CLASSIC MILK TEA

1 TURN ON SEALING MACHINE AND CHECK IF BILOG NA FILM (PRINT) NAKATAPAT SA UTAS NG MACHINE

2 PREPARE HOT TEA IN KETTLE (SMALL AMOUNT ONLY)

3 WALLING IN CUP ( SMALL AMOUNT OF CREAMCHEESE OR BUTTERMILK)

4 ADD PEARL
12 OZ 1 SCOOP OF PEARL
16 OZ 2 SCOOP OF PEARL
22 OZ 3 SCOOP OF PEARL

5 SET ASIDE CUP

6 PUT ALL IN SHAKER….

CREAMER POWDER FRUCTOSE

Measure in Jigger
FLAVORS 12OZ 16 OZ 22 OZ 12OZ 16 OZ 22 OZ 12OZ 16 OZ 22 OZ
OKINAWA MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
HOKKAIDO MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
WINTERMELON MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 5ml 10ml 15ml 10 ml 20 ml 25 ml
DARK CHOCOLATE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
RED VELVET 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
COOKIES and CREAM 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
MATCHA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
CHOCOLATE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
CHEESECAKE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml

7 TUNAWIN, GAMIT ANG HOT TEA (SMALL AMOUNT) -----SEE ITEM 2

8 STIR and MIX WELL

9 ADD TEA FROM BARREL

12 OZ 150ml
16 OZ 250ml
22 OZ 350 ml

10 ADD ICE (3 CUBES) THEN SHAKE WELL!!!

11 POUR INTO THE CUP (SEE ITEM 3), THEN ADD ICE TILL PUNO
12 SEAL NA
CREAMCHEESE MILK TEA (ADD-ON)
1 TURN ON SEALING MACHINE AND CHECK IF BILOG NA FILM (PRINT) NAKATAPAT SA UTAS NG MACHINE

2 PREPARE HOT TEA IN KETTLE (SMALL AMOUNT ONLY)

3 WALLING IN CUP (MADAMING CREAMCHEESE OR BUTTERMILK) + 1 TSP OF CREAMCHEESE OR BUTTERMILK

4 ADD PEARL
12 OZ 1 SCOOP OF PEARL
16 OZ 1 1/2 SCOOP OF PEARL
22 OZ 2 SCOOP OF PEARL

5 SET ASIDE CUP

6 PUT ALL IN SHAKER….

CREAMER POWDER FRUCTOSE

Measure in Jigger
FLAVORS 12OZ 16 OZ 22 OZ 12OZ 16 OZ 22 OZ 12OZ 16 OZ 22 OZ
OKINAWA MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
HOKKAIDO MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
WINTERMELON MILK TEA 1 SCOOP 2 SCOOP 3 SCOOP 5ml 10ml 15ml 10 ml 20 ml 25 ml
DARK CHOCOLATE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
RED VELVET 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
COOKIES and CREAM 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
MATCHA 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
CHOCOLATE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml
CHEESECAKE 1 SCOOP 2 SCOOP 3 SCOOP 1 SCOOP 2 SCOOP 3 SCOOP 10 ml 20 ml 25 ml

7 TUNAWIN, GAMIT ANG HOT TEA (SMALL AMOUNT) -----SEE ITEM 2

8 STIR and MIX WELL

9 ADD TEA FROM BARREL

12 OZ 150ml
16 OZ 250ml
22 OZ 350 ml

10 ADD ICE (3 CUBES) THEN SHAKE WELL!!!

11 POUR INTO THE CUP (SEE ITEM 3), THEN ADD ICE TILL PUNO
12 SEAL NA
ICED COFFEE
1 PUT ICE IN CUP, THEN MILK
*** 1 pump = 10ml in jigger

MILK COFFEE SYRUP

FLAVORS 16 OZ 22 OZ 16 OZ 22 OZ 16 OZ 22 OZ
CARAMEL MACCHIATO 200ml 250 ml 3 pumps 4 pumps 20 ml 30 ml
SALTED CARAMEL 200ml 250 ml 3 pumps 4 pumps 20 ml 30 ml
WHITE CHOCOLATE LATTE 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump
HAZELNUT VANILLA 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump
VANILLA with Choco walling 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump
ICED MOCHA 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump
ICED AMERICANO 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump
CHOCOLATE 200ml 250 ml 3 pumps 4 pumps 2 pump 3 pump

2 MIX COFFEE AND SYRUP (measurements shown above) IN STAINLESS MUG

3 MAKE IT FOAMY, USE FROTHER
9 POUR THE MIX COFFEE INTO THE CUP WITH MILK AND ICE
10 COVER THE LID NA!