Step 1

Heat water over medium heat and bring it to a boil.

Step 2

Add the coconut sugar to boiling water.

Step 3

Stir the water & sugar together until a candy thermometer readers 230 degrees (this will take roughly 3-5 minutes).

Step 4

Remove the syrup from the heat and allow it to cool.

Step 5

Store in storage container and refrigerate. This syrup keeps for up to 6 months in the refrigerator.

Step 6

*This will yield 1/2 cup of simple syrup*

Step 7

Next, make the boba with the tapioca pearls.

Step 8

Measure 2 cups of water for every 1/4 cup of boba you want to make. Bring the water to a boil in a small-medium saucepan.

Step 9

Add the boba and stir until they begin floating to the top of the water. Turn the heat to medium and cook the boba 12-15 minutes.

Step 10

Then, remove pan from heat, cover, and let the pearls sit for another 12-15 minutes and rest.

Step 11

Next, drain them from the water and transfer them to a small bowl or container.

Step 12

Pour the coconut sugar syrup over top until the boba are submerged.

Step 13

Let sit until the boba are room temperature, at least another 15 minutes.

Step 14

**Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. However, keep in mind that as time goes by, they will become harder and harder**

Step 15

To make the cold brew boba coffee, combine 1/4 cup cold brew coffee with 1/2 cup milk of your choice, a few ice cubes and 2 tablespoons boba. If this isn't sweet enough for you, add 1 tablespoon of sweetener of your choice (I would recommend some of the coconut sugar simple syrup you made or pure maple syrup!)