Matcha Brown Sugar Bubble Tea with Cheese Cream – Recipe

If you follow me on Instagram, you might have tuned in last Saturday to my live cook-and-chat session where I made matcha brown sugar bubble tea. Just for you guys, I went back to properly make the recipe, so you can recreate it at home.

Ready? Let's go.

Serves 2.

Ingredients for Boba:

100g tapioca balls
300ml water
100g dark brown sugar

Ingredients for Cheese Cream Topping:

1 heaped tbsp cream cheese
75ml double cream
1 tsp caster sugar
Pinch of salt

Other Ingredients:

Matcha made with 2 tsp matcha powder whisked into 100ml water
Extra brown sugar, for sprinkling


1. Boil the tapioca in the water to pack instructions (the brand I used takes 7–10 mins).

2. Drain a third of the water from the pan, add the brown sugar and simmer for about 5 mins, stirring constantly.

3. Set the pan over a heatproof bowl full of ice, and stir until cool.

4. To make the cheese cream, simply stir all the ingredients together until smooth.

5.  Scoop half the brown sugar boba into a glass, rolling around to coat the sides with the syrup.

6. Top with ice, milk, half the matcha and half the cheese cream.

7. Sprinkle with a little more brown sugar and caramelise with a blowtorch.

8. Stir well before drinking.

Enjoy, and have fun.


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