Syrup For Tapioca Pearls:

  • Water 1.5 l
  • Black Pearls 250.0 g
  • Brown sugar 170.0 g
  • Water 150.0 ml

Milk Tea Base:


  • Cream cheese 135.0 g
  • Cream 500.0 ml
  • Condensed milk 125.0 ml


  • Chocolate bar (for shaving) Or Cinnamon powder 50.0 g
  1. Syrup For Tapioca Pearls:

    • To cook the boba or black pearls, bring a pot of boiling water to a boil.
    • Add the pearls. Stir constantly so as not to let them stick together. Let the pearls boil over medium heat for 25 minutes.
    • When the pearls are cooked, turn off the heat then let them sit in the water for 30 minutes.
    • While waiting for the pearls to cook, make the dark sugar syrup. Combine the sugar and water in a pan and bring to a simmer. Cook until the liquid turns syrupy.
    • Drain the pearls and pass them through running water. Place the pearls in a bowl. Add the dark brown sugar syrup to the pearls, stir to combine. Set aside in the chiller until ready to use.
  2. Milk Tea Base:

    • To make the tea base, bring half of the amount of milk to a boil. Turn off the heat, then add the Classic Earl Grey to steep. Let the bags steep for at least 10 minutes for a strong brew base.
    • After steeping, add the remaining milk and the Carte D'or Professional Toffee Topping syrup. Whisk well to combine. Set aside in the chiller.
  3. Topping:

    • To make the topping, whip the cream cheese using a mixer.
    • Add the cream and let it whip until almost stiff peaks.
    • Gently fold the condensed milk. Chill the mixture until ready to use.
    • To assemble the drink, place 80-90g of pearls in the bottom of a large glass.
    • Pour in the 200-250ml of milk tea base. Add 6-8 cubes of ice. Top with the whipped cream cheese.
  4. Garnish:

    • Garnish with shaved chocolate or cinnamon powder. Serve immediately.