Heat milk in a medium saucepan until it is steaming. Add your jasmine leaves, then leave it for 30 minutes. Once the time is up, remove the jasmine leaves, and add one tablespoon of the granulated sugar and one pinch of the salt. Stir, then set aside the mixture for later.

Boil water in a medium pot. Add your wintermelon to the pot and cook until tender, 15 to 20 minutes tops. It should be translucent in the middle when done. Save your wintermelon and about a 1/3 of the cooking juice. Add another pinch of salt and more granulated sugar to the mix.

Take your wintermelon and puree it in the blender until it looks like applesauce. Put the mixture back into the saucepan and let it cook for another 15 to 20 minutes on low heat to burn off moisture. Don’t forget to stir to keep the sauce from burning or caramelizing.

Prepare your boba according to the instructions on the package. Once it’s done, add brown sugar and the last pinch of salt. Then, mix the other ingredients together.

Pour the mixture into two glasses, and divide the rest of the brown sugar between the two. Stir in your tea mixture, add ice, and enjoy!