January February march - Beyond the Bean€¦ · Berry & Coconut Frapp ... We’ve been very busy...

TM

Easter Eggsplosion Hot Chocolate• 1 scoop Original Hot Chocolate• Mini Rainbow Beans• Steamed milk• Whipped creamAdd hot chocolate and a splash of hot water to cup and mix into a paste. Top with steamed milk, stirring as you pour. Finish with cream and Mini Rainbow Beans.

Turkish DelightHot Chocolate• 1 scoop Fairtrade Dark Hot Chocolate• 1 pump Raspberry Syrup• Steamed milk Mix hot chocolate and syrup with a splash of hot water to form a paste. Stir together, top with steamed milk and serve.

Hot Stuff Chilli Choc• 2 pumps Chilli Syrup• 1 scoop Thick Hot Chocolate• 100ml milk Add milk to steaming pitcher. Add hot chocolate and syrup and mix together. Steam using steam wand then pour into 6oz cup to serve. Finish with chocolate dusting.

‘It’s a matcha!’ Iced Tea• ½ tsp Matcha (or more to taste)• 3 pumps Lime Syrup• Water Add the matcha to 30ml of warm water and whisk well. Half fill cup with ice, then add the whisked matcha and syrup. Top with chilled water, stir and serve.

Millionaire’s Cappuccino• 1 pump Chocolate Syrup• 1 pump Caramel Syrup• Double espresso• Steamed milk• Shortbread biscuitAdd the syrups to a cup with the double espresso. Mix together, then top with freshly steamed milk. Serve with a shortbread biscuit on the side.

Dirty Chai• 1 scoop Spiced Chai • Double espresso• Steamed milk Add the chai and double espresso into cup. Mix into a thick paste then top with steamed milk, stirring as you pour.

Iced Almond Latte• 2 pumps Almond Syrup• Double espresso• Milk & ice Add the syrup and double espresso to cup. Top to ¾ full with cold milk. Stir, add ice to fill and serve.

Strawberry & Lime Soothie™• 50ml Strawberry Soothie• 1 pump Lime Syrup• Hot water• Sliced lime Add syrup and smoothie to cup. Top with hot water and stir well. Serve with a fresh lime slice.

Pink Grapefruit & Lime Sparkler• 2 pumps Pink Grapefruit Lemonade Syrup• 2 pumps Lime Syrup• Soda water & ice• Lime wedgeAdd the syrups and top ¾ full with soda water. Stir well and finish with ice and lime.

Strawberry Cheesecake Frappé • 1 scoop Cookies & Cream Frappé• Strawberry Smoothie• Whipped cream • Milk & ice Fill cup with ice and top with ¾ milk, 1/4 strawberry smoothie. Pour into blender with frappé powder and blend until smooth. Pour back into cup and serve with cream.

Orange, Mango & Carrot Smoothie• Orange, Mango & Carrot Smoothie• IceFill cup with ice. Top with the 100% fruit & veg smoothie mix then pour into blender jar. Blend until smooth and pour back into cup to serve.

Toffee BunnyHot Chocolate • 1 scoop White Hot Chocolate• 2 pumps English Toffee Syrup• Steamed milk • Mini marshmallows Mix a splash of water with the hot chocolate powder and syrup to form a paste. Top with steamed milk, stirring as you pour. Sprinkle mini marshmallows over to finish for an Easter treat...Now hop to it.

Strawberries & Cream Frappé• ½ scoop Non-dairy Vanilla Bean Frappé• Strawberry Smoothie • Cold milk• Whipped creamFill cup with ice. Half fill with milk and top with Strawberry Smoothie. Add to blender jug. Add the frappé powder and blend until smooth. Pour back into cup and finish with whipped cream.

Cherry Hot Chocolate• 1 scoop Dark Hot Chocolate• 2 pumps Cherry Syrup• Steamed MilkAdd hot chocolate powder, syrup and a splash of hot water to your cup. Stir into a paste then top with steamed milk, stirring as you pour.

Beet the Chill Soothie™• 50ml Raspberry, Blackcurrant & Beetroot Smoothie• 2 pumps Chilli Syrup• Hot water Add the syrup and smoothie to cup. Top with hot water, stir well and serve.

Skinny Nutty-Caffé Frappé• 1 scoop Skinny Frappé• 2 pumps Sugar-free Hazelnut Syrup• Double espresso (cold)• Skimmed milk• IceFill cup with ice. Add espresso then top with milk. Pour into blender, then add the frappé powder and syrup. Blend until smooth and pour back into cup to serve.

Peach Partea• 1 Breakfast or Rooibos Teabag• 25ml Peach Smoothie• Hot water Pour hot water over the tea bag, remembering to leave enough room to add the smoothie. Brew for 2 minutes then remove the teabag. Add the smoothie, stir and serve.

Caramel Frappé• 1 scoop Non-dairy Vanilla Bean Frappé• 1 pump Caramel Sauce (+ extra to finish)• Whipped cream• Milk & iceFill cup with ice, top with milk and pour into blender jar. Add sauce and frappé powder to blender and blend until smooth. Drizzle caramel sauce around cup walls, before pouring the frappé back in. Serve with cream and extra sauce.

Berry & Coconut Frappé• 1 scoop Non-dairy Vanilla Bean Frappé• 50ml Raspberry & Blackcurrant Smoothie• Coconut Milk• Dessicated coconut Fill glass with ice and then top with coconut milk. Pour into blender with the frappé powder and blend until smooth. Pour smoothie into bottom of glass then top with the blended frappé. Sprinkle dessicated coconut on the top to finish.

Raspberry, Blackcurrant & Beetroot Yogurt Frappé • Raspberry, Blackcurrant & Beetroot Smoothie• 1 scoop Yogurt Frappé• Milk & iceFill cup with ice. Top with ½ smoothie, ½ milk then pour into blender. Add frappé, blend until smooth and pour back into cup to serve.

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recipes 2017 DRINKING

THINKING

TM

A carefully crafted selection of recipes to keep your menu inspired all year long...

All recipes 12oz drinks(except Thick Hot Chocolate which is 6oz)

Vanilla Matcha Latte• ½ tsp Matcha (or more to taste)• 2 pumps French Vanilla Syrup• Steamed milkAdd ½ tsp of matcha to 30ml of warm water and whisk well. Add the syrup and stir together. Top with steamed milk and serve.

Matcha Mint Iced Tea• ½ tsp Matcha (or more to taste)• 3 pumps Mint Syrup• Water• IceAdd matcha to 30ml of warm water and whisk well. Add to cup with Mint syrup and then fill cup ½ full with ice. Top with cold water, stir and serve. Garnish with fresh mint if preferred.

Peaches & Green• ½ tsp Matcha (or more to taste)• Peach Smoothie • Water• IceFill cup with ice. Add chilled water over the ice to 1/3 then top up with smoothie mix. Pour into blender, add the matcha and blend until smooth. Pour back into cup to serve.

Matcha Yogurt Frappé• ½ tsp Matcha (or more to taste)• 1 scoop Yogurt Frappé • Almond milk• IceFill cup with ice. Top with almond milk, then pour into blender with the frappé powder and matcha. Blend until smooth then pour back into cup to serve.

®

We’ve been very busy building this year’s collection of recipes and we hope you enjoy them just as much as we have.

All products listed in these recipes are Sweetbird, Zuma or Cosy, aside from the fresh ingredients and spirits.

Our 100% Organic Matcha is brand new to the Cosy range and to celebrate we’ve made May Matcha Month! We’ve crafted a whole range of Matcha drinks for you to try. Experiment with our suggestions and develop your own recipes to deliver your customers a fresh green tea boost.

We’d love for you to share your photos and recipe ideas with us on social media throughout the year:

Drink to that...

@zumadrinkszumadrinks.com

@cosyteacosy-tea.com

@hellosweetbirdhellosweetbird.com

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Cherry Christmas• 2 pumps Dark Chocolate Sauce• 1 pump Cherry Syrup• 1 pump Toasted Marshmallow Syrup• Steamed milk• Whipped creamMix the sauce and syrups together in cup. Top with steamed milk, stirring as you pour. Serve with whipped cream.

Cookies & Cream Happe™ New Year!• ½ scoop Cookies & Cream Frappé• Gold Dust• Steamed milkMix frappé powder and a splash of hot water into a paste in your cup, then top with steamed milk, stirring as your pour. Finish with a dusting of Gold Dust.

Jaffa Spice Hot Chocolate• 1 scoop Dark Hot Chocolate• 1 pump Orange Syrup• 1 pump Cinnamon Syrup• Steamed milk• Ground cinnamonAdd hot chocolate, syrups and a splash of hot water to your cup. Mix into a paste then top with steamed milk, stirring as you pour. Finish with a dusting of cinnamon.

Thanksgiving Punch• 50ml Peach, Spinach & Ginger Smoothie• 1 pump Pumpkin Spice Syrup• Hot waterAdd syrup and smoothie into cup. Top with hot water, stir well and serve.

Toasted Marshmallow Hot Chocolate• 2 pumps Toasted Marshmallow Syrup• 1 scoop Original Hot Chocolate• Chocolate Sauce• Steamed milk• Whipped creamCombine hot chocolate, syrups and a splash of hot water in a cup. Stir into a paste then top with steamed milk, stirring as you pour. Finish with whipped cream and a drizzle of chocolate sauce.

S’mores Frappé• 1 scoop Non-dairy Vanilla Bean Frappé• 2 pumps S’mores Syrup• Milk & iceFill glass with ice then top with milk. Add to blender with syrup and frappé powder. Blend until smooth and pour back in to glass to serve.

Pumpkin Spice Hot Chocolate• 1 scoop Original Hot Chocolate• 2 pumps Pumpkin Spice Syrup• Triple Chocolate Crispies• Steamed milk• Whipped creamAdd hot chocolate, syrup and a splash of hot water to cup and mix into a paste. Top with steamed milk, stirring as you pour. Finish with whipped cream and a sprinkling of Triple Chocolate Crispies.

Spellbound Steamer• 2 pumps S’mores Syrup• Gold Dust• Steamed milkAdd syrup to cup then top with steamed milk. Finish with a sprinkling of Gold Dust.

Raspberry & Orange Iced Tea• 3 pumps Raspberry Iced Tea• 1 pump Orange Syrup• Water & ice• Orange slice & raspberries (to garnish)Add the syrups to cup then fill ¾ full with chilled water. Stir and finish with ice cubes, a slice of orange and a few raspberries.

Spanish-style Churros & Chocolate • 1 scoop Thick Hot Chocolate• 100ml milk• Donuts/churros Pour the milk into a steaming pitcher. Add the hot chocolate and stir well. Heat using the steam wand and pour into a 6oz cup. Serve with donuts/churros and dunk away!

Lemon Margarita• 1 pump Lime Syrup• Lemon Smoothie• 50ml Gold Tequila• 25ml Cointreau• Lime wedge• IceFill glass ¾ full with ice. Add the syrup and spirits then top with smoothie mix. Pour into blender jar and blend until smooth. Pour back into glass and serve with a wedge of lime.

Cinnamon Bun Latte• 1 pump Cinnamon Syrup• 1 pump French Vanilla Syrup• Double espresso• Steamed milkCombine double espresso and syrups in cup, then top with freshly steamed milk.

Praline Latte• 2 pumps Hazelnut Syrup• Double espresso• Steamed milkCombine the syrup and double espresso in your cup. Top with steamed milk and serve, simple and delicious.

Peanut Butter Hot Chocolate• 1 scoop Organic Hot Chocolate• 2 pumps Peanut Butter Syrup• Triple Chocolate Crispies• Steamed milk• Whipped creamAdd syrup and hot chocolate to cup with a splash of hot water. Mix into a paste then top with steamed milk, stirring as you pour. Finish with cream and Triple Chocolate Crispies.

Golden Chai Latte• ½ scoop Spiced Chai• ½ scoop Double Chocolate• 1tsp Gold Dust• Black pepperAdd the chai, chocolate, Gold Dust and a pinch of black pepper to cup. Add a splash of hot water and mix into a paste. Top with steamed milk, stirring as you pour.

Irish Gold Hot Chocolate• 1 scoop Original Hot Chocolate• 2 pumps Irish Cream Syrup• Gold Dust• Steamed milkAdd hot chocolate, syrup and a splash of hot water to cup, then mix into a paste. Top with steamed milk, stirring as you pour. Finish with a sprinkling of Gold Dust.

Haunting Hot Chocolate• 1 scoop White Hot Chocolate• 2 pumps Pumpkin Spice Syrup• Steamed milkCombine hot chocolate and syrup in a cup with a splash of water. Stir to make a paste then top up with steamed milk, stirring as you pour.

Bloody Mess Frappé• 1 scoop Non-Dairy Vanilla Frappé• 50ml Strawberry Smoothie• Cold milk• Crushed meringue Fill glass with ice and top with milk. Pour into blender with the frappé powder and blend until smooth. Pour smoothie into bottom of glass then top with the blended frappé. The smoothie should make a marble effect through the frappé. Sprinkle meringue on top and drizzle with extra Strawberry Smoothie (optional).

Lemon Meringue Frappé• 1 scoop Non-dairy Vanilla Bean Frappé• Lemon Smoothie• Cold milk• Crushed meringueFill glass with ice then top with 2/3 milk and 1/3 Lemon Smoothie. Pour into blender, add frappé powder then blend until smooth. Pour back into cup. Finish with crushed meringue pieces on top.

Banana Fudge Shake• 2 pumps Banana Syrup• 1 pump Fudge Syrup• 1 scoop Non-dairy Vanilla Bean Frappé• Whipped cream • Cold milk & ice• Sliced banana (optional)Fill cup with ice and top with milk. Pour into blender with the syrups and frappé powder. Blend until smooth and pour back into cup. Finish with whipped cream and slices of banana.

Taste of the Tropics• Mango & Passionfruit Smoothie• 2 pumps Chilli Syrup• 1 pump Lime Syrup• Water• IceFill cup with ice. Add water over the ice to 1/3 full and top up with smoothie. Pour into blender. Add the syrups to blender jar and blend until smooth. Pour back into cup to serve.

Citrus Sherbet Smoothie• Lemon Smoothie• 3 pumps Pink Grapefruit Lemonade Syrup• IceFill cup with ice, add the Pink Grapefruit Syrup then top with Lemon Smoothie. Pour contents into blender jar and blend until smooth. Pour back into cup and serve.

Long Island Iced Tea• 4 pumps Jasmine Lime Iced Tea• 25ml Gin• 25ml White rum• 12.5ml Triple sec• 12.5ml Vodka• Sparkling water • Ice & limeFill cup with ice, add the syrup and spirits. Top with sparkling water, stir and serve with a wedge of lime.

Mince Pie Hot Chocolate• 2 pumps Pumpkin Spice Syrup • 1 pump Toffee Apple Syrup• 1 scoop Original Hot Chocolate• Steamed milkAdd syrup, hot chocolate and a splash of hot water to your cup. Mix into a paste then top with steamed milk, stirring as you pour.

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All recipes & imagery ©BeyondtheBean 2017.

Images shown for illustration purposes only.

Please ensure when serving the drinks you display the relevant allergen information and warnings.

January February march - Beyond the Bean€¦ · Berry & Coconut Frapp ... We’ve been very busy...

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Transcript of January February march - Beyond the Bean€¦ · Berry & Coconut Frapp ... We’ve been very busy...