For brown sugar boba

1 packet of BOBABAM Brown Sugar (each box comes with 4 packets)
6 oz. milk or dairy alternative of choice
Ice

For Sparrow Ginger syrup

10 grams Sparrow Ginger
150 grams sugar
200 grams water

For Sparrow Ginger foam

2 tablespoons nonfat milk or non-dairy alternative
¼ cup cream or non-dairy alternative
2 tablespoons Sparrow Ginger syrup

Make the Sparrow Ginger syrup

• In a small saucepan, boil water and add sugar. Wait until the sugar fully dissolves, add Sparrow Ginger
• Let simmer for 5 minutes. Move the saucepan off the stove and let it cool. For a stronger ginger taste, steep overnight
• Strain the mixture to separate the ginger from the syrup. Transfer the syrup to a clean container and store in the refrigerator. This is great for tea or coffee too!

Make the Sparrow Ginger foam

• In a tall glass, combine milk, cream, and Sparrow Ginger syrup
• Use a milk frother, whip the mixture for about 15 seconds. Set aside

Assemble the Brown Sugar Boba with Ginger foam

• Prepare BOBABAM per instructions and pour over ice
• Add milk and stir well
• Top with Sparrow Ginger foam and enjoy!