Cheese Tea

Source: 3than Wong

Ingredients

1 cup Heavy Whipping Cream
3/4 cup Cream Cheese (180g)
1/2 cup whole Milk
1 tsp Sea Salt
100g Sugar (about 3/4 cup)

Directions

1. Add whipping cream to a bowl of a stand mixer and whisk until medium peaks form. Remove and reserve the whipped cream
2. Add cream cheese to the cleared out bowl and mix until whipped (1-2 minutes). Add sugar and beat until incorporated. Slowly add in milk and continue whisking until well mixed and foamy.
3. Gently whisk in the whipped cream
4. Use to top chilled tea

Notes: 

The original has a distinct cream cheese flavor when you taste it on its own, but isn't noticeable with the tea. It's also heavier than the cheese foam we've gotten in tea shops. We brewed some genmaicha tea and then put it in the fridge to cool. I like this in an old fashion glass with about 1/2 inch of foam. Use a spoon to help drink it so you get a bit of foam and a bit of tea in each sip.

For next time I will adjust 200 ml heavy cream -> 1 cup or 236 ml

200g cream cheese -> 3/4 cup (3.25oz / 180g)

100 ml milk -> 1/2 cup or 118ml

Other recipe ratio:
0.5 oz cream cheese = 15g >  1.75oz or 50g
3 tsp milk >  3.5 Tbsp
9 tbsp whipping cream -> 2 cups