Refreshing Roasted Fairy Grass Pearl Milk Tea

Refreshing Roasted Fairy Grass Pearl Milk Tea

by Shimizu Shark's Fin Kitchen

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Do you want to drink a cup of milk tea in the hot summer? I like the classic roasted grass pearl milk tea. A bite of grass is cold and smooth, coupled with the strength of pearls, it will make you very satisfied and refreshed. .

Refreshing Roasted Fairy Grass Pearl Milk Tea

1. First, make fairy grass jelly, add 15g sugar and 50g water to the fairy grass powder and mix well. Pour 300g of clean water into the pot and bring it to a low heat. Pour the stirred grass powder into the water and stir slowly. After stirring, turn off the heat after boiling, let it dry, pour it into the container, and wait for it to cool completely. It becomes immortal grass frozen

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

2. Prepare all the ingredients for making milk tea

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

3. Put the black tea bag into the net

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

4. Then install it on the upper cover.

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

5. Add milk to the milk tea machine first, then pour pure water

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

6. Pour in whipped cream and sugar

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

7. Put the cover on the milk tea machine and select the milk tea function

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

8. When you see the milk tea turned slightly, pour the pearls into the milk tea machine, close the lid, and when the time is up, there will be a reminder that the sound will automatically shut down

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

9. Immortal grass frozen cut

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

10. Keep the milk tea warm and cool, cut the frozen grass into the cup, pour the milk tea and you can enjoy it beautifully

Refreshing Roasted Fairy Grass Pearl Milk Tea recipe

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