Red velvet powder for bubble tea and dessert drinks – rich cocoa-vanilla mix for cafés and creative beverages
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Red Velvet Powder

Fokus INC. offers red velvet powder featuring a balanced blend of creamy vanilla and light cocoa, inspired by the classic red velvet cake. With its smooth, indulgent flavor and vibrant red color, this powder is perfect for use in bubble tea, lattes, frappes, dessert drinks, and even milkshakes. It delivers a luxurious twist ideal for seasonal menus or signature creations. Available for global wholesale and OEM customization.
Product

Main specifications

  • Size
    1 kg
  • Case Qty
    20 bags / CTN
  • Package per Carton
    50cm x 34cm x 28cm
  • Shelf Life
    18 months
  • Storage & Care
    Shake well before use.
    Avoid excessive heat or moisture.
    Avoid constant exposure to light.

Product Introduction

Red velvet is synonymous with indulgence, loved for its rich cocoa notes, smooth texture, and signature deep red hue. Now, with Red Velvet Powder, you can bring the elegance of red velvet cake into specialty drinks and desserts. This finely blended powder delivers a perfect balance of mild cocoa, creamy sweetness, and a hint of vanilla, making it ideal for red velvet lattes, frappés, bubble teas, and dessert-inspired beverages.

As dessert-inspired drinks continue to trend in cafés and bubble tea shops, Red Velvet Powder is the perfect choice for seasonal specials, holiday-themed menus, and luxurious dessert drinks. It pairs beautifully with cream cheese foam, white chocolate, coffee, and berries, creating sophisticated, velvety flavor combinations that appeal to both coffee lovers and dessert enthusiasts. Consider launching a "Red Velvet Indulgence Series", featuring red velvet milk tea, white chocolate red velvet frappé, or even a red velvet cheesecake smoothie, offering customers a rich, elegant drinking experience.

Ideal for bubble tea shops, cafés, and bakeries, Red Velvet Powder is produced under HACCP, ISO, and HALAL standards, ensuring premium quality and food safety.