What to Pair With Your Cheese Milk Foam
Cafes in Taiwan have been serving Sea Salt drinks for a long time, and it’s been wildly popular. The drinks typically include coffee, milk tea, as well as fruit tea topped with a thick layer of salted, creamy milk foam. The result is a bright balance of flavor, and match perfectly with cold and hot beverages. There are so many ways to make your own delicious milk foam, but to come up with a good recipe is absolutely a long term process. At Fanale, we provide a much easier way for your business - Creamer Powder.
To make the perfect creamy milk foam, you only need:
- Fanale cheese flavor Creamer Powder
- Whole milk
- Creamer Blender
- Whole milk 250ml
- Sea salt creamer powder 5oz
*adjust above recipe for thicker or lighter flavor
- Pour over 250ml whole milk into a creamer blender
- Cover the blender to avoid spill out
- Set the blender to creamer mode, and turn it on
- Take off the tiny lid of the blender cover
- Slowly add Fanale creamer powder into the blender
- Wait until the blender stops automatically (about 2 minutes)
Assam Black Tea is one of the most common tea base for boba milk tea. Different from using non dairy creamer and milk, the salty flavor of the cheese milk foam on top gives your boba milk tea a richer flavor and complex structure. We suggest you to first have a sip of the creamy cheese foam, and then mix with the black tea on the bottom. After mixing, you will be having a cup of cheese flavor boba milk tea!
#2: Four Season & Jadeite Tea w / boba
Four Season & Jadeite Tea is named so because it produces four flushes (or harvests) each year that have a flavor and quality of that of a spring flush. This tea is light, sweet and extremely fragrant. With the taste of gardenias clings to the upper palate and dazzles the senses, four season & jadeite Tea is also one of the most common tea base of milk tea. Some people may think that the taste of green tea is too flat compared with black teas. However, with cheese milk foam on top, the result is a bright balance of flavor!
- Artur Bobinski