Brown Sugar Roasted Oolong Milk Tea with Jelly
Brown sugar oolong milk tea with jelly and cream foam topping
Brown Sugar Richness × Roasted Tea Depth × Classic Milk Tea Structure
Built on a roasted oolong tea base, this drink delivers a warm, slightly toasty aroma that creates a stable and full-bodied foundation.
Brown sugar brings a deep caramel-like sweetness and bold flavor, enhancing the richness and giving the drink a strong signature profile.
The balance between tea and brown sugar keeps the flavor smooth and not overly sweet, maintaining the approachable and familiar character of a classic milk tea.
Brown sugar jelly adds a chewy and elastic texture, offering a lighter alternative to traditional tapioca pearls while still providing a satisfying bite.
The cream foam layer introduces a smooth and velvety finish, while torched brown sugar on top forms a thin caramelized crust that adds both texture and visual appeal.
Together, the combination of rich sweetness, tea depth, chewy texture, and creamy foam creates a multi-layered milk tea experience designed for both flavor and presentation.
Ingredients
Tea Base (500ml / 16oz)
Roasted Oolong Tea: 200ml
Non-Dairy Creamer: 2 scoops
Brown Sugar Syrup: 40ml
Ice Cubes: 80% full
🧊 Toppings
Brown Sugar Jelly: 2 scoops
(Sub-recipe)
Brown Sugar Jelly Powder: 100g
Hot Water: 400ml
☁️ Foam
Original Cream Foam: as needed
( Foam Powder 70g + Ice Water 280ml )
Directions
◆ Pre-Preparation
Cream Foam Recipe
◆ Ensures a stable, smooth texture ideal for high-volume beverage operations.
Brown Sugar Jelly Recipe
◆ Mix well and allow to set before use
Shake the Milk Tea Base
Combine roasted oolong tea, non-dairy creamer, brown sugar syrup, and ice in a shaker. Shake well until fully chilled and blended.
Layer and Pour
Add 2 scoops of brown sugar jelly into the serving glass. Pour the prepared milk tea over the jelly.
Top with Foam and Powder
Gently add cream foam on top until full. Evenly dust brown sugar powder across the surface.
Torch and Serve
Lightly torch the top layer to caramelize the brown sugar into a thin, crisp crust. Serve immediately.
🏷 Tips
Use fresh brown sugar jelly daily to maintain optimal texture and elasticity.
Keep cream foam refrigerated and use within 8 hours for best consistency and stability.
Adjust brown sugar levels to create different sweetness profiles based on your target market.
This drink works well as a high-volume item, a classic milk tea, or a premium brown sugar beverage.
