Cherry Cookie Crunch Bubble Milk Tea

Name: Cherry Cookie Crunch Bubble Milk Tea
Total time: 15 min
Ingredients: 50 g cherry-flavoured tapioca pearls; 90 ml chilled cherry-flavoured black tea; 0.1 Liter Oldenburger Fullcream milk 3.5%, UHT long-life, 1L; 10 g cherry syrup; 50 ml Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg; 2 g vanilla syrup; 10 g almond brittle light biscuit crumbs

Source: https://www.oldenburger-professional.com/rcp_recipe/cherry-cookie-crunch-bubble-milk-tea

Total time

15 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
500	g	cherry-flavoured tapioca pearls
900	ml	chilled cherry-flavoured black tea
1	Liter	Oldenburger UHT Full Cream Milk, 3.5% fat
100	g	cherry syrup
500	ml	Oldenburger SHANI Whipping Cream UHT, 35% fat
20	g	vanilla syrup
100	g	almond brittle light biscuit crumbs

Preparation

Divide the cherry-flavoured tapioca pearls among the glasses. Mix the chilled tea with the Oldenburger Full Cream Milk and the cherry syrup and pour it into the glasses.

Making the Cream

Flavour the Oldenburger SHANI Whipping Cream with the vanilla syrup, pour it into a cream siphon, carbonate it and dress it on the milktea. Alternatively, whip the cream and top the drinks with it using a piping bag with a star-shaped nozzle.

The Final Touch

Serve garnished with almond brittle and light biscuit crumbs.

Tips from Chefs to Chefs

How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C. before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.