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. 
Related products

									