Iced coffee

1. Iced Caramel Macchiato

ingredients
1 tablespoon vanilla-flavored syrup
⅓ cup ice cubes
¾ cup milk
4 ounces of coffee
1 tablespoon caramel sauce

Directions
Pour vanilla syrup into a drinking glass.
Add ice cubes, then pour in milk.
Slowly pour in cold brew concentrate.
Drizzle drink with caramel sauce.

2. Cappuccino on Ice
Ingredients
1 ½ cups strong brewed coffee

½ cup sweetened condensed milk

½ cup half-and-half cream

½ teaspoon vanilla extract

Directions
In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well
blended. Pour into glasses filled with ice.nn

3. Iced Vanilla Latte Recipe:

Ingredients:

 1/2 cup coarsely ground coffee beans (medium roast)

  2 cups cold water
 Ice cubes
 1/2 cup cold milk (or milk alternative like almond milk)
 2 tablespoons vanilla syrup (adjust to taste)
 Sweetener (sugar, honey, syrup) to taste (optional)

4. Iced americano
Ingredients:

 1 or 2 shots of espresso (about 1 to 2 ounces each)

 Cold water
 Ice cubes

 Prepare the Iced Americano:

 Fill a glass with ice cubes. The amount of ice can vary depending on your preference for
strength and the size of your glass.
 Pour the cooled espresso shots directly over the ice.
 Top off the glass with cold water. The ratio of espresso to water can also be adjusted to
suit your taste. A common ratio is 1:1, which means equal parts espresso and water, but
you can make it stronger or milder as you prefer.

 Stir and Enjoy:

 Give the Iced Americano a gentle stir to mix the espresso and water.
 Optionally, you can add sweeteners (sugar, syrup) or milk to taste, but traditionally, an
Americano is served without milk.

5. Iced Mocha
 Prepare the Mocha:

 In a separate container, heat the milk until it's hot but not boiling. You can do this on the
stovetop or in the microwave.
 Add the chocolate syrup to the hot milk and stir until it's fully dissolved. Adjust the
amount of chocolate syrup to your desired level of sweetness and chocolate flavor.
 Let the chocolate milk mixture cool for a few minutes.
 Combine Espresso and Chocolate Milk:

 Fill a glass with ice cubes.

 Pour the cooled espresso or coffee over the ice.
 Pour the chocolate milk mixture over the espresso or coffee.

 Stir and Garnish:

 Give the mixture a gentle stir to combine the espresso or coffee with the chocolate milk.
 If desired, top the iced mocha with whipped cream for extra indulgence.

6. Iced English Toffee

Ingredients:

 1 cup of strongly brewed coffee, cooled to room temperature

 1/2 cup of milk (whole milk, 2%, or a milk alternative like almond milk)
 2 tablespoons of toffee syrup (adjust to taste)
 Ice cubes
 Whipped cream (optional)
 Crushed English toffee candy (for garnish, optional)

 Prepare the Toffee Coffee:

 Fill a glass with ice cubes.

 Pour the cooled brewed coffee over the ice.
 Add the toffee syrup to the coffee. You can adjust the amount of syrup to your desired
level of sweetness and toffee flavor.

 Add Milk:

 Pour the milk (whole milk, 2%, or your preferred milk alternative) into the glass with the
coffee and toffee mixture. Stir to combine.

 Optional Whipped Cream:

 If you want an extra creamy and indulgent touch, top your Iced English Toffee Coffee
with whipped cream.

 Garnish (Optional):

 For added toffee flavor and texture, sprinkle crushed English toffee candy on top of the
whipped cream.
 7. Iced Hazelnut
Ingredients:

 1 cup of strongly brewed coffee, cooled to room temperature

 1/2 cup of milk (whole milk, 2%, or a milk alternative like almond milk)
 2 tablespoons of hazelnut syrup (adjust to taste)
 Ice cubes
 Whipped cream (optional)
 Chopped hazelnuts or a drizzle of hazelnut syrup (for garnish, optional)

 Prepare Hazelnut Coffee:

 Fill a glass with ice cubes.

 Pour the cooled brewed coffee over the ice.
 Add the hazelnut syrup to the coffee. You can adjust the amount of syrup to your desired
level of sweetness and hazelnut flavor.

 Add Milk:

 Pour the milk (whole milk, 2%, or your preferred milk alternative) into the glass with the
coffee and hazelnut mixture. Stir to combine.

 Optional Whipped Cream:

 For an extra creamy and indulgent touch, top your Iced Hazelnut Coffee with whipped
cream.

 Garnish (Optional):

 If you want to enhance the hazelnut experience, garnish your coffee with chopped
hazelnuts or a drizzle of hazelnut syrup.

8. Iced French Vanilla Latte

Fill a glass with ice cubes.

Add 2 tablespoons of French vanilla syrup to the coffee and stir well.

Pour the sweetened coffee over the ice.

Add 1/2 cup of milk (or a milk alternative) and stir.

Optional: Top with whipped cream and a drizzle of French vanilla syrup for extra flavor.
 9. Iced White Chocolate Mocha
Brew a cup of strong coffee or espresso and let it cool to room temperature.
Fill a glass with ice cubes.
Add 2 tablespoons of white chocolate syrup to the coffee and stir well.
Pour the sweetened coffee over the ice.
Add 1/2 cup of milk (or a milk alternative) and stir.
Optional: Top with whipped cream and a drizzle of white chocolate syrup.
ice

10. Caramel Toffee Coffee

Ingredients:

 1 cup of strongly brewed coffee, cooled to room temperature

 1/2 cup of milk (whole milk, 2%, or a milk alternative like almond milk)
 2 tablespoons of caramel syrup
 1 tablespoon of toffee syrup
 Ice cubes
 Whipped cream (optional)
 Chopped toffee or caramel pieces (for garnish, optional)

 Prepare Caramel Toffee Coffee:

 Fill a glass with ice cubes.

 Pour the cooled brewed coffee over the ice.
 Add the caramel syrup and toffee syrup to the coffee. Stir well to combine. Adjust the
amount of syrup to your desired level of sweetness and toffee-caramel flavor.

 Add Milk:

 Pour the milk (whole milk, 2%, or your preferred milk alternative) into the glass with the
coffee and syrup mixture. Stir to combine.

 Optional Whipped Cream:

 For an extra creamy and indulgent touch, top your Iced Caramel Toffee Coffee with
whipped cream.

 Garnish (Optional):

 If you want to enhance the toffee-caramel experience, garnish your coffee with chopped
toffee or caramel pieces.
Spanish latte
INGREDIENTS

2 shots espresso or 1/2 cup strong coffee

3 ounces milk
1 teaspoon white sugar or 1.5 teaspoons sweetened condensed milk
Cinnamon, cocoa powder, or espresso powder optional
ice
INSTRUCTIONS

Pull two shots of espresso using your espresso machine or stovetop Moka pot.
You can also make ½ cup of strong coffee.
Heat the milk over medium heat in a small saucepan on the stove. You want the
milk scalded, not boiling, so don’t let it reach a full boil. Stir regularly to keep the
milk from burning.
Once the milk is hot, froth it using your milk frother or a whisk.
Add the espresso or coffee to your mug. Mix in your white sugar or sweetened
condensed milk. Then pour the frothy milk on top.
If you’d like, you can add garnishes like ground cinnamon, cocoa powder, or
espresso powder. Then enjoy your tasty Spanish latte!

MATCHA
30 GRAMS OF MATCHA POWDER DISSOLVE IN WATER
20CC OF CONDENSE MILK
MILK

ICHIGO MATCHA
30 GRAMS OF MATCHA POWDER DISSOLVE IN WATER
20CC OF CONDENSE MILK
MILK
ADD STRAWBERY JAM OR ANY JAM

TEA REFRESHERS
SAME SA INSTRUCTION SA LAHAT
75ML OF TEA
 40CC OF FLAVOR SYRUPS
JAM
ICE

1. BLUEBERY
2. KIWI
3. GREEN APPLE
4. STARWBERY
5. PEACH
6. LYCHEE

Hot drinks
Instruction base on Denmark
40cc of syrups and optional cc for sugar

1. Caramel Macchiato
 ingredients
 vanilla-flavored syrup
 ¾ cup milk
 4 ounces of coffee
 1 tablespoon caramel sauce

2. cappuccino
Ingredients:

1 shot of espresso (about 1 ounce)

1/3 cup of steamed milk
1/3 cup of milk foam
1-2 tablespoons of sugar (adjust to taste)
Cocoa powder or grated chocolate for garnish (optional)

Instructions:

1. Prepare the Espresso:

  Brew a shot of espresso using your espresso machine or coffee maker.
Make sure it's a strong shot of coffee.
2. Steam the Milk:
 Pour 1/3 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
 Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
3. Froth the Milk:
 Remove the steam wand from the milk and wipe it clean.
 To create the milk foam, place the steam wand back into the milk and
froth it. Move the wand up and down to incorporate air into the milk until
you have a creamy foam. Be careful not to over-froth.
4. Pour the Espresso:
 Pour the shot of espresso into a coffee cup.
5. Pour the Steamed Milk:
 Pour the steamed milk over the espresso. Hold back the foam with a
spoon to allow the milk to flow first.
6. Add the Milk Foam:
 Spoon the milk foam on top of the cappuccino until the cup is almost full.
7. Garnish (Optional):
 If you like, dust the cappuccino with cocoa powder or grated chocolate for
an extra touch of flavor and presentation.

3. Vanilla Latte Recipe

Ingredients:

 1 shot of espresso (about 1 ounce)

 1 cup of steamed milk
 1-2 tablespoons of vanilla syrup (adjust to taste)
 Whipped cream (optional)
 Ground cinnamon or cocoa powder for garnish (optional)

Instructions:

1. Prepare the Espresso:

 Brew a shot of espresso using your espresso machine or coffee maker.
Make sure it's a strong shot of coffee.
 2. Steam the Milk:
 Pour 1 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
 Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
3. Prepare the Vanilla Syrup:
 In your coffee cup, add 1-2 tablespoons of vanilla syrup, depending on
how sweet you like your latte.
4. Pour the Espresso:
 Pour the shot of espresso over the vanilla syrup in the coffee cup.
5. Pour the Steamed Milk:
 Pour the steamed milk over the espresso and vanilla syrup. Hold back the
foam with a spoon to allow the milk to flow first.

4. americano
Ingredients:

 1 or 2 shots of espresso (about 1 to 2 ounces, depending on your preference)

 Hot water

Instructions:

1. Prepare the Espresso:

 Brew one or two shots of espresso using your espresso machine or coffee
maker. The number of shots will depend on how strong you want your
Americano.
2. Boil Water:
 While the espresso is brewing, bring water to a boil. You'll need enough
hot water to dilute the espresso to your desired strength.
3. Mix the Espresso and Hot Water:
 Pour the freshly brewed espresso into a coffee cup.
4. Add Hot Water:
 Pour hot water into the coffee cup with the espresso. The ratio of water to
espresso can vary based on your preference. A common ratio is 1:1, so if
you have 1 ounce of espresso, add 1 ounce of hot water for a balanced
Americano. Adjust to make it weaker or stronger to your liking.
5. Stir and Customize (Optional):
  Give your Americano a gentle stir to mix the espresso and hot water. At
this point, you can add sugar, milk, or any other flavorings if you desire,
although a classic Americano is simply espresso and water.

Mocha
Ingredients:

 1 shot of espresso (about 1 ounce)

 2 tablespoons of cocoa powder or chocolate syrup
 1 tablespoon of sugar (adjust to taste)
 1 cup of steamed milk
 Whipped cream (optional)
 Chocolate shavings or cocoa powder for garnish (optional)

Instructions:

1. Prepare the Espresso:

 Brew a shot of espresso using your espresso machine or coffee maker.
Make sure it's a strong shot of coffee.
2. Mix Cocoa and Sugar:
 In your coffee cup, mix 2 tablespoons of cocoa powder or chocolate syrup
with 1 tablespoon of sugar. Adjust the amount of sugar to your desired
level of sweetness.
3. Pour the Espresso:
 Pour the hot shot of espresso over the cocoa and sugar mixture. Stir well
to dissolve the cocoa and sugar into the espresso.
4. Steam the Milk:
 Pour 1 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
 Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
5. Add Steamed Milk:
  Pour the steamed milk over the espresso and cocoa mixture in your coffee
cup. Hold back the foam with a spoon to allow the milk to flow first.
6. Add Whipped Cream (Optional):
 If you want to make your mocha coffee extra indulgent, you can top it with
whipped cream from a whipped cream dispenser.
7. Garnish (Optional):
 If desired, you can garnish your mocha with a sprinkle of chocolate
shavings or a dusting of cocoa powder for an extra touch of flavor and
presentation.

English Toffee
Ingredients:

 1 cup of strong brewed coffee

 2 tablespoons of English toffee syrup or flavoring (adjust to taste)
 1/4 cup of half-and-half or whole milk
 Whipped cream (optional)
 Toffee bits or crushed toffee candy for garnish (optional)

Instructions:

1. Brew the Coffee:

 Brew a strong cup of coffee using your coffee maker or espresso machine.
You can use your favorite coffee beans or grounds.
2. Warm the Milk:
 In a small saucepan or in the microwave, warm the half-and-half or whole
milk until it's hot but not boiling. Alternatively, you can use a milk frother
to heat the milk.
3. Add Toffee Syrup:
 In your coffee cup, add 2 tablespoons of English toffee syrup or flavoring.
Adjust the amount to your taste, adding more for a sweeter toffee flavor.
4. Pour the Coffee:
 Pour the freshly brewed coffee over the toffee syrup in your cup. Stir well
to combine.
5. Add Warm Milk:
 Pour the warm half-and-half or milk into the coffee cup. Stir to combine
the milk, coffee, and toffee syrup thoroughly.
6. Top with Whipped Cream (Optional):
 If you want to make your English toffee coffee even more indulgent, you
can top it with a dollop of whipped cream from a whipped cream
dispenser.
7. Garnish (Optional):
 For an extra layer of toffee flavor and decoration, you can sprinkle toffee
bits or crushed toffee candy over the whipped cream.

Hazelnut
Ingredients:

 1 cup of freshly brewed coffee (using hazelnut-flavored coffee beans, if available)

 2 tablespoons of hazelnut syrup or hazelnut flavoring (adjust to taste)
 2 tablespoons of half-and-half, whole milk, or a non-dairy milk of your choice
 Whipped cream (optional)
 Chopped hazelnuts for garnish (optional)

Instructions:

1. Brew the Coffee:

 Brew a cup of coffee using hazelnut-flavored coffee beans, if you have
them. These beans are already infused with hazelnut flavor. If you don't
have hazelnut-flavored beans, you can still make hazelnut coffee using
hazelnut syrup or flavoring.
2. Add Hazelnut Syrup or Flavor:
 In your coffee cup, add 2 tablespoons of hazelnut syrup or hazelnut
flavoring. Adjust the amount to your taste, adding more for a stronger
hazelnut flavor.
3. Pour the Coffee:
 Pour the freshly brewed coffee over the hazelnut syrup or flavoring in your
cup. Stir well to combine.
4. Add Milk:
 Pour 2 tablespoons of half-and-half, whole milk, or your preferred non-
dairy milk into the coffee. Stir to combine.
5. Top with Whipped Cream (Optional):
 For an extra touch of indulgence, you can top your hazelnut coffee with a
dollop of whipped cream from a whipped cream dispenser.
6. Garnish (Optional):
  If desired, you can garnish your hazelnut coffee with chopped hazelnuts
for added flavor and texture.

French Vanilla Latte

Ingredients:

 1 shot of espresso (about 1 ounce)

 1 cup of steamed milk
 2 tablespoons of French vanilla syrup
 Whipped cream (optional)
 Vanilla bean or ground cinnamon for garnish (optional)

Instructions:

1. Prepare the Espresso:

 Brew a shot of espresso using your espresso machine or coffee maker.
Make sure it's a strong shot of coffee.
2. Steam the Milk:
 Pour 1 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
 Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
3. Add French Vanilla Syrup:
 In your coffee cup, add 2 tablespoons of French vanilla syrup.
4. Pour the Espresso:
 Pour the hot shot of espresso over the French vanilla syrup in your coffee
cup. Stir well to combine.
5. Pour the Steamed Milk:
 Pour the steamed milk over the espresso and vanilla syrup. Hold back the
foam with a spoon to allow the milk to flow first

White Chocolate Mocha

Ingredients:

 1 shot of espresso (about 1 ounce)

 1/3 cup of white chocolate chips or white chocolate sauce
 1 cup of steamed milk
  Whipped cream
 White chocolate shavings or grated white chocolate for garnish (optional)

Instructions:

1. Prepare the Espresso:

 Brew a shot of espresso using your espresso machine or coffee maker.
Ensure that it's a strong shot of coffee.
2. Melt the White Chocolate:
 In a microwave-safe bowl or on the stovetop, melt the white chocolate
chips or white chocolate sauce until smooth. Be careful not to overheat;
use 15-20 second increments in the microwave or low heat on the stove.
3. Add Melted White Chocolate:
 In your coffee cup, add the melted white chocolate. You can adjust the
quantity to taste, adding more for a sweeter White Chocolate Mocha.
4. Pour the Espresso:
 Pour the hot shot of espresso over the melted white chocolate. Stir well to
combine.
5. Steam the Milk:
 Pour 1 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
 Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
6. Add Steamed Milk:
 Pour the steamed milk over the espresso and white chocolate mixture in
your coffee cup. Hold back the foam with a spoon to allow the milk to flow
first.

Caramel Toffee Coffee

Ingredients:

 1 cup of freshly brewed coffee

 2 tablespoons of caramel syrup or sauce
 2 tablespoons of toffee syrup or sauce
 1/4 cup of half-and-half or whole milk
 Whipped cream (optional)
 Crushed toffee bits or caramel drizzle for garnish (optional)
Instructions:

1. Brew the Coffee:

 Brew a cup of your favorite coffee using a coffee maker or espresso
machine.
2. Add Caramel and Toffee Syrup:
 In your coffee cup, add 2 tablespoons of caramel syrup and 2 tablespoons
of toffee syrup.
3. Pour the Coffee:
 Pour the freshly brewed coffee over the caramel and toffee syrups in your
cup. Stir well to combine.
4. Heat the Milk:
 In a small saucepan or in the microwave, warm the half-and-half or whole
milk until it's hot but not boiling. Alternatively, you can use a milk frother
to heat the milk.
5. Add Milk:
 Pour the hot milk into the coffee cup, over the coffee and syrups. Stir to
combine

Spanish latte
Ingredients:

 1 shot of espresso (about 1 ounce)

 1/3 cup of sweetened condensed milk
 2/3 cup of steamed milk
 Cinnamon powder for garnish (optional)

Instructions:

1. Prepare the Espresso:

 Brew a shot of espresso using your espresso machine or coffee maker.
Make sure it's a strong shot of coffee.
2. Steam the Milk:
 Pour 2/3 cup of milk into a steaming pitcher.
 Insert the steam wand into the milk and start steaming. Keep the wand
near the surface of the milk, not too deep.
  Steam the milk until it reaches a temperature of about 150-160°F (65-
70°C). This will create a creamy, microfoam texture.
3. Heat the Sweetened Condensed Milk:
 In a small saucepan or in the microwave, heat the sweetened condensed
milk until it's hot but not boiling.
4. Mix Espresso and Condensed Milk:
 In your coffee cup, combine the freshly brewed espresso and the hot
sweetened condensed milk. Stir well to blend the two ingredients.
5. Pour Steamed Milk:
 Pour the steamed milk over the espresso and condensed milk mixture in
your cup. Hold back the foam with a spoon to allow the milk to flow first.
6. Garnish (Optional):
 If desired, you can garnish your Spanish latte with a sprinkle of cinnamon
powder for added flavor and presentation.