Café-Style Cheese Foam Milk Tea

A salty-sweet cheese foam floated on cold black or jasmine tea, as served in bubble-tea cafés. A cream whipper makes the foam silky in seconds.

Makes: 4 drinks · Time: 10 minutes plus chilling · Chargers: 1 × 8g N2O charger

Ingredients

  • 200 ml double cream, cold
  • 60 g full-fat cream cheese, softened
  • 60 ml whole milk
  • 2 tbsp caster sugar
  • A good pinch of sea salt
  • 800 ml strong black or jasmine tea, chilled

Method

  1. Beat the cream cheese, sugar and salt until smooth, then whisk in the milk and cream.
  2. Pour through a sieve into a 0.5 L cream whipper. Do not fill past the max line.
  3. Screw on the head, charge with one 8g N2O charger and shake 6–8 times.
  4. Chill the whipper for 30 minutes.
  5. Fill glasses with ice and tea, then dispense a 2–3 cm layer of cheese foam on top. Drink from the rim without stirring.

Uses MOSA 8g N2O cream chargers and any standard 0.5 L whipper.