(16 oz serving)
Use brewed Taiwanese Red Tea or brewed Taiwanese Jasmine Green Tea for this recipe. (See Brewing Tea section.)
Fill the Stainless Steel Cocktail Shaker Cup with 1 to 2 cups cubed ice. (Basically, fill the shaker cup until about 80% to 90% full of ice).
Add 4 tbsp. Refined Creamer Powder and 2 ounces Sugar Syrup.
Pour 1 cup of brewed Tea into the Shaker Cup. Fresh, hot, strong tea works best.
(If making Jasmine Pearl Milk Tea, use White Sugar Syrup if possible, to avoid overwhelming the Jasmine Green Tea Flavor.)
Close the Shaker Cup, making sure all three parts are secure. Shake vigorously for at least 12 seconds.
Scoop desired amount of Tapioca Pearls and/or Coconut Jelly and/or Choobees into your serving cup. Pour the shaken milk tea over them. Enjoy!
3 comments:
ew that sounds sooo bad for you...i hate anything powdered
your so asian
I recommend only shaking vigorously for 11 seconds, instead of the prescribed 12. The sugars in the syrup mixture are connected in a polar covalent bond. The shaking excites them and, delicate as they are, promotes breakdown of the bonds. This, unfortunately leaves the the sucrose (carbon, hydrogen, oxygen) free to "attack" the polyphenols in the tea which reduces it's cancer and atherosclerosis fighting abilities.
Just think, 1 second could mean the differnce between life and death. It's your choice...
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