5 Just Desserts Recipes

By: Ireland Lee


Tea and boba belongs in other places than just a glass as a drink. They also belong in yummy desserts! Here is a list of five recipes (some simpler than others) that involve / are inspired by tea and boba ingredients. So, get your chef’s cap out and enjoy some baking!


Milk Tea Panna Cotta
A twist on the traditional Italian panna cotta dessert, but add a sweet decadent flavor of milk tea.

• ¾ cup Whole Milk
• 2 cups Heavy Cream
• ¼ cup + 1 tbsp Brown Sugar
• 3 sheets Gelatin
• ½ tsp Vanilla Extract
• ¼ cup brewed Tea Zone Assam Black Tea
• ½ cup Tea Zone Brown Sugar Syrup

1. Lightly grease the molds with cooking spray and use a paper towel to wipe out most of it, leaving a light residue to help dump it out on a plate.
2. Soak gelatin sheet in cold water until soft.
3. In a saucepan, heat milk, heavy cream, and sugar until it simmers.
4. Remove from the heat.
5. Remove excess water from gelatin, add it to the pan, and stir constantly until it’s melted.
6. Add vanilla extract and tea. Let the mixture steep for 10-15 minutes.
7. Strain the mixture through a sieve and pour into the molds.
8. Refrigerate until set (+4 hours or overnight).
9. To remove from mold, dip the bottom of it into hot water for 5 seconds to loosen the panna cotta, slide a knife around the edge, then carefully turn it over onto a serving plate.
10. Add brown sugar syrup to top and serve.

Picture of milk tea Panna Cotta


Custard Pudding with Boba
With an eggy flavored custard pudding, boba will send it to new heights. In addition, it’ll add another interesting texture to the mix!

• 8 Lollicup scoops Tea Zone Custard Pudding Mix
• 5 Lollicup scoops Sugar
• 1 qt Boiling Water
• Cooked Boba

1. Combine Pudding Powder and Sugar (White or Raw Cane) in a large bowl and stir until fully combined.
2. Add boiling water to the container and stir until all ingredients are dissolved.
3. Let the mixture sit at room temperature to cool (+1 hour). Do not move or stir.
4. Cover and refrigerate overnight until mixture sets (+4 hours).
5. Remove from the refrigerator and scrape off the top dried bubbled layer of the pudding before serving.
6. Spoon some cooked brown sugar boba over the top.

Chai Latte Cupcakes
Cupcakes that taste like the sweet and spicy tea! What could be better?


Chai Spice Mix
• 2 ½ tsp Ground Cinnamon
• 1 ¼ tsp Ground Ginger
• 1 ¼ tsp Ground Cardamom
• ½ tsp Ground Allspice

Cupcake Mix
• 3 fl oz Monin Chai Tea Concentrate Syrup
• ½ cup Whole Milk
• 1 ¾ cups Cake Flour
• 3 ½ tsp Chai Spice Mix (above)
• ¾ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• ½ cup Unsalted Butter, softened to room temperature
• 1 cup Granulated Sugar
• 3 large Egg Whites
• 2 tsp Vanilla Syrup
• ½ cup Sour Cream or Plain Yogurt

Chai Spice Buttercream
• 1 ½ cups Unsalted Butter, softened to room temperature
• 5.5 – 6 cups Confectioners’ Sugar
• 2 tsp Chai Spice Mix
• ¼ cup Heavy Cream
• 2 tsp Vanilla Syrup
• Pinch of Salt
• Optional for garnish: cinnamon sticks + mix the remaining chai spice mix

1. Steep the tea: Bring milk to a boil (or heat in the microwave for 1-2 minutes). Stir in the chai tea concentrate. This chai milk is what you’ll use in the cupcake batter. Chai milk is to be room temperature before adding to cupcake batter.
2. Preheat the oven to 350°F. Line a muffin pan with cupcake liners (this recipe makes 14-15 cupcakes).
3. Make the cupcakes: Whisk the cake flour, 3 ½ tsp of chai spice mix, baking powder, baking soda, and salt. Set aside.
  a. Beat butter and sugar together on high speed until smooth and creamy.
  b. Beat in egg whites until combined.
  c. Beat in sour cream and vanilla syrup.
  d. On low speed, add the dry ingredients.
  e. Still running on low, pour and mix in chai milk, just long enough to combine. Don’t overmix.
  f. Add batter into the liners. Fill only 2/3 of the way. Bake for 20-22 minutes. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: Beat the butter on medium speed until creamy. Stop the mixer and add 5 ½ cups confectioners’ sugar, heavy cream, 1 ¾ tsp chai spice mix, vanilla syrup, and pinch of salt.
5. Beat on low for ~30 seconds, then increase to high and beat for ~2 minutes. If frosting looks curdled or greasy, beat in more confectioners’ sugar to smooth. If frosting seems too thick to pipe or spread, beat in 1 tbsp of cream.
6. Frost cupcakes once cooled and serve.

Picture of Chai Latte Cupcakes


Boba Tea Cupcakes
Who said that boba tea has to remain in a cup? Up your cupcake game with this boba tea cupcake recipe!

Tea Infusion Prep:
• 1 cup Unsalted Butter
• 1 cup Whole Milk
• 8 bags Tea Zone Assam Black Tea

• ½ cup Tea Infused Milk, room temp
• 3 large Egg Whites, room temp
• 1 tsp Vanilla Extract
• ½ cup Tea infused butter, room temp
• ¾ cup Granulated Sugar
• 1 ½ cup Cake Flour
• 2 tsp Baking Powder
• ¼ tsp Kosher Salt

Brown Sugar Boba:
• 1 cup Tea Zone Tapioca Balls
• ½ cup Dark Brown Sugar

Milk Tea Buttercream:
• ½ cup Tea Infused Butter
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract
• Pinch Kosher Salt
• 3 tbsp Tea Infused Milk


Tea Infusion Prep:
1. Butter: In a pot, melt butter on low heat. Once completely melted, add 4 tea bags.
2. Remove from heat. Let steep for 30 minutes.
3. Return pot to low heat to remelt.
4. Once butter is melted, remove from heat, and steep for another 30 minutes.
5. Reheat to turn it back to liquid.
6. Strain out tea bags and squeeze out liquid.
7. Pour tea infused butter into a container. Cover and chill in the fridge until solid.
8. Milk: In a pot, bring milk to a simmer. Add 4 black tea bags. Stir and simmer for 1-2 minutes. Remove from heat. Steep for 30 minutes.
9. Strain out tea bags and squeeze out liquid.
10. Pour tea milk into a container. Cover and chill in the fridge until cold.


1. Preheat oven to 350°F. Line muffin tin.
2. In a bowl, whisk together ½ cup tea infused milk, egg whites, and vanilla.
3. In another bowl, combine ½ cup infused butter and ¾ cup sugar until smooth. Add in the liquid milk-egg mixture.
4. In a large bowl, whisk cake flour, baking powder, and salt. Add other mixture in and combine.
5. Evenly distribute cupcake batter into tin filling each about ⅔ full.
6. Bake for 20-25 minutes, or until toothpick comes out clean.
*Note: Rotate muffin tin midway through baking for even cooking. Frost cupcakes once cooled.

Brown Sugar Boba:

1. Fill pot with 5 cups water. Bring to a boil. Add 1 cup uncooked boba. Stir to combine and distribute. Allow to continue boiling for ~ 35-40 minutes (until pearls look gelatinous).
2. Reduce heat to simmer for another 15 minutes (until soft and chewy).
3. Add brown sugar and continue until sugar dissolves.
4. Remove from heat and allow to cool. Syrup will thicken.
5. Keep warm until ready to use.

Milk Tea Buttercream:
1. Measure out rest of infused butter. You should have ~¼ cup left. Add enough butter until you have ½ cup of butter total.
2. In a bowl, mix cream butter until smooth. Add powdered sugar. Mix on low until thoroughly combined.
3. Add vanilla, pinch of salt, and 3 tbsp of rest of infused milk. Mix on medium until smooth. If it’s too
thick, add more infused milk.
* Use immediately, or keep covered until ready to use.

1. Once cupcakes cool, punch out a shallow cavity on top of each cupcake.
2. Fill each cavity with strained brown sugar boba.
3. Cover cavity with milk tea buttercream. Create a little crater in the center of the frosting, allowing the edges of the cupcake to have higher sides than the center.
4. Spoon a small amount of strained warm brown sugar boba over frosting.


Chocolate Peppermint Cookies
The taste of these peppermint mocha cookies embodies the winter season.

• 1 cup Unsalted Butter, at room temperature
• 1 ½ cups Granulated Sugar
• ½ cup Light Brown Sugar
• 2 large Eggs
• 2 ½ tsp Vanilla Extract
• 2 cups All-purpose Flour
• ¾ cup Unsweetened Cocoa Powder
• 1 ½ tsp Baking Soda
• 1 ½ tsp Baking Powder
• 1 tsp Fine Sea Salt, or Kosher Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 tsp DaVinci Classic Peppermint Syrup

1. Preheat oven to 350°F.
2. Combine the butter and sugars. Add egg, vanilla, and peppermint syrup. Mix until smooth.
3. In separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt. Add this mixture with the other one. Add chocolate chips and refrigerate for 15-20 minutes.
4. Scoop ~2 tbsp of cookie dough onto a cookie sheet.
5. Bake for 8-10 minutes.

We hope these 5 dessert recipes find you well. If you don’t know what to serve in your establishment, at a family function, or for yourself on a Friday night, these recipes are great for anyone who enjoys to spend time in the kitchen and bake, not to mention they’re delicious!



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