Smoked Black Tea with Milk and Chocolate Foam

Preparation Time:
20 mins
Baking Time:
10 people




Bring the water to a boil and let the tea steep in it for 5 minutes. Then strain it and keep it warm.

Making the Chocolate Foam 

Heat 300 ml Oldenburger SHANI Whipping Cream and dissolve the couverture in it. Flavour with vanilla and hazelnut oil. Pour the cooled chocolate cream into a cream siphon and carbonate it.

Making the Milk Foam 

Mix the cappuccino milk with the hazelnut syrup, pour into a cream siphon and double carbonate it.

The Final Touch

Pour the tea into a glass, then add the chocolate cream and finally the hazelnut milk foam. Serve garnished with hazelnut flakes.

Tips from Chef to Chef

If smaller quantities are needed, a cream siphon is the best solution. Cream toppings, foams and espumas come out with a great texture for making classic whipped cream, flavoured cream, cold cream desserts or fluffy hot or cold sauces.

Recommended Products

Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg
  • natural and creamy flavour
  • great stability
  • great whipping volume
  • ideal for filling

Exclusive Insights 

Receive our latest news with exciting tips and tricks.

Click here and stay up to date