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In a small saucepan or using a microwave, boil the water. In a medium heat-resistant bowl, add brown sugar. Pour hot water over it, stirring until brown sugar is completely dissolved. Add vanilla extract and stir to combine. Let syrup cool for 10 minutes. Store brown sugar syrup in a jar with lid, inside the fridge.

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Strain tea with a very fine colander or coffee filter (or remove the tea bags). Add 2 to 3 tablespoons of the tapioca pearls along with the brown sugar syrup into each serving glass. Pour in 1/2 cup of the black tea. Add up to 1 cup of plant milk, or according to your taste. Stir to mix before drinking.

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Boba Pearls: Place the coconut sugar and water in a small saucepan over medium-high heat, stir until all the sugar is dissolved. Add in the tapioca flour and stir until it forms a soft, sticky dough. Sprinkle some tapioca flour onto a work surface, then transfer the boba dough onto it.

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You'll need black tea leaves, a non-diary creamer, simple syrup, and ice to make milk tea like at boba shops. Add your loose leaf blend to a cup and pour 200ml of hot water at 85 degrees Celsius. Brew this for 15 minutes. After 15 minutes, strain the leaves and pour the liquid into a shaker.

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Pour the boiling water into a small saucepan that contains the sugar. Simmer on low heat with a lid for approximately five minutes. Remove the lid and stir in the vanilla extract. Turn off the heat and allow the mixture to sit at room temperature for a few minutes. SEE ALSO: Boba Buddha's Kombucha Pomegranate Punch Bubble Tea.

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Gather your two ingredients and the tools you'll need to make your brown sugar syrup at home. FYI, this recipe will yield between 2 and 2 ½ cups of brown sugar syrup. To start, you'll need 4 cups of dark brown sugar. Any supermarket or grocery store with dark brown sugar will work fine for this recipe. If you want to find something online.

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12.2 Instructions. 12.3 Notes. 12.4 Nutrition. The secret to perfect boba tea rests not only with tapioca pearls, but also with sugar syrup. Almost all milk teas use brown sugar syrup as a base, which adds flavour and sweetness to the drink. Brown sugar syrup is the main ingredient in Tiger Milk Tea, adding lots of deep caramelised flavour.

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Prepare a cup of tea: Boil 1 cup of water, remove from heat, add tea bags, and steep 15 minutes. Chill the tea. Store the boba: Drain boba and transfer to a small container. Pour sugar syrup over top until submerged. Let sit until boba are room temperature or refrigerate. Make the bubble tea: Pour the tea into a tall glass and add the boba.

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Instructions. Add 1 cup of brown sugar and ½ cup of water to a small pot or a saucepan. Using a whisk, mix until the sugar has semi-dissolved into the water. Bring the mixture to a gentle simmer, over low heat, and cook for 5-7 minutes, or until the sugar dissolved and the syrup has thickened slightly.

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Once the tapioca pearls are ready, assemble the milk tea by scooping out the boba pearls from the hot water with a slotted spoon and placing them in 4 glasses. Add 1 cup of tea and 2 to 3 tablespoons of milk. Add 1 to 2 tablespoons of the simple syrup to taste and top with ice. Stir together and taste.

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How to Make Brown Sugar Milk Tea: Bring milk to a boil, remove from heat, and steep black tea back 10-15 minutes. Chill before serving. How to Cook Boba Tapioca Pearls: Bring water to a boil and add boba tapioca pearls. When pearls float to surface, turn heatdown to medium, cover, and cook 3-5 minutes.

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1 cup (236 ml) water. 1 cup (198 g) dark brown sugar. Pour water and brown sugar into a small saucepan over medium high heat. Stir to dissolve sugar as the water heats. When sugar has dissolved, take off heat and let cool. Pour syrup into a jar with a tight-fitting lid. Store in the fridge for 3-4 weeks.

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to make the brown sugar syrup. STEP 1: Add the brown sugar and water to a small pot or saucepan. Bring to a simmer over low heat and whisk occasionally. brown sugar and water in a saucepan. STEP 2: Simmer the mixture for 5-7 minutes, until the sugar dissolves. Keep an eye on the syrup during the cooking process.

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Make the tea. Boil 4 cups of water. Add the tea bags, stirring a couple times to make sure the tea is saturated with the hot water. Remove from heat and let the tea sit in the hot water until it cools to room temperature, then discard the bags. Transfer the tea to the fridge to chill completely. Add the brown sugar.

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Add the water to a 5-quart pot, and bring to a boil. Once the water is boiling, add the tapioca pearls and boil for 20 minutes. They will float to the top fairly early in the cooking process; when this happens give them a stir. After boiling for 20 minutes, reserve 1 ½ cups of the cooking liquid.

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Dissolve the brown sugar. In a saucepan over medium-high heat, add the dark brown sugar and water. Stir them with a whisk as the sugar dissolves. Simmer. Once it comes to a boil, lower the temperature to medium-low to maintain a gentle simmer for 5 to 6 minutes, being careful not to overcook it. Allow it to thicken.