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

Pour ice cubes into a glass

Add the Blue Paste concentrate

To make the Blue Paste concentrate (25 drinks), mix 320g of Blue Paste with 950ml of hot water, then whisk thoroughly until you obtain a homogeneous preparation.
Let it steep for 5 minutes to develop the aromas, then filter using a sieve.

Pour the coconut water

Pour in the coconut milk

Add the Foam Green Coco

Preparation of Green Paste concentrate (25 drinks):
Mix 250g of Green Paste with 600ml of cold water and 400ml of hot water, then whisk thoroughly until you obtain a smooth and homogeneous mixture.
Let it steep for 5 minutes to develop the aromas, then filter using a sieve.

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

Pour the Matcha concentrate onto the foam

To prepare Matcha concentrate (1 drink), whisk 2g of matcha with 30ml of water at 75°C.

Add the dried coconut topping

Fill the glass with ice cubes

Add the honey

Pour the rose & cardamom syrup

To make the syrup (25-30 drinks), mix 500 mL of water with 500 g of sugar, then add 20 mL of rose water and 8 g of crushed cardamom.
Bring to a boil, then let it steep for 20 minutes before straining.

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 cold Honeybush infusion

To prepare Honeybush iced tea (5 drinks), infuse 20g of Sticky Chai Honeybush in 1L of water at 95°C for 7 minutes.
Strain through a sieve, then let cool immediately before serving over ice.

Let it rest for 20 seconds and add the dried rose petals.