Brown Sugar Boba Iced Coffee
A sweet and creamy iced coffee drink with chewy tapioca pearls and a rich brown sugar syrup, perfect for a homemade cafe experience.
Ingredients
For the Syrup and Pearls
- 3/4 cup Water
- 2 tablespoons Brown sugar Light or dark brown for varying levels of molasses flavor.
- 1/4 cup Tapioca balls Use fresh tapioca pearls, not pre-cooked.
For the Drink
- 3/4 cup Strong brewed coffee (cooled) Use concentrated coffee to ensure flavor holds up.
- 3/4 cup Half & half Can substitute with cream or dairy-free options.
- 1/4 cup Ice
Instructions
Make the Brown Sugar Syrup
- In a small saucepan, combine 3/4 cup water and 2 tablespoons brown sugar over medium-high heat.
- Bring the mixture to a boil, stirring occasionally until the sugar dissolves.
- Keep an eye on it, as brown sugar can scorch if left unattended.
Cook the Tapioca Pearls
- Add 1/4 cup of tapioca pearls to the boiling syrup.
- Stir gently. Cook at a medium-high simmer, ensuring the pearls do not clump.
- Cook for about 8 minutes until pearls are soft and chewy.
Assemble the Drink
- Pour the warm tapioca pearls and syrup into a tall glass.
- Add 1/4 cup of ice, followed by 3/4 cup of cooled coffee.
- Top with 3/4 cup half & half and stir gently to mix.
Notes
Store any leftover cooked pearls in syrup in the refrigerator for up to 24 hours, avoiding hardening. Adjust sweetness to preference by varying syrup amount.