Serve green. Make green.

Honey Matcha Latte

Sweet and earthy, this is one honey of a drink.

Ingredients:

• 1 teaspoon matcha powder
• 2.5oz (75mL) of hot water (170F)
• 1 tablespoon Monin honey syrup
• 8 oz milk or milk alternative (e.g., oat milk)

Directions:

• 1. In a small bowl, whisk the matcha powder with hot water until frothy.
• 2. Add honey to the matcha mixture and stir until fully dissolved.
• 3. Steam the milk until it reaches your desired temperature.
• 4. Pour the matcha-honey mixture into a 12 oz cup.
• 5. Add the steamed milk to the cup, stirring gently to combine.
• 6. Optionally, top with a light froth or a sprinkle of matcha powder for garnish.

Irish Cream Cold Brew

It’s been said that everyone’s Irish on St. Patrick’s Day. We’re doubling down to make it all month long with this rich brew.

Ingredients:

• 8 oz cold brew coffee
• 2 oz Irish cream syrup
• 2 oz milk or cream
• Ice

Directions:

• 1. Fill a 12 oz glass with ice.
• 2. Pour the cold brew coffee over the ice.
• 3. Add the Irish cream syrup to the glass and stir to combine.
• 4. In a separate container, froth the milk or cream until it becomes foamy.
• 5. Gently pour the frothed milk or cream over the top of the cold brew.
• 6. Optionally, garnish with a sprinkle of cocoa powder or chocolate shavings.

Pistachio Mocha (Hot or Iced)

Call us nutty, but we love this green nut with velvety mocha–and your customers will, too.

Ingredients:

• 1 shot (1 oz) espresso
• 1 tablespoon Monin pistachio syrup
• 1 tablespoon chocolate sauce
• 8 oz milk or milk alternative
• Ice (for iced version)

Directions Hot Version

• 1. Brew a shot of espresso into a 12 oz cup.
• 2. Add the pistachio syrup and chocolate sauce to the espresso, stirring to combine.
• 3. Steam the milk until it reaches your desired temperature.
• 4. Pour the steamed milk into the cup, stirring gently.
• 5. Optionally, top with whipped cream and a drizzle of chocolate sauce.

Directions Iced Version

• 1. Fill a 12 oz glass with ice.
• 2. Brew a shot of espresso and let it cool slightly.
• 3. In a separate container, combine the pistachio syrup and chocolate sauce with the cooled espresso.
• 4. Pour the mixture over the ice.
• 5. Add cold milk to the glass, stirring to combine.
• 6. Optionally, top with whipped cream and a drizzle of chocolate sauce

Peppermint Shamrock Shake

Rock shamrock season with a sweet and minty drink that shakes things up.

Ingredients:

• 2 cups vanilla ice cream
• ½ cup milk (or milk alternative)
• 1 teaspoon peppermint extract
• 1 teaspoon peppermint extract
• 2 tablespoons Monin Peppermint Syrup or Torani Crème de Menthe syrup
• Green food coloring (optional, for a deeper green hue)
• Whipped cream (for topping)
• Crushed Andes mints or chocolate shavings (for garnish)

Directions:

• 1. In a blender, combine vanilla ice cream, milk, peppermint extract, and  syrup.
• 2. Blend until smooth and creamy.
• 3. If desired, add a few drops of green food coloring and blend again.
• 4. Pour into a 12 oz cup.
• 5. Top with whipped cream and garnish with crushed Andes mints or chocolate shavings.