Go Back
Brown Sugar Boba Iced Coffee served in a clear glass with boba pearls and ice

Brown Sugar Boba Iced Coffee

A cool swirl of velvety cream, molasses-kissed syrup, and chewy tapioca pearls create a delightful café-style drink at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the syrup
  • 3/4 cup water used to make the syrup
  • 2 tablespoons brown sugar for syrup; choose light or dark based on desired flavor intensity
For the boba
  • 1/4 cup tapioca pearls buy fresh or vacuum-packed blends for best results
For the drink
  • 3/4 cup strong brewed coffee (cooled) use strong coffee to ensure the flavor isn't diluted
  • 3/4 cup half & half for a creamy texture; can substitute for a non-dairy option
  • 1/4 cup ice to chill the drink

Method
 

Make the brown sugar syrup
  1. Combine 3/4 cup water and 2 tablespoons brown sugar in a small saucepan over medium-high heat. Stir until the sugar dissolves and the syrup thickens slightly.
Add the tapioca pearls
  1. When the syrup is boiling, add 1/4 cup tapioca pearls and stir gently. Maintain a medium-high simmer, ensuring the pearls don't stick together.
Cook the boba
  1. Cook the tapioca pearls for about 8 minutes. Tasting a pearl occasionally to check for doneness. Aim for a soft yet slightly elastic center.
Assemble the drink
  1. In a tall glass, add the warm tapioca pearls and some syrup, followed by 1/4 cup of ice. Pour in 3/4 cup cooled strong brewed coffee and top with 3/4 cup half & half. Stir gently to combine.

Notes

For vegan options, substitute half & half with full-fat canned coconut milk. Store leftover syrup and coffee in the fridge; cooked pearls should be kept in syrup and consumed within 24 hours.