Addictive Black Tea Cheese Foam (Macchiato) Recipe for the Heat

Cheese Foam Black Tea - Perfect Substitute for Milk Tea

If you fear weight gain from over-consuming milk tea but can't resist liquid cream cheese, fulfill that thirst with a paramount glass of Cheese Foam Black Tea. The astringent bite of pure robust black tea combats fatigue intensely, making it the finest contrasting force to tightly "sandwich" the rich stickiness of the cheese cream.

Black Tea Brewing Core

• Assam Black Tea or Traditional Hong Cha: 15g
• Rock sugar or Brown sugar syrup: 30ml
• Brew the tea in 200ml boiling water for 10-15 mins to extract the absolute strongest essence, then refrigerate to cool off the sharp tannins.

Mixing the Ultra-Thick "White Mustache"

Combine fresh Whipping Cream (50ml), Laughing Cow cheese (1 mashed triangle) or cream cheese powder (15g), a tiny dash of sea salt, and Fresh Milk (10ml). Use an electrical mixer and churn steadily for 3-5 minutes until you yield a fluffy, suspended cheese foam that wouldn't fall even if you inverted the pitcher.

The Finishing Move:

Pour 2/3 of chilled black tea base into the glass bottom, throw in a vast pile of Rock-solid King Ice cubes. These specific ice cubes serve as a secret scaffolding framework raising the aesthetic grade of the drink. Flimsy slush ice will collapse the cream column. Then the art moment: slather the smooth white cheese cream blanket sealing the rim. Sipping through a straw or slurping the lid are both illustrious!