How to Make Crème Brûlée Drinks — 4 Café-Ready Recipes by Boba Formosa UK

Crème brûlée isn’t just a classic French dessert—it’s also an indulgent flavour profile that works beautifully in drinks. Silky custard notes, a hint of vanilla, and that signature caramelised top translate perfectly into milk teas and lattes. In this guide, we’ll show you how to create a café-ready crème brûlée base and four best-selling drinks your customers (or family) will love.

All recipes are developed with Boba Formosa Crème Brûlée Powder (G007) and are optimised for consistent, scalable preparation.

Crème Brûlée Base (~80 ml per cup)

Ingredients

• G007 Crème Brûlée Powder — 100 g

• Milk — 500 ml

• Fresh cream — 250 ml
  

Method

1. Gently heat the milk and fresh cream over low heat until lightly bubbling.

2. Whisk in the crème brûlée powder until smooth and fully dissolved.

3. Pour into cup-base moulds and refrigerate for 2 hours until set.

Pro note: Aim for a soft-set custard that holds shape but spoons easily. Keep refrigerated and use within 24 hours.

1) Hokkaido Brûlée Milk Tea 🍮 (500 ml hot)

Build Crème Brûlée Base (bottom layer) Milk Tea Layer Hokkaido Milk Tea Powder — 45 g Creamer — 15 g Hot water — 150 ml Assam black tea — 200 ml Topping Caramel sauce — 10 ml (cup lining) Cream top（bubble-tea powder - optional） Brown sugar — sprinkle and torch for a caramelised crust Method Prepare the milk tea layer by dissolving powders in hot water, then add Assam tea and stir well. Add crème brûlée base to the cup, line with caramel sauce, then pour in the milk tea. Finish with cream top, sprinkle brown sugar and torch lightly to form a crisp top.

2) Cocoa Brûlée Latte 🍫 (500 ml hot)

Build Crème Brûlée Base Cocoa Latte Layer Chocolate Powder — 45 g Creamer — 15 g Hot water — 200 ml Fresh milk — 100 ml Topping White chocolate sauce — 10 ml (cup lining - optional) Fresh cream, dusted with chocolate powder Method Dissolve chocolate powder + creamer in hot water. Add fresh milk and mix until smooth. Add crème brûlée base to the cup, line with white chocolate sauce, pour in cocoa latte, and top with cream. Dust with chocolate powder.

 

3) Matcha Brûlée Latte 🍵 (500 ml hot)

Build Crème Brûlée Base Sweet red beans — 2 tbsp Matcha Milk Layer 3-in-1 Matcha Powder — 45 g Creamer — 15 g Hot water — 200 ml Milk — 100 ml Fructose — 15 ml (optional) Topping Matcha sauce — 10 ml (cup lining) Cream top（bubble-tea powder - optional） Sprinkle of matcha powder Method Stir matcha powder and creamer with hot water until smooth; add milk (and fructose if using). Spoon red beans over the crème brûlée base in the cup; line cup with matcha sauce. Pour matcha milk, add cream top, and dust with matcha powder.

 

4) Taro Brûlée Milk Tea 🍠 (500 ml hot)

Build Crème Brûlée Base Taro Milk Tea Layer Taro Powder — 45 g Creamer — 15 g Hot water — 200 ml Fresh milk — 100 ml Topping Cream top（bubble-tea powder - optional） Sprinkle of taro powder Method Dissolve taro powder + creamer in hot water; add milk and whisk. Add crème brûlée base to the cup, pour in taro milk tea. Top with cream top and finish with a light taro sprinkle.

Pro Tips for Café Consistency

• Layer clarity：Chill the base fully (2 hrs) and pre-warm the tea/latte layer to avoid melting the custard.
  

• Torch control：Keep the flame moving; caramelise the sugar, not the cream.
  

• Sweetness tuning：Adjust with fructose or sauces; note that Hokkaido and taro bases add inherent sweetness.
  

• Batching：Scale the base 3× for small service (≈12 cups). Maintain cold-chain at 0–4 °C.

• Menu naming：Use “Brûlée” consistently for discoverability (e.g., Hokkaido Brûlée Milk Tea).
  

About Boba Formosa UK

Boba Formosa is a UK-based professional bubble tea supplier, providing premium powders, syrups, toppings, and tea leaves directly from Taiwan. Beyond ingredients, we support businesses with menu development, OEM product supply, and product training—helping cafés, dessert bars, and restaurants create authentic and profitable boba drinks.