Mocha coffee has a strong new york flavor in a small cup. The preparation method: add 20 ml of chocolate syrup and deep-fried coffee to the cup, stir well, add 1 tablespoon of cream to float on it, peel some chocolate powder for decoration, and finally add some cinnamon sticks.

2.mocha mint coffee

Mocha mint coffee: "Pour warm coffee on the cold cream". The cold cream floats and becomes cold sweet cream. The coffee below it is hot. It is very interesting to keep them at different temperatures without stirring. This is the chocolate mint coffee that Americans like, and the mint flavor and coffee are proportionately blended and brewed.

Preparation method: Add 20g of chocolate, deep-fried coffee, 1 tsp of white mint, add 1 tsp of cream to float on it, cut some chocolate powder, and finally decorate a mint leaf.

3.cappuccino

This kind of coffee looks like a headscarf worn by Italian monks, so it is named cappuccino (coffee with cream). With cinnamon sticks and lemon juice, it shows a complex flavor.

Preparation method: pre-heat the deep-fried coffee, pour it into a small coffee cup, add 2 tablespoons of sugar, add 1 tablespoon of cream to float on it, pour lemon juice or orange juice, and insert the cinnamon stick into the cup instead of the spoon.

Grassland milk tea

Milk tea made by Mongolian, Kazak, Uygur and other northern nationalities is collectively called grassland milk tea. Grassland milk tea is the originator of all milk tea, which is made by mixing brick tea with fresh milk and adding salt. The northern grassland has a cold climate, so drinking hot salty milk tea can drive away the cold. Grassland milk tea has a unique flavor and rich milk fragrance, which is beneficial to health.

Hong Kong-style milk tea

Milk tea in Hong Kong is also called "silk stockings milk tea", and in Chinese mainland it is called "Hong Kong style milk tea". It is made of black tea mixed with thick fresh milk and sugar. The milk and sugar are more or less, and the cup is larger. It can be drunk hot or frozen, but the frozen drink is usually added two yuan. Unlike English milk tea, Hong Kong-style milk tea is a popular drink for the general public and the lower classes. It is usually drunk at breakfast or afternoon tea. If you eat out, you will drink it even at lunch or dinner. It is available in tea restaurants, fast food restaurants or food stalls, and can be served with Chinese food or western food. Hong Kong milk tea is called "silk stockings milk tea" because it is said that the mouth quality of milk tea filtered by silk stockings is particularly smooth. Many tea restaurants have a unique secret recipe for matching tea or making milk tea as a selling point to attract customers. Another drink in Hong Kong called Yuanyang is a mixture of milk tea and coffee. Hong Kong-style milk tea can be drunk in Shenzhen or Guangzhou, and there is no such sweet Guangzhou milk tea to cater to the tastes of local people.

Tea

Malaysian and Singaporean have "teh tarik", and the production method is similar to that of Hong Kong milk tea, but adding a "teh tarik" process in the middle is a very skillful craft. The so-called "teh tarik" is to pour the cooked milk tea from one vessel into another vessel at high altitude. This process will be repeated several times, and the high impulse is considered to increase the richness of milk tea and make it more fragrant and smooth. However, some people point out that these processes lack hygiene, which will have a negative impact on the quality of milk tea.

bubble tea

In bubble tea, which is popular in Taiwan Province, rice balls are added to milk tea. The cooked rice balls are black and crystal-clear, so they are named after "pearls", and various ingredients can be added to make different flavors [1]. Hong Kong-style milk tea

Traditional English milk tea is mainly tea, with only a small amount of strong milk. The cup is small in size and is usually drunk during breakfast, afternoon tea or chat after dinner.

India milk tea

Milk tea, which is called Chai in Hindi, is pronounced from Cantonese tea. According to the classification of tea in China, it belongs to fermented black tea. Different from traditional black tea in China, the tea leaves are chopped during processing, and milk and sugar are added when drinking. Milk tea itself has its own distinction: the expensive one is called Masala Chai, and fresh buffalo milk is added with various spices such as cardamom, fennel, cinnamon, clove and pepper, which is the favorite of princes and nobles; The only cheap thing is simple milk and tea, with ginger or cardamom for seasoning at most, which is an indispensable drink for traffickers and pawns every day. Although there is no difference in taste between the two, the variety and quantity of spices added determine the unique taste of each family's tea. If you drink too much, you can taste whose craft it is at the first bite. Because of the different climate, there are two ways to burn milk tea. In the south, we pay attention to "pulling". The milk and tea between two cups are poured upside down, and a brown arc is drawn in the air to make the tea and milk dissolve. In the north, it is said to be "boiling". Pour the milk into the pot, add black tea to boil for a few minutes, add sugar, filter and put it in a cup. Tea-making tools are also different. teh tarik uses a cauldron full of boiling milk, and a big copper pot filled with boiled tea. The copper pot has a faucet, often painted with a vertical eye and three shoulders, symbolizing Shiva, the Lord God, and sometimes decorated with fresh jasmine strings. Tea-making is much simpler. A kerosene stove with a small aluminum pot can be opened everywhere. Teh tarik is common in southern India, Singapore, Indonesia and Malaysia. Tea is cooked all over South Asia and most parts of South Asia, and Tibetan sweet tea also belongs to this category. This seat by the window is your favorite. You can see the Xuefeng, the third highest peak in the world, the green tea garden in the happy valley under your feet, and Darjeeling with a flashing roof and a bell tower in the middle. On the first day, the owner of the restaurant tasted the Wuyi rock tea you brought, and today it's your turn to taste the black tea he recommended. What's better than a pot of tea in this mountain city where rhododendrons grow into trees and white clouds float across the market? Whether it's China tea, Indian tea or English tea. Tea originated in China and spread to India along the ancient Silk Road. The earliest area in India where tea trees were cultivated was Assam in the northwest. It is said that the British learned to drink tea from local tribes. From this point of view, the famous English afternoon tea is also a variant of Indian milk tea. Darjeeling is the most famous tea producing area in the world today. Although it has only been cultivated for more than 50 years, its output has accounted for 25% of India's total output. The best first-picked tea can be sold for 1 kg of US$ 220 in the international market, but among the 60,000 tons of Darjeeling tea sold worldwide every year, only 12,000 tons really come from Darjeeling.