Tea Jelly Cappuccino
An iced milk tea with black tea jelly at the bottom, layered milk and osmanthus honey black tea, and cold milk foam with crushed hazelnuts on top, served in about 3 minutes per 500ml cup.
- Time3 min
- Yield500ml cold cup
- ServeIced
- DifficultyMedium
Tea Jelly Cappuccino is an iced milk tea with black tea jelly at the bottom, milk and black tea in layers, and cold milk foam on top, with three layers of texture and a striking look.
What do you need to make Tea Jelly Cappuccino?
Osmanthus honey black tea, milk, golden fructose syrup, black tea jelly and cold milk foam, with crushed hazelnuts as garnish.
How do you make Tea Jelly Cappuccino?
Build it from the bottom up in the order jelly, milk, tea, foam.
Ingredients
| Ingredient | Amount | View product |
|---|---|---|
| Osmanthus honey black tea (蜜桂红茶茶汤) | 80 ml | View product |
| YINBAODIAN golden fructose syrup (饮爆点黄金果糖) | 20 ml | View product |
| Milk (牛奶) | 120 ml | |
| Black tea jelly (红茶冻) | 50 g | View product |
| Ice (冰块) | 100 g | |
| Cold milk foam (冻奶泡) | 25 g | |
| Crushed hazelnuts (榛果碎)for garnish | a little |
Steps
Put 50g black tea jelly in the serving cup, then add 100g ice.
Stir 20ml golden fructose syrup with 120ml milk until even and pour into the serving cup.
Slowly pour 80ml osmanthus honey black tea down the side of the cup to create layers.
Top with 25g whipped cold milk foam and sprinkle crushed hazelnuts as garnish, then serve.
Tips
- Pour the tea slowly down the cup wall or with a bar spoon so the layers stay clear.
优闲狐茶饮