Classic Pearl Milk Tea
per 500 mlThe core menu item for every shop — Assam base, thick milk, chewy tapioca.
Ingredients
- Fructose Syrup 1.6L（2.2KG） 30 ml
- Non-dairy Creamer 1KG 70 ml
- Assam black tea 150 ml
- Black Tapioca Pearl 80 g
Recipe Center
Bubble tea recipes built on Doking ingredients
Official recipe cards from our factory, with exact amounts for a 500 ml cup. Every ingredient is a Doking product we stock in Toronto and Montréal. Tap one to open its product page, or add the whole recipe to your order at once.
Matcha Latte
per 500 mlCulinary-grade matcha, milk, lightly sweetened with fructose. A premium, photogenic seller.
Ingredients
- Fructose Syrup 1.6L（2.2KG） 40 ml
- Culinary Grade Matcha Powder 6 g
- Fresh Milk (shop-supplied) 250 ml
Passion Fruit Double Blast
per 500 mlReal passion-fruit granules over jasmine green tea, pearls and coconut jelly.
Ingredients
- Fructose Syrup 1.6L（2.2KG） 30 ml
- Canned Passion Fruit Granules 55 ml
- Jasmine Green Tea 150 ml
- Black Tapioca Pearl 40 g
- Coconut Jelly 1KG 40 g
Lemonade
per 500 mlTwo ingredients, huge margin — Doking lemon syrup plus a fresh lemon slice.
Ingredients
- Lemon Syrup 30 ml
- Fresh lemon slice (shop-supplied) 1
Peach Slush
per 500 mlHoney-peach granules blended with jasmine green tea and crystal pearls.
Ingredients
- Fructose Syrup 1.6L（2.2KG） 55 ml
- Canned Peach Granulate 120 g
- Jasmine Green Tea 60 ml
- Lime Juice (shop-supplied) 10 ml
- Original Flavoured Crystal Ball 50 g
More drink recipes
Grape Slush with Cheese Foam
Matcha Redbean Slush
Fresh Taro Milk Tea
Mango Coconut Slush
Mango Peach Green Tea
Lychee Green Tea
Prep & tea-base SOPs
Brew jasmine green tea
100g Jasmine Green Tea + 3000ml water at 75°C, stir 20×, steep 10 min, filter, add 1000g ice and stir to melt. (One batch.)
Brew black tea (Assam / Ceylon / Earl Grey)
100g black tea + 2000ml water at 100°C, stir 20×, steep 10 min, filter, add 500g ice and stir to melt.
Cook tapioca pearls (1kg)
100ml syrup + 7000ml boiling water; add pearls while stirring; once floating, medium heat 25 min (stir every 5); off heat, cover 20 min; rinse with ice; soak in 150ml syrup + 500ml water.
Make mochi
300ml milk + 30g sugar + 40g mochi powder, whisk smooth; heat over water bath, stirring, until thick; cool in tray. Keeps 2 days.
Mix powder base (creamer / flavour powder)
Combine powder with warm water (≥50°C) at 1:1, stir until smooth and lump-free.