HEYTEA Inspired Cheese Tea Recipe!
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Tips
- The reason why I’ve changed the sequence than what you watched in the video is I found out that the cheese is difficult to be dissolved if I have the cheese add-in after beating the UHT whip cream.
- Whip Cream is usually only beaten to peak consistency if it is for cake decorations.
- If you use full peak whip cream, the taste would be greasy instead of creamy.
Ingredients
Salted Cheese Foam
- 250 ml Whip Cream (any brands would do)
- 30 g Cream Cheese (I prefer Philadelphia)
- 30 g Cream Cheese Powder (Anchor brand, or any brand you can find locally)
- 100 ml Fresh Milk (Full Cream, Whole Milk)
- 1/5 tsp Salt (add more if needed)
- 50 g Sugar
Tea
- 1 bag Any tea of your choice (green tea, matcha, earl grey, jasmine, oolong, etc)
- 1 tbsp Sugar (add more if you like)
Instructions
Brew Tea
- Brew your tea of choice with 400ml of hot water.
- Let it chill and keep it refrigerated.
Cheese Foam
- Add cream cheese. cream cheese powder and milk into a bowl and whisk.
- Whisk until all the cheese has dissolved.
- Add UHT Whip Cream, sugar, and salt and beat on low speed.
- Whisk until all the sugar and salt have dissolved.
- Then check consistency and beat to medium peak.
- Covered with cling wrap and keep chilled.
Serving
- Prepare a clean 400ml cup.
- Pour the chilled tea into the cup.
- Then gently scoop a sufficient amount of Cheese on top of the tea.
- Lastly, dust some matcha powder over the cheese foam.
Nutrition
Calories : 123kcalCarbohydrates : 12gProtein : 1gFat : 8gSaturated Fat : 5gCholesterol : 28mgSodium : 73mgPotassium : 51mgSugar : 10gVitamin A : 264IUCalcium : 35mg