What Is Milk Cap? How is it different from whipped cream or milk foam?

Milk cap is made by whipping heavy cream and milk to a soft, thick texture — about medium peaks (50-60%) — with a smooth, honey-like consistency. It sits stably on top of drinks and delivers a delightful mix of sweet and salty flavors. It's commonly paired with iced teas or slushies in bubble tea shops.

By comparison:

• Whipped cream is whipped to firmer peaks (about 90–100%), resulting in a richer, denser texture with more fat. It's usually paired with dessert drinks — think Starbucks' Frappuccino or UG TEA's “cloud cap” series.
• Milk foam, on the other hand, is made by steaming milk and injecting air to create fine, airy bubbles. It's commonly seen in hot lattes or cappuccinos.

↑↑Illustration of the mixture in different texture [Left: Medium peak (50-60%)/Right: Higher peak (90-100%)]↑↑

*These images are made by AI

Why Did Milk Cap Get So Popular? A Quick History from Taiwan

Milk caps started off with a salty profile. One early example was “green tea with salty cream,” made famous by brands like LATTEA (綠蓋茶•館) — and their viral “milk mustache” photos. In 2019, MACU (麻古茶坊) introduced fruity milk cap drinks like Mango Pomelo Sago and Grape Cheese Tea, which became instant hits.

In recent years, innovative brands have added new spins to the trend:

• Avocado milk cap by DAMING (大茗本位製茶堂)
• Buckwheat milk cap by PeakTea (青山青茶)
• Pistachio milk cap by Youin (有飲)
• Almond and sesame milk caps by Hechalou Tea (鶴茶樓)

These bold flavors not only add dimension to the drink but also help reinforce brand identity and improve the customer experience. But as milk caps gain popularity, one big challenge arises for businesses: how can you produce them consistently and quickly, without sacrificing quality?

4 Keys to Making a Perfect Milk Cap Every Time

With over 40 years in the beverage industry and more than a decade of training experience, Ta Chung Ho knows the common pitfalls businesses face when making milk caps. Here are 4 essential tips to get it right:

The 4 Golden Rules:

1. Keep it cold – Use cream chilled to 4°C–8°C during whipping.
2. Choose the right cream – Go for a fat content of 27%–35%.
3. Add sugar – A touch of sugar helps stabilize the texture.
4. Whip to the right consistency – Aim for a smooth, slow-flowing texture with gentle ripples — like honey.

Pro Tip:
Want a richer flavor? Try using our Flossy Powder (either Original or Cheese Flavor) to enhance the depth and body of your milk cap.
Craving even more creativity? Add flavored powders or syrups to build a signature milk cap that reflects your brand’s unique taste!
Watch the video below and learn how to create five different milk cap flavors with ease.

Step-by-Step Video: Making Milk Cap Is Easier Than You Think

• Original & Cheese Milk Cap Tutorial

• Avocado Milk Cap + Bonus Recipes

Inspiration from Market Trends

Although many Taiwanese brands already offer flavored milk caps, there’s still plenty of room for innovation. Think about trending concepts like health and sustainability. For instance, using plant-based milk or high-protein alternatives can lead to new ideas like:

• Plant-based milk caps
• Protein-enhanced milk caps

Looking for R&D support? Reach out — Ta Chung Ho is here to help you develop something truly special.

From Idea to Execution — We’re Here to Help

Creating your own signature milk cap is simpler than it seems. With the right ingredients — from flavored syrups and powders to our rich, smooth Flossy Powder — you’ll have everything you need to develop drinks that stand out. We’re more than just an ingredient supplier — we’re your partner in product innovation.

Want to fine-tune your menu? Looking to request samples?
Contact us today and let Ta Chung Ho help you craft your next hit drink.

FAQs

Q1: How do I store milk cap after it’s made?

Keep it refrigerated in a dry, airtight container. Avoid letting any water in. Best used the same day.

Q2: How long does milk cap last after whipping?

It can last up to one day in the fridge, but we recommend using it fresh.

Q3: Do I need special equipment to make milk caps?

A milk cap machine makes it faster and more consistent. But a handheld electric mixer or stand mixer works just fine too.

Q4: What’s the difference with or without Flossy Powder?

Flossy Powder adds a richer, sweeter taste. The cheese version gives your milk cap a savory, umami kick.