Ingredients
- 1/4 cup Cream Cheese (Full fat, softened to room temperature)
- 1/2 cup Heavy Whipping Cream (Cold)
- 1/4 cup Whole Milk
- 2 tbsp Sugar (or Condensed Milk for extra richness)
- 1/2 tsp Sea Salt (Adjust to taste - it should be noticeably salty)
Nutrition per serving:
Calories: 180
Fat: 15g
Sugar: 8g
Protein: 2g
Instructions
1
Soften: Ensure your cream cheese is at room temperature. If it's cold, it will stay lumpy. Beat the cream cheese, sugar, and salt together in a bowl until perfectly smooth and creamy.
2
Thin: While whisking, slowly drizzle in the milk. This helps loosen the dense cheese mixture so it can incorporate with the cream later.
3
Whip: Add the cold heavy whipping cream. Switch to an electric hand mixer (or whisk vigorously). Beat until the mixture thickens.
4
The Texture Check: Stop when you reach Soft Peaks. If you lift the beater, the foam should droop over. If it stands up stiff (like whipped cream), it's too thick to sip. If it's runny, keep whipping.
5
Serve: Pour gently over your iced tea (works best with Fruit Teas or Matcha). Do not use a straw—tip the cup back to get tea and cheese in one sip.
What Tea Does This Go With?
Cheese Foam is versatile. It pairs beautifully with tart fruit teas (like Passion Fruit or Strawberry) because the cream balances the acidity. It also works perfectly with earthy teas like Matcha or Roasted Oolong.
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