Fill the glass with ice cubes

Pour the coconut milk and then the lavender concentrate

To prepare the Lavender concentrate (20 drinks), mix 250 g of Lavender Latte Barista with 1 L of cold water.

Beat vigorously until you obtain a smooth mixture.

add the cold foam lavender mousse

To prepare the Cold Foam Lavender Berry (1 drink), mix 80 g of plant milk, 50 g of Cold Foam, 20 mL of raspberry syrup and 50 g of concentrate of Lavender Latte Barista.

Mix everything together, then whisk until you get a smooth, light and airy texture.

add the strawberry syrup

Sprinkle with lavender flowers

Fill the glass with ice cubes and pour the blueberry purée

add the coconut milk

Pour the coconut water

add the Pink cold foam

To prepare the Pink concentrate (20 drinks), add 300 g of Pink Paste with 500 mL of hot water.
Mix.

To prepare the Cold Foam Pink Myrtille, mix 80 g of Cold Foam, 20 g of myrtle puree and 50 g of Pink concentrate.
Mix everything together, then whisk until you get a light, homogeneous and airy texture.

Pour the cherry syrup

Sprinkle with cocoa

Fill the glass with ice cubes and pour the pumpkin concentrate

To prepare the Pumpkin concentrate (20 drinks),
add 250 g of Pumpkin Paste with 750 mL of hot water.

Mix thoroughly until you obtain a smooth and homogeneous mixture.

add the coconut milk

Pour the coconut water

add the cold foam açaí

To prepare the cold foam açaí (2 drinks), pour 80 g of Cold Foam Oatly into a Kalko and 20 g of açaí purée, then add 4 to 5 ice cubes.

Mix until you get a homogeneous, light and airy texture.

Pour the acai syrup

Sprinkle with pumpkin topping

Add ice cubes to the glass

spread the pistachio paste concentrate over the walls

To prepare the concentrate (20 drinks):
Dilute 500 g of Pistachio Paste in 500 mL of hot water and mix.

add the saffron syrup

To prepare the syrup (25-30 drinks):
Heat 500 g of water with 500 g of sugar until the sugar has completely dissolved.
Add 2 g of saffron threads, mix, then turn off the heat. Let it infuse until completely cooled down to develop the aromas of the saffron.

Filter the syrup using a fine sieve, then store it in a cool, airtight container.

add the coconut milk and pistachio concentrate

Add the pistachio cold foam

To prepare the pistachio cold foam, pour 80 g of Cold Foam Oatly into a Kalko, 30 g of Pistachio concentrate Paste and 10 g of saffron syrup, then add 4 to 5 ice cubes.

Mix until you get a homogeneous, light and airy texture.

Sprinkle with crushed pistachios

Add ice cubes to the glass

Pour in the Pink Paste concentrate

To prepare the concentrate:
Dissolve 15 g of Pink Paste in 50 mL of hot water and leave to infuse for 5 minutes. Then strain the mixture.

dilute with 150 mL of cold water.

Add the cardamom-infused frothed cold foam

Allow the crushed cardamom pods to infuse in your homemade cold foam or Oatly Cold Foam for 12 hours in the refrigerator. Strain before use.

Using a milk frother, a milkshake machine, or even a French press, froth your Cold Foam until you achieve a thick foam.

Dust with brown sugar

Flambé your cold foam

With the help of a blowtorch, caramelise your brown sugar.

Pour ice cubes into the glass

Add the saffron & cardamom syrup

To make the saffron and cardamom syrup (25-30 drinks), mix 500 mL of hot water with 500 g of sugar, then add 0.4 g of saffron and 8 g of crushed cardamom.
Let it steep for 30 minutes before filtering.

Pour the hydrated basil seeds

To prepare hydrated basil seeds (25 drinks), infuse 18 g of basil seeds in 1 L of water at 95°C for 24 hours.

Add the black tea concentrate and sparkling water.

To prepare black tea (25 drinks), infuse 70 g of black tea in 1 L of water at 95°C for 4 minutes 30 seconds. Filter.

Pour the Foam Black Latte

To prepare the Black Paste concentrate (25 drinks), mix 350g of Black Paste with 260ml of hot water, then whisk vigorously.
Let it steep for 5 minutes before use.

To make the Foam Black Latte (1 drink), mix 80g of plant-based milk, 20g of light coconut cream, 50ml of Black Paste concentrate and 8g of agave syrup.
Blend, then froth using a foamer.

Add the sesame topping

A blend of roasted black sesame, white sesame and fine black tea powder.

Fill the glass with ice cubes

Pour the saffron & cardamom syrup along with the freshly squeezed lemon juice.

To make the saffron and cardamom syrup (25-30 drinks), mix 500 mL of hot water with 500 g of sugar, then add 0.4 g of saffron and 8 g of crushed cardamom.
Let it steep for 30 minutes before filtering.

Add the hydrated seeds

To hydrate flixweed seeds (25 drinks), infuse 30g of flixweed seeds in 500ml of water at 85°C for a maximum of 10 minutes.

Pour the lemon tonic

Add the lavender infusion

To prepare the lavender infusion (25 drinks), infuse 20 g of Lavender Latte Barista in 1 L of water at 85°C for a maximum of 5 minutes.

Place fresh borage flowers

Pour ice cubes into the glass

Add the rose & cardamom syrup

To prepare rose & cardamom syrup (25-30 drinks), heat 500g of water with 500g of sugar, then add 20g of rose water and 8g of crushed cardamom.

Add your favorite cold plant-based milk

Oat milk recommended

Pour the lavender and borage flower infusion

Preparation of lavender infusion (20 drinks):
Infuse 70g of Lavender Latte Barista in 2L of water at 95°C for 4 minutes 30 seconds, then filter.

Preparing borage flower infusion
(20 drinks):
Infuse 15g of borage flowers in 1L of water at 95°C for 4 minutes 30 seconds, then filter.

Add the Foam Lavender

Lavender Concentrate (20 drinks):
Mix 250g of Lavender Latte Barista powder with 1L of cold water, then whisk thoroughly until you obtain a smooth texture.

Foam Lavender (1 drink):
Combine 80g of plant-based milk, 50g of coconut cream, 50g of Lavender Latte Barista concentrate and 8g of agave syrup.
Mix everything together, then gently froth using a foamer.

Place dried lavender flowers

Pour in the ice cubes

Add the rose and cardamom syrup

To prepare rose & cardamom syrup (25-30 drinks), heat 500g of water with 500g of sugar, then add 20g of rose water and 8g of crushed cardamom.
Remove from heat and let steep for 20 minutes before straining.

Pour the hydrated basil seeds

To make hydrated basil seeds (25 drinks), infuse 50 g of basil seeds in 1 L of water at 95°C for 24 hours.

Add the cold hibiscus infusion

To prepare the hibiscus infusion (25 drinks), infuse 75 g of hibiscus in 5 L of water at 95°C for 15 minutes, let it cool, then filter.

Pour the Foam Pink Latte

Preparation of Pink Paste concentrate (25 drinks):
Pour 800 mL of hot water over 500 g of Pink Paste, then whisk until you obtain a smooth and homogeneous mixture.
Let it steep for 5 minutes to fully develop the aromas, then filter before use.

To make Pink Latte Foam (1 drink):
Combine 70g of coconut milk, 50ml of Pink Paste concentrate, 20ml of hibiscus infusion and 8g of agave syrup.
Mix everything together, then gently froth using a foamer until you obtain a light and creamy foam.

Sprinkle with cocoa and add hibiscus leaves