The frog is hitting the milk...
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!
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 6 tablespoons
- Bolle tapioca pearls ½ cup (why I recommend this brand)
- Milk 16 ounces
- 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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