For about a year now, we would make the trek down to Cupertino two to three times a week toward a land called Happy Lemon, where lemons are happy and everything is yellow and girlfriends don’t yell at boyfriends.
Cheese isn’t typically an ingredient you would imagine putting into your drink. As odd as in sounds, it works really well.
For a boba chain, Happy Lemon is damned freakin’ amazing at what they do. I have not one (which is typical when I go to other boba joints) but three go-to drinks when I visit…so I always struggle to pick one drink to order. As a result I mostly order two drinks when I go: one for now, one for the next day. And I never regret it. I never regret it. Maybe we’ll add more details in another blog post! 🙂
If you’ve been to Happy Lemon, you would know that they invented a little thing called the Rock Salted Cheese Series. If you haven’t, you probably like, hwut the fuhhhhh? Don’t feel weirded out. Any boba drinker who’s ever decided to take a leap of faith on Happy Lemon’s Rock Salted Cheese drinks was always first skeptical and then impressed.
A good way to describe rock salted cheese is that it’s the more dynamic, assertive, and sophisticated older sister of what we know as crema, sea cream, sea salt cream, mustache, etc. Crema/sea cream/sea salt cream/mustache/etc. is a creamy, but light and lovely topping that sits as a layer on top of your tea. Rock Salted Cheese is richer. It’s made up of nothing more than condensed milk, cream, sea salt, and cream cheese. It’s decadent but divine at the same time.
We’re happy to say that with the right tea (I highly recommend Taylors of Harrogate Pure Assam Tea for this recipe) and mix of ingredients, we’ve been able to replicate this drink to enjoy at home, and we want to share it with you!
Ya ready to boba?
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