What is tea infused foam? Great question! It is a fun way to play with your cocktails and a good excuse to have your own whipped cream dispenser. Below we will give you a few tips and tricks on making your own and even point out the recipes that can be done with a standard kitchen whisk.
History of Foamy Cocktails
So the foam in cocktails is traditionally made with egg whites. Eggs have been added to beverages since the Middle Ages. Keep in mind that alcohol was common beverage since the technology and knowledge of how to make most water safe to drink was not available. The modern day version of egg cocktails came in the late 1800’s and all of them involve shaking the cocktail. Modern technology, in the form of the modern day whipped cream dispenser, allow us to bypass shaking and to substitute the egg.
Tea Infused Foam Recipes
Lighter Foam
1 tsp of Egg Replacer
1 tablespoon of water
16 oz of Cold Tea (Your favorite flavor)
Stir together the egg replacer and water and allow to sit for 5 minutes. Add the tea and the egg replacer to the whipped cream dispenser and shake hard for about 30 seconds before adding the gas canister to the dispenser. Shake again for a few more seconds after the canister has emptied into the dispenser. It is ready to use on your favorite beverage. We love adding Chocolate Mint foam to iced Earl Grey. If you would like to use egg, it is just egg white from 1 egg instead of the egg replacer and water in this recipe.
Note: Egg replacer will not foam without the dispenser, so there is no point in trying a whisk on this recipe.
Stiff Foam
1 tsp Guar Gum
16oz of Cold Tea
Whisk together the guar gum and cold tea until the guar gum is dissolved and a foamy gel is formed. The gel will be heavy and sink into the drink if not added to the whipped cream dispenser. So while it can be spooned directly onto the drink, it may work better and be even more foamy if put it in the whipped cream dispenser for application.
Enjoy using the foam as a way to change up your ice team or favorite foamy cocktail.