How to Make Milk Tea with Powder
One milk tea powder, iced or hot — consistent cups for cafés and boba shops.
One milk tea powder, two drinks. Mixed with a little cane sugar syrup and hot water, it makes a smooth iced milk tea or a warm hot one from the same tin — so a single ingredient covers your whole hot-and-cold menu. Because it's measured by scoop and ratio, every cup comes out the same across staff, shifts, and stores. And the method never changes: swap the flavor powder — taro, mango, and more — and you've got a new drink with the same simple steps.
Ingredients
Iced Milk Tea（500 ml / 700 ml）
Flavor Powder: 3 scoops / 4.5 scoops
Cane Sugar Syrup: 20 ml / 30 ml
Hot Water：150 ml / 225 ml
Ice: Full cup
Hot Milk Tea
Flavor Powder: 4 scoops / 6 scoops
Cane Sugar Syrup: 20 ml / 30 ml
Hot Water: 400 ml / 600 ml
Directions
Iced Milk Tea
Add hot water, flavor powder, and cane sugar syrup to a shaker. Stir until dissolved.
Add a full cup of ice, shake well, and pour into a serving cup.
Hot Milk Tea
Combine hot water, flavor powder, and cane sugar syrup in a cup.
Stir well and serve.
🏷 Tips
Flexible ratios: adjust the flavor powder to dial the milk tea stronger or lighter for your menu.
Sweetness control: sweeten with the cane sugar syrup — add more or less to match each drink, and keep it the same across every cup.
Creative add-ons: finish with tapioca pearls, jelly, or a light dusting of cinnamon for a signature twist.
Consistency tip: dissolve the powder in the hot water first (before ice) so the cup comes out smooth, not grainy — and weigh/scoop the powder so every cup matches across staff.
