Cream Caps

A cream cap is a thick creamy layer that floats on top of a drink. We make two: Classic and Sea Salt. Both are a premixed powder blended with milk; nothing is made from cream cheese, heavy cream, sugar or salt.

Recipe

Cap	Powder	Milk
Classic	1 scoop Float (= Original Cream Cap Powder)	4 parts milk
Sea Salt ("Salt Cream")	1 scoop Salt Cream (Cheese Creamer Powder)	4 parts milk

Use the same measure for the milk as for the powder: 1 scoop of powder, 4 equal scoops of milk. Scale up by keeping 1 : 4.

Making a batch

1. Pour the powder and milk into a blender cup.
2. Blend on the Creamer setting.
3. Pour what you don't use straight away into a cup, print a kitchen label, and store it in the fridge. (Staff portal → Dashboard → Prep Label → the starred Classic Cream Cap or Sea Salt Cream Cap, Prepared. The 3-day good-until fills in automatically.)
4. Discard cream caps 3 days after the prep date.

Turn the blender back to Shake when you're done.

Don't mix up the two

Classic and Sea Salt look the same in the cup. Every container needs its label, and the two powders are not interchangeable.

Topping a drink

1. Finish the drink first, leaving room at the top for the cap.
2. Spoon the cap on gently, close to the surface, so it floats as a white layer.
3. Don't stir. Let it layer. The customer drinks through the cap.

Cream caps also finish the Cloud Lattes and the cold foam cap topping on hot chocolate; see Specials & Blended Drinks.

Pairings

Cap	Good with
Classic	Fruit teas, Jasmine Green, Matcha, Cloud Lattes
Sea Salt	Brown Sugar, Classic, Osmanthus Oolong, White Peach Oolong, Thai

Troubleshooting

Problem	Fix
Lumpy	Blend longer on Creamer; check the powder was measured, not poured
Sinks into the drink	Too much milk: remake at 1 : 4, and leave room at the top of the drink
Wrong flavor	The two powders were swapped; check the labels
Older than 3 days, or smells off	Throw it out and make a fresh batch

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Last updated: October 2026, from the recipe binder.