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White coaster with clear glass filled with orange colored tea, ice, white cheese foam and a metal straw.

Jasmine Tea with Cheese Foam

This cheese foam is decadent and creamy, the perfect topping for a cup of strong tea!
Course Drinks
Cuisine Asian, Chinese
Keyword boba, cream cheese, egg-free, heavy cream, nut-free, tea, vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 3 people
Calories 399 kcal

Ingredients

Jasmine Tea

  • 6 tablespoons jasmine green tea leaves
  • 3 cups hot water
  • 1 tablespoon brown sugar
  • ¼ teaspoon kosher salt

Boba

  • 1/2 cup boba
  • 2 teaspoons brown sugar
  • 1/8 teaspoon kosher salt

Cheese Foam

  • 4 oz cream cheese room temperature
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 1/4 teaspoon rosewater optional
  • ½ cup + 2 tablespoons heavy whipping cream
  • 2 tablespoons water

Assembly

  • Ice

Instructions

Jasmine Tea

  1. Combine the tea leaves and water. Let the tea steep for 15 minutes, then take out the tea leaves. Press down on the tea leaves to extract any excess liquid, then discard the tea leaves.
  2. Mix in the sugar and salt, then let the tea cool completely. Refrigerate until ready to serve.

Boba

  1. Bring a medium pot half full with water to a boil, then add the boba. Cook according to the package instructions.
  2. Drain the boba, and mix in the sugar and salt. Let cool slightly.

Cheese Foam

  1. In a medium bowl, combine the cream cheese, sugar, salt and rosewater until the cream cheese is smooth and no long lumpy. You can do this with an electric mixer or by hand.
  2. Add the rosewater and ½ cup heavy whipping cream, and beat until thick and combined.
  3. Add the remaining heavy whipping cream and the 2 tablespoons water, and mix gently until the mixture dribbles off your spatula easily.

Assembly

  1. Divide the boba between 3 glasses. Add ice, and the tea. Spoon or pour the cheese foam on top, and serve!

Recipe Video

Recipe Notes

If you don’t have cream cheese on hand, you can also make this recipe with sour cream (not quite cheese foam anymore, but the flavor is similar). Use 4 ounces of sour cream, and omit the extra 2 tablespoons of cream and the 2 tablespoons of water added at the end.

You can make the tea and cheese foam up to 1 week in advance and store in the refrigerator, but the boba should be cooked on the day of serving.