Milk Cap (Foam) Preparation Guide

A. Classic Milk Cap (Using Cream Powder)

·         Ingredients:

o    Cream Powder: 2.1 oz (60g)

o    Milk: 5 oz (150 ml) — Ratio: 1:2.5

·         Instructions:

1.      Pour 2.1 oz (60g) of Cream Powder and 5 oz (150 ml) of milk into a blender.

2.      Set to cream mode. If you don't have a dedicated milk cap machine, you can use a handheld stirrer or Handheld electric milk frother for about 80 seconds until a thick, creamy foam forms.

B. Cheese Milk Cap (Using Cheese Cream Powder)

·         Ingredients:

o    Cheese Cream Powder: 2.1 oz (60g)

o    Milk: 5 oz (150 ml) — Ratio: 1:2.5

·         Instructions:

1.      Pour 2.1 oz (60g) of Cheese Cream Powder and 5 oz (150 ml) of milk into a blender.

2.      Blend on cream mode (or use a handheld stirrer for about 80 seconds) until it achieves a rich, smooth, and savory cheese foam consistency.

C. Creme Brulee Milk Cap (Using Creme Brulee Powder)

·         Ingredients:

o    Creme Brulee Powder: 2.1 oz (60g)

o    Milk: 5 oz (150 ml) — Ratio: 1:2.5

·         Instructions:

1.      Pour 2.1 oz (60g) of Creme Brulee Powder and 5 oz (150 ml) of milk into a blender.

2.      Set to cream mode or mix with a stirrer for about 80 seconds until a thick, custard-like foam forms.

Making Baked Creme Brulee Milk Tea

Ingredients:

·         Tapioca pearls (Boba)

·         Premium black sugar (approx. 0.67 oz / 20 cc)

·         Brewed black tea

·         Non-Dairy Creamer

·         Prepared Creme Brulee milk foam (from Step 1C)

Instructions:

1.      Place cooked tapioca pearls into the bottom of a serving cup.

2.      Pour 0.67 oz (20 ml) of black sugar slowly along the inner wall of the cup to create a tiger-stripe effect.

3.      Pour in the prepared milk tea (mixed with Non-Dairy Creamer) until the cup is about 80% full, making sure to remove any excess foam on top of the tea.

4.      Gently pour the prepared Creme Brulee milk foam directly onto the top of the milk tea.