Don't let the word “cheese” fool you! This silky, creamy foam is made with mascarpone, an Italian soft cheese used to prepare tiramisu, often associated with desserts due to its rich flavor and slightly sweet taste. While the trend of cheese foam originated in Taiwan, you can find cheese foam in tea shops from New York to California as it takes off in popularity as an iced tea topper. It’s also catching up to the bubble tea trend that's been popular in the U.S. for years. If you're craving a fluffy, dessert-like luxury to top off your iced tea, give this recipe a try!
Raspberry Iced Tea with Cheese Foam
- 1 pyramid infuser of Tea Over Ice® Raspberry Nectar iced tea
- 12 oz boiling water
- 3 cups ice
- 1 cup frozen raspberries
- 2 tbsp sugar
- 2 tsp lemon juice
- 3 1/2 tbsp mascarpone cheese
- 3 tbsp condensed milk
- 3 tbsp heavy whipping cream, cold
- 2 tbsp milk, cold
- pinch of kosher salt
- ice cubes
- Using a Tea Over Ice Pitcher Set, place one pyramid infuser or Raspberry Nectar Iced Tea into the smaller pitcher, add 12 ounces of boiling water, and steep for 5 minutes. While steeping, add 3 cups of ice to the larger pitcher. Once the tea is steeped, pour the hot tea into the larger pitcher to flash-chill and set aside.
- In a small saucepan, combine the frozen raspberries, sugar, and lemon juice. Bring to a boil, then reduce the heat to low. Stir the mixture for 10 minutes, until thickened. Remove from heat and let cool.
- In a small mixing bowl, combine the mascarpone cheese and condensed milk and beat until smooth and silky. Add the heavy whipping cream and cold milk and whisk at medium to high speed until creamy. Add the salt and continue to whisk until soft peaks form.
- To make the drink, add 3 tbsp of raspberry compote and a handful of ice cubes to a tall glass. Fill the glass with Raspberry Nectar iced tea and top with a several tablespoons of mascarpone cheese foam. Enjoy!
Yield: Two 12-ounce servings