Crème Brûlée Mar-tea-ni
Crack through a brûléed sugar cap into this creamy black-tea martini made with Boba After Hours Milk Tea Liqueur—dessert and nightcap in one.
Why you’ll love it.
Our 16 % ABV Milk Tea Liqueur already tastes like an after-hours milk-tea run. Add vodka, a touch of milk (or alt), and a crackly caramel lid and you’ve basically liquefied the top of a crème brûlée—spoon-tap satisfaction included.
Ingredients (one cocktail)
2 oz Boba After Hours Milk Tea Liqueur
1 oz Vodka
2 oz Unsweetened Oat milk
Or any kind of milk although oat milk is the bartender family favorite because it froths well and stays stable (no curdling)
Recommended:
Egg White (or alt)
Will help create micro-foam to give a landing pad so the sugar doesn’t sink before you torch it.
Coupe Glass
Superfine Sugar or demerara sugar
Superfine crystals melt almost instantly and liquefy into a perfectly smooth glass sheet.
Demerara crystals resist dissolving into the egg-white foam, then melt more slowly; and gives a more nutty toffee note.
Skewered Tapioca Pearls or Blackberries (for garnish)
Directions:
Chill The Glass - Place the coupe in the freezer.
Add 2 oz of Boba After Hours Milk Tea Liqueur, 1 oz Vodka, and 2 oz of unsweetened oat milk to your shaker.
Put in one egg white (or one serving of alt egg white).
Dry-shake the liquids for 10 seconds.
Add ice, hard shake 12 seconds.
Pour slowly into the chilled glass.
Brûlée – Sprinkle a thin, even layer of sugar over the surface and torch until amber and glassy. Let it set 15 sec.
Finish - Skewer your garnish and place over the coupe.
Bartender Notes:
No torch? Caramelize sugar in a dry pan, cool, crack into shards, and float them on top. (or use an oven)
Try also Dalgona topper rather than Crème brûlée
Korean Dalgona Candy Garnish
