipe

I love this recipe because it’s easy to customize, fun to make, and gives me full control over the sweetness and tea strength. The brown sugar syrup adds a deep, caramel flavor that pairs beautifully with chewy boba pearls and creamy milk. I also enjoy the satisfaction of sipping on something I made myself—especially when it turns out just as good as the bubble tea shops. Plus, it’s perfect for cooling off on a warm day or satisfying a sweet craving at any time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 ¼ cups water, divided – I use this to cook the tapioca pearls, steep the tea, and make the brown sugar syrup.

• ¼ cup white tapioca pearls – These are the chewy boba pearls that give bubble tea its signature texture.

• 2 tablespoons black tea leaves – I prefer loose-leaf black tea for strong, robust flavor, but tea bags can be used.

• ¼ cup brown sugar – This is used to create a syrup that coats the tapioca and gives the drink its rich sweetness.

• 1 cup ice cubes – I add these to chill the tea and make it a refreshing cold drink.

• ¼ cup milk – I use regular milk, but plant-based options work well too.

• 2 tablespoons sweetened condensed milk – This gives the drink a creamy texture and an extra touch of sweetness. I adjust it based on how sweet I want it.

Directions

1. I start by boiling 2 cups of water in a small saucepan. Once it reaches a boil, I add the tapioca pearls and stir gently. I keep stirring until the pearls begin floating to the surface.

2. I reduce the heat to medium and let the pearls simmer for about 25 minutes. Then, I remove the pot from heat, cover it with a lid, and let the pearls sit for another 15 minutes to finish cooking and soften.

3. While the pearls are soaking, I bring another 2 cups of water to a boil. I remove it from the heat and add the black tea leaves to steep for 15 minutes. After steeping, I strain out the tea leaves and place the tea in the refrigerator to chill.

4. Once the tapioca pearls are done, I drain them. In the same saucepan, I bring the remaining ¼ cup of water to a boil and stir in the brown sugar until it dissolves completely. Then I add the drained tapioca pearls and stir to coat them in the syrup. I let them sit in the syrup until they cool to room temperature—about 15 minutes.

5. When everything is ready, I divide the syrup-coated pearls between two tall glasses. I pour in the chilled tea, add ice cubes, and then top each glass with milk and a drizzle of sweetened condensed milk.

6. I give it a gentle stir, insert a wide straw, and enjoy immediately while the pearls are soft and chewy.

Servings And Timing

• Servings: 2

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Additional Time (cooling and steeping): 30 minutes

• Total Time: 1 hour 5 minutes

Variations

• I like swapping the black tea with green tea, jasmine tea, or oolong tea when I want to change things up.

• For a dairy-free version, I use almond milk, oat milk, or soy milk, and I replace the condensed milk with a plant-based creamer or a splash of coconut milk.

• If I want a stronger tea flavor, I steep the leaves a little longer or use more tea.

• Sometimes I use dark brown sugar or add a pinch of salt to the syrup for a deeper, more caramel-like flavor.

• For a quicker version, I use quick-cooking tapioca pearls which cook in just a few minutes—just follow the package instructions.

Storage/Reheating

Tapioca pearls are best served fresh. I usually make just enough for one or two servings. If I have leftovers, I store the pearls in their syrup in an airtight container at room temperature for a few hours or in the refrigerator for up to 1 day. Before using them again, I reheat them gently in a saucepan or microwave with a splash of water or syrup to soften them. I never store the fully assembled drink, as the pearls lose their texture and the ice dilutes the tea.

FAQs

How Do I Know When The Tapioca Pearls Are Done Cooking?

I check to see if the pearls have turned mostly translucent with just a slight opaque center. I also taste one—it should be chewy but not hard in the middle.

Can I Use Tea Bags Instead Of Loose Tea?

Yes, I often use 3 to 4 tea bags if I don’t have loose tea. It’s convenient and still gives a strong, flavorful result.

Why Are My Tapioca Pearls Hard Or Gummy?

It usually means they were undercooked or sat too long without being in syrup. I make sure to simmer them long enough and always store them in syrup to keep them soft.

Can I Make The Brown Sugar Syrup In Advance?

Absolutely. I sometimes double the syrup recipe and store it in the fridge for up to a week. That way, I can prepare bubble tea faster the next time.

Is There A Way To Make It Less Sweet?

Yes, I reduce the amount of brown sugar or skip the condensed milk altogether. I can also use unsweetened milk or add more tea to balance the sweetness.

Conclusion

Making homemade brown sugar bubble tea is one of my favorite kitchen projects. It’s fun, rewarding, and tastes just as delicious as the ones from my favorite bubble tea shop. I get to play with flavors, adjust the sweetness, and enjoy the chewy pearls fresh every time. Once I mastered the basic recipe, it became a go-to treat I love sharing with friends and family.