Tiramisu Milk Tea

A smooth, lightly mocha blend of tea and coffee topped with soft vanilla cream

When we reopened in 2021, we introduced this drink alongside our coffee wheelcake as part of a playful dessert-inspired menu. Customers often said our Signature blend had gentle coffee notes, so we leaned into that idea. The result is smooth and lightly mocha-like, layered with creamy sweetness and finished with a soft cloud of vanilla cream. It feels indulgent, but the tea keeps it balanced.

Watch us make it

ingredients

Drink

  • Dragon Cat Signature Tea Bag
  • 1 Sachet Creamer Powder
  • 1/2 tsp instant coffee
  • Hot Water
  • Ice Cubes

Cream Cloud

  • Cream Cheese
  • Double Cream
  • Whole Milk
  • Sugar
  • Vanilla essence
  • Cocoa Powder for dusting

method

Cheese cream cloud

  1. In a bowl, whisk the cream cheese, milk and sugar until smooth.
  2. In a separate bowl, whip the double cream to soft, pillowy peaks.
  3. Gently fold the cream cheese mixture into the whipped cream.
  4. Add a splash of vanilla and mix until combined.
  5. If the cream feels too thick, stir in a little milk until it becomes pourable but still fluffy.
  6. Chill in the fridge while you prepare the tea.

Prepare the Drink (400–500ml glass)

  1. Steep your tea bag in 200ml hot water.
  2. Add ½ teaspoon instant coffee, creamer and sugar to taste. Stir well.
  3. Brew for 3–5 minutes.
  4. Fill a glass with ice and pour the tea over, leaving space at the top. Stir to cool
  5. Spoon or pour over the cream cloud.
  6. Finish with a light dusting of cocoa powder

tips:

• Add tapioca pearls for a sweeter, more filling bubble tea version.
 • For a richer flavour, swap cream cheese for mascarpone.

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