Cheese Milk Cap Rice Wine Osmanthus Jelly + Milk Cap Brown Sugar Pearl Osmanthus Jelly

Flavor: Sweet and Fragrant; Technique: Other; Time: Ten Minutes; Difficulty: Simple.

Detailed Steps for Cheese Milk Cap Rice Wine Osmanthus Jelly + Milk Cap Brown Sugar Pearl Osmanthus Jelly

First, brew the green tea and add some dried osmanthus flowers to make osmanthus green tea. Divide the tea into two parts, one to keep the original flavor, and the other to add milk and a little sugar to make milk tea. Adjust the amount of sugar according to personal preference.

Prepare the ingredients for the cheese milk cap: cream cheese, butter, sugar, milk, and salt.

Pour the milk into the softened cream cheese and stir.

Stir the cream cheese and milk until smooth.

Add sugar and salt to the cream, and use an egg beater to beat the cream until it forms visible lines. Do not overbeat.

Add the cream cheese mixture to the whipped cream and mix well to make the milk cap.

Take out some of the lemon syrup made earlier for use. If you don’t have it, it’s okay to squeeze some fresh lemon juice and add 1 tbsp to the milk tea.

For the rice wine osmanthus jelly, please refer to my previous recipe: Homemade Osmanthus Jelly.

For the milk cap brown sugar pearl osmanthus jelly, please refer to my previous recipe: Homemade Brown Sugar Pearls.

After preparing the ingredients, let’s assemble the milk tea. Adjust the amount according to personal preference. For Cheese Milk Cap Rice Wine Osmanthus Jelly, add 100g of osmanthus jelly, 2 tbsp of rice wine, and 3 tbsp of lemon syrup to the original osmanthus green tea, then add a thick layer of milk cap on top. For Milk Cap Brown Sugar Pearl Osmanthus Jelly, add 100g of osmanthus jelly, 30g of brown sugar pearls, and 3 tbsp of lemon syrup to the milk tea, then add a thick layer of milk cap on top.