Qinggan Pu'er Rice Milk Tea with Cream Cloud

A creative tea drink combining the earthy richness of Pu’er tea with creamy rice milk and a fluffy cloud topping made with a Mosa cream whipper.

For the Cream Top:

• 60g heavy cream

• 50g milk

• 200g rice milk

• 20g fructose syrup

•  a Mosa cream charger

For the Tea Base:

• 100g Qinggan Pu’er tea

• 30g milk

• 20g rice milk

• 18g fructose syrup

• Ice cubes

Steps:

1. Cream Cloud Prep: Add cream, milk, rice milk, and syrup into the cream whipper. Seal and charge with a Mosa N2O charger. Shake well and chill.

2. Tea Shake: Add tea, milk, rice milk, and syrup into a shaker. Add ice and shake until well mixed.

3. Serve: Pour the tea mixture into a cup, top with the fluffy rice milk cream.

4. Decorate (Optional): Garnish with matcha powder, brown sugar bits, or a dried citrus slice.