Milk Cover Blueberry Juice

There was some whipped cream left in making the cake. I thought it could be used to make a milk-lid tea to get rid of it, but I just received JUS NOVA wild blueberry juice, so I immediately changed my mind-use this blueberry juice + Whipped cream, let's drink blueberry juice covered with milk, okay?
On weekdays, fruit juice is hardly made, because throwing away the pomace is too wasteful, and it takes a lot of thought to get rid of the pomace. It is better to eat the whole thing as a simple, trouble-free and trouble-free. This ready-made blueberry juice saves a lot of thought. I have never liked the fruit drinks on the market, either because they are too strong in flavor or too sweet. The blueberry juice tastes light and fruity, slightly sweet and sour, and tastes much more natural.
No need to squeeze your own juice, milk cap fruit drink becomes much easier and faster. A little whipped cream can also be smoothed well. The whipped cream is poured on the surface of the blueberry juice, and the black and white junctions immediately begin to penetrate each other. There happened to be some frozen blueberry berries, and two more were placed on the surface. At first, I was a little worried that the cream could not bear the weight of the blueberry fruit, but I did not expect that the blueberry fruit really stood firmly on the white cream. The best characteristic of blueberries that are rich in anthocyanins is probably penetration. The blueberry fruit particles quickly stain the cream around them with a blue-purple circle, and gradually expand farther away. . . . "