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    Brown Sugar Caramel:
  • 1 1/2 cup C&H® Dark Brown Sugar

  • 1 cup Water

    Prepare Boba:
  • ¼ cup Tapioca pearls

  • 3 cups Water

    Masala Chai:
  • ½ cup Water

  • 2 tbsp CTC black tea
  • 4-5 Cardamom pods
  • ¼ tsp Ground cinnamon
  • 1 star Anise pod
  • 2 cup Milk

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Prep Time: 5 minutes / Cook Time: 10 minutes / Yields: 1 pint
Make Brown Sugar Caramel:

Step 1

Add water and brown to a saucepan and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Remove from heat and cool. Set aside.

Prepare Boba:

Step 2

Bring 3 cups of water to a boil and add tapioca pearls. Simmer on medium low heat for 5 minutes. Strain boba into a glasses filled with ice water and set aside. 

Make Chai:

Step 3

Add water, tea, cardamom pods, cinnamon, and anise pod to a saucepan over medium heat. Bring to a boil and simmer for 3 minutes. Set aside. 

Assemble and serve:

Step 4

Pour 2-3 tbsp of brown sugar caramel into the bottom of two empty glasses. Drizzle additional caramel along the inside of the glass. Strain the boba from the ice water and divide the boba between the glasses. Divide tea evenly amongst the two glasses and top with cold milk. Stir and enjoy!

Assemble and serve

Additional Tips

You can store any leftover caramel in a jar in the fridge and use it to sweeten your morning tea or coffee!

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Recipe by

Hetal Vasavada


Hetal Vasavada lives in the Bay Area and is a blogger, cookbook author, and MasterChef Season 6 contestant. Her cookbook was named one of the best cookbooks of 2019 by The Washington Post and the San Francisco Chronicle. In addition, she owns an online bakery, Milk and Cardamom Sweets.