Mibu Rice Milk Tea with Rose Cream Cloud

A comforting milk tea layered with sweet rose-scented mibu rice and topped with a brown-sugar cream cloud.

Makes: 2 drinks · Time: 20 minutes · Chargers: 1 × MOSA 8g N2O cream charger

Ingredients

• Cream topping: 200 ml double cream, 100 ml buttermilk, 20 g brown sugar syrup
• Mibu: 250 ml whole milk, 80 g mibu (sweet rice grains), 10 g rose paste
• Milk tea: 160 ml whole milk, 40 g sugar syrup, 36 g coffee creamer or evaporated milk
• Ice cubes

Method

1. Pour the cream, buttermilk and brown sugar syrup into a cream whipper, charge with one N2O charger, shake and chill.
2. Simmer the 250 ml milk with the mibu over a low heat, stirring often, until most of the milk is absorbed.
3. Stir in the rose paste and keep cooking until thick and glossy. Leave to cool slightly.
4. Shake the milk, sugar syrup and creamer with ice.
5. Spoon the rose mibu into two glasses, pour over the milk tea and top with a generous swirl of cream.

Tip

Shake the whipper upside-down and give it 4 to 6 firm shakes: too many makes the cream stiff and grainy.

Safety: use only food-grade N2O chargers, never fill your whipper past the max line, and always release any remaining gas before unscrewing the head.

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