For the boba pearls:

• 1 cup dried black tapioca pearls (the quick-cooking kind is easier for beginners)
• 8 cups water
• 1/2 cup brown sugar
• 1/4 cup honey (or more brown sugar if you don’t have honey)

For the tea base:

• 4 bags of black tea (I like Assam or Ceylon, but regular orange pekoe works too)
• 4 cups water
• Ice cubes

For assembly:

• 1/2 cup milk, half and half, or non-dairy alternative (oat milk works great!)
• 2–3 tablespoons simple syrup or sweetened condensed milk (adjust to taste)
• Extra-wide boba straws (regular straws are too narrow for the pearls)

Optional add-ins:

• 1/4 teaspoon vanilla extract
• A splash of fruit syrup (mango and strawberry are my favorites)
• A couple tablespoons of creamer for extra richness
• Dash of cinnamon or cardamom if you’re feeling fancy

Equipment you’ll need:

• Medium pot for cooking the boba
• Airtight container for storing cooked boba
• Kettle or pot for brewing tea
• Measuring cups
• Those giant bubble tea straws (seriously, don’t skip these)
• Large glasses for serving