Iced Matcha with Salted Cream Cheese Foam
This Iced Matcha with Salted Cream Cheese Foam combines earthy matcha with a rich, creamy cheese foam topping popularised by bubble tea shops. The sweet-salty cream cheese foam pairs beautifully with matcha and can also be used to top coffee, milk tea and other iced drinks.
Servings: 2 drinks
Ingredients
Salted Cream Cheese Foam
- 50 g cream cheese softened
- 40 g condensed milk
- 60 mL milk
- Pinch of salt
- 100 mL heavy cream
Iced Matcha
- 6 g matcha powder
- 60 mL tepid water
- 300 mL milk
- 2-4 teaspoon maple syrup honey or sugar (optional)
- Ice cubes
Instructions
- Add the softened cream cheese, condensed milk, milk and salt to a bowl or jug. Using an electric whisk, blend until completely smooth and lump-free.
- In a separate jug, whisk the heavy cream until lightly frothy and slightly thickened.
- Add the whipped cream to the cream cheese mixture and whisk again until smooth, silky and pourable.
- Add the matcha powder and tepid water to a matcha bowl. Whisk until smooth and no lumps remain.
- Divide the ice between two serving glasses. Divide the milk and sweetener between the glasses, then pour the prepared matcha over the top.
- Spoon or pour the salted cream cheese foam over each drink. Serve immediately.
Notes
- The cream cheese foam is already quite sweet - so sweeten your matcha accordingly. I prefer an unsweetened matcha paired with the sweet salty cheese foam.
- Allow the cream cheese to come to room temperature before mixing to ensure a smooth, lump-free foam.
- If your whisk or milk frother isn't powerful enough to blend the cream cheese smoothly, use a stick blender instead.
- The cream cheese foam is already lightly sweetened, so you may wish to reduce or omit the sweetener in the matcha.
- Leftover cream cheese foam can be stored in an airtight container in the fridge for up to 2 days. Give it a quick whisk before serving.