The Best Homemade Brown Sugar Milk Boba Tiger Stripes

Instructions:

1. Boil 8 cups of water in a large stockpot until it reaches a rolling boil.
2. Add the tapioca pearls to the boiling water. Stir immediately for the first minute to prevent sticking. Reduce heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the pearls are translucent and chewy.
3. Turn off the heat, cover the pot, and let the pearls steep for an additional 15 minutes. Drain the pearls thoroughly through a sieve and rinse briefly under cold water.
4. To create the syrup, combine the dark brown sugar, 1 cup of water, and salt in a medium saucepan over medium heat. Stir constantly until the sugar is completely dissolved.
5. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer without stirring for 15–20 minutes until the syrup thickens slightly and coats the back of a spoon.
6. Add the drained, cooked tapioca pearls directly into the warm brown sugar syrup. Stir gently to coat and let this mixture sit for at least 10 minutes.
7. For assembly, smear thick ribbons of the brown sugar syrup and coated pearls around the inside walls of four tall serving glasses to create the 'tiger stripe' effect.
8. Fill each glass about two-thirds full with ice cubes.
9. Slowly pour the cold milk over the ice, aiming for the center of the glass to preserve the stripe pattern.
10. Serve immediately with a wide straw, instructing the drinker to stir just before sipping.