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Products: 39
Categories: 6
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Recipe
  
Iced Tea
Ingredients:
 
Tea                              100 ml (1/3 cup)
Fructose                      25 ml (1 pump)*
Syrup/Powder:
    40 ml/ 45 grams  (1 1/2 pumps/ 3 scoops)
Tapioca/ Jelly               30 grams
Ice                                  ¼  cup
 
1.      Pour syrup (powder) in the cocktail shaker (NOTE: For powder only, mix well with 45 ml of hot water).
2.      Pour in Fructose and Ice and Tea.
3.      Cover Cocktail shaker and shake 180 degrees.
4.      In a serving cup (500 ml cup), put the Tapioca and Jelly, then pour contents of the Cocktail shaker
5.      Seal (or put cup lid)
 
Flavored Milk Tea
Ingredients:
 
Milk Tea                  150 ml (1/2 cup)
Syrup/ Powder                       
   40 ml/ 45 grams  (1 1/2 pumps/ 3 scoops)
Tapioca/ Jelly                          30 grams
Ice                                            ¼ cup
 
(Milk Tea Ratio: 200 ml tea, 20 gram creamer)
 
1.      Pour syrup (powder) in the cocktail shaker (NOTE: For powder only, mix well with 45 ml of hot water).
2.      Pour in prepared Milk Tea. (Otherwise prepare as above).
3.      Cover Cocktail shaker and shake 180 degrees.
4.      In a serving cup (500 ml cup), put the Tapioca and Jelly, then pour contents of the Cocktail shaker
                        5.   Seal (or put cup lid)

Iced Blended
Ingredients:
 
Warm Water                   100 ml (1/8 cup)
Fructose                          25 ml (1 pump)*
Syrup/ Powder           
  50 ml/ 45 grams (2 pumps/ 3 scoops)           
Tapioca/ Jelly                          30 grams
Ice                                            1 ¼  cup
 
Ratio for 500 ml cup serving.
 
1.      Put syrup/ powder directly in the blender
2.      Add ice cubes, water and fructose.
3.       Blend (heavy duty ice blender) for 10-20 seconds.
4.       Add Tapioca or Jelly into a cup, and pour your drink
5.      Seal (or put cup lid)
 
Snow Blended
Ingredients:
 
Warm Water               100 ml (1/8 cup) Fructose                      25 ml (1 pump)*
Creamer                      30 grams (2 scoops)
Syrup/ Powder                       
  50 ml/ 45 grams (2 pumps/ 3 scoops)
Tapioca/ Jelly                          30 grams
Ice                                            1 ¼  cup
 
Ratio for 500 ml cup serving.
1.      Using a cocktail shaker mixed the creamer well with 50 ml hot water.
NOTES: a. Powder should also be mixed well with the creamer and hot water.     b. For Syrup, just pour them directly onto the blender.
2.      Pour everything onto a blender (except the Tapioca/Jelly).
3.       Blend (heavy duty ice blender) for 10-20 seconds.
4.       Add Tapioca or Jelly into a cup, and pour your drink
5.      Seal (or put cup lid)
 
* for powder only

 

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