The milk tea is brewed with robust black tea and blended with creamy milk and Hokkaido-style milk flavor for a smooth, velvety base. A light and fluffy cheese foam made with cream cheese, whipped cream, and milk adds a rich, tangy finish.
The signature brûlée topping is created by sprinkling sugar over the cheese foam and caramelizing it with a kitchen torch, forming a crisp, golden crust that cracks beautifully with every sip.
Serve Hokkaido Cheese Brûlée Milk Tea over ice with chewy tapioca pearls for a refreshing café-quality drink that's perfect for warm afternoons, dessert, or whenever you're craving a premium bubble tea experience.
For the Milk Tea : Water – 2 cups (480 ml) , Black tea bags – 2 (or 2 tablespoons loose-leaf black tea) , Whole milk – 1 cup (240 ml)
Heavy cream – ¼ cup (60 ml) , Sweetened condensed milk – 2 tablespoons , Sugar – 1–2 tablespoons (adjust to taste)
Ice cubes – as needed
For the Cheese Foam : Cream cheese – 4 oz (115 g), softened , Heavy whipping cream – ½ cup (120 ml)
Whole milk – 2 tablespoons , Powdered sugar – 2 tablespoons , Sea salt – ⅛ teaspoon
Cooked tapioca pearls – ½ cup
Granulated sugar – 2 tablespoons (for brûlée topping)
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Brew the black tea and allow it to cool completely. Add the peach slices to the cool
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