Taiwanese Cream Cheese Milk Tea


Bubble tea ingredients
Water 1,000 g
Bubble 250 g
Brown sugar 45 g

Cream cheese foam ingredients
MG Cream Cheese 200 g
Imperial Pasteurized Fresh Milk 250 g
Corman Sculpture Whipping Cream 300 g
Instant syrup 100 g

Tea ingredients
Ceylon powder 50 g
Boiling water 3,000 g
Syrup 200 g


Boil Bubble instruction

  1. Put a pot onto the heat and boil water. Boil bubble for 30 minutes. Cover with a lid. Remove from the heat and let it sit for 15 minutes.
  2. Transfer bubble into a glass, add brown sugar and mix well.

Cream cheese foam instruction

  1. Mix fresh cream cheese, fresh milk and syrup in a mixer.
  2.  Add whipping cream and beat with a wire whip. And let it sit.


  1. Boil tea powder for 15 minutes and drain off particles.
  2. Add syrup and stir well.

    Serving suggestion
  3. Scoop bubble into a glass filled with ice tube. Add tea and top with cream cheese foam.