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–+ servings
This drink is best characterized as a "refreshing tea /coffee milkshake" with a Macchiato-ish concept.

Cheese Tea Recipe

4.95 from 34 votes
Pin Recipe
This popular Cheese Tea Recipe is topped with a fluffy cream cheese foam that creates a smooth mouthfeel and makes coffee or fruit tea special.
Servings: 8
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Equipments:

  • Electric Mixer
  • Hand Whisk

Ingredients:

  • 1 cup Heavy Cream
  • 8 oz Cream Cheese softened at room temperature
  • ¾ cup Almond Milk unsweetened
  • 3 tablespoon Swerve Confectioner Sugar (add extra if you want more sweet)
  • 1 teaspoon Himalayan Pink Salt
  • 1 teaspoon Raw Cacao Powder (Or Matcha Tea Powder for garnish)

For the Brew:

  • 1 pc Green Teabag (or use your favorite tea or coffee, K-cup)

Watch the Video:

Instructions:

Prepare the Cheese Foam:

  • Let the cream cheese sit outside the fridge to soften the texture at room temperature. It’s easier to mash when it’s soft and creamy.
  • Add the sugar substitute (I used Swerve Confectioner) or regular sugar into the cream cheese and whisk on high using an electric mixer until the sugar dissolves.
  • Slowly add the almond milk in 3 batches (or regular milk if you’re not in Keto) into the cream cheese mixture and continue beating until blended. Gradually add another batch of almond milk and whisk till foamy and well blended. Set aside.
  • In a separate bowl, add the whipping cream and whisk until it reaches a medium-peak consistency.
  • Now, you can add the cream cheese mixture into the medium-peak texture whipped cream. Mix all together until foamy and well incorporated. Sprinkle some sea salt and mix it again. Store in the fridge when not in use to keep it chill.

When Serving:

  • Now, you can start brewing your green tea or coffee. Place in a glass cup and add some ice cubes.
    In this recipe, I eliminated the use of sweetened condensed milk and use the Swerve confectioner sugar instead to make it Keto friendly.
  • Scoop the cheese foam on top of your favorite tea or coffee brew and sprinkle some Matcha tea powder or cacao powder on top.

Garnish:

  • Garnish your brew tea or coffee with cacao powder or Matcha tea powder on top (if you're drinking tea).

Notes:

1.) Prepare your favorite brew as directed. for green tea, sprinkle with matcha tea powder before serving. For brewed coffee - sprinkle with cacao powder before serving.
2.)  Store the cream cheese mixture in the fridge when not in use. The mixture will last for 2 days ( but I used mine til 3 days and still taste good).
3.) Make sure to thoroughly whisk the chilled cheese barter before using it to re-introduce air into the cream cheese mixture. Doing this helps the cheese foam stays afloat. * But this is optional because mine remained afloat on top with no problem.
 

Nutrition Information:

Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Drinks
Cuisine: Asian
Keywords: Cheese Foam Tea, Cheese Tea Recipe,, Cream cheese in Coffee