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.