Brown Sugar Boba Iced Latte
A delightful fusion of creamy iced latte, chewy tapioca pearls, and rich brown sugar syrup.
Indulge in the perfect blend of East meets West with our Brown Sugar Boba Iced Latte. This trendy beverage originated in Taiwan and quickly became a global sensation, combining the rich flavors of coffee with the chewy texture of tapioca pearls.
Our recipe uses a bold, medium-dark roast coffee to stand up to the sweetness of the brown sugar syrup. The coffee is cold brewed for 12 hours to extract a smooth, less acidic flavor. The boba pearls are cooked to perfection and coated in a luscious brown sugar syrup, creating a caramel-like flavor that complements the coffee beautifully. The addition of creamy milk balances the sweetness and adds a luxurious mouthfeel to this irresistible drink.
Why You’ll Love This Recipe
Get ready to fall in love with this Brown Sugar Boba Iced Latte! Here's why you'll adore it:
- Perfect balance of flavors: The rich coffee, sweet brown sugar, and creamy milk create a harmonious taste sensation.
- Unique texture: Chewy tapioca pearls add an exciting element to every sip.
- Customizable: Easily adjust the sweetness and milk ratio to suit your preferences.
- Instagram-worthy: The beautiful layers make for a stunning and shareable beverage.
- Refreshing treat: Ideal for hot summer days or as an indulgent pick-me-up any time of year.
Brown Sugar Boba Iced Latte
A delightful fusion of creamy iced latte, chewy tapioca pearls, and rich brown sugar syrup.
Equipment
- Large saucepan
- Small saucepan
- Mixing bowl
- Measuring cups and spoons
- Strainer
- Wide straws
- Tall glasses
Ingredients
- 1 cup tapioca pearls
- 1 cup dark brown sugar
- 1/2 cup water
- 2 cups strong cold brew coffee
- 1 cup whole milk
- 1 cup ice cubes
- Whipped cream (optional, for topping)
Instructions
- Cook the tapioca pearls according to package instructions, then drain and rinse with cold water.
- In a small saucepan, combine the brown sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
- In a bowl, combine the cooked tapioca pearls with half of the brown sugar syrup. Let them soak for 15 minutes.
- In two large glasses, divide the soaked tapioca pearls equally.
- Drizzle the remaining brown sugar syrup along the sides of each glass.
- Fill each glass halfway with ice cubes.
- Pour 1 cup of cold brew coffee over the ice in each glass.
- Gently pour 1/2 cup of milk over the coffee in each glass.
- Stir gently before serving. Top with whipped cream if desired.
- Serve with a wide straw to enjoy both the drink and the boba pearls.
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