2 ways to make tiramisu milk tea with cream and tiramisu milk tea with cheese cream

Soak and brew tea

Put 30g of jasmine green tea and 70g of black tea into a cloth bag and tie it tightly.

Next, put the tea bag into a thermos, pour in 2.3 liters of boiling water, cover tightly, and brew the tea for 20 minutes.

Make milk tea

After brewing for 20 minutes, remove the tea bag from the thermos, squeezing out any remaining liquid from the bag. Next, add 400g of cream powder to the thermos and stir well until the powder dissolves.

When the cream powder has dissolved, add 300ml of condensed milk, 2.5g of salt, and continue stirring until the milk dissolves.

Finally, add 700g of ice cubes, stir well until the ice completely melts.

Make coffee concentrate

Add to the coffee filter: 20gr of coffee powder, a little salt. Then, tightly press the filter and pour in 30ml of boiling water, cover it, and wait for the coffee to extract the first concentrate.

Next, pour in another 40ml of boiling water and continue to steep for 2 minutes to obtain the concentrate.

Mix the tiramisu cream mixture

Add to a bowl 125ml of low-fat vegetable cream, 75ml of heavy cream, 30ml of sugar syrup, 10ml of rum, 15ml of condensed milk, 1gr of salt, 20ml of coffee concentrate, 15gr of cocoa powder.

Then, use a spoon to stir well until the tiramisu cream mixture is combined.

Whipping Tiramisu Cream

Use a hand mixer to whip the tiramisu mixture on high speed for 5 – 6 minutes until the cream is soft and has a creamy texture, lifting the whisk should create a stiff peak that doesn’t droop.

Next, put the whipped cream mixture into a piping bag and tie it tightly.

Completion

Pour 150ml of milk tea concentrate into a glass, add a few ice cubes, then pipe the tiramisu cream on top.

Finally, sprinkle a bit of cocoa powder and chocolate chips to finish.

Final Product

It’s not too difficult to make yourself a cup of tiramisu milk tea. With each sip of milk tea, you will feel the aromatic fragrance of tea, the creamy sweetness of milk combined with the soft, melting tiramisu cream, incredibly delicious.

Mix the tapioca flour

First, add 300gr of tapioca flour, 20gr of glutinous rice flour, 30gr of pure cocoa powder, and 40gr of granulated sugar into a bowl. Use a spoon to mix the ingredients well.

Knead the dough

Next, gradually add 260ml of boiling water into the flour mixture, then use a spoon to mix for about 3 minutes until the water cools down, then use your hands to knead the dough.

Then, transfer the dough onto a cutting board and knead like making bread until the dough is smooth, elastic, and not sticky to your hands.

Rolling into balls

You divide the dough into small round balls. Continue to roll the dough ball into a longer shape, then use a knife to cut it into small pieces and roll them into balls.

To prevent the tapioca pearls from sticking together, you need to prepare a bowl and add a little tapioca starch; once you finish shaping a ball, immediately place it in the bowl of starch.

Boiling the tapioca pearls

First, you place a pot of water on the stove and bring it to a boil. When the water is boiling, add all the tapioca pearls and use a spoon to stir so they do not stick to the bottom of the pot.

Then, cover the pot, and when the water boils again, open the lid and stir once more before covering it again. During the boiling process, keep the heat high and monitor to avoid overflow. Just boil for about 15 minutes, then turn off the heat and let it rest on the stove for another 15 minutes. If you boil on medium heat with the lid open, you should boil for 30 minutes and let it rest for 15 minutes.

After that, put the tapioca pearls in a bowl, add 2 teaspoons of sugar, and wait 10 minutes for the sugar to soak into the pearls before taking them out to drink with milk tea (the sugar helps the pearls become sweeter and prevents them from swelling too much when stored in the refrigerator).

Final product

The tapioca pearls made from glutinous rice flour are chewy and have an attractive brown color. The pearls have a light sweetness, and the aroma from pure cocoa powder makes you want to eat more and more.

Soak and Brew Tea

Place a pan on the stove, add 500ml of filtered water and bring to a boil.

Next, add 4 tea bags and continue to boil for another 5 minutes, then turn off the heat, cover, and steep the tea for 20 minutes.

Making milk tea

After 20 minutes of steeping, remove the tea bag, then add 7 tablespoons of brown sugar and 100g of cream powder.

Stir the mixture over low heat until the sugar dissolves, taste and adjust until the milk tea has the desired sweet and creamy flavor, then turn off the heat.

Making the cheese cream mixture

In a bowl, add 30g of cheese, 4 tablespoons of heavy cream, 1/4 teaspoon of salt, and 1.5 tablespoons of white sugar. Use a fork to mash and stir until the mixture is smooth.

Whipping the cheese cream

Add 1 tablespoon of heavy cream to the cheese cream mixture. Use a hand mixer to whip the mixture until it is soft, thick, and forms stiff peaks that bend down slightly when you lift the whisk.

Completion

Add a little black tapioca, ice cubes, and milk tea into the cup, then top it with a bit of cream cheese and cocoa powder to finish.

Final Product

When drinking the cream cheese tiramisu milk tea, you will feel the rich and slightly salty flavor from the cream cheese blending perfectly with the sweet and fragrant milk tea below, and the tapioca is chewy, ensuring you will absolutely love it.