1. Material preparation
2. 60g cooked small taro balls
3. Add 30g diced mango
4. Take 25g of non-dairy creamer
5. Add 350ml of boiling water
6. Stir well
7. Add 60g of sweet wine
8. Take 15g of syrup
9. Add syrup
10. Take 50ml coconut milk
11. Add coconut milk
12. Add 100ml purified water
13. Stir well
14. Pour into the drink glass
15. carry out
Tips:formula:
30g diced mango, 60g Fulaigao small balls, 20g for Fusu milk tea special non-dairy creamer, 50ml of boiling water, 20ml of Fusu syrup, 50ml of Jiale pure coconut milk, 60g of rice wine, 180g of ice cubes, and 100ml of water
Production steps:
1. Put the diced mango and cooked small balls into the cup;
2. Put the non-dairy creamer and boiled water into a snow gram cup, mix and melt;
3. Put the rice wine, syrup, coconut milk, ice cubes, and water into the Xueke cup in turn, shake the Xueke and pour it into the product cup.
Remarks: Put 100g of Fulaigao small balls into boiling water, boil for 3 minutes on high heat and filter out. Stir in 20ml syrup.
