Back when we lived in Chicago we were introduced to the idea of “Cheese Foam” as a topping on milk and bubble teas. This trend originated in Taiwan, working its way through Asia, and to the US and beyond. When we first heard the term “cheese tea” we were a little bit taken aback. How could that be good? But it turns out, the cheese in question is cream cheese, and it tastes great a topping for milky teas. This same topping goes under a myriad of names at different tea shops: Milk Cap, Cheese Cap, Milk Foam, Milk Mustache, Cheese foam, etc. Now in lockdown, we are unable to obtain this tasty treat, so we have resorted to making our own. We scored the internet for recipes, and used this recipe from 3than Wong as a starting point, but with our own modifications. It really isn’t hard! We especially like this for topping chilled black milk tea, earl gray tea or matcha.
Cheese Foam (makes enough for 4 modest toppings or 2 giant servings)
- 4 oz cream cheese (Plain only! Do not get flavored or light varieties)
- 1/2 cup whipping cream
- 1/3 to 1/2 cup 2% milk
- 1/4 cup sugar (more or less to taste)
- Pinch of sea salt (to taste)
Cut cream cheese into pieces and whip with sugar in a stand mixer with a whisk attachment. Once this is blended add in the whipping cream and beat until medium peaks form. Next, add the milk in to thin the mixture a bit, and continue to whip. You may want to add more milk at this stage, depending on the consistency. Finish by adding the sea salt to the mixture and gently folding it in with a spatula. The consistency should be like a pourable Cool Whip/whipped cream. Add as much as you would like to the top of your filled tea cup/glass, and there you go! This can be served over hot or iced drinks, though we prefer iced, since the foam tends to “melt” quickly in hot drinks.
Koko Bakery (3710 Payne Ave, Cleveland, OH 44114) has a little something for everyone, and is a great place in to get your bubble tea fix, and follow it up with some egg tarts and sweet red bean buns. Koko Bakery reminds us of an amalgamation of some of our favorite spots in Chicago: combining the Chinese buns from 
Along one side of the restaurant, there is a bakery case with all sorts of Chinese, Hong Kongese, and Taiwanese pastries, in both sweet and savory varieties – all you do is pick up a tray, and start using the tongs to pick out which items you want (most priced under $2). We tried the red bean bun, the Char Siu Bao (BBQ pork bun) and the egg tarts, and all were quite good (and super cheap). Other varieties of buns and pastries included 
If you are indecisive – be warned – there is actually a book of tea varieties to flip through before you make your choice. They have more traditional green, black and oolong tea varieties along with the milk teas (which may or may not have tea in them in some cases). We especially like these dairy-or nut milk based teas, a generally popular choice, which come in varieties like Black Tea, Matcha, Almond Milk, Taro and Sesame. You can order the teas with the classic round, tapioca pearls – or boba – but there are also other more unique add-ins like “nata” coconut cream or rainbow agar jelly. Most teas are available either hot or iced, and in small or large sizes – any of which will run you less than $5.
Without seeing the menu itself, it is impossible to gauge all of the varieties available, from Sumiyaki Coffee (instant coffee usually served with coconut milk) to Kumquat Lime Nectar to Iced Mint Cream Tea. There are also fresh fruit smoothies, and milkshake-like sweet drinks with yogurt or chocolate. Although there is a seating area inside Saint’s Alp, there is nothing better than taking a stroll around Chinatown and Ping Tom Park with an iced bubble tea in hand. Though if you are like me, you may want to take a 
Eating The World 