Water – 3/4 cup

Brown sugar – 2 tablespoons

Tapioca balls (black or brown) – 1/4 cup

Strong brewed coffee, cooled – 3/4 cup

Half & half – 3/4 cup

Ice – 1/4 cup

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Bring 3/4 cup water and 2 tablespoons brown sugar to a boil in a small saucepan over medium-high heat.

Once the syrup is bubbling vigorously (after about 2-4 minutes), carefully add the tapioca balls.

Cook the boba for approximately 8 minutes, maintaining a steady boil, until they are soft and chewy.

Remove from heat but keep the boba in their warm syrup. Pour the boba and syrup into a tall glass.

Add 1/4 cup of ice directly over the warm pearls.

Pour in the cooled, strong coffee.

Top with the half & half, stir thoroughly, and serve with a wide-diameter boba straw.

• To brew the perfect coffee base, use 3 tablespoons of ground coffee to 1 cup of water for a bold flavor.

• For the best texture, serve the boba while they are still warm and fresh; they will harden if they sit for more than 4 hours.

• Always use an extra-wide straw to ensure you can enjoy the tapioca pearls with every sip.

• Chew the boba thoroughly; do not swallow them whole to fully enjoy the texture and flavor.