The first time I discovered Molly Tea was on a lunch date with my friend. As a Downtown San Mateo frequenter, I had heard that a new boba place had opened and wanted to give it a try. A drizzly December afternoon led us to the extremely long line of Molly Tea.
My friend and I shared skeptical glances as we joked that the drinks couldn’t possibly be worth the line that snaked into the streets – but surprisingly, we couldn’t have been more wrong.
Originating in Shenzhen, China, Molly Tea focuses on premium jasmine-based milk teas. According to an article from Block Club Chicago, “Molly” is the phonetic translation of the Chinese “Mò Lì,” which means jasmine. The article also mentions how boba culture has changed significantly with brands that emphasize high-quality ingredients and fine packaging, redefining how people experience tea.
This is known as the “New-Style” Chinese tea beverage revolution, and this revolution has customers willing to wait in line for hours to savor these drinks.
I was absolutely floored when I took a sip of their jasmine milk tea with matcha cream cap. The quality was amazing, and I knew that I would be returning for more. I got the same drink once a week for the next three weeks, for research purposes, obviously. So, now I’m able to share my copycat recipe for Molly Tea’s jasmine milk tea with matcha cream cap.
Jasmine syrup method
There are several ways to make jasmine milk tea. My personal favorite is jasmine syrup. However, if you have higher-quality jasmine green tea leaves, you can try cold-brewing them in milk. I will explain both ways.
A simple syrup, in its most basic form, is a 1-to-1 water-to-sugar ratio. Using this ratio, you can create almost any syrup you want.
First, add your white sugar and water to a heavy-bottomed saucepan. I let the sugar dissolve into the water over medium heat, stirring constantly. After the mixture begins to simmer, I add the two tea bags and let it simmer for 10 minutes.
Since tea can become bitter if oversteeped, I don’t recommend leaving the tea bags in for more than 15 minutes. Make sure not to squeeze the tea bags, or the syrup will have a bitter taste. Instead, stir the bags in the syrup, allowing the flavor to be extracted naturally.
Next, dispose of the tea bags, and cool the syrup. Finally, transfer to an airtight container or jar.
Syrup is a really easy way to get jasmine flavor quickly, since it’s just something you can add to milk.
Cold-brew method
Another method I’ve tried is cold-brewing jasmine in milk overnight. This brewing method is supposed to give you a smoother, less bitter taste.
Milk choice is also important. If you choose a dairy alternative, it won’t have the same milky flavor as Molly Tea’s drinks.
In an airtight container or jar, add your milk and the tea. Next, give it a quick stir and let it brew for six hours or overnight.
Next, strain out the tea leaves or remove the bags, then add the sweetener of your choice. Finally, you can give it a taste and adjust the sweetness to your liking.
If you choose to use white sugar, note that it will take longer to dissolve into the milk tea. To avoid this, you can melt the white sugar with a little bit of hot water before adding it to the cold-brewed milk tea.
Milk tea method
Their drinks are very milk-forward in flavor, which is why I wouldn’t recommend this method as a copycat unless you would rather have less milk flavor.
The result of this method is also significantly less creamy because of the water to cream ratio. To keep the drink as creamy as possible, don’t substitute half-and-half for a dairy alternative.
Place your tea bags in a heat-safe glass and pour hot water to steep. Follow the steeping time as instructed. While the tea is still hot, add in the white sugar.
After, remove the tea bags and allow the tea to cool before finishing with half-and-half.
Matcha cream cap
Now that we’ve gone over the jasmine green milk tea part of the drink, it’s time for the matcha cream cap.
I use a scale for the matcha, but because not everyone has a food scale, I will provide both metric and U.S. measurements. Because the matcha is being used for a cream cap or cold foam, I wouldn’t recommend buying the most expensive one. A good culinary matcha will do the trick, and it will save you money if you’re not one to make matcha lattes often.
In a bowl or small dish with tall sides, add the matcha powder. Next, add in the hot water and mix thoroughly to dissolve any clumps of matcha. I use a milk frother, which works really well for cold foam. After the matcha is mixed smoothly, add the heavy whipping cream and whisk them together until frothy.
It’s easy to tell the consistency from how it looks. It should look fluffy and viscous, but not like whipped cream.
With the drink’s components made, it’s time for my favorite part: assembling.
Fill a tall glass with ice and add the jasmine milk tea. Ice really helps the cold foam stay separate if you want that iconic layering effect. Then, pour the matcha cream cap on top and enjoy.
Instead of spending $6.99 at Molly Tea, you can make it at home with a little more effort. While going out to buy boba is always a treat, there’s something so rewarding about making it yourself.
