Raspberry & Lemon Cheese Foam Tea
Raspberry Tea Base
berry hibiscus tea
Sweetened condensed milk
Prepare the tea by steeping the tea leaves in the boiling water for 10 minutes. Remove the leaves, and stir in the sugar. Then refrigerate the tea for a couple hours or overnight until it is cool.
Prepare the cheese topping by mixing together the sweetened condensed milk and the cream cheese in a small microwaveable bowl.
Microwave the mixture on high for 10-15 seconds. Stir until no more clumps are left and the mixture is smooth. Add the lemon zest to the cream cheese, and set aside.
Whip the cream until soft peaks are formed. Do no whip until the peaks are firm! You want the mixture to be light and pourable.
Stir the cream cheese mixture until smooth, and set aside.
Blend together the tea, raspberries and ice on high until the mixture is smooth. Pour into 4 tall glasses.
Top each glass with approximately ½ cup of the cheese mixture. Enjoy immediately!