Strawberry & Water Chestnut Smoothie with Cheese Foam (700ml)
With Water Chestnut Popping Boba & Cheese Foam
Raw Material Formula (Commercial 700ml serving)
① Four Seasons Spring Tea Infusion (Prepare in advance)
Four Seasons Spring tea leaves: 12g
Hot water: 500ml
Brew at 85℃ for 8 minutes, strain the tea and cool for later use.
② Smoothie Base
Chilled Four Seasons Spring tea infusion: 120ml
Strawberry jam: 70g
Fructose: 15–25g (adjust according to jam sweetness)
Ice cubes: 280g
③ Toppings & Foam
Water chestnut popping boba: 40g
Original cheese foam: 50g
Production Steps
Add 40g water chestnut popping boba to the bottom of the cup and set aside.
Pour chilled Four Seasons Spring tea, strawberry jam, fructose and ice cubes into the blender. Blend on high speed for 25–35 seconds until smooth with no large ice chunks.
Pour the finished strawberry smoothie into the 700ml cup with popping boba, fill to 80% full.
Slowly pour cheese foam on top. Optional: sprinkle freeze-dried strawberry crumbs for garnish.
Commercial Tips
Cool the tea completely before blending to prevent the smoothie from melting quickly and turning watery.
Water chestnut popping boba brings a crisp and juicy texture, which balances the sweetness of strawberry. Do not over-sugar.
Adjust fructose amount according to different strawberry jam sweetness.
Do not stir the cheese foam; keep it on top. Shake well before drinking.
Serve immediately after preparation for the best crisp boba and rich strawberry flavor.
