To make the boba: follow the directions on the back of the bag of boba. Mine were quick-cook boba and the directions were spot on. In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Drain the tapioca pearls and rinse with cool water to stop the cooking and then transfer to (my favorite) the brown sugar syrup. I find that boba tastes the best just after it’s made so please use your own discretion as to when you should start the process.
Bring the water to a light boil. Turn the heat off and add the black tea bags. Stir in the sugar. Allow to steep for 5 to 7 minutes. Allow to cool completely.
To assemble the milk tea: add a few spoonfuls of boba to the bottom of each glass. Top with ice cubes, about 1 cup of tea and about 1/4 cup of almond milk or whole milk (you can eyeball these measurements). Stir and serve.
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