Thanks to one creative barista, you can to order “milk tea” at your local
While at work, Christy Lee, who is based in Toronto, experimented on syrups and developed Asian-inspired drinks that will likely be our next obsession.
“I work as a barista for Starbucks. I noticed the trend for milk tea and White Rabbit candy so I just experimented with the syrups,” Lee told NextShark.
This week, she created four different recipes: “Milk Tea,” “Milk Tea Frap,” “White Rabbit Candy Frap” and “Thai Iced Tea.”
Check them out:
1. Milk Tea
- Black Iced Tea with no extra water
- No liquid cane sugar (LCS)
- Sub Classic Syrup
- Splash of cream
2. Milk Tea Frap
- Syrup Creme Frap
- Black sesame sauce
Tall – one pump
Grande – two pumps
Venti – three pumps - Black tea powder
Tall – two scoops
Grande – three scoops
Venti – four scoops
3. White Rabbit Candy Frap
- Syrup Creme Frap
- Brown butter shortbread sauce
Tall/Grande – two pumps
Venti – three pumps
4. Thai Iced Tea
- Black Iced Tea with no extra water
- No LCS
- Sub brown butter shortbread sauce
Tall – two pumps
Grande – three pumps
Venti – four pumps
The secret recipes can be ordered as long as Starbucks has the ingredients, Lee said. So far, the White Rabbit Candy Frap appears to be the most popular.
“Currently, it looks like the White Rabbit candy is the most popular mix. My friend actually ordered it today and said it tastes like it!” she said.
Personally, she prefers her Milk Tea Frap.
“I think the Milk Tea Frap that I made today would be my go-to if I’m craving bubble tea because it’s really similar to a milk tea smoothie.”
For now, Lee is busy developing a fifth Asian drink — and we’re thrilled to see what she comes up with.
“We just launched a new drink today with black sesame, so I’m trying to recreate one that tastes like black sesame ice cream.”
