Updated: Feb 23
Brown sugar milk tea is my go-to drink at any boba shop. There’s something so comforting about the rich brown sugar mingling with the creamy milk. What’s more refreshing than a brown sugar milk tea drink? Just substitute some ice cream to make it a milkshake!
Even more decadent than the original, our take on “tiger milk tea” lets you enjoy the smoky hints of brown sugar with a dairy-free ice cream of your choice. You can also include your own brown sugar boba in this drink as well (or buy from the store if you're short on time..
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Brown Sugar Milkshake
1 cup dark brown sugar
1/4 tsp salt
1-2 cup oatmilk (or your preferred plant-based milk)
2 cups plant-based vanilla ice cream
1 cup ice
In a medium-sized saucepan, pour in brown sugar and turn on medium heat. Melt sugar until a thick syrup forms. Stir constantly so sugar doesn't burn. Add in some water 1-2 tbsp at a time to loosen up any hard sugar chunks (or if you notice it's not melting). Turn off heat when done.
Cook and drain boba according to package instructions. Pour cooked boba pearls into brown sugar syrup and let boba cool in the pan. Add salt and mix well.
In a blender, add ice cream, oat milk, ice, and blend until ice is well-incorporated.
In a tall glass, add brown sugar boba and make sure to coat the sides of the glass with syrup. Then pour in milkshake. Top off with additional brown sugar and a pinch of salt.
You can buy pre-made boba or make your own using our homemade boba recipe. Just skip the brown sugar syrup section since you're already making it in this recipe.
Make sure heat is not too high otherwise sugar will dry up or burn. If sugar becomes too hard/dry, just add 1 tbsp of water at a time and break it up with a spatula. You might need to repeat the process of breaking up the sugar and adding water multiple times.
If milkshake is too thick to blend, add extra milk.
If milkshake is too loose, add more ice or ice cream. If you add more ice cream, be mindful of how sweet it will be.
If the milkshake is too sweet blend in more ice.