Five menus, three flavours
Oat and barley are the flavours shops reorder most. Red bean follows. These five menus use those three flavours.
BlessMe grain popping boba is imported from a manufacturer in China. Barley and oat contain gluten. This article does not state an allergen status for red bean. Check the label.
- Brown sugar fresh milk with oat popping boba
- Milk tea with oat popping boba
- Thai tea with barley popping boba
- Milk tea with barley popping boba
- Matcha latte with red bean popping boba
Treat every recipe as a starting cup for 16 oz, about 480 ml. Adjust it to the tea and milk the shop already makes. Drain the syrup before you portion. One tablespoon drained is about 15 grams. Two tablespoons are about 30 grams.
1. Brown sugar fresh milk with oat
If the shop already has fresh milk and brown sugar syrup, this cup needs no tea. It can go on the menu in a shift that is short on staff.
Oat does not cover the burnt-sugar smell. Guests who already order brown sugar fresh milk get a pearl that bursts, which is a different bite from chewy tapioca.
Starting recipe, 16 oz
- 16 oz cup, about 480 ml
- Oat popping boba, 1 to 2 tablespoons, about 15 to 30 grams after draining the syrup
- Brown sugar syrup, 30 ml, swirled on the cup before the ice
- Cold fresh milk, 220 ml
- Evaporated milk, 20 ml, only if the cup should feel richer
- Ice, 120 grams
For a 22 oz cup, use 300 ml of fresh milk, 2 tablespoons of boba, and another 10 ml of syrup.
Selling price is a guide for the shop to set, not a BlessMe price, and it does not mean the cup will sell at that price. Milk tea shops often place a 16 oz brown sugar fresh milk around 55 to 75 THB.
2. Milk tea with oat
Milk tea is the cup people order as they walk in. Add oat on top of the tea the shop already brews. There is no need to change the tea recipe.
If the shop charges for toppings separately, this is a way to add that charge to an order the guest was already going to place.
Starting recipe, 16 oz
- 16 oz cup, about 480 ml
- The shop's black tea, 100 ml. Dilute a strong brew until it is about that much
- Fresh milk or evaporated milk, 120 ml
- Syrup or sweetened condensed milk, 15 to 20 ml, if the tea is not sweet yet
- Oat popping boba, 1 to 2 tablespoons, about 15 to 30 grams after draining the syrup
- Ice, 120 grams
Put the pearls in the cup before the ice. They stay where the straw can reach them.
Selling price is a guide to set yourself. A 16 oz milk tea often sits around 45 to 65 THB. Add your own topping charge from the amount you scoop.
3. Thai tea with barley
Thai tea is already on the board in most milk tea shops. Roasted barley does not disappear in a strong tea, so the shop can keep its Thai tea and change the topping.
Starting recipe, 16 oz
- 16 oz cup, about 480 ml
- Thai tea powder, 20 grams, brewed with 150 ml hot water, strained and cooled, about 120 ml of strong tea
- Sweetened condensed milk, 30 ml
- Evaporated milk, 30 ml
- Barley popping boba, 1 to 2 tablespoons, about 15 to 30 grams after draining the syrup
- Ice, to the top of the cup
For Thai tea with fresh milk, use 100 ml of strong tea and 160 ml of fresh milk. Add condensed milk only if that is already the shop's recipe.
Selling price is a guide to set yourself. A 16 oz Thai tea often sits around 45 to 65 THB.
4. Milk tea with barley
Keep the shop's milk tea and swap in barley. The roasted aroma stays in the tea, and it goes well with milk.
A shop that already sells Thai tea usually has milk tea on the same board. Use the same tea base and change the pearl.
Starting recipe, 16 oz
- 16 oz cup, about 480 ml
- The shop's black tea, 100 ml. Dilute a strong brew until it is about that much
- Fresh milk or evaporated milk, 150 ml
- Syrup or sweetened condensed milk, 15 to 20 ml, if the tea is not sweet yet
- Barley popping boba, 1 to 2 tablespoons, about 15 to 30 grams after draining the syrup
- Ice, 120 grams
Put the pearls in before the ice. The roasted smell comes through in cold milk.
Selling price is a guide to set yourself. A 16 oz milk tea often sits around 45 to 65 THB.
5. Matcha latte with red bean
Matcha and red bean are a pair dessert shops already know. Popping boba gives the latte something to bite without boiling tapioca pearls.
Red bean is sweet and earthy. It holds up next to matcha when the cup is not drowned in milk.
Starting recipe, 16 oz
- 16 oz cup, about 480 ml
- Matcha, 3 grams, dissolved in 40 ml hot water
- Cold fresh milk, 180 ml
- Syrup, 10 to 20 ml, depending on how bitter the matcha is
- Red bean popping boba, 1 to 2 tablespoons, about 15 to 30 grams after draining the syrup, in the bottom of the cup
- Ice, 100 grams
Mix the matcha into the milk, or pour it over the ice. Do not pour the pearls onto foam. Guests will not reach them.
Selling price is a guide to set yourself. A 16 oz matcha latte often sits around 55 to 75 THB.
Before it goes on the board
Drain the syrup before you scoop. Otherwise the cup is sweeter than the recipe.
Unopened: store at room temperature for 12 months from manufacture. After opening: keep tightly closed and refrigerated at 4°C or below for up to 1 month.
Not recommended for children under 6 years due to choking risk.
Pack price, drained weight and gluten are in the wholesale choosing guide. If the team is new to the pearl, read what popping boba is first.
Order a pack to try
Message LINE @blessmethailand if the shop wants a pack before printing the menu. Wholesale has no minimum. Retail orders go to the Shopee shop blessme_thailand.
Photo credits
The drink photos are sample cups from other kitchens. They are not BlessMe products. The barley photo is a BlessMe product photo. All four drink photos are used under the Pexels License.
