This post may contain affiliated links. If you click a link and make a purchase, assume we make a commission.
Dark Brown Sugar syrup is essential for making refreshing boba tea and especially tiger milk bubble tea!
Boba (or bubble) teas are so delicious, refreshing and addicting. But at 8$ a pop at a fancy tea shop, it’s just not economical to hit the store every time the craving strikes.
You can (and should!) learn to make them at home because it’s simple, fairly quick, and you can adjust the recipe to suit your preferences.
Ingredients
There are only three ingredients you’ll need to make Brown Sugar Syrup (not including the boba, we'll discuss that further on).
You’ll need:
- Water - be sure to use filtered or bottled water to avoid any unpleasant flavors or chemicals from tap water.
- Dark brown sugar - called muscovado sugar. It’s simply unrefined cane sugar that contains natural molasses. It’s the real deal. But you can use light brown sugar if that’s what you have and would prefer, it just won’t have that deep, dark color or flavor.
- Vanilla extract - you can leave it out if you don’t have it or substitute it with ¼ tsp vanilla bean paste.
Instructions
In a saucepan over medium heat combine water and brown sugar.
Bring it to a simmer and whisk until the sugar is dissolved.
Remove it from the heat and add the vanilla extract.
Allow the syrup to cool to room temperature.
Store it in a mason jar in the fridge for up to 3 weeks.
Adding the Boba to the Brown Sugar Syrup
Prepare boba according to package directions, rinse under cold water, and then pour your syrup over your cooked boba while you prepare your tea.
I recommend getting quick cooking boba - this brand is tried and true. It's also helpful to have some super thick straws for sucking the boba pearls up with - so get some of those as well!
Substitutions
You can modify this recipe a bit, according to what you have, here are some ideas:
- Water - you can’t substitute the water, but be sure to use filtered or bottled water to avoid any unpleasant flavors or chemicals from tap water.
- Dark brown sugar - technically called Muscovado sugar. It’s simply unrefined cane sugar that contains natural molasses. It’s the real deal. But you can use light brown sugar if that’s what you have and would prefer, it just won’t have that deep, dark color or flavor.
- Vanilla extract - you can leave it out if you don’t have it, or substitute it with ¼ tsp vanilla bean paste.
Variations
If you'd like to make a flavored syrup instead, try this similar recipe for pumpkin spice coffee syrup (but it works great for boba as well)!
Storage
- Store in an airtight container, or a mason jar like this one, in the refrigerator for up to 3 weeks.
- You can also freeze this mixture into cute ice cube trays and keep it in the freezer for 2 months.
FAQ
Yes, it can be done, just like in this recipe for pumpkin spice syrup. You just have to strain the mixture through a cheesecloth (or a clean kitchen towel) in order to remove the grittiness that the spices will leave behind.
Yes! This is a great addition to coffee and tea, simply use a teaspoon at a time until desired level of sweetness is achieved.
Related
Looking for other recipes like this? Try these:
More recipes you'll love:
Brown Sugar Syrup for Boba
Ingredients
- 1 cup water
- 1 cup dark brown sugar
- 1 tsp vanilla extract
Instructions
- In a saucepan over medium heat combine water and brown sugar.
- Bring it to a simmer and whisk until the sugar is dissolved.
- Remove it from the heat and add the vanilla extract.
- Allow it to cool to room temperature and then store it in a mason jar or airtight container.
Notes
Refrigerator: Store in an airtight container in the refrigerator for up to 3 weeks. Freezer: You can also freeze this mixture into ice cube trays and keep it in the freezer for 2 months.
Nutrition
Let's connect?
Follow me on Instagram and Pinterest for more recipe and food content!
Leave a Reply