If you’ve ever stood in a long line for a Tiger Sugar Brown Sugar Deerskin Latte (also known as the Brown Sugar Boba Milk), you know that the “tiger stripes” aren’t just for show—they represent a perfect caramelization that defines the drink.
Fortunately, you don’t need to travel to a mall or wait in line to enjoy this creamy, smoky, and sweet treat. This guide will show you how to recreate the ultimate Tiger Sugar dupe at home with just a few simple ingredients.
What Makes the “Deerskin” Latte Special?
The name “Deerskin” or “Tiger” refers to the brown sugar syrup drizzled against the side of the glass. When the cold milk hits the warm syrup, it creates beautiful, mottled streaks. The flavor profile is heavy on the “kokuto” (darker, muscovy-style sugar) which provides a deep, almost smoky molasses taste compared to standard simple syrups.
Ingredients You’ll Need
To get that authentic boba shop quality, quality matters. Here is what you’ll need:
| Ingredient | Role |
| Black Tapioca Pearls | The “boba” base. Use “Quick Cook” for speed or traditional for texture. |
| Dark Brown Sugar | Muscovado or Okinawa black sugar works best for that deep color. |
| Whole Milk | For the creamiest texture. (Oat milk is a great vegan alternative). |
| Heavy Cream | (Optional) A splash adds that signature “Tiger Sugar” richness. |
| Water | To create the syrup reduction. |
Step-by-Step Instructions
1. Prepare the Brown Sugar Syrup
The secret to the “stripes” is the thickness of the syrup.
- In a small saucepan, combine 1 cup of dark brown sugar and 1/2 cup of water.
- Simmer over medium-low heat. Do not stir constantly; let it dissolve and thicken until it reaches a maple syrup consistency.
- Pro Tip: If the syrup is too thin, it will slide down the glass too fast. If it’s too thick, it will clump at the bottom. Aim for a “slow-drip” viscosity.
2. Cook the Boba
- Boil water in a pot and add your tapioca pearls.
- Once they float, cover and simmer (usually 5–20 minutes depending on the brand).
- Drain the pearls and immediately toss them into your warm brown sugar syrup. Let them soak for at least 10 minutes. This “marinating” step is what makes the pearls sweet to the core.
3. Create the “Tiger Stripes”
- Take a tall glass. Using a spoon, scoop some of the syrup (without the pearls yet) and drizzle it around the inside rim of the glass.
- Rotate the glass as you pour so the syrup coats the sides in irregular streaks.
4. Assemble the Drink
- Add a generous scoop of the brown sugar-soaked pearls to the bottom.
- Fill the glass with ice (this helps set the syrup stripes so they don’t dissolve instantly).
- Pour in your cold whole milk and a splash of heavy cream.
How to Drink It
Before you take your first sip, shake or stir the drink 15–20 times. This cools down the warm pearls and incorporates the thick syrup into the milk, turning it into a uniform, toasted-caramel masterpiece.