Recipes

Chocolate Rum Cream Latte

Double espresso

5-6 oz milk of choice

1 - 1 1/2 tbsp Chocolate Rum Cream Syrup

Combine espresso with syrup. Combine with milk. Enjoy iced or hot.

Iced Coffee w/ Sweet Plantain Cold Foam

Coffee-

6 oz iced coffee

1 1/2 tsp Creme Caramel Syrup

Cold Foam (2-3 servings)-

1/3 c heavy cream
1/4 of a ripe plantain, roasted
1-2 tbsp milk of choice

Roast plantain in skin until very soft.
Blend roasted plantain with heavy cream until smooth. Add milk as needed to thin to your liking.

Salted Caramel Apple Latte

6 oz milk of choice
Double espresso
1 tbsp Caribe & Co. Creme Caramel Syrup
1 heaping tbsp unsweetened apple butter
Pinch of salt
Pinch of cinnamon

Combine Creme Caramel Syrup with espresso, apple butter, a pinch of salt and cinnamon. Stir. Add espresso mixture to milk. Serve hot or iced.

Sweet Plantain Cold Brew

Coffee:

6 oz cold brew coffee

2-3 oz plantain cold foam

Cold Foam:

1/3 cup heavy cream

1/4 of a ripe plantain, roasted

1/8 tsp cinnamon

1–2 tbsp milk of choice (as needed)

1 1/2 tbsp Crème Caramel Syrup

To make Cold Foam:

Blend plantain with heavy cream, cinnamon, and crème caramel syrup until smooth. Add milk as needed.

Coconut Cinnamon Roll Latte

Latte:
Double espresso shot
1 tbsp Jamaican Coconut Drop Syrup
Splash of Mexican Vanilla Bean Syrup
5 oz milk of choice
Dash of Cinnamon

Cold foam:
2 tbsp heavy cream
1 tbsp half and half
1-2 tsp Jamaican Coconut Drop Syrup

Frozen Spicy Strawberry Margarita

4-6 medium strawberries, frozen
1 oz Habanero Syrup
2 oz tequila
1 1/2 oz triple sec
1 oz lime juice
1/2 cup ice cubes

Combine & blend until smooth.

Spicy Cucumber Basil Mocktail

4 oz fresh cucumber juice
1 1/2 oz lime juice
1 1/4 oz Habanero Syrup
Tiny pinch of salt
4-5 fresh basil leaves
Top with seltzer water

Make fresh cucumber juice (cucumber & water blended and strained). Muddle basil leaves and add cucumber juice, lime juice, Habanero syrup, and salt. Stir. Top with seltzer water. Garnish with basil.

Mango Guava Matcha Latte

4-5 oz milk

1 tsp matcha

1 ½ oz warm water

1–1½ tbsp mango guava syrup

Add matcha powder to warm water and whisk until smooth. Fill a glass with ice, then pour in the milk. Add 1–1½ tbsp mango guava syrup and stir, then pour the matcha over top and enjoy.

Carrot Punch Matcha

latte:

4-5 oz milk

1 tsp matcha powder

1 ½ oz hot water

2 tbsp carrot punch sauce

carrot punch sauce:

2 medium carrots

1 cup water

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

2 tbsp sweetened condensed milk

2 tbsp Mexican vanilla bean syrup

To Make Carrot punch sauce:

Boil carrots until soft.

Blend with water little by little until smooth.

Add cinnamon, nutmeg, mexican vanilla bean syrup and sweetened condensed milk. blend until smooth

Orange Vanilla Matcha Soda

1 tbsp Mexican Vanilla Bean Syrup
1 tsp matcha powder
1 oz hot water
1/4 sumo orange zest and juice
Sparkling water

Sift matcha powder. Whisk matcha powder with hot water until smooth. Add Mexican Vanilla bean Syrup, orange zest and juice. Add sparkling water over ice and top with matcha mixture.

Tiramisu Latte

Cold Foam-
1 tbsp mascarpone cheese
1 tsp milk of choice
1 tsp Mexican Vanilla Bean Syrup

Latte-
Double espresso
5 oz milk of choice
1 1/2 tbsp Chocolate Rum Cream Syrup

Combine all cold foam ingredients and whisk until smooth.

Make latte and add cold foam on top.

Caption

Strawberry Cheesecake Latte

Cold foam (3-4 servings)
1/2 c heavy cream
2 graham crackers
1/3 c cream cheese
Cinnamon
2 tbsp Mexican Vanilla Bean Syrup

Latte:
5 oz oat milk
Double Espresso shot
1 tbsp Mexican Vanilla Syrup

Strawberry puree - just blended ripe strawberries!

Heat cream, graham cracks, and cinnamon. Simmer 2-3 minutes. Strain and cool. Combine cooled cream, cream cheese, and Mexican Vanilla Bean Syrup and froth to make cold foam.

Line glass with strawberry puree, add latte, then top with cold foam.

Passionfruit Mint Green Tea

½ passionfruit, pulp only (optional)

6 oz green tea (cooled)

4–5 mint leaves

1 oz passionfruit syrup

Scoop out the pulp from ½ passionfruit and add it to a glass (strain seeds if you prefer). Add mint leaves and gently muddle to release the flavor. Fill the glass with ice, then pour in 1 oz passionfruit syrup. Top with the cooled green tea, stir well, and enjoy.

Strawberry Sorrel Agua Fresca

4 oz hibiscus tea

1 1/2 tbsp Sorrel & Ginger Syrup

1 oz lime juice

4-5 slices of dehydrated strawberry

Combine all ingredients and enjoy over ice.

Sorrel & Ginger Mojito

1 1/2 oz Sorrel & Ginger Syrup
12 oz seltzer water
1/2 lime, sliced
5-6 mint leaves
2 oz white rum (optional)

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