Lavender Haze Iced Latte

An iced latte that blooms with the essence of lavender

INGREDIENTS:
-2 Shots Beatrix Coffee Roasters Voyager Espresso
-1 Pump Lavender Syrup
-.5 oz. Honey
-Oat Milk
-Ground Cinnamon

METHOD:
1. Add lavender syrup and honey to your favorite glass.
2. Add espresso shots and stir well.
3. Fill cup with ice and add oat milk.
4. Shake cinnamon on top and enjoy.

COLD BREW MARTINI RECIPE

INGREDIENTS:
1 Beatrix Coffee Roasters Cold Brew Can
6 oz. Vodka (of choice)
3 oz. Licor 43
3 oz. St. George NOLA Coffee Liqueur (or coffee liqueur of choice)
1.5 oz. Demerara Syrup

METHOD:
To prepare the Cold Brew Martinis:
1. Batch all ingredients in a large glass or carafe. Stir until fully incorporated.
2. To prep each Cold Brew Martini, add 4.25 oz. of the batch to a shaker with ice.
3. Shake well until cold.
4. Strain into a coupe and garnish with three coffee or espresso beans. Repeat to serve up
to six cold brew martinis per batch.
5. Serve immediately and enjoy!

HAZELNUT OAT MOCHA

The Beatrix Coffee Roasters version of a traditional mocha

INGREDIENTS:
-2 Shots Beatrix Coffee Roasters Voyager Espresso
-2 Pumps Chocolate Sauce
-2 Pumps Hazelnut Syrup
-12 oz. Oat Milk

METHOD:
1. Add chocolate sauce and hazelnut syrup to the bottom of a mug.
2. Pull two espresso shots. This can be done with an espresso machine or a Moka Pot.
3. Pour espresso shots into the mug. Stir espresso and syrup together until mixed.
4. Steam oat milk. If you don’t have a milk steamer, you can warm it up on the stove. Once hot, pour on top of the espresso and syrup mixture.
5. Garnish with a drizzle of chocolate sauce and enjoy!

DIRTY CHAI LATTE

A smooth and spice-forward start to your day

-2 Shots Beatrix Coffee Roasters Voyager Espresso
-4 oz. Chai Concentrate
-8 oz. Milk of Choice
-Shake of Cinnamon

METHOD:
1. Add chocolate sauce and hazelnut syrup to the bottom of a mug.
2. Pull two espresso shots. This can be done with an espresso machine or a Moka Pot.
3. Pour espresso shots into the mug. Stir espresso and syrup together until mixed.
4. Steam oat milk. If you don’t have a milk steamer, you can warm it up on the stove. Once hot, pour on top of the espresso and syrup mixture.
5. Garnish with a drizzle of chocolate sauce and enjoy!

WHITE RASPBERRY MOCHA

Chocolate, raspberry and espresso – what’s not to love?

INGREDIENTS:
-1 Pump White Chocolate Sauce
-3 Pumps Raspberry Syrup
-3 Shots Beatrix Coffee Roasters Voyager Espresso
-16 oz. Milk of Choice
-Shake of Cocoa Powder (to taste)

METHOD:
1. Add white chocolate sauce & raspberry syrup to the bottom of a mug.
2. Pull three espresso shots. This can be done with an espresso machine or a Moka Pot.
3. Pour espresso shots into the mug. Stir espresso and syrup together until mixed.
4. Steam milk of choice. If you don’t have a milk steamer, you can warm it up on the stove. Once hot, pour on top of the espresso and syrup mixture.
5. Garnish with cocoa powder and enjoy!