Cream Cheese Foam Green Tea

Get ready to make my Cream Cheese Foam Green Tea recipe, which will become your favorite drink to enjoy at home! Experience the irresistible blend of creamy, sweet, and salty flavors reminiscent of your favorite boba shop treat! With just a few simple ingredients, you can indulge in the delightful experience of cheese foam tea right in your own home!

Home brewed green tea topped with cream cheese foam served in a glass.

Why I Love This Recipe

My take on a Cheese Tea recipe is the best because it brings the authentic taste of cream cheese tea foam right to your kitchen! Just like my Strawberry Matcha Latte and Matcha Cream Cheese Foam Milk Tea, this recipe is directly inspired by the menu of boba shops. What makes it truly special is the homemade cream cheese foam, the star of the show, which I’ve perfected in recipes like Cream Cheese Foam Coffee and Peach Cream Cheese Tea!

Mixing all the ingredients in a bowl and topping them over freshly brewed tea creates a drink that’s creamy, salty, and foamy, infused with sweet tea flavors. It’s perfect for anyone eager to enjoy authentic cheese foam tea at home using simple ingredients and save money! Don’t wait any longer—try it now and experience the deliciousness for yourself!

Ingredients

Ingredients

  • Tea – loose leaf green, black, oolong and Jasmine tea works best with your preferred brewing method, but can also use tea bags.
  • Cream Cheese – blocks and at room temperature.
  • Sweetener use your preferred sweetener.
  • Whipping Heavy Cream – use heavy whipping cream or heavy cream. Double cream if in the UK.
  • Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery store. Can also use coconut milk, soy milk or almond milk.
  • Salt sea salt preferred.

Additional Add Ins

Enhance your tea experience by adding some Boba to your drink. Easily found at most Chinese grocery stores, these ready-made boba pearls can be boiled in water and added to the bottom of your cup.

Green tea being brewed to be used in a cream cheese foam green tea recipe.

Essential Kitchen Equipment

Directions

☑ Before Getting Started

Ensure your Cream Cheese is at Room Temperature before mixing to achieve a smooth and creamy foam texture.

Step 1 Start by brewing a cup of your preferred tea using your favorite brewing method.

Tea being steeped.

🍵 Steeping Pro Tip

Avoid oversteeping the tea to prevent a bitter taste caused by excessive tannins. The recommended times are 3 minutes for Green and Jasmine Tea, 4 minutes for Oolong Tea, and 5 minutes for Black Tea.

Step 2 Meanwhile, in a mixing bowl, combine cream cheese, sweetener, heavy cream, and half and half and sea salt. Whisk this cream cheese mixture with either a hand mixer or stand mixer until it forms medium stiff peak form.

Cream cheese foam in a mixing bowl.

🌀 Mixing Pro Tip

The cheese foam is ready once you lift the mixer and notice Peaks Formed in the mixture. This visual cue indicates the perfect consistency for achieving a smooth and creamy foam texture.

Step 3 Once your tea is ready, add some ice to it and generously top the cold tea with the velvety cheese foam.

Cream cheese foam being topped on green tea.

🥤 Serving Pro Tip

Sip the tea and savor the foam Without Mixing them together. By doing so, you’ll fully appreciate the delightful layers of flavor in every sip.

Recipe Variations

You can easily switch up this recipe by replacing the tea with a strawberry smoothie to craft a refreshing Cream Cheese Foam Strawberry Smoothie. Utilize the same creamy foam topping to infuse your smoothie with a delightful blend of sweet and salty flavors!

Home brewed green tea topped with cream cheese foam served in a glass, top down.

Frequently Asked Questions

What type of tea works best for this recipe?

Different teas can impart varying flavors to the cream cheese foam. Generally, teas like jasmine, green, or black tea work well, but feel free to experiment with your favorite tea varieties.

Can I use low-fat cream cheese for the foam?

While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the foam. Using full-fat cream cheese typically yields a creamier and more indulgent foam.

How can I ensure the foam stays fluffy?

To maintain the fluffy texture of the cream cheese foam, avoid overmixing and ensure that your cream cheese is at room temperature before whipping.

Can I use tea bags instead of loose leaf tea?

Yes, you can use tea bags instead of loose leaf tea, but it's important to note that the flavor may be weaker compared to using loose leaf tea. Tea bags contain finely ground tea leaves, which may not impart as robust of a flavor as whole leaves.

Storage Tips

Enjoy the drink immediately for the best taste. If there are leftovers, store them covered in the fridge for up to 1 day. Transfer the cream cheese foam into an airtight container and refrigerate to maintain its quality for 5-7 days.

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Watch How To Make It

Home brewed green tea topped with cream cheese foam served in a glass.

Cream Cheese Foam Green Tea

Taste the creamy delight of cheese foam tea with my irresistible recipe for Cheese Foam Tea! Experience the perfect blend of creamy, salty foam atop a refreshing tea base, making every sip a delightful experience. Try my Cheese Tea recipe now!
4.38 from 48 votes
Course: Drinks
Cuisine: Asian Fusion
Keyword: cheese foam tea, cheese tea, cream cheese foam, salty cheese foam
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 390kcal

Ingredients

Instructions

  • Gather all the ingredients.
    Ingredients for cream cheese foam green tea.
  • In a medium mixing bowl, add sweetener and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
    Cream cheese whipped in a mixing bowl.
  • Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
    Cream cheese foam in a mixing bowl.
  • Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note - I recommend steeping the tea for at least 3-5 minutes depending on the type of tea being used.
    Tea being steeped.
  • In a serving glass, pour tea over ice, add sweetener and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
    Tea with sweetener being dissolved in.
  • Spoon whipped cream mixture on top of iced green tea. Optional - sprinkle a little sea salt on top. Note - when drinking, don't mix. Drink with foam on top.

Nutrition

Calories: 390kcal | Carbohydrates: 5g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 139mg | Sodium: 759mg | Potassium: 143mg | Sugar: 1g | Vitamin A: 1553IU | Calcium: 112mg | Iron: 1mg
*Values Based Per Serving
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34 Comments

  1. Marinella Armstrong

    Just made this. Thank you! Do you know how many days the cheese topping would last in the fridge?

    • LowCarbingAsian

      You are very welcome! We never fully tested it, but we had one in the fridge for 3 days and it was still good! I’m sure it could last longer though.

  2. How much does this make, did some calorie counting and with the measurements you had it was 605 calories. Is that for 2 so 302.5 calories for each cap or does it make more than 2 caps?

  3. I just realize it is actually a whipped cream not like grated cheese as a topping LOL

  4. Can you substitute the monkfruit with sugar?

    • LowCarbingAsian

      Hey Amy! Yup, monkfruit is a 0 carb 1:1 sub for sugar, so if you don’t care about carbs, just swap out for sugar!

  5. Thank you so much for this recipe. I would give up my low carb diet just to have Tea with cheese topping from Happy lemon but I guess I don’t have to compromise my diet anymore. This is a life saver. Milk Tea is life but Low Carb Diet if lifer!

  6. Hi, I don’t have half and half and, instead of whipping cream, I have heavy cream. Would the heavy cream substitute for both the half and half and the whipping cream, since it would have more hold and texture than the whipping cream and more fat than the half and half? Have you ever tried it with heavy cream? Does it freeze well?

    • LowCarbingAsian

      Hi! Whipping cream and heavy cream is the same thing, and half and half is just 50% heavy cream 50% milk. So you could sub out by using 5/8 cups of heavy cream and 1/8 cup milk or just use straight heavy cream as you suggested (will be slightly thicker).

      We never have frozen this so can’t comment but it does on the in fridge 3-4 days.

  7. Hey, I want to make this and I’m not sure whether the whipping cream should be whipped or not

    • LowCarbingAsian

      Hello! When you add the whipping/heavy cream, it’s not whipped and in liquid form. But once you beat it with a hand mixer, the entire mixtures becomes ‘whipped’. Hope that answers your question.

  8. Christine G Kwak

    hi! I tried this tonight with coconut cream instead of heavy whipping cream, and subbed 1 Tbsp of the Swerve with maple syrup – and it’s delicious!! thank you so much for the recipe!

  9. I’ve been keto for about a month now and this SAVED ME! I’ve been missing Happy Lemon the most, and this is pretty darn near close! I didn’t see the comments earlier about the half and half (doh), but did an “at home” version for it from the web that suggested butter and milk (I used almond milk) – couldn’t even tell.
    Definitely rich and delicious.

    I doubled the recipe too, and my only preference is that I cut down the monk fruit sweetener to ~4.5 tbs total, and it was just fine for me. Next time I might try just 2 (meaning per serving) and see if that gets me where I need to be. Artificial sweeteners aren’t apparently my body’s favorite, so that’s just my necessity! Otherwise, did I mention lifesaver??

    • LowCarbingAsian

      Hey Rachel! You’re welcome and glad you found your lifesaver! Thanks for the great feedback and hope you stay safe and healthy!

  10. Did everyone use granular or powdered sweetener. I have both and am leaning toward powder, but I’m running low- so was thinking of using granular. TIA

  11. Hey there, how are you?
    Thanks for the recipe. Wondering if it’s possible to omit the sweetener for the whipped cream /cream cheese step? Is it just for flavour, or does it help with the cream mixture to foam up? Thank you

    • LowCarbingAsian

      Hi Jo! You’re welcome for the recipe. The whip cream cheese should still whip up without sweetener, but will obviously alter the flavors.

  12. Amazing and so delicious! Usually costs me $6 CAD to get one drink with cheese foam at my favourite boba shop but this lasted for four drinks and was so much cheaper. Lifesaver! Will definitely keep using.

    • LowCarbingAsian

      Hey Marian! So glad to hear you liked it and yes, way cheaper to make it at home with wholesome ingredients opposed to a boba shop!

  13. Stephen Mouton

    Just made the cheese foam recipe and love it. Found all the ingredients at Sprouts. I get so much cheese foam when I go out and now I can make as much as I want at home and it is the best. Really love that it is low carb since I’m diabetic and counting carbs. Thanks so much and keep the recipes coming!

  14. Thank you so much for this recipe and your site! I’ve been having a few too many cheese foam/green tea drinks from local shops and spending too much on them. As I try to be Keto, the foam tastes delicious from these shops, but seems dangerous – as it’s not always sweet, but who knows how it’s made right? Now I know more of what it might be, but now can just make this myself and control the carbs for sure! I probably should cut out dairy but I love this stuff too much LOL – thanks again!

    • LowCarbingAsian

      Hey Julie! You are very welcome and glad you enjoy our website! Yup, the best way of knowing what you are eating is just making it yourself!

  15. Honey Smith

    Hello! Been thinking about making this at home. I see this thread is older but I have a question. Someone mentioned coconut cream, and that sounds amazing. So to make matcha tea I would just blend this into the tea? Tyvm!

    • LowCarbingAsian

      Hello! The coconut cream would actually replace the heavy cream in the cream cheese mix. So you would simply follow the recipe and replace heavy cream with coconut cream. Hope that helps!

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