Iced Honey Cinnamon Latte

INGREDIENTS:
3 pumps Honey Syrup (Monin or preferred brand)
2 shots Beatrix Coffee Roasters Voyager Espresso
8 oz. Milk (of choice)
Cinnamon (to taste)

METHOD:
1. Add honey syrup and a dash of cinnamon to a mug.
2. Pour espresso shots over top and lightly stir.
3. Add ice and milk of choice to a glass. Top with espresso mixture and stir well.
4. Garnish with cinnamon to taste.

Banana Cream & Coconut Cold Brew

INGREDIENTS:
-1 Can Beatrix Coffee Roasters Cold Brew
-2 Pumps Banana Syrup
-1 Pump Coconut Syrup
Banana Whipped Cream
-3 oz. Half & Half
-3 oz. Oat Milk
-3 Pumps Banana Syrup

METHOD:
1. Add cold brew, banana syrup and coconut syrup to a shaker, shake well.
2. To make Banana Whipped Cream, add all the ingredients together and whip using a blender or hand frother.
3. Add cold brew to a glass over ice, top with Banana Whipped Cream & enjoy!

MEXICAN COLD BREW

INGREDIENTS:
-1 Beatrix Coffee Roasters Cold Brew Can
-1/2 oz. Simple Syrup
-1 oz. Milk of Choice
-Ground Cinnamon

METHOD:
1. Add entire Beatrix Cold Brew Can and simple syrup to your favorite cup.
2. Top with ice and add milk of choice. Stir well.
3. Shake cinnamon on top and enjoy!

COLD BREW MARTINI

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!

WHITE LIGHTNING LATTE

NGREDIENTS:
-3 Pumps White Chocolate Sauce
-2 Shots of Beatrix Coffee Roasters Voyager Espresso
-Whole Milk & Heavy Cream
-Cayenne Pepper

METHOD:
1. Add white chocolate sauce & a pinch of cayenne pepper to the bottom of a mug
2. Stir in espresso shots
3. Add steamed whole milk & heavy cream (1:1 ratio)
4. Garnish with a shake of cayenne pepper and enjoy!

LONDON BRIDGE MOCHA

INGREDIENTS:
-1 Tsp. Fresh Orange Zest
-2 Pumps Mocha Syrup
-2 Shots Beatrix Coffee Roasters Voyager Espresso
-Milk (or Milk Substitute Of Choice)

METHOD
1. Add mocha syrup and fresh orange zest to your favorite mug.
2. Add two shots of Voyager into the mug.
3. Stir gently.
4. Top with steamed milk of choice.
5. Enjoy!

Lavender Haze Iced Latte

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.

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

INGREDIENTS:
-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

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!