Brown Sugar Matcha Boba
A delicious blend of caramel notes from dark brown sugar, grassy matcha, and chewy boba that creates a unique drink experience.
Ingredients
For the syrup
- 1/4 cup Dark brown sugar Add molasses character and caramel-like syrup.
- 1/4 cup Water (for syrup) Bring to a simmer to dissolve the sugar.
For the boba
- 3/4 cup Tapioca balls (boba) Use pearls labeled for bubble tea and follow cooking time closely.
- 4 cups Water (for boiling boba) Ensure enough water for even cooking.
For the drink
- 2 teaspoons Matcha powder Use culinary-grade for drinks.
- 2/3 cup Cold filtered water Mix with matcha for a smooth top layer.
- 1 1/2 cups Oat milk Offers creamy body and neutral sweetness.
- 2 cups Ice Keeps the drink cool and refreshing.
Instructions
Make the brown sugar syrup
- Bring 1/4 cup of water to a simmer in a small saucepan.
- Add 1/4 cup dark brown sugar and stir until entirely dissolved and glossy.
- Remove from heat and let cool to warm room temperature.
Cook the boba
- Heat 4 cups of water in a medium pot until it reaches a rolling boil.
- Add 3/4 cup tapioca pearls, gently stirring to prevent clumping.
- Once they float, reduce to medium heat, cover, and cook for 10–15 minutes.
Marinate the pearls in syrup
- Drain cooked pearls and transfer them into the warm brown sugar syrup.
- Stir to coat thoroughly and let sit until slightly warm.
Prepare the matcha
- Combine 2/3 cup cold filtered water with 2 teaspoons matcha powder in a jar.
- Shake or whisk vigorously until no clumps remain.
Assemble the drinks
- Divide the syruped boba between two tall glasses.
- Add 2 cups of ice followed by 1 1/2 cups oat milk.
- Top with the shaken matcha mixture and serve with a straw.
Notes
Serve immediately for best texture. You can store leftover syrup in the fridge for up to 2 weeks. Boba are best eaten the same day they are made.