1.

Milk Tea Series

Wintermelon, Okinawa, Salted Caramel,

Hokkaido

16 oz RECIPE
 200ml brewed tea
 3 scoops 1/8 measuring cup MILK ESSENCE
 3 pumps of 10cc Flavored Syrup
 add ice and shake for 25 seconds
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml brewed tea

 4 scoops 1/8 measuring cup MILK ESSENCE
 4 pumps of 10cc Flavored Syrup
 add ice and shake for 25 seconds.
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Classic, Matcha, Red Velvet, Milk/Dark
Chocolate, Cookies and Cream

16 oz RECIPE

 200ml WATER
 2 scoops 1/8 measuring cup of flavoring powder
 Add 20cc fructose
 add ice and shake for 25 seconds
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup flavoring powder
 Add 30cc fructose
 add ice and shake for 25 seconds
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 2. Fruit Tea Series

Mango, Strawberry, Blueberry, Passion Fruit, Green

Apple, Mixed Berries
16 oz RECIPE

 50 ml brewed tea
 150ml water
 5 pumps flavor SYRUP
 Add 20cc fructose
 add ice (use 16oz cup)
 shake for 25 seconds
 Put 1 scoop of Nata de Coco on cup then pour the fruit tea

22 oz RECIPE

 75 ml brewed tea
 175ml water
 7 pumps flavor SYRUP
 Add 30cc fructose
 add ice (use 22oz cup)
 shake for 25 seconds
 Put 1 scoop of Nata de Coco on cup then pour the fruit tea
3. Cheesecake Series

a. Oreo Cheesecake
16 oz RECIPE

 200ml brewed tea

 2 scoops 1/8 measuring cup Cheesecake Powder
 2 scoops 1/8 measuring cup Crushed Oreo
 Add 30cc fructose
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22 oz RECIPE

 250ml brewed tea

 3 scoops 1/8 measuring cup Cheesecake Powder
 3 scoops 1/8 measuring cup Crushed Oreo
 Add 40cc fructose
 add ice and shake for 25 seconds.
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 b. Strawberry, Blueberry Cheesecake
16 oz RECIPE

 200ml brewed tea

 3 scoops 1/8 measuring cup Cheesecake powder (54g)
 20ml or 2pumps of 10cc Strawberry/Blueberry Flavored Syrup
 Add 20cc fructose
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22 oz RECIPE

 250ml brewed tea

 4 scoops 1/8 measuring cup Cheesecake powder (72g)
 4 pumps of 10cc Strawberry/Blueberry Flavored Syrup
 Add 30cc fructose
 add ice and shake for 25 seconds.
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 c. Matcha Cheesecake
16 oz RECIPE

 200ml brewed tea

 3 scoops 1/8 measuring cup Cheesecake Powder
 1 scoops 1/8 measuring cup Matcha Powder
 Add 20cc fructose
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml brewed tea

 4 scoops 1/8 measuring cup Cheesecake Powder
 2 scoops 1/8 measuring cup Matcha Powder
 Add 30cc fructose
 add ice and shake for 25 seconds.
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 4. Cream Cheese Series

a. Cream cheese Oreo

16oz Recipe

 200ml tea
 2 scoops of 1/8 measuring cup of Cookies and Cream Powder
 1 scoop 1/8 measuring cup Crushed Oreo
 Add 20cc fructose
 mix well
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22oz Recipe

 250ml tea
 3 scoops of 1/8 measuring cup of Cookies and Cream Powder
 2 scoops 1/8 measuring cup Crushed Oreo
 Add 30cc fructose
 mix well
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 b. Cream cheese Salted Caramel

16 oz RECIPE

 200ml brewed tea

 3 scoops 1/8 measuring cup MILK ESSENCE
 20ml or 2pumps of 10cc Salted Caramel Flavored Syrup
 add ice and shake for 25 seconds
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml brewed tea

 4 scoops 1/8 measuring cup MILK ESSENCE
 30ml, 3pumps of 10cc Salted Caramel Flavored Syrup
 add ice and shake for 25 seconds.
 Put Cream Cheese walling on cup for presentation
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 5. Soda Series

a. Sunrise Potion
16 oz RECIPE

 100ML soda
 3 pumps Strawberry SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 16oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 2 pumps Mango SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake

22 oz RECIPE

 150ML soda
 4 pumps Strwbrry SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 22oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 3 pumps Mango SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake
 b. Berry Explosion
16 oz RECIPE

 100ML soda
 3 pumps Strawberry SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 16oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 2 pumps Blueberry SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake

22 oz RECIPE

 150ML soda
 5 pumps Strawberry SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 22oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 3 pumps Blueberry SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake
 c. Bubble-berry
16 oz RECIPE

 125ML soda
 4 pumps Green Apple SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 16oz cup)
 put the mixture in the cup
 in a separate shaker, put 75ml soda
 2 pumps Blueberry SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake

22 oz RECIPE

 150ML soda
 5 pumps Green Apple SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 22oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 3 pumps Blueberry SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake
 d. Fiery Surprise
16 oz RECIPE

 125ML soda
 4 pumps Passion Fruit SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 16oz cup)
 put the mixture in the cup
 in a separate shaker, put 75ml soda
 2 pumps Mixed Berries SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake

22 oz RECIPE

 150ML soda
 5 pumps Passion Fruit SYRUP (40g, 40CC, 40ml)
 Mix using a stirrer
 Put 1 scoop of Nata de Coco on cup then pour the Soda
 add ice on cup(use 22oz cup)
 put the mixture in the cup
 in a separate shaker, put 100ml soda
 3 pumps Mixed Berries SYRUP
 Then using a spoon slightly pour on the cup to achieve two tone the drink.
 Do not shake
Meiji Apollo

16 oz RECIPE
 200ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 2 pump of 10cc Strawberry Flavored Syrup
 20cc fructose
 add ice and shake for 25 seconds
 put strawberry creamcheese walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup Milk Chocolate powder
 3 pump of 10cc Strawberry Flavored Syrup
 30cc fructose
 add ice and shake for 25 seconds
 put strawberry creamcheese walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Meiji Choco Baby/Hershey’s

16 oz RECIPE
 200ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 1 scoop of choco bits
 20cc fructose
 add ice and shake for 25 seconds
 Add Hershey’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup Milk Chocolate powder
 2 scoop of choco bits
 30cc fructose
 add ice and shake for 25 seconds
 Add Hershey’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Choc Nut

16 oz RECIPE
 200ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 2 scoops of peanut butter
 1 scoop crushed peanuts
 20cc fructose
 add ice and shake for 25 seconds
 put peanut butter walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup Milk Chocolate powder
 3 scoops of peanut butter
 2 scoop crushed peanuts
 30cc fructose
 add ice and shake for 25 seconds
 put peanut butter walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Snickers

16 oz RECIPE
 200ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 2 scoops of peanut butter
 1 scoop crushed peanuts
 1 scoop choco bits
 20cc fructose
 add ice and shake for 25 seconds
 put Hershey’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup Milk Chocolate powder
 3 scoops of peanut butter
 2 scoop crushed peanuts
 2 scoops choco bits
 30cc fructose
 add ice and shake for 25 seconds
 put Hersheys’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Reese’s

16 oz RECIPE
 200ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 2 scoops of peanut butter
 20cc fructose
 add ice and shake for 25 seconds
 put peanut butter walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

22 oz RECIPE

 250ml WATER
 3 scoops 1/8 measuring cup Milk Chocolate powder
 3 scoops of peanut butter
 30cc fructose
 add ice and shake for 25 seconds
 put peanut butter walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
Kit Kat

16 oz RECIPE
 200ml WATER
 1 scoops 1/8 measuring cup Milk Chocolate powder
 1 scoops 1/8 measuring cup Dark Chocolate powder
 1 scoop of choco bits
 1 scoop of crushed wafers
 20cc fructose
 add ice and shake for 25 seconds
 Add Hershey’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml WATER
 2 scoops 1/8 measuring cup Milk Chocolate powder
 2 scoops 1/8 measuring cup Dark Chocolate powder
 2 scoop of choco bits
 2 scoop of crushed wafers
 30cc fructose
 add ice and shake for 25 seconds
 Add Hershey’s Choco walling
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea\
Haw Haw

16 oz RECIPE
 200ml WATER
 4 scoops 1/8 measuring cup Milk Essence
 20cc fructose
 add ice and shake for 25 seconds
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea
 

22 oz RECIPE

 250ml WATER
 6 scoops 1/8 measuring cup Milk Essence
 30cc fructose
 add ice and shake for 25 seconds
 Put 1 scoop of Tapioca Pearl on cup then pour the milk tea

COFFEE SERIES

https://www.cafepoint.co.uk/different-types-of-coffee/