In a medium mixing bowl or the bowl of a stand mixer whisk the cream cheese, sugar and salt until the cream cheese is smooth, about 1 minute.
Add the cream and beat until thick, about an additional 2 minutes. Stir in 2 tablespoons of water to thin the cheese foam.
Transfer to a bowl or resealable container until ready to use.
For the iced black tea latte:
Bring 6 cups of water to a simmer in a medium saucepan. Add the tea bags and sugar and let steep for 5 minutes or until it’s the strength of preference. Squeeze as much water from the tea bags as possible and then discard the tea bags.
Transfer the tea to a pitcher, cover and refrigerate until chilled and ready to use, at least 2 hours.
For serving the cheese foam milk tea:
When ready to serve, fill a glass with ice and add brewed black tea. Add ¼ cup of whole milk and top with a scoop of cheese foam.