• Brew 2 tbsp loose leaf Thai Tea mix in one cup of boiling water for 4 minutes.
• Once brewed, remove the tea leaves and mix in the plant-based condensed milk or sugar, then add the plant-based milk. Set aside to prepare the vegan cheese foam.
• Vegan Cheese Foam (longer way but thicker cheese foam)
• Prepare the vegan cheese foam by mixing plant-based cream cheese and plant-based milk together to create a loose paste. Set aside.
• Meanwhile, whip the plant-based whipping cream with icing sugar until you get nearly stiff peaks.
• Then add in the plant-based cream cheese and gently fold in until incorporated. Add a pinch of salt if your cream cheese doesn't have any salty flavour.
• Vegan Cheese Foam the Lazy way
• In an electric milk frother or using a whisk on an electric mixer, combine the plant-based cream cheese, milk, whipping cream, and icing sugar and put it on the cold froth setting. I had to do it 1.5 times to get it fully incorporated.
• Add a pinch of salt if needed.

Assemble the drink

• Pour the brewed tea with plant condensed milk and plant milk over ice between two glasses. Stir to chill, then pour cheese foam on each glass. Enjoy!