Realised that this summer no one can go out and get there favourite cold drinks, no bubble tea, fruit tea or my favourite cheese cap tea. I know it sound weird (I though so to the first time I heard it) but imagine cheesecake, salted caramel and whipped cream in a fluffy, dense foam on top of your favourite tea. Black, Oolong, fruit, even coffee if you want - it's so delicious. Hope you make your own home cafe with your family!

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For 4 servings of roughly 220ml tea
☆ Ingredients (食料) ☆

☆ For the Cheese Foam (芝士奶盖) :
100g Cream Cheese/light cream cheese (奶油奶酪)
40g Castor/White sugar (白糖)
120g Heavy/Double Cream (鲜奶油)
80g Milk - whole milk tastes better but skimmed is ok (全脂牛奶)
1/2 tsp Salt (盐) - to taste, I added more because I think the saltiness brings out the creamy 'cheesecake' like flavour

☆ For the Cold Brew tea (冰茶) :
880g Hot Water
8g Black tea leaves / tea of your choice * (I've put suggestions below)
(you can add some honey or sugar into this if you have a bit of sweet tooth)

☆ Instructions (食谱) ☆
Tips: The brewed tea needs to be cooled before using (in the fridge this takes a few hours) - my advice would be to make either the day before you intend to drink it or in the morning to drink later in the day. The cheese cap is best used immediately after making it, it will keep in the fridge as well but may need to be re-beaten if left too long as the air bubbles you had whipped in escape.

1. To make the cold brew tea: add the tea leaves and hot water into your container of choice, stir and let steep for a few minutes at room temperature. Cover in cling film (or lid if your container had one) and put it in the fridge to cool. Do not put this near butter, creams, milks or yogurts etc. it will decrease their fridge life.
2. To make the cheese cap. Firstly add the cream cheese and sugar to a bowl or jug and whisk together until smooth.
3. Add the milk to this mixture and whisk once again until smooth. It should be a thick, yogurt like consistency.
4. In a separate bowl, whip the cream until medium soft peaks form.
5. Spoon this into your cream cheese milk mixture, add the salt, and whisk until the texture shown at 2:49. It should hold it's form when you lift the whisk - about 1-2 minutes on medium high speed. Or if you're a beast you can do this by hand in a cold metal bowl. The time it'll take is very dependant on your surroundings, if you're in someplace hot it might take some more time.
6. If you're not using this immediately, cover and store in the fridge.
7. Putting the drink together. Add ice into a cup and pour the cold tea over it leaving around 1.5 inches of space on top.
8. If your cheese cap is in a jug: gently and slowly pour this over the tea
9. If your cheese cap is in a bowl: use a big ladle and ladle it on top of the tea
10. Smooth out the top and if you're feeling fancy you can add some kinako powder, matcha if you've made green tea version, cocoa powder for coffee version, crushed nuts, a drizzle of honey, desiccated coconut, freeze dried strawberry powder etc.
11. Enjoy it!

* I highly recommend black tea or oolong tea. I know others like green tea (if you're already a green tea fan this'll probably taste delicious to you) and even Pu'er if you like a smoky tea taste. Fruit tea's are also wonderful - Passion fruit, mango smoothie. I'd imagine it'd be 10/10 on a mango lassi or milkshake as well, use it almost like whipped cream.

For choosing a black tea - first smell your tea leaves from a small distance away from them:

If you like fruity desserts:
- If it's a light, zesty, berry like or appley smell, very forward. Then it's the tea for you!

If you like chocolatey desserts:
- Look for cinnamon, honey, nutty, vanilla and more rounded mellow smell

If you like rose flavoured or lavender floral desserts:
- Then of course if you smell refreshing perfumey smells (might be a kind of 'in your throat' kind of smell), then you'll like this pairing


Music :
Autumn Sky - Eric Feinberg

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