Caramel Ribbon Crunch Frappuccino Coffee

Ingredients:

• 1 cup strong brewed coffee, chilled
• 1/2 cup milk
• 1/4 cup caramel sauce
• 2 cups ice cubes
• Whipped cream for topping
• Caramel drizzle for topping
• Crushed chocolate-covered toffee or caramel candies for topping

Instructions:

1. In a blender, combine the chilled coffee, milk, caramel sauce, and ice cubes.
2. Blend until smooth and creamy.
3. Pour the frappuccino into a glass.
4. Top with whipped cream, a drizzle of caramel sauce, and crushed chocolate-covered toffee or caramel candies.
5. Stir gently to incorporate the toppings.
6. Enjoy your Caramel Ribbon Crunch Frappuccino Coffee!

Cucumber Lemonade

Ingredients:

• 1 large cucumber, peeled and sliced
• 2 lemons, juiced
• 1/4 cup honey or agave syrup
• 4 cups cold water
• Ice cubes
• Cucumber slices for garnish (optional)
• Mint leaves for garnish (optional)

Instructions:

1. In a blender, blend the cucumber slices until smooth.
2. Strain the blended cucumber through a fine-mesh sieve or cheesecloth to extract the juice.
3. In a pitcher, combine the cucumber juice, lemon juice, honey or agave syrup, and cold water. Stir well to combine.
4. Add ice cubes to serving glasses and pour the cucumber lemonade over the ice.
5. Garnish with cucumber slices and mint leaves, if desired.
6. Stir the lemonade before serving and enjoy!

Ingredients:

• 1 cucumber, peeled and sliced
• 10-12 fresh mint leaves
• Juice of 1 lime
• 2 tablespoons sugar
• 1 cup soda water
• Ice cubes

Instructions:

1. In a blender, combine the cucumber slices, mint leaves, lime juice, and sugar. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve to remove any pulp.
3. Fill a glass with ice cubes and pour the cucumber-mint mixture over the ice.
4. Top with soda water and stir gently to combine.
5. Garnish with a sprig of fresh mint and a cucumber slice.
6. Serve immediately and enjoy!

Ingredients:

• 2 cups fresh watermelon chunks
• 1 cup coconut water
• 1 tablespoon honey (optional, adjust to taste)
• 1/2 cup cooked boba pearls
• Ice cubes

Instructions:

1. In a blender, puree the fresh watermelon chunks until smooth.
2. Strain the watermelon puree through a fine-mesh sieve to remove any seeds or pulp.
3. In a separate bowl, combine the strained watermelon juice, coconut water, and honey (if desired). Stir until well combined.
4. Add a handful of ice cubes to a glass.
5. Pour the watermelon-coconut mixture over the ice.
6. Add the cooked boba pearls to the glass.
7. Give it a good stir to mix everything together.
8. Insert a wide straw and enjoy your refreshing Watermelon Bursting Boba Tea!

Ingredients:

• 1 cup black tapioca pearls
• 3 cups water
• 1/2 cup sugar
• 1 cup fruit juice (such as mango, strawberry, or lychee)
• 1/4 cup coconut milk
• Ice cubes

Instructions:

1. Cook the black tapioca pearls according to the package instructions. Drain and rinse with cold water.
2. In a small saucepan, combine the cooked tapioca pearls, water, and sugar. Bring to a boil, stirring constantly until the sugar is dissolved. Remove from heat and let it cool.
3. In a glass, add a handful of ice cubes.
4. Pour the fruit juice over the ice, leaving some space at the top.
5. Add the cooked tapioca pearls to the glass.
6. Drizzle the coconut milk on top.
7. Insert a wide straw and mix everything together before enjoying your delicious Tai Bursting Boba!

Kiwi Bursting Boba Tea

Ingredients:

• 1 cup kiwi, peeled and diced
• 1 cup ice cubes
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons sweetened condensed milk
• 1/4 cup kiwi Bursting Boba
• Kiwi slices for garnish

Instructions:

1. In a blender, combine the diced kiwi, ice cubes, milk, and sweetened condensed milk.
2. Blend until smooth and creamy.
3. Pour the kiwi mixture into a glass.
4. Add the kiwi Bursting Boba on top.
5. Garnish with kiwi slices.
6. Insert a wide straw and enjoy!