Heat water over medium heat and bring it to a boil.

Add the coconut sugar to boiling water.

Stir the water & sugar together until a candy thermometer readers 230 degrees (this will take roughly 3-5 minutes).

Remove the syrup from the heat and allow it to cool.

Store in storage container and refrigerate. This syrup keeps for up to 6 months in the refrigerator.

*This will yield ½ cup of simple syrup*

Next, make the boba with the tapioca pearls.

Measure 2 cups of water for every ¼ cup of boba you want to make. Bring the water to a boil in a small-medium saucepan.

Add the boba and stir until they begin floating to the top of the water. Turn the heat to medium and cook the boba 12-15 minutes.

Then, remove pan from heat, cover, and let the pearls sit for another 12-15 minutes and rest.

Next, drain them from the water and transfer them to a small bowl or container.

Pour the coconut sugar syrup over top until the boba are submerged.

Let sit until the boba are room temperature, at least another 15 minutes.

**Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. However, keep in mind that as time goes by, they will become harder and harder**

To make the cold brew boba coffee, combine ¼ cup cold brew coffee with ½ cup milk of your choice, a few ice cubes and 2 tablespoons boba. If this isn't sweet enough for you, add 1 tablespoon of sweetener of your choice (I would recommend some of the coconut sugar simple syrup you made or pure maple syrup!)