Sea Salt Foam Jasmine Tea

Recipe Video

If you’re a fan of boba shop drinks, my Sea Salt Foam Jasmine Tea is a must-try at home! I crafted this recipe to bring together sweet, floral jasmine tea with a thick, creamy sea salt foam that’s so easy to make and way more affordable than buying it out! Once you taste how refreshing and customizable this drink is, you’ll want to keep making it over and over again!

Why I Love This Recipe

I crafted this Sea Salt Foam Jasmine Tea as a refreshing Asian-inspired drink that pairs floral, iced jasmine tea with my signature salted creamy foam topping. The creamy foam is my perfected Sea Salt Foam recipe, also used in my Taiwanese Sea Salt Coffee, Sea Salt Foam Coffee, and Sea Salt Foam Iced Green Tea—and it’s the secret that takes this drink to the next level!

This one’s perfect for anyone who loves boba-style tea drinks but wants a simple, budget-friendly version at home that tastes just as good. You’re going to love how easy, quick, and delicious this is—make it today and treat yourself!

Ingredients

1 tsp Loose Leaf Tea – Jasmine Tea loose leaf tea leaves is what I recommend when making this recipe.
12 oz Hot Water – filtered water heated to 190F / 87C.
1/4 Cup Ice – standard size ice cubes.
2 tsp Sweetener – use your preferred sweetener, used to sweeten the coffee base.
1/2 Cup Heavy Cream – heavy cream or double cream known in other parts of the world. Make note regular milk cannot be used to create the foam topping.
1/4 tsp Sea Salt – standard sea salt is best as it easily dissolves in the cream.

🍵 Tea Note

Tea Bags can be used as an alternative for brewing the tea if preferred, however, it’s important to note that the flavor may not be as robust compared to using loose tea leaves.

Essential Kitchen Equipment

Hand Mixer or Frother
Tea Dispenser

Directions

Step 1 Combine heavy cream and sea salt in a mixing bowl. Use a frother or hand mixer to beat on high for 30-45 seconds until it reaches a thick, frothy consistency with soft peaks.

🌀 Mixing Pro Tip

The foam is ready once you lift the mixer and notice Peaks Formed in the mixture. This visual cue indicates the perfect consistency for achieving a smooth and creamy foam texture.

Step 2 Brew your jasmine tea by your preferred method for 3-4 minutes with 190°F / 87°C water. Once done brewing mix in sweetener then add in the ice.

🍵 Tea Note

For the best results, you can opt to Prepare Your Tea in Advance by brewing it and allowing it to Chill in the Refrigerator for 4-6 Hours until thoroughly cold. This method preserves the tea’s rich flavors without dilution from ice.

Step 3 Top your iced jasmine tea with the sea salt foam.

🥤 Serving Pro Tip

Sip the tea and savor the foam topping Without Mixing them together. By doing so, you’ll fully appreciate the delightful layers of flavor in every sip.

Recipe Variations

You can easily switch up this drink by using the same Sea Salt Foam to make a variety of refreshing and rich tea shop-style drinks at home. For a lighter variation, swap the jasmine tea with green tea to make my Sea Salt Foam Iced Green Tea, which pairs perfectly with the salty cream topping. If you’re more of a coffee lover, use a sweetened coffee base to create my Sea Salt Foam Coffee, or ice the coffee to make a Taiwanese Sea Salt Coffee that gives you that classic boba café taste. If you are looking for something richer, try to use my Sea Salt Cream topping instead to create a Salted Cream Coffee, Sea Salt Matcha Latte or Sea Salt Cream Milk Tea drink!

Frequently Asked Questions

Can I make this recipe without ice?

Yes, just chill the brewed tea in the fridge first or serve warm with the foam on top for a cozy version.

Can I use milk instead of heavy cream for the foam?

No, milk won't whip into the same thick, creamy foam. Stick with whipping cream for the right texture.

Can I adjust the saltiness of the foam?

Absolutely! Start with 1/8 tsp sea salt and adjust to taste depending on how salty you like it.

Storage Tips

This drink is best enjoyed fresh, but if you have leftover sea salt foam, store it in a separate airtight container in the fridge and use within 5–7 days.

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Watch How To Make It