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.