- Iced Drink
- Frappe or Smoothies
- Ice Candy
HOW TO PREPARE
For milktea – Dissolve completely 3 scoops (table spoon) of Hokkaido Milk Tea Powderand 2 scoops (table spoon) Top Creamer in 200mL of hot brewed tea in a cocktail shaker. Add 300 grms ice and shake well. Serve. You may add creamy coconut powder as flavor enhancer.
For iced drink – Dissolve completely 3 scoops (table spoon) of Hokkaido Milk Tea Powder and 2 scoops of Top Creamer in 200mL of hot water in a cocktail shaker. Add ice and shake well. Serve
For shake/frappe – Dissolve completely 3 scoops (table spoon) Hokkaido Milk Tea Powder and 2 scoops (table spoon) of Top Creamery Frappe Base in 1/4 cup (50g) of water on a blender. Add 1 and 1/2 cups of crushed ice then mix completely on the blender. You may add sago, tapioca pearl, coffee jelly, or nata de coco and whip cream on top or any desired toppings.
For slush – Dissolve 1kg of Hokkaido Milk Tea Powder in 5L of water. Pour on the slush machine tub.
For ice candy – Dissolve 1kg of Hokkaido Milk Tea Powder in 4-5 liters of water depending on your taste preference. Repack on ice candy wrapper then freeze. Refresh!
Sugar, Skimmed Milk, Non-dairy creamer, whey powder, stabilizer (xanthan gum), nature identical flavor, artificial colors anti caking agent (tricalcium phosphate)