RecipeWe make difference SIB
Mixing ratio
cherry blossom(sakura) latte
- milk  200g
- Sakura Resin  6g
- syrup  40g
syrup
- water  240g
- syrup  100g
topping
- EVERWHIP1030  desired
- chocolate decoration  desired
assembly
Cooking process
cherry blossom(sakura) latte
- 1. mix everything toghther.
syrup
- 1. boil them toghther
topping
assembly
- 1. put cherry blossom(sakura) latte and ice cube in the cub.
2. pur whipped everwhip for topping.
3. sprinkle the decoration chocolate on top.
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