The first time I had cheese foam was at a small tea store in Flushing, Queens. Since then it’s become one of my favorite pick-me-up drinks. A similar shop, Moge Tee, opened down the street from me in Williamsburg and I quickly got into the habit of spending too much money grabbing a tea in the afternoon. I realized I could easily make batches of the tea at home, adding as much of the cheese foam topping as I want.
This cheese foam tea can be prepared hot or cold though it is most often served cold, sometimes with the addition of tapioca balls for bubble tea. I prefer to lightly sweeten the black tea as I brew it though it can be adjusted according to preference.
This rich drink topper is a sweet and tangy combination of cream cheese and whipped cream with a bit of salt to enhance the slightly savory flavor. The term sounds odd and may conjure images of cheddar cheese but it’s a perfect pairing with an iced tea latte. Add to your matcha or other teas as well.
Milk tea refers to any brewed tea with milk added to it. The addition of milk (I use whole milk) rounds out the flavors of the tea (I use black tea), balancing the more bitter elements. There are plenty of variations of milk tea beyond simply combining two ingredients – Masala Chai is an example, and Indian spiced brewed tea, bubble tea, made with the addition of tapioca balls or Hong Kong milk tea made with the addition of evaporated or sweetened condensed milk.
Make this into bubble tea (also called boba tea) by adding chewy tapioca balls. This gives the tea a unique texture. This adds a contrast to the milk tea and its creamy, tangy cheese foam. All you need to do is buy a bag of tapioca balls and prepare according to the package. Next, add them to the iced tea and enjoy.
While I brew black tea for this recipe, I recommend trying other types of tea as well. Try using the different teas below with or without the addition of milk topped with the cheese foam.
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