Crème Brûlée Bubble Tea
A recipe for Crème Brûlée Bubble Tea! This comforting drink pairs tapioca pearls with black tea, lightly whipped cream, and a crisp, caramelized coating.
Servings 2 Servings
Ingredients
- 450 milliliters (15 fluid ounces) boiling water
- 10 grams (1/4 ounce) Assam black tea
- 160 grams (5 1/2 ounces) cooked Tapioca pearls
- 170 milliliters (2/3 cup) full-cream (whole) milk
- 4 teaspoons brown sugar
- 200 milliliters (7 fluid ounces) cream
- 2-3 tablespoons icing (confectioners') sugar
Instructions
Prepare the Tea:
- In a teapot, pour the boiling water over the black tea and leave to steep for 10 minutes.
- Strain and pour the tea into a thermos to keep it warm.
Add Tapioca Pearls and Combine:
- In each glass, place tapioca pearls, then pour over the black tea.
- In a shaker, combine the milk and a little brown sugar.
- Shake two or three times and pour into the glasses.
Add Cream:
- Whip the cream for 5 minutes with an electric whisk, add a little icing sugar and stop just before the cream becomes fully whipped. It should be thickened but not stiff.
- Add it to each glass and sprinkle with brown sugar.
- Pass a crème brûlée torch for 4-5 seconds over the sugar.
Add Straw and Sip Away:
- Add the XXL straw and enjoy immediately.