Cloud Cream Drinks Explained: Whipped Florals, Textures, and Crushed Nut Toppings

At the base sits 16 ounces of chilled, freshly shaken floral milk tea. The tea is brewed with slightly higher leaf density so its crisp botanical identity remains articulate even beneath the velvety dairy layer above.

Floating atop is roughly 1.5 inches of specialized floral whipped cream. Made without cream cheese or artificial stabilizers, it holds its soft peaks for up to 30 minutes without deflating.

Garnishing the crown is a teaspoon of hand-crushed roasted tree nuts—typically caramelized pecans or roasted pistachios—adding an earthy crunch that contrasts with the silky foam.

Do not immediately plunge a wide straw into the bottom of the cup and drink all the tea first. Doing so leaves you with a heavy layer of warm cream at the bottom.

Step 1: Remove the sip tab from the dome lid and tilt the cup at a 45-degree angle. Sip the cold cream and warm toasted nuts directly from the rim.

Step 2: Allow the salty-sweet cream to coat your lips, followed immediately by the cool floral jasmine or rose tea flowing underneath.

Step 3: After enjoying the top third of the beverage, insert your aroma straw and swirl gently to emulsify the remaining cream into a super-rich milk tea blend.

At $8.49–$8.69, the Cloud Cream series is the premium tier of Bloom Cup’s menu. Each batch of floral cream is whipped in small 500ml canisters every 45 minutes using real pasture-raised heavy dairy and hand-sorted nuts.

For guests looking for an indulgent, celebratory treat that bridges artisanal tea and European pastry craft, it is well worth the extra dollar.