Cheese Tea – Photo Anel Potgieter
Remember bubble tea and all the frenzy around it? Well, the next big thing is Cheese tea. Yes, you heard right… cheese tea. It is so big in China that people are queuing for hours to get a sip of their favourite cuppa.
Don’t think Cheddar
Don’t think of cheddar or gorgonzola cheese – rather think cheesecake. Makes a difference doesn’t it? So imagine a salty cream cheese topping sitting on that slightly bitter cup of tea. Does this pique your interest?
What is cheese tea?
Cheese tea is green or black tea sipped through a cap of cream cheese blended with cream and condensed milk. You add a bit of salt to balance the sweet flavour.
I am in love. The concept of cheese tea really plays with your mind. It is delicious – the sweet, salty flavour combined with the slightly bitter tea is tantalizing.
Make your own…
I made it twice now and every time my husband never had a chance to taste it. I had it all! I LOVE IT. It is delicious.
When would you serve cheese tea?
I will serve it as a treat or as a sweet indulgence while sitting in a garden with a friend and chatting about how fabulous life is – or simply as a dessert.
Is cheese tea is here to stay
I think the whole world is going to go rather gaga about this little treat.
Author: Anél Potgieter
Recipe type: Drink
- tea of choice – they normally use green tea but I used normal black tea
- ¼ cup condensed milk
- ½ cup cream cheese
- ½ teaspoon salt
- 2 tablespoons castor sugar
- 1 cup whipping cream
- Matcha powder (optional)
- Brew your tea of choice. You can chill it if you want to but I like it lukewarm.
- Beat the condensed milk, cream cheese, salt and sugar together until smooth.
- Add the cream and beat until soft peaks.
- Pour the tea into the cup. Gently scoop sufficient amount of cheese on top of the tea.
- Lastly, dust some matcha powder over the cheese.
Milk tart – they say that time changes everything, and everything changes with time…but does it? I think time is like a merry-go-round … it is only your view of things that changes, not the merry-go-round … … the “melk tert” never changed.
I grew up with “melk tert” with almond essence, puff pastry and cinnamon sugar sprinkled on top. It brings back many fond and happy memories. A kaleidoscope of “Kerk bazaars” (chruch fete’s) and of course the “koek en tee na kerk op Sondae” at our home (cake and tea after church on Sunday).
Watch me make this by clicking here.
The most lingering memory of the milk tart for me was custard inside the tart shell. This recipe is one of those versatile recipes that gives you the freedom to decide how you want to use it…either in a traditional puff pastry shell, or one where you create your own biscuit base or what I did … I thought I would update this age old classic without trying to change its history or heritage so I served it in my Mom’s tea cup and I added a few a Ameretti biscuits allowing the memories of the past to dwell in the sweetness of the present. I have
My mom and I made it just the way that we remembered….I went to visit her the other day and we milled about in the kitchen, talking and laughing about those times when we were much younger … the many different stories of how to make milk tart and how to bring the best tart to the bazaar, we talked about family, we giggled like young girls as the milk boiled over and the maizina mix splattered all over the kitchen counter, we counted how many “melk terte” we had made together over the years and then we counted the blessing we have been able to share – then and now. For just a few hours I was again on that merry-go-round … me, my mom, the milk tart and a heap of happy memories….
Dankie Ma. Lief vir jou.
milk tart + tea cups
- 4 Cups of full cream milk
- 150 g Sugar
- ½ t Salt
- 4 Large eggs separated
- 90g Maizina powder mixed with some of the milk (mix through until it has that thick cream consistency)
- ¾ t Almond essence
- 3T Butter (not margarine)
- Cinnamon Sugar Mixture
- 50ml Sugar
- 5ml Ground cinnamon
- Amaretti biscuits
- Mix the milk, sugar and salt in pot and bring to boil.
- In the meanwhile beat the egg yolks slowly adding the Maizina.
- Pour this mixture very slowly in the milk mix - I use a hand egg-beater to mix it in - to avoid lumps
- Cook for 5 minutes till cooked.
- Add the almond essence and the butter. Stir well.
- Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
- Please always taste again for seasoning.
- Pour in cups, sprinkle with cinnamon sugar and serve with amaretti biscuits.