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Milk Tea Recipes
Milk Tea Recipes
2 cups water
2 packet unflavored gelatin powder (14g)
1/4 cup sugar
1/2 cup milo powder
1/2 tsp instant coffee
Ingredients
1 scoop Chocolate Powder
2 scoops Sugar & Creamer Mix
4 oz water
1 cup ice (about 16 oz)
1 scoop chocolate chips
2 oz cooked Black Tapioca Pearls (recipe with video: http://bit.ly/1VkcTDS)
Whipped Cream
Instructions
Put Chocolate Powder, Creamer & Sugar Mix, water, and ice in a blender
Blend until smooth
Add 1 scoop chocolate chips and blend again for a few seconds
Add in cooked Tapioca Pearls into a glass or Plastic Drinking Cup
Pour in the blended Chocolate Chocolate Chip mixture
Top with whipped cream
Sprinkle with some chocolate chips
Add Fat Bubble Tea Straw and enjoy!
2x Servings : 4
2 cups water4 cups water
½ cup milk1 cup milk
2 teaspoon cocoa powder4 teaspoon cocoa powder
2 teaspoon tea powder or two teabags4 teaspoon tea powder or two
teabags
2 tablespoon sugar4 tablespoon sugar
1½ tablespoon chocolate shavings or 1 tablespoon chocolate chips or 1
tablespoon chocolate syrup3 tablespoon chocolate shavings or 1 tablespoon
chocolate chips or 1 tablespoon chocolate syrup
3x Servings : 6
6 cups water
½ cup milk1.5 cup milk
2 teaspoon cocoa powder6 teaspoon cocoa powder
2 teaspoon tea powder or two teabags6 teaspoon tea powder or two
teabags
2 tablespoon sugar6 tablespoon sugar
1½ tablespoon chocolate shavings or 1 tablespoon chocolate chips or 1
tablespoon chocolate syrup4.5 tablespoon chocolate shavings or 1 tablespoon
chocolate chips or 1 tablespoon chocolate syrup
INSTRUCTIONS
Boil two cup of water,milk and sugar.
Add cocoa powder and whisk well.
Add tea powder or tea bags and boil for 2 -3 minute.
Add chocolate shavings, chip or syrup for more chocolaty flavor.
Strain and serve hot.
Notes
For spicy chocolate tea
Add ¼ teaspoon cinnamon powder at step 2 with cocoa powder.
Y IE LD : 3 C UP S O F CO F FE E ( 4 W IT H I CE A N D CR EA M! )
INSTRUCTIONS
The night before, add the coffee grinds and vanilla powder to the bottom of
your french press or to a large measuring cup. Cover with the cold water.
Place the in fridge (covered! or with the fresh press top, not pressed)
overnight, for at least 8 to 12 hours.
In the morning, press the coffee in the press or pour it over a coffee filter
(or 2) into a larger bowl or pitcher. Fill a glass with a bit of chocolate syrup
on the bottom and (coffee) ice cubes. Pour in your coffee and then fill the
rest of the glass with chocolate milk. Drizzle extra chocolate on the rim. I’ve
also topped this with coconut whipped cream!
Note: I do have a nespresso that i use religiously and if I’m pressed for time or
really craving cold brew, I’ll sometimes just brew that over ice. Slightly watered
down but good enough for me!
COFFEE JELLY
INGREDIENTS
90 grams pack clear unflavored gulaman
1 ½ cup water
1 tbsp instant coffee granules
¾ cup sugar
PROCEDURE
In a pot, combine gulaman, water, coffee and sugar. Mix well.
Bring to a boil. Pour mixture on a mold or microwavable container. Set
aside until firm. For best results chill for 6 hours or overnight.
Mix chilled Angel All Purpose Creamer, Angel Evaporada and Angel
Condensada in a bowl.
Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to
an hour.
Serve immediately.