Cheese foam is a whipped topping of cream cheese, cream, milk, sugar and a pinch of salt, floated on cold tea and sipped through without a straw.
Prep: 5 min · Cook: 0 min · Total: 5 min · Makes: enough for 2 drinks
Ingredients
- 50g full-fat cream cheese, room temperature
- 100ml double (heavy) cream, cold
- 2 tbsp milk
- 1 tbsp sugar
- 2 pinches sea salt
Method
- Beat the cream cheese, sugar and salt until smooth.
- Add the cream and milk.
- Whisk to soft peaks — thick but still pourable (about 2–3 minutes).
- Spoon over cold oolong, jasmine or black tea and serve straight away.
Troubleshooting
- Runny: cream was warm; chill the bowl and whisk longer.
- Grainy: cream cheese was cold — soften it first.
- Sinks: pour onto very cold tea and whisk thicker.
Variations
- Matcha cheese foam: whisk in 1 tsp matcha.
- Vegan: whipped coconut cream with vegan cream cheese.
- Lighter: replace half the cream with milk.
Storage
Best fresh; keeps 24 hours covered in the fridge — re-whisk before use. Do not freeze.
Making it for a café or event? See bubble tea supplies or our one-day training course.
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Making boba at home or for a business?
We supply the pearls, syrups and cups behind the recipes — and run training for anyone turning this into a shop.
