Salted cream top for tea and coffee (Kem Muối)

If you’ve ever had an iced coffee or tea with a sweet, thick foam, you know how addictive salted cream (kem mui) can be.

Any drink will taste delicious and look beautiful.

This cream top fits your drink perfectly, adding a rich, salty milk contrast to every sip. A free mustache is also included!

This cream top recipe makes enough for 4 drinks, so it’s convenient to make ahead and store in the fridge.

what you need

To make the salted cream top, gather the following ingredients and tools.

Heavy Whipped Cream: A cream-topped base whipped to pillow-softness. You can also use half and half to omit the amount of raw milk needed. Milk: I use whole milk to loosen the mixture and make it easier to pour. You can substitute any milk you have on hand, such as evaporated milk or oat milk. Sweetened Condensed Milk: This is the sweetener I always have on hand. Add more or less to your liking. Salt: This is the key ingredient that creates the “salted” profile. It makes the flavors pop. We use finely ground sea salt. If you use table salt, use less salt as it is very salty. Electric mixer or stand mixer with whisk attachment: You can also use a hand whisk, but it will take a little longer to whisk.

How to make salt cream top

Step 1: Add materials

In a medium mixing bowl, add heavy cream, sweetened condensed milk, and sea salt.

Step 2: Whipping

Using a hand mixer or a stand mixer with a whisk attachment, beat the mixture on medium-high for about 2 1/2 minutes.

Stop as soon as the cream thickens a little, but you can still pour it. It drips from the attachment but holds its shape when poured into a thin ribbon.

Step 3: Deliver

Fill a medium cup (approximately 16 ounces) with ice, pour your favorite unsweetened brewed coffee or tea, and top with cream.

I like a 3:1 ratio of coffee to cream, but adjust to your taste. Stir before drinking or let it foam first and then sip from the top to enjoy your coffee. Just know that you may end up with a mustache.

Pro tips for best results

The key to great salty cream is texture. You want the cream to be “pourable” and not solid like a dessert topping. This will allow the cream to slowly trickle down into your drink, creating beautiful white streaks.

If you accidentally whisk it too much and it becomes too thick, mix in a little more milk to loosen it.

For best results, make sure the cream is fully chilled before whipping. Cold cream foams faster. For extra insurance, chill the mixing bowl in the freezer for about 15 minutes before you begin.

storage

This makes several servings, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Stir gently before using again on top of your favorite beverage.

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