November 18, 2017
The frog is hitting the milk...
How to make brown sugar iced milk with boba
When I went to Taipei, the birthplace of bubble tea, my hands down favorite tea joint was Chen San Ding. Ironically, the drink its famous for and the same drink I ended up getting didn’t have an ounce of tea in there. 青蛙撞奶, which supposedly translates to frog hitting milk, is simply fresh milk with hot, uber-sweet brown sugar boba that looks like frog eggs. The boba syrup concoction is seriously half the drink, the milk the other half. I typically do 50-70% sugar when I order my drinks, but, I loved the 100% at Chen San Ding.
Due to poor planning we ended up only getting this baby once. If only, if only, a boba shop in the states would serve this. I thought I had found one in Berkeley, but my first and second experiences were vastly different. Not to worry because as always, we can make it ourselves!
How to make brown sugar iced milk with boba
We had posted a recipe of caramel iced milk before, which has rich and nutty notes. This similar but different recipe is comforting all in its own right. It has a pure, sharper sweet taste of brown sugar perfect for those with the case of a sweet tooth. The boba we’ll be making is like the honey boba recipe except we’re gonna crankkkkk up on the sugar.
I’m ready for a party in my mouth!!!
Brown Sugar Iced Milk with Boba
Brown Sugar Iced Milk with Boba
Ingredients
- Brown sugar 6 tablespoons
- Bolle tapioca pearls ½ cup (why I recommend this brand)
- Milk 16 ounces
Instructions
- In a small saucepan, add the tapioca pearls.
- Add 5 times the volume of water.
- On the stove top, bring the pot to a rolling boil for 10-15 minutes.
- Reduce the heat to low-medium for about another 30 minutes. Add more water if it’s running out.
- In the meantime, make thick brown sugar simple syrup. Simple syrup is a 1:1 ratio sugar to water, so for thick simple syrup we’ll do 2:1 ratio sugar to water. Put the brown sugar in a saucepan and add 3 tablespoons of water. Bring it to a boil then back down to low heat.
- Once done, strain the boba into a glass of room temperature filtered water.
- Strain the boba into the pot of simple syrup and keep it on low heat for 15 minutes to let the sugar soak.
- Put boba in a serving glass. Use a strainer to scoop the boba.
- Pour milk over the boba.
- As mentioned before, Chen San Ding seems to do a 1:1 ratio of boba syrup concoction to milk. That might be too sweet for some, so add more left over syrup to taste.
- If you insist, add ice last! The milk makes the drink cold enough for me without cooling down the boba too much.
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