Eosinophilic Esophagitis Friendly Brown Sugar Boba Tea

Total time55 min

Prep time15 min

Cook time30 min

4.5

(8)

Eosinophilic Esophagitis Friendly Brown Sugar Boba Tea

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Ingredients

2 servings

For the tapioca pearls

1 cup small tapioca pearls (uncooked, black or white)
6 cups water

For the brown sugar syrup

½ cup dark brown sugar, packed
¼ cup water

For serving

2 cups whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 cup 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 float to the surface and are tender all the way through with no hard white center when pressed, about 15–20 minutes.
2
Drain the cooked pearls through a fine-mesh strainer and rinse briefly under cold water to stop cooking and remove excess starch.

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