Iced Mint Milk Tea(bing bao he nai cha )

Iced Mint Milk Tea

Introduction:

Production steps:

Step 1: take out the pot, boil the water to boiling, put the hot water and 2 pieces of ice into the prepared cup, after the ice dissolves, put the tea bag slowly from the edge of the cup, cover it and simmer for about 4 minutes, then take out the tea bag.

Step 2: in practice 1, add liquid milk powder and white granulated sugar to taste, and then put it into the refrigerator to freeze for 10 minutes.

Step 3: put ice cubes into about 1 / 2 of the beaker, then pour in mint syrup and method 2, cover the cup, shake well until the shell of the beaker frosts.

Step 4: first open the cup cover of the Xueke kettle, pour the milk tea into the cup, then open the filter cover, pour some ice into the cup, and finally take the stirring straw to produce.

Materials required:

Water: 450 ml

Green tea bag (oolong tea): 2

Liquid cream (Cream Ball): 30ml

White granulated sugar: 30g

Mint syrup: 60 ml

Ice: moderate

Note: [detailed introduction] you can pour the drink into the Shike pot and fill it completely, because there is still a gap between the cup cover and the filter cover of the Shike pot, and shaking it hard will not overflow, but it is best to fill it to 2 / 3.

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Bing Bao He Nai Cha