Cheese Foam Tea (Salted Cream Cap)

Before you start

Cheese foam is a thick, slightly salty topping made from cream cheese, cream and milk. It is spooned over cold, unsweetened or lightly sweetened tea, and you drink the tea through the foam instead of mixing it in. The salt and tang make the tea taste brighter.

The key is texture. The foam should be thick enough to sit on top of the drink without sinking, but loose enough to flow slowly into your mouth. That means whipping only to soft peaks. Cream cheese must be fully softened first, or you get small lumps. The salt is important: a pinch makes it taste rich instead of only sweet.

Ingredients

• Cheese foam50 g (scant 1/4 cup) full-fat cream cheese — softened
• 120 ml (½ cup) heavy cream — very cold
• 30 ml (2 tbsp) whole milk
• 15 g (1 tbsp) sugar
• 1/8 tsp fine sea salt
• Tea500 ml (2 cups) cold brewed oolong, jasmine or black tea — lightly sweetened if you like
• 2 cups ice cubes

Method

1. Let the cream cheese sit at room temperature for about 30 minutes until soft enough to press easily with a spoon.
2. Beat the cream cheese, sugar and salt in the bowl until smooth and lump-free, about 30 seconds.
3. Add the milk and beat to loosen the mixture, then add the cold cream.
4. Whip on medium speed for 1 to 2 minutes, until thick and smooth with soft peaks. It should flow slowly from a spoon, like thick yogurt. Stop before it becomes stiff like whipped cream.
5. Fill the glasses with ice and the cold tea, leaving about 3 to 4 cm at the top.
6. Spoon the foam gently over the tea in an even layer about 2 to 3 cm thick. Serve without a straw. Tilt the glass and drink so you get foam and tea together.

Tips for success

• Use unsweetened or lightly sweetened tea. The foam is sweet and rich, so a very sweet tea makes the drink heavy.
• Spoon the foam over the back of a spoon to keep it from sinking into the tea.
• Sprinkle a few flakes of sea salt or a little matcha on top for a sharp contrast.

Substitutions

Cream cheese

Mascarpone gives a sweeter, milder foam. Use the same amount and whip gently, because it can split.

Heavy cream

Whipping cream with a lower fat content works but makes a softer foam that sinks faster.

Oolong tea

Fruit teas such as strawberry or peach iced tea are also popular under cheese foam.

Variations

Matcha cheese foam

Sift 1 teaspoon of matcha into the cream cheese before beating.

Brûléed cheese foam

Sprinkle a thin layer of sugar on the foam and caramelize it with a kitchen torch.

Troubleshooting

The foam has lumps

The cream cheese was too cold. Soften it fully and beat it smooth before adding the liquids.

The foam sinks into the tea

It was not whipped enough. Whip to soft peaks and spoon it gently over very cold tea.

It became grainy or stiff

It was overwhipped. Stir in 1 to 2 tablespoons of cold milk to loosen it.

Storage

Cheese foam is best used the same day. Keep it covered in the refrigerator for up to 24 hours and whisk briefly before using. Do not leave the foam or the finished drink at room temperature for more than 2 hours.

Safety notes

Contains dairy. Most teas used under the foam contain caffeine; the FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults.