Inspired by the trendy cheese cream caps , this innovative recipe mixes popular green milk tea with a sweet and indulgent creamy top, flavoured with Cheese Cake sauce, to create a spring and drinkable version of the famous dessert .
Rich brewed Green tea ( see “Tips and Variations”)
90 ml
Milk
15 ml
Tapioca pearls ( optional)
2 scoops
Ice
150 gr
Method
In the serving cup build in sequence the tapioca pearls ( optional) ,the tea, the milk and ice
Gently pour the cheesecake cream to create a nice layer
Tips and Variations
For the Rich brewed Green tea , brew 25 gr of loose leaves with 1 lt of hot water for 5 minutes. Chill at room temperature and store in the fridge
For the Cheese Cake cream cap blend 45 ml DVG Cheese Cake sauce, 30ml Flavour Maxx, 150 ml milk and 200 ml fresh cream at low speed . Keep refrigerated
