The creator demonstrates how to make a 'Milky Oolong Highball' cocktail. They start by brewing and preparing a milky oolong iced tea base, then separately create a toasted coconut foam using various ingredients and a whipped cream dispenser. Finally, they combine the iced tea, gin, and pear liqueur in a glass and top it with the foam, garnishing with nutmeg before two people are shown enjoying the drink.
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THE MILKY OOLONG HIGHBALL AND ITS TOASTED COCONUT FOAM ✨🥥
One of the first cocktails we ever made on the channel.
On paper it’s actually pretty simple: Milky Oolong tea, pear, gin, and a light toasted coconut foam. Fresh, creamy and comforting, without ever feeling heavy.
On the palate, the drink feels immediate and easy to read. But look a little closer and you’ll find something more layered: a low-ABV cocktail with a modern structure and a coconut foam that completely changes the texture of the drink.
And speaking of the foam, we finally found the balance we were looking for between cream, milk, xanthan, methylcellulose and glucose syrup. Surely the version we’re the happiest with so far.
The full detailed recipe of the foam is in the link in our bio 🔗
Transcript
How can you make a fresh iced tea that tastes like a toasted cloud? You see that foam? It's made with toasted coconut, cream, and salt. And that iced tier, it's made with milkyolong clams de coir engine. They come together as this milkyolong eyeball. And this is how we make it. Take some milkyolung, it's a tea with natural vanilla but milky no. Infuse it in water at 80 degrees for twelve minutes. Here, you're looking to push the extraction, bring out a bit of astringency, strain through a coffee filter, and while it's still warm, add your sugar and acids. Save Save it. Take coconut flakes and toast them in the oven. In water, mix sugar, methylcellulose, xanthan gum, salt and glucose syrup. Then, add cream. Once the coconut smells nicely toasted, take it out. Add the coconut flakes, pour the mixture over them, vacuum seal, and let it infuse for two hours. Strain the cream, charge it, shake, make sure you taste it, and let it rest in the fridge. In a tier, combine 15 ml of Creme de Toire, 15 ml of Gin, 100 ml of iced tea. Take a highball glass, pour over the milkier long cocktail and top with a coconut foam. Grate some nutmeg. Et voila.
