How To Make Brown Sugar Syrup For Milk Tea

This Brownish Sugar Syrup for Boba is thick, sticky, and has a deep and rich caramel flavor! It'due south fabricated with 2 bones ingredients and ready in 5 minutes! Perfect for chocolate boba, oreo bubble milk tea, boba smoothie, or whatever other drink.

This brownish sugar syrup recipe is delicious and aromatic, with hints of caramel and toffee.

It's bang-up to flavour any drinkable including Matcha Latte and Hot Chocolate, but it's especially good when making chocolate-brown sugar bubble tea!

For similar recipes, check out my Matcha Simple Syrup.

Jump to:

• Why You'll Beloved This Recipe
• What is Boba?
• Ingredients
• Types of Sugar Used for Boba Tea
• How to Make Brown Carbohydrate Syrup for Boba
• Proficient Tips
• FAQ
• How to Use Brown Carbohydrate Syrup
• Season Variations
• Storage
• 📖 Recipe
• Nutrient prophylactic

Why You'll Dear This Recipe

• Quick and easy to brand. This recipe comes together in less than x minutes and requires minimal try.
• Inexpensive and fabricated with 2 unproblematic ingredients only! You don't need whatsoever fancy ingredients or equipment.
• Delicious. This chocolate-brown sugar syrup for boba has a deep and rich season, with a caramel tone.
• Versatile. You can utilize it in SO many recipes! Non only in boba and coffee, but you can too use information technology to season oatmeal and yogurt bowls, or pour information technology over pancakes and waffles.

What is Boba?

Boba is a tea-based potable that originated in Taiwan in the early 1980s. It's most often served cold, and information technology consists of chewy tapioca pearls coated in thick brown sugar syrup and served with milk.

Tapioca pearls are made from tapioca starch (likewise known as tapioca flour or cassava flour) and they don't have a stiff flavour, which makes them perfect to pair with a variety of drinks.

Ingredients

• Brown carbohydrate: You tin can use either lite brown sugar or dark chocolate-brown carbohydrate. Because nighttime brown sugar has more molasses, it volition give you more than of a caramel flavor.
• H2o: This recipe uses a i:2 ratio of brown sugar to water. Utilise filtered h2o if possible.
• Tapioca pearls: You'll demand the pearls in case you want to gear up the boba milk tea right away. I like to use black tapioca pearls because they're flavored with brownish carbohydrate.

See the recipe beneath bill of fare for exact measurements.

Types of Sugar Used for Boba Tea

• Taiwanese brown saccharide: This is a blazon of brown sugar pop in Taiwan, it has more than molasses than regular brown carbohydrate, simply is less sugariness.
• Muscovado saccharide: This is what I ordinarily use when making brown carbohydrate syrup for boba. It'due south easy to discover and cheap and has a deep caramel season thanks to a college pct of molasses.
• Japanese black sugar (Okinawan Kokuto sugar): This blazon of saccharide is black because information technology's cooked for a long time at low heat, hence why the proper noun. It's high in molasses and has a deep and very rich season.
• Turbinado sugar: Information technology's a type of raw sugar that is minimally processed. It has a golden brown color, large crystals, and a small amount of molasses.

How to Brand Brown Saccharide Syrup for Boba

Add 1 cup of brown sugar and ½ cup of water to a minor pot or a saucepan. Using a whisk, mix until the sugar has semi-dissolved into the h2o.

Bring the mixture to a gentle simmer, over depression heat, and cook for 5-7 minutes, or until the saccharide has dissolved and the syrup has thickened slightly.

If y'all take a thermometer, it will be useful here. The temperature should reach betwixt228°F - 234°F(109°C - 112°C) before removing the saucepan from the heat.

Carefully pour the syrup into a heat-proof bowl or mason jar and let it cool while making the boba. It will continue to thicken every bit it cools.

Prepare the tapioca pearls by cooking them in humid hot water over medium heat as per packaging instructions. Then, drain and add to a bowl, and coat with a few tablespoons of brownish sugar syrup.

Apply your chocolate-brown sugar boba pearls right away in boba milk tea or other boba drinks.

Expert Tips

• Don't let the syrup boil. If the syrup boils, it volition thicken too much and turn into caramel. Make sure to continue it to a gentle simmer and remove it from the heat once it reaches a maximum temperature of 234°F (112°C).
• To forbid the syrup from crystalizing, don't stir while cooking. This creates air bubbles which tin make it crystalize. If you desire to exist 100% sure that your syrup won't crystalize, add 1 tablespoon of corn syrup.
• Permit it cool completely to room temperature earlier storing it in a clean jar. This volition further forestall the syrup from crystallizing.
• Continue in mind that the syrup volition thicken as it cools. It may seem thin when you take it off the heat, merely it volition thicken quite a bit when information technology cools down to room temperature.
• After y'all cook the boba, toss it with the syrup immediately. This prevents it from sticking and drying out, and it as well infuses it will flavor.
• Be very careful when working with sugar syrups and caramel! When saccharide is heated, information technology can accomplish very loftier temperatures, and so make sure to work very carefully to prevent burning. To be prophylactic, I recommend wearing long sleeves, an apron, and long oven gloves.

FAQ

Is this syrup the same as brown sugar simple syrup?

No. Brown carbohydrate syrup for boba is much thicker than unproblematic syrup. Simple syrup is made with a 1:1 ratio of water to sugar, resulting in a much thinner syrup.

Can I make this brown sugar syrup for boba with white carbohydrate?

No. I highly recommend using brown saccharide to get the same results. White sugar doesn't have molasses in information technology, and while that makes information technology versatile, it also lacks flavor and depth.

How to fix a runny syrup?

If your syrup is runny, the kickoff solution I propose you effort is to cook information technology for 3-4 more minutes, or until information technology thickens slightly.
If that doesn't assist, you may take measured the sugar incorrectly, in which example I suggest adding ane-2 tablespoons more chocolate-brown sugar and heating the syrup until the saccharide dissolves.

How do I fix crystallized syrup?

Add your crystalized syrup to a small-scale saucepan aslope 1-ii tablespoons of water. Heat over medium-low heat, or until the crystals have dissolved in the water. If the syrup is too thick, add a few more than tablespoons of water.

Can I make it ahead of time?

Yeah,this recipe tin continue for several weeks if stored in an closed container or a mason jar, in a dry out and cool place, abroad from straight sunlight!

How to Use Brown Sugar Syrup

The most popular use for this brownish saccharide syrup is in brown sugar milk tea. You can make information technology by cooking tapioca pearls per packaging instructions, then tossing them with a few tablespoons of syrup.

Then, add them to the lesser of a large glass, and top them with water ice cubes, steeped black tea, and your favorite milk of choice.

Having said that, y'all can utilise this recipe in many other ways such as:

• For preparing Tiger Milk Tea (a popular bubble tea flavor known for its characteristic "tiger stripes")
• In Coffee or iced cold brew, to replace your regular sweetener
• In Matcha latte, to replace your regular sweetener
• In Hot chocolate, to add together depth of flavor and richness
• Over pancakes and waffles equally a topping instead of maple syrup or honey
• Stirred into hot milk or tea as an afternoon drink
• In whatsoever hot or cold drinks where you need a liquid sweetener

Flavour Variations

If you want to drag this classic brown carbohydrate syrup, there are some optional ingredients you can add:

• Molasses: If you want to add together even more caramel season, you tin stir 1-2 teaspoon of molasses into the syrup.
• Dark brownish sugar or muscovado: I always use one of those two types of sugar, considering they give and so much more flavor than light brown sugar does!
• Vanilla extract: Y'all tin can stir 1 teaspoon of vanilla extract when the syrup is done cooking if you want to add more flavor and smell.
• Fruit zest: You tin can infuse the syrup with orange zest or lemon zest for a delicious twist. Add the zest at the beginning of the cooking and then it has time to simmer and release its flavor.
• Spices: Adding a pinch of cinnamon, nutmeg, or star anise at the beginning of the cooking can add a keen kicking.
• Herbs and flowers: You can infuse the syrup with lavender, hibiscus, and even herbs like thyme or rosemary.

Storage

Allow syrup cool to room temperature, then air-condition in a clean and sterilized stonemason jar (without boba) for 2-3 weeks (and sometimes longer).

In one case you coat the tapioca pearls with the syrup, y'all demand to serve them right away and y'all tin can't store them for later.

📖 Recipe

• Saucepan

• Mason jar for storing

• Whisk

• Thermometer optional

• ▢ 1 cup dark-brown carbohydrate
• ▢ ½ loving cup filtered water

• Add together one loving 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 carbohydrate dissolved and the syrup has thickened slightly.

• If you lot have a thermometer, it volition be useful hither. The temperature should attain between 228°F – 234°F /109°C–112°C before removing the saucepan from the estrus.

• Carefully pour the syrup into a oestrus-proof basin or mason jar and let it cool before yous cover it with a hat. It will continue to thicken as information technology cools.

• Don't permit the syrup boil. If the syrup boils, it will thicken too much and turn into caramel. Brand sure to keep it toagentle simmer and remove information technology from the heat once it reaches amaximum temperature of 234°F (112°C).
• To prevent the syrup from crystalizing, don't stir while cooking. This creates air bubbling which can make information technology crystalize. If you lot want to be 100% sure that your syrup won't crystalize,add 1 tablespoon of corn syrup.
• Let it absurd completely to room temperature before storing information technology in a clean jar.This will further prevent the syrup from crystallizing.
• Continue in mind that the syrup will thicken equally it cools. It may seem thin when you lot take information technology off the heat, but information technology will thicken quite a bit when it cools downward to room temperature.
• After you melt the boba, toss it with the syrup immediately. This prevents it from sticking and drying out, and it also infuses it will flavor.
• Be very conscientious when working with saccharide syrups and caramel!When sugar is heated, information technology can reachvery high temperatures, so make sure towork very carefully to prevent called-for. To be safe, I recommend wearing long leaves, an apron, and long oven gloves.

Storage

Let syrup cool to room temperature, then air-condition in aclean and sterilized stonemason jar (without boba)for ii-3 weeks (and sometimes longer).

Once you coat the tapioca pearls with the syrup, you lot need toserve them right away and yous tin't store them for later.

Nutrition data is a rough estimate calculated and is for 1 tablespoon of chocolate-brown carbohydrate syrup. The data shown should not be considered a substitute for personal nutritional advice.

Calories: 17 kcal

Nutrition information is a rough estimate calculated with 3rd-party calculations without including the optional ingredients.

Leave me a rating and a comment telling me how information technology went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

Food safety

• Melt to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands later touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Apply oils with a high smoking point to avoid harmful compounds
• E'er have skilful ventilation when using a gas stove

Encounter more guidelines at USDA.gov.

Source: https://www.sunglowkitchen.com/brown-sugar-syrup-boba/

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