7 Trendy Drink Sales Ideas, Small Capital!

Who doesn’t like to enjoy the freshness of contemporary drinks? Unfortunately, often finding references for trending drinks at affordable prices can be difficult.

Nah, For those of you who are interested in starting a business with limited capital, we have the solution, oh! Check out these 7 ideas for selling contemporary drinks with small capital that are not only refreshing, but also pocket-friendly.

1. Cheese Tea

Material:

Tea – 2 bags

Hot water – 500 ml

Granulated sugar – 3 tbsp

Ice cubes as needed

Cream cheese:

Whipping cream cair, dingin – 100 ml

Cream cheese, room temperature – 100 grams

Full cream liquid milk – 50 ml

Sweetened condensed milk – 2 tbsp

How to make:

1. Brew the tea with hot water, remove the bag once it changes color properly. Let it cool.
2. Mix the whipping cream with the condensed milk, mix until smooth but not stiff.
3. Add cream cheese, beat well then add liquid milk. Beat again until blended.
4. Arrange ice cubes in a glass, pour the brewed tea. Add cream cheese on top.
5. Cheese Tea is ready to be served.

Tips

If you have any leftover cheese foam, store it in a tightly sealed container and refrigerate for no more than 2 days. When you want to make more the next day, beat the cheese mixture thoroughly, this will recombine the water and fat that was split so that the cheese foam will float.

2. Thai Tea

Material:

Black tea – 2 tbsp

Water – 400 ml

Full cream milk – 100 ml

Sweetened condensed milk – 3 tbsp

Granulated sugar, to taste – 70 grams

Cinnamon – 1/4 tsp

Star anise – 1 piece

Cloves – 2 pieces

Ice cubes as needed

How to make:

1. Heat the water then add the tea, cinnamon, star anise and cloves. boil until thick.
2. Once the tea is hot, add the sugar and stir well. Let the steam dissipate.
3. Mix the tea with 3 tablespoons of sweetened condensed milk, stir well.
4. Add ice cubes, pour over full cream milk. Ready to serve.

Tips

1. Use truly black tea.
2. For a more delicious taste, full cream milk can be replaced with evaporated milk.

3. Dalgona Coffee

Material:

Instant black coffee without grounds – 2 tbsp

Brown sugar – 2 sdm

Warm water – 2 tbsp

UHT liquid milk – 150 ml

Ice cubes – 1 cup

How to make:

1. Mix instant coffee, sugar and warm water. Make sure all three have the same measurements, 1:1:1.
2. Mix the mixture on high speed until it expands and has a creamy texture. You can also use a small iron tea strainer. The strainer is also fast to make dalgona expand, about 3-5 minutes.
3. Make sure the dalgona mixture is solid enough, not runny when tilted. Set aside.
4. In a glass, add ice cubes, pour in liquid milk and add dalgona coffee on top.
5. Sprinkle some instant coffee on top as garnish. Ready to be enjoyed.

Tips

1. Don’t use 3 in 1 coffee because it won’t be fluffy and creamy.
2. UHT liquid milk can be created with any flavor.
3. Apart from a mixer, you can also do it manually using a spoon or fork or tea strainer, but it takes longer.

4. It’s Lemon Tea

Material:

Black tea – 2 tbsp

Water for brewing tea – 200 ml

Granulated sugar – 50 grams

Water to make sugar syrup – 200 ml

Ice cubes – 200 grams

Honey – 2 tbsp

Local lemons – 2 pieces

How to make:

1. Make Sugar Syrup: Boil water, add granulated sugar, stir until dissolved, strain and let cool.
2. Boil the water until it boils, add the tea, stir for a while, turn off the heat.
3. Let stand for 3 minutes, then strain and cool.
4. Squeeze 1.5 lemons.
5. Slice the remaining half in half.
6. Prepare a teapot, add the brewed tea, sugar syrup, lemon juice and honey, stir well.
7. Serve in a serving glass with ice cubes and lemon slices.

5. King Mango Thai

Material:

Mango Sorbet:

Mango – 1 piece

Whipping cream – 50 ml

Mango juice:

Mango – 1 piece

Ice cubes – 1 cup

Sweetened condensed milk – 6 tbsp

Topping:

Mango, diced – 1 piece

Whip cream cair – 100 ml

How to make:

1. Cut all the mangoes into squares, set aside.
2. Mango sorbet: blend mango and whip cream, then pour into a covered container. Store in the freezer for 4 hours.
3. In a bowl, mix whip cream on high speed until fluffy and stiff. Store in the refrigerator.
4. For the mango juice: blend the mango, condensed milk and ice cubes until smooth and well blended.
5. Solution: take a long glass, pour mango juice up to 3/4 of the glass, then spray whip cream, add 2 tablespoons of mango sorbet, then put mango pieces on top.

Tips

1. Choose mangoes with the right level of ripeness.
2. The level of sweetness can be adjusted to suit individual tastes.

6. Es Boba Brown Sugar

Material:

Boba:

Tapioca flour – 135 grams

Cocoa powder – 1 tbsp

Brown Sugar – 50 gram

Water – 150 ml

Brown Sugar Syrup:

Water – 200 ml

Brown Sugar – 300 gram

Other:

Full cream liquid milk – 300 ml

Ice cubes as needed

How to make:

1. Boba: Mix water and brown sugar then cook until the sugar dissolves, no need to boil, turn off the heat.
2. In a separate bowl, mix the tapioca flour and cocoa powder, stir until well blended.
3. Mix a quarter of the flour and chocolate mixture into the sugar water that is boiled again over low heat, stir well. Add another quarter, stir well. Then, add the remaining flour mixture and stir until smooth and can be shaped. Turn off the stove.
4. Sprinkle some tapioca on a clean surface or table to form boba. Put the boba mixture, then knead it with your hands until it is smooth. If it is still sticky, sprinkle it with a little more tapioca flour, then knead it again.
5. Roll the dough a little lengthwise, then cut it into pieces. Take one piece, then roll it back lengthwise, like green beans. Cut into small pieces about 0.7 cm.
6. Form the dough that has been cut into small balls, put them in a container that has been sprinkled with a little tapioca flour.
7. Boil the boba for 30 minutes until it floats, stirring occasionally to prevent it from sticking. Make sure the boba is cooked, that is, a clear layer begins to appear on the outside of the boba.
8. Turn off the heat, let it sit for 25 minutes and cover the pan. After 25 minutes, stir the boba mixture so that it doesn’t stick. Also check whether the boba is soft. Lift, strain the boba, put it in ice water so that it doesn’t stick. Stir, then strain again. Set aside.
9. Boil the syrup ingredients until it boils and the sugar dissolves, add the boba, cook until the water reduces and thickens.
10. Presentation: Take 3 tablespoons of boba, add enough ice cubes then add liquid milk, serve. The remaining boba can be put in the refrigerator to make it last longer.

Tips

Boba is best if used within a few hours of cooking, but it will keep for several days in the refrigerator.

7. Matcha (Green Tea) Latte

Material:

Matcha powder – 1 sdt

Full cream liquid milk – 250 ml

Powdered creamer – 2 tbsp

Sugar Syrup – 3 tbsp

Hot water – 4 tbsp

How to make:

1. Mix Matcha powder, creamer powder and sugar syrup in a glass. Add 4 tablespoons of hot water, stir well.
2. Heat the liquid milk until it steams but does not boil, then pour it into a glass. Whisk the milk until it foams.
3. Pour the milk mixture into a matcha glass, stir well. Sprinkle the top with matcha powder.
4. Matcha latte is ready to be served.

Tips

You can add ice cubes if you want to drink it cold.

Atsarina Luthfiyyah (Senior Editor)

Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
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