Tra Dao Macchiato (Peach Tea with Macchiato Cream), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamabout 25 minutes
Tra dao macchiato lays a salted cheese foam over a black tea base scented with peach. The first sip meets the rich foam, and the peach tea arrives with the second.
The hardest part is whipping the foam thick enough to float on the tea and still run down as you drink. The cream cheese has to soften at room temperature before it is whipped, since cream cheese straight from the fridge leaves the foam grainy. Rinsing the leaves with a little hot water and pouring it away before steeping gives a clean, clear brew.
This batch weighs about 610g, at roughly 104 calories per 100g.
Method
Make the peach jam: blend 176g of peach flesh smooth. Dry mix 2g NH pectin with part of the 36g kOBE Monk Fruit Blend. Heat the peach puree until it is warm to the touch, scatter in the pectin mixture, stir it through, hold it at a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the kOBE Monk Fruit Blend with a pinch of salt, turn off the heat, let it cool for 5 minutes, then stir in 6ml lime juice. This gives about 200g of jam, and what is left over goes into a sealed jar in the fridge to use within 2 weeks.
Lift out 60g of simmered peach pieces from the jam batch and dice them for the glasses.
Put 10g black tea into a pot, add a little hot water and swirl it gently to rinse the leaves, then pour that water away.
Pour 200ml hot water into the pot and steep the tea for about 15 minutes for a strong brew, then strain out the leaves and let it cool.
Make the cheese foam: whip 40g softened cream cheese smooth with 10g kOBE Monk Fruit Blend and 1g salt, pour in 40ml unsweetened oat milk slowly and whip until the mixture is silky.
Add 120ml cold whipping cream and whip at medium speed until the mixture thickens to the consistency of condensed milk, at which point lifting the whisk leaves an unbroken ribbon.
Put the diced simmered peach in the glasses, add 10ml honey, 20ml peach jam and 100ml black tea brew, and stir. Honey is still sugar, so keep it measured.
Fill the glasses nearly to the top with ice, leaving room for the foam layer.
Pour the cheese foam over the surface, going gently down the side of the glass so the layer settles on the tea.
Tips
Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
Let the cream cheese soften right through before whipping, since cold cream cheese leaves the foam grainy and never smooth.
Whipping cream only aerates when it is properly cold, so take it out of the fridge and use it straight away.
Stop whipping the foam at the consistency of condensed milk, since anything stiffer sits hard on the surface and will not run down as you drink.
The pinch of salt in the foam is what makes it salty sweet, and without it the cream is rich but flat.
Fill the glass nearly to the top with ice before the foam is poured, so the layer sits on the surface.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.