Step 1

First, boil water in a kettle or a pan to 2120F or 100 0C. Turn off the heat and pour 1 cup of boiling water into a cup.

Step 2

Put both the black tea bags in the cup with boiling water and cover.

Step 3

Let the tea steep for 3 minutes and then uncover. Remove the teabag and chill the brewed tea until you are ready to assemble the tiger milk tea.

Step 4

If you are using tea leaves, add the leaves to the tea infuser and pour boiling water. Let the tea leaves steep for 3 minutes. Then, strain the tea and let it cool.

Step 5

Bring about 5 cups water to a boil. Then add the brown sugar boba to the boiling water. Let them cook at high to medium heat until they all start to float at the top. It will take 3-5 minutes.

Step 6

Then reduce the heat and let them cook for 5-7 more minutes or until they become soft and chewy. You can cook for a few minutes more or less depending on the kind of texture you like on your boba.

Step 7

Then, turn off the heat and keep them in the boiling water for 5 more minutes. Then drain the water and gather the cooked tapioca pearls.

Step 8

Into a saucepan, add muscovado sugar or brown sugar (read ingredients discussion or notes for substitutes) and add 3 tablespoons of water.

Step 9

Put the heat at medium and keep stirring. Slowly the muscovado sugar will start to melt.

Step 10

At a point, when it starts to become bubbly, add the cooked black tapioca pearls. This whole process should not take more than 5 minutes.

Step 11

Mix well and turn off the flame.

Step 12

Hold the glass horizontally and add the syrup boba using a long handle iced teaspoon. The key to getting tiger stripes is to drop the boba on the sides of the glass and then rotate the glass to smear it with the syrup.

Step 13

Then add the ice cubes, followed by the tea.

Step 14

Now, gently pour milk into the glass. Drop-in a boba straw and enjoy!