This is a guest post from my daughter Ashley. She has been staying with us for the last 4 weeks and has been cooking up a storm in my kitchen. I have the ‘privilege’ to be the taste-tester of the product of her experiments. I am grateful that she took care of many lunches for us while we shelter-in-place. Most of the dishes she prepared are healthy sandwiches, pancakes, and smoothies. Once in a while, we get to indulge in a little sweets and desserts. I must say this home-made boba is indeed very good. Most important of all, she did everything from scratch and I did not lift a finger. I am quite impressed 🙂
2020 has been an interesting year so far. Covid 19 pulled the breaks on our lives, and has left me with 2 full months of absolutely nothing to do. I’ve used this time to try recipes I would have never had the time to make. While people have been making sour-dough bread during this quarantine, I have been making boba.
I first tried brown sugar milk tea from Tiger Sugar when we were traveling in Korea. I tried it once again when I went to Xin Fu Tang in Vancouver. Since then, I have never had any boba or milk tea that has been able to compare, until I tried to make it myself! I made this recipe multiple times, and was finally successful on my 2nd attempt! The boba was not too soft, and perfectly chewy, and the milk tea was smooth and vey fragrant.
I adapted the recipe from: https://food52.com/recipes/81063-brown-sugar-boba-bubble-tea 
The key to getting the boba black is to use Taiwanese Black Sugar. The hardest part about this recipe is the amount of time it takes to roll each every tiny boba ball. It can be very tedious if you do this on your own!