Andy Montoya
Cheese foam is a popular drink topping, commonly paired with tea or coffee. It is made using a combination of cream cheese, whipping cream, and milk. The result is a rich, creamy, and savoury foam with a slight tang that complements the flavour of the drink without overwhelming it. Cheese foam has developed a cult following, particularly in Asia and the US, and is often used to top bubble tea or other tea and coffee beverages.
| Characteristics | Values |
|---|---|
| Main ingredients | Cream cheese, whipping cream |
| Alternative ingredients | Evaporated milk, condensed milk, double cream, plant-based milk, coconut milk, cream |
| Add-ins | Salt, sugar, rosewater, vanilla extract, matcha, orange blossom water, cocoa powder, honey |
| Tea pairings | Green tea, black tea, oolong tea, Earl Grey, matcha, bubble tea, jasmine green tea, fruit tea |
| Other drink pairings | Coffee, hot chocolate, milk |
| Origin | Taiwan |
| Calories | 160 per serving |
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What You'll Learn
Cream cheese and whipping cream
Cheese foam is a decadent topping for tea or coffee, adding a rich, creamy texture and a slight tang to the drink without overpowering the other flavours. It is made using cream cheese and whipping cream, and sometimes other ingredients such as salt, sugar, and rosewater. The cream cheese and whipping cream are combined and whisked until thickened, creating a foam that can be spooned or poured onto the drink. This results in a smooth layer that floats on top without sinking, adding a luxurious texture and flavour to the beverage.
The process of making cheese foam begins with bringing cream cheese to room temperature and mixing it with a little liquid to create a smooth and creamy consistency. This step ensures that any lumps in the cream cheese are removed, as they can be challenging to eliminate once the whipping cream is added. The whipping cream, also known as heavy cream, is then incorporated and whisked until the mixture thickens. The desired texture is similar to cream cheese frosting but slightly thinner to ensure it mixes nicely with the drink.
To adjust the consistency, additional whipping cream or milk can be mixed in, along with a small amount of water. This step helps to thin out the foam, making it easier to sip and creating a smoother layer on top of the beverage. The key to a successful cheese foam is achieving the right balance of ingredients and mixing techniques to produce a light, creamy, and fluffy texture.
While cream cheese and whipping cream are the primary ingredients, some variations and substitutions are possible. For example, double cream can be used instead of whipping cream, resulting in a thicker and denser foam more suitable for desserts. Additionally, milk, particularly coconut milk, can be used to help mix the cream cheese and prevent diluting the creaminess of the final product. However, plant-based milk options may result in a less creamy texture due to their higher water content.
For those who prefer a more savoury flavour, salt can be added to the cheese foam mixture. This enhances the flavour and creates a contrast between the sweet and savoury notes. Sugar can also be added to sweeten the foam and create a balanced taste profile. Some people also experiment with additional ingredients such as rosewater, vanilla extract, matcha, orange blossom water, or cocoa powder to create unique and customised flavours.
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Evaporated milk and condensed milk
Cheese tea, also known as cheese foam, is a popular drink in East China that originated in Taiwan. It is made by topping milk or bubble tea with a creamy foam layer of cream cheese mousse. This cheese foam can be made using evaporated milk and condensed milk.
Evaporated milk is canned, shelf-stable, low-moisture cow's milk. It has a rich, thick texture similar to condensed milk but without added sugars, making it ideal for savoury preparations. It is also a great alternative to fresh milk or heavy cream as an enriching agent. On the other hand, condensed milk is a sweetened, thickened form of milk, often used in baking. When making cheese foam, these two types of milk can be combined to substitute for cream or whipping cream, resulting in a thicker consistency and a less fluffy texture.
To make cheese foam with evaporated and condensed milk, first, mix the two types of milk and freeze the mixture for around 20 to 25 minutes. Once crystallised layers form on the sides of the mixture, it is ready to be whisked. At this point, add cream cheese and beat the mixture until it doubles in volume and transforms into a cloud-like, airy texture. Finally, season with salt to taste and serve immediately on top of your favourite tea or beverage.
While this alternative method produces a thicker and less fluffy cheese foam, it is still a delicious option for those who prefer a denser texture or are looking for a substitute for whipping cream. The original recipe, as created in Taiwan, uses powdered cheese, which can be difficult to find and may not be as fresh-tasting.
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Flavourings like rosewater or vanilla
Cheese foam is a popular drink topping, often paired with tea or coffee. It is made using a combination of cream cheese and whipped cream, resulting in a rich and creamy texture. While the basic ingredients form the foundation, flavourings like rosewater or vanilla can be added to create unique and intriguing variations.
Rosewater, with its subtle floral notes, adds an elegant and aromatic touch to cheese foam. It provides a delicate fragrance and a hint of sweetness, creating a sophisticated twist on the traditional cheese foam recipe. The rosewater essence enhances the creamy base without overwhelming it, making it a subtle yet distinctive addition.
Vanilla, on the other hand, brings a classic, comforting flavour to the cheese foam. Whether in the form of vanilla extract or bean paste, it adds a familiar sweetness that complements the creamy base. The warmth of vanilla can soften the tanginess of the cream cheese, creating a well-rounded and inviting flavour profile.
These flavourings offer a versatile base for further customisation. For instance, rosewater cheese foam can be paired with fruity syrups, such as mango or berry, to create a refreshing and fragrant beverage. Similarly, vanilla cheese foam can be enhanced with a dash of honey or a sprinkle of cocoa powder, catering to those with a sweet tooth.
The versatility of cheese foam allows for endless experimentation, ensuring that every sip is a delightful sensory experience. Whether it's the subtle elegance of rosewater or the comforting familiarity of vanilla, these flavourings elevate the cheese foam to new heights of indulgence.
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Milk and sugar
The milk is combined with other ingredients, such as cream cheese and a sweetener, to create a foam with a creamy, rich texture. The sweetener is usually sugar, although alternative sweeteners can be used, such as honey. The sugar is added to the milk and cream cheese mixture and beaten until the mixture forms a cloud-like, fluffy texture.
The ratio of milk to other ingredients is important to ensure the correct consistency of the foam. Too much milk can make the foam less creamy, while too little milk can make it dense and thick. The milk also helps to create a smooth layer on top of the drink, which is aesthetically pleasing and makes the drink easier to sip, especially without a straw.
The milk and sugar content of cheese foam can be adjusted to suit individual tastes. Some people may prefer a sweeter foam, while others may prefer a more savoury flavour. The amount of milk and sugar used will also depend on the type of drink the foam is being paired with. For example, a sweeter foam may be preferred for fruit tea, while a more savoury foam might be better suited for black tea.
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Salt
The salt is added during the preparation of the cheese foam. Firstly, the cream cheese is mixed with a liquid such as milk or water to achieve a smooth consistency. Then, whipping cream or heavy cream is added, and the mixture is whisked until thickened. At this stage, the salt is introduced, along with other flavourings like sugar and rosewater, to create a well-seasoned and balanced cheese foam.
The type of salt used in cheese foam is typically standard granulated salt or sea salt. The salt is added gradually and adjusted to taste, ensuring that the cheese foam is seasoned to the desired level.
While cheese foam is commonly used as a topping for tea, it can also be paired with coffee or hot chocolate. The versatility of cheese foam allows individuals to customise their beverages by adding various flavours and ingredients, making it a popular choice for those seeking a unique and indulgent drinking experience.
Overall, salt plays a crucial role in the preparation of cheese foam, enhancing its flavour and contributing to its overall appeal as a topping for beverages.
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Frequently asked questions
Cheese foam is a topping for tea or coffee. It is made using cream cheese and whipping cream.
Cheese foam has a rich, sweet and savoury taste, similar to cheesecake. It is not as sweet as traditional milk foam.
To make cheese foam, you need to combine room-temperature cream cheese, whipping cream, and a liquid such as milk or water. You can also add salt and sugar to taste. Whisk the mixture until it forms peaks, which will give it a smooth and creamy texture.
Cheese foam is commonly added to tea, particularly green tea, black tea, and oolong tea. It can also be added to coffee or hot chocolate.
Cheese foam originated in Taiwan, where it was originally made with cheese powder. It then spread throughout Asia and became popular in countries like China before making its way to the US.
