Today I’m going out on a whim to share a more original recipe, not inspired by any drink I’ve had in boba shops before.
Back in college, a close friend of mine introduced me to the idea of cream cheese frosting on chocolate cupcakes. It was a much smoother, less sweet, more elegant version compared to those of typical recipes. It was divine and never fails to bring back good memories when I have it now. So I thought, why not put that shit on everything?!
The cream cheese frosting will be something like sea cream/crema/mustache. We’ll top it onto some black tea and sip the drink from the mouth of the cup for an incredible treat.
Ya Ready to boba?
How to Make Black Tea Cream Cheese Frosting
Bring water to a boil.
Using a french press, tea pot, or tea infuser, brew the tea with water for 4 minutes. If you don’t have a french press or tea infuser, brew the tea directly in a pitcher and filter with a sieve or coffee filter.
Stir the black sugar into the tea.
Pop the tea into the freezer to cool down.
Using an electric mixer or blender, whip the heavy cream to soft peaks.
Add cream cheese, sugar, and salt. Whip again.
Add at least a splash of milk and whip again, incrementally adding more if needed. The end product should be just thin enough to drip, but thick enough to float on top of the tea.
Put It All Together
If the tea hasn’t chilled, scoop half a cup of ice into a martini shaker. Crushed ice is great, but cubed works fine too. Pour the mixture into the shaker, put the cap back on, and shake, shake, shake! 10 seconds will do.
Filter the drink into a serving glass, and utilize half of the remaining ice from the shaker in the drink.
Scoop the frosting into a spoon and let it slowly drip on top of the tea. Add at least enough so it forms a layer covering the tea, and more to your heart’s desire.
Sip this drink rather than drink it through a straw, tilting it at a 45º angle so you get frosting and tea all in one gulp!
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