Dark, dramatic and deeply indulgent. Rich brown sugar syrup swirled through velvety coconut milk, poured over chewy brown sugar tapioca pearls and ice. The moody, smoky hue through the clear can is unlike anything else on the menu — bold, beautiful and utterly craveable.
INGREDIENTS
· Brown sugar syrup
· Coconut milk
· Brown sugar tapioca pearls
· Ice
PREPARATION
1. Cook brown sugar tapioca pearls according to packet instructions until soft and chewy.
2. While warm, toss pearls in brown sugar syrup to coat and infuse — this deepens their colour and flavour.
3. Place coated pearls into the base of a chilled clear PET can.
4. Fill with ice, then pour coconut milk over the top.
5. Drizzle additional brown sugar syrup for a swirl effect. Seal and serve immediately.
NOTES/TIPS
Barista note: Soaking the pearls in brown sugar syrup while warm is key — it creates that deep caramel colour and adds a rich sweetness through every pearl. Use within 2 hours of cooking for the best chewy texture.
★ Serve tip: The dark, smoky look through the clear can is your most dramatic visual. Display upright at eye level so the pearl base and swirling syrup are fully visible. Always serve with a wide boba straw.
