All RECIPES

Cream Foam Honeydew Milk tea with Tea Jelly (700ml)

Ingredients:
- 20g Cream Foam Powder (1:4 ice water)
- 50g Honeydew Powder (1:5 hot water)
- 120g Tea Jelly (1:12 hot water)
- 190ml Hot Water
- 150g Ice Water
- 250g Ice Cubes 
- 30g Fructose

Procedure:
1. Add jelly powder 10g, fructose 20g and jasmine green tea 120g in container. Stir until dissolved, then cooling with ice water. Keep in cold storage in refrigerate for 2 hours to be ready to serve.
2. Add 20g cream foam powder and 80g ice water into milk foam machine for 100 seconds.
3. Stir 50g honeydew powder and 150ml hot water to honeydew milk.
4. Pour the honeydew milk and 100g ice water and 250g ice cube into the shaker.
5. Scoop 120g of jasmine green tea jelly into serving cup and pour the honeydew milk.
6. Pour the honeydew milk tea into the cup.
7. Add 80g cream foam on the top and it’s ready to enjoy the drink!
 

Lychee Rose Flower Tea (700ml)

Ingredients:
- 200ml Jasmine Green Tea 
- 1oz Lychee Syrup 
- 0.5oz Rose Syrup 
- 20g Fructose 
- 280g Ice Cubes
- 150ml Water

Procedure:
1. Add 150g ice cubes, 200ml brewed jasmine green tea, 1oz lychee syrup and 10g fructose into a shaker, shake around 5 secs 
2. Stir 0.5oz rose syrup, 150ml water and 10g fructose evenly
3. Pour the step 1 in the serving cup and add 130g of ice cubes 
4. Use a spoon and slowly pour step 2 to make the layer, then enjoy the drink!


 

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