Cheese Foam Bubble Tea

Indulge in the creamy, savory-sweet delight of cheese foam bubble tea! This trendy Taiwanese drink combines the rich texture of a velvety cheese foam with the refreshing taste of iced tea for a unique and delicious beverage experience. Perfect for hot summer days or any time you want to treat yourself to something special.

Originating in Taiwan over 20 years ago, cheese foam tea has taken Asia by storm and is now making waves globally. Don’t let the name fool you – there’s no actual cheese chunks floating in your drink. Instead, a luscious foam made with cream cheese and heavy cream creates a silky, cappuccino-like topping that beautifully complements the crisp, cold tea beneath.

This easy homemade version lets you recreate the magic in your own kitchen. The cheese foam comes together quickly with just a few ingredients, while the tea can be customized to your liking. Optional tapioca pearls add a fun, chewy element. Get ready to impress your friends and family with this Instagram-worthy drink!

Cheese Foam Bubble Tea

Ingredients

For the Tea:

• 6 tablespoons (12g) loose-leaf black tea, or 4 tea bags
• Coarse raw sugar, such as demerara, to taste

For the Tapioca Pearls (optional):

• 1 cup (180g) dried black tapioca pearls (often labeled as boba)
• 1 cup (200g) coarse raw sugar, such as demerara

For the Cheese Foam:

• 6 tablespoons (90ml) whole milk
• 2 tablespoons (30g) full-fat cream cheese
• 1 cup (237ml) heavy cream
• 2 tablespoons (30g) granulated sugar
• 1 teaspoon (3g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight

Directions

1. For the Tea: Bring 7 cups of water to a boil in a 3-quart saucepan. Remove from heat, add tea, cover, and steep for 5 minutes until the water turns a rich amber color. Strain the tea into a heatproof pitcher, sweeten with raw sugar to taste, cover, and refrigerate until cold.
2. For the Tapioca Pearls (if using): In a 2-quart saucepan, bring 6 cups of water to a boil. Add tapioca pearls and cook, stirring occasionally, until they float and turn completely brown with no white center (follow package instructions for timing). Turn off heat, cover, and let stand for 30 minutes.
3. While the pearls cook, make a simple syrup by heating raw sugar and 1 cup water in a small pot over low heat, stirring until sugar dissolves. Turn off heat and set aside. Once tapioca pearls are ready, drain through a fine-mesh strainer and add to the simple syrup. Cover and keep warm.
4. For the Cheese Foam: In a small bowl, whisk milk and cream cheese until smooth with no lumps.
5. In a medium bowl, combine cream, granulated sugar, and salt. Beat with a hand mixer or whisk until frothy and sugar dissolves, about 30 seconds. Beat in the cream cheese mixture until light and airy, resembling sea foam, about 1 minute.
6. To serve, divide tapioca pearls (if using) between chilled tall glasses. Add ice if desired, and pour in the cold black tea. Top each glass with a generous dollop of cheese foam. Serve immediately with a thick straw or long spoon to enjoy all the delicious layers.

Make-Ahead and Storage

The tea can be prepared and refrigerated for up to 2 days. For the best texture and taste, make the tapioca pearls and cheese foam on the day of serving.