Bubble Tea (Classic Milk Tea)

Chewy tapioca pearls sink to the bottom of this creamy, lightly sweet milk tea—a Taiwanese classic that balances rich black tea with smooth dairy and a hint of vanilla. The caramelized brown sugar syrup brings depth while the pearls add that signature satisfying texture that makes every sip an adventure. Perfect for satisfying cravings on warm afternoons or impressing friends who've never had homemade bubble tea.

Ingredients

2 cups whole milk (480 milliliters)

1 cup water (240 milliliters)

3 to 4 black tea bags or 3 tablespoons loose black tea leaves (12 grams)

1/3 cup brown sugar (65 grams)

1/3 cup water for syrup (80 milliliters)

1/2 cup small tapioca pearls (90 grams)

4 cups ice cubes (960 milliliters)

1/2 teaspoon vanilla extract (optional, 2.5 milliliters)

Pinch of sea salt (optional)

Instructions

Bring 1 cup of water to a rolling boil at 212°F (100°C). Add the black tea bags or loose tea leaves and steep for 5 to 7 minutes until the tea reaches a deep amber color. Remove the tea bags and let the brewed tea cool to room temperature, about 20 minutes.

While the tea cools, prepare the brown sugar syrup by combining 1/3 cup brown sugar with 1/3 cup water in a small saucepan. Heat over medium heat, stirring constantly for 3 to 4 minutes until the sugar dissolves completely and the syrup becomes smooth. Let the syrup cool for 10 minutes.

Fill a separate pot with 6 cups of water and bring to a boil. Add the tapioca pearls and stir gently to prevent sticking. Once the pearls float to the surface and turn translucent, about 15 to 20 minutes, remove from heat.

Drain the cooked tapioca pearls in a fine-mesh strainer and rinse briefly under cool water. Immediately transfer the warm pearls to a bowl containing 3 to 4 tablespoons of the brown sugar syrup while they're still soft, stirring gently to coat evenly. Let sit for 15 minutes.

Pour the cooled brewed tea into a large pitcher. Add the whole milk and stir well to combine. Add the vanilla extract and sea salt if using. Taste and adjust sweetness by adding more brown sugar syrup if desired.

Fill two large glasses with ice cubes. Divide the coated tapioca pearls evenly between the glasses, spooning some of the syrup from the pearls into each glass as well.

Pour the milk tea mixture over the ice and pearls, filling each glass about three-quarters full. Stir well to combine all elements and distribute the pearls.

Place a wide boba straw into each glass and serve immediately. Adjust the ice level or milk tea ratio according to personal preference.