Low Iodine Boba Milk Tea

Total time40 min

Prep time10 min

Cook time20 min

5.0

(10)

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Ingredients

2 servings

For the tapioca pearls

1 cup dried tapioca pearls (large, black)
6 cups water, for boiling pearls

For the brown sugar syrup

½ cup brown sugar, packed
½ cup water

For the tea

4 tsp loose-leaf black tea or 4 black tea bags (such as assam or ceylon)
1 ½ cups boiling water, for brewing tea
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.

For serving

2 cups ice

Instructions

1
Bring 6 cups of water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir immediately to prevent sticking. Cook, stirring occasionally, until the pearls are completely translucent with no white center, about 15–20 minutes.
2
Remove the saucepan from the heat, cover, and let the pearls rest for 10 minutes — they will finish softening and become fully chewy. Drain through a fine-mesh strainer and rinse briefly under warm water.

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