1. Put two green tea bags into the cup, don't fill up boiling water, pour it into three-quarters of the cup. Let the tea bag steep for 15 minutes to let the green tea taste fully out.
2. After the cream cheese has softened at room temperature, beat it with an electric whisk until smooth.
3. Pour milk into the basin twice and beat until there are no particles.
4. Then pour in the cream, add a teaspoon of salt and two tablespoons of white sugar and beat until it is semi-liquid. The cheese milk cap is made.
5. Add three spoons of Kubi's white peach jam and three spoons of sugar to the brewed green tea and mix well. (My cup has a relatively large capacity, and the normal size of the cup needs to be reduced appropriately)
6. Find a small paper card, fold it in half and cut it into a heart shape.
7. Put the smashed milk cap slowly into the cup with green tea with a spoon, the milk cap will automatically float on the green tea. Cut the heart-shaped paper card and place it above the mouth of the cup, put the cocoa powder into the seasoning bottle, and sprinkle the cocoa powder on the hollow of the paper card to complete. (This step of cocoa powder can be omitted, just to look better)
Tips:1. Don't put the milk cap immediately when the green tea is still hot, otherwise the milk cap will melt easily, so put the milk cap after it has cooled down a bit.
2. This recipe is for two persons, and multiple servings can be multiplied according to the dosage.
