Cinnamon Bun Boba Latte

INGREDIENTS

• 3/4 oz. Monin Black Sugar Syrup

• 1/4 oz. Monin Cinnamon Bun Syrup

• 2 shots IMACK Espresso

• 4 oz. milk

• 2 tbsp. tapioca bobas

• Cinnamon powder, whipped cream to garnish

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into serving glass in order listed.

3. Pour mixture into mixing tin and back into serving glass to mix.

4. Add garnish and serve.

Zero Sugar Dirty Vanilla Horchata

INGREDIENTS

• 2 tbsp (1 oz) Torani Puremade Zero Sugar Vanilla Syrup

• 1 cup (8 oz) horchata

• 2 shots IMACK Espresso

• Cinnamon or honey, to garnish

INSTRUCTIONS

1. Steam together horchata and Torani.

2. Pour into tall glass and add brewed espresso*.

3. Sprinkle cinnamon or drizzle honey on top for garnish and enjoy!

*Can substitute 1/2 cup strong brewed coffee.

London Fog Latte

INGREDIENTS

• 1 bag Numi Aged Earl Grey tea

• 1 part milk of your choice

• ½ tsp culinary lavender flowers

• ¼ tsp vanilla extract

• Honey, agave syrup, maple syrup, or rice syrup to taste (optional)

INSTRUCTIONS

1. Boil water and steep the Aged Earl Grey for 5 minutes in half a cup of water.

2. While you’re boiling the water, heat up a saucepan of your choice of milk and whisking/froth (if using a milk frother) it until it is warm.

3. If you have a mesh tea ball, add ½ teaspoon of culinary lavender to the tea as it warms, if you don’t have a mesh tea ball, just let it float in the milk and strain it out after.

4. Add half a teaspoon of vanilla extract to the milk.

5. Combine the tea and milk mixture together. Serve and enjoy! For an iced latte, simply cool the mixture in the fridge and pour over ice.