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1. Caramel Macchiato

• 1 tbsp vanilla syrup
• 6 oz milk (2%)
• 1 oz espresso (check out our selection of locally sourced coffee beans)
• Caramel sauce to drizzle
• Ice

1. Add vanilla syrup to cup
2. Pour in your 2% milk, however any kind of milk will work just fine
3. Throw in your ice
4. Add in your espresso
5. Finally, drizzle with caramel sauce

2. Mocha Frappe

• 10 ice cubes
• 1 cup (8 oz/240 ml) full fat milk
• 1 tsp vanilla extract
• 3 tbsp powdered sugar
• 3 tbsp chocolate sauce
• ¼ cup (2 oz/60ml) strong brewed coffee (check out our selection of locally sourced coffee beans)

1. Blend ice, milk, sugar, vanilla, and cold brewed coffee in a blender together until smooth
2. Top off with chocolate sauce

3. White Chocolate Mocha

• 1 cup milk (or non-dairy milk of choice)
• 2 tablespoons Torani White Chocolate Sauce 
• 2 ounces espresso or double shot espresso (check out our selection of locally sourced coffee beans)
• Whipped cream, optional

1. Combine milk and white chocolate sauce in a milk frother and heat according to the frother's instructions. If you have an espresso machine, you can use the steam wand.
2. Brew your espresso in your preferred manner
3. Pour milk mixture into glass and pour in your brewed espresso
4. Add a little whipped cream and drizzle with more white chocolate sauce if desired. Serve immediately and enjoy!

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4. Chocolate Chip Cream Frappe

• 1 1/8 cups milk, I used 2 percent, whole, skim or non dairy all work
• 1 1/2 tbsp granulated sugar
• 1/3 cup mini chocolate chips, save some for the top
• 3 tbsp chocolate syrup, I used Hershey’s
• 1 1/2-2 cups ice
• 1/4 tsp vanilla extract
• pinch cinnamon, optional
• whipped topping or whipped cream, I used aerosol from the can
• drizzle chocolate syrup for garnish over whipped cream

1. Blend all ingredients in a blender until smooth. Start with the 1 ½ cups of ice before adding more.
2. Pour into a cup or glass, top with whipped cream, a drizzle more of syrup and mini chocolate chips. Enjoy!

5. Java Chip Frappe

• ½ cup ice
• ½ cup coffee (check out our selection of locally sourced coffee beans)
• ½ cup milk
• 2 tbsp chocolate chips
• 2 tbsp chocolate sauce
• Whipped cream (optional)

1. Blend ice, chocolate chips, chocolate sauce, milk, coffee together until well combined
2. Top it off with whipped cream
3. Drizzle with chocolate sauce. Enjoy!

6. Caramel Frappe

• 2 cups of ice
• 1 cup strong cooled brewed coffee (check out our selection of locally sourced coffee beans)
• ¾ cup milk (or half and half)
• ¼ cup caramel sauce
• 2 tablespoons of sugar (optional)
• 1 tsp vanilla extract
• Whipped cream and caramel sauce

1. Make 1 cup of strong brewed coffee. You can also use a Starbucks K-Cup of your preferred coffee brand.
2. Cover and chill in refrigerator for 15 minutes.
3. Put in ice, cooled coffee, hald & half, caramel sauce, sugar, and vanilla into a blender. Mix on high until smooth
4. Pour into glass. Top with whipped cream, and drizzle with caramel sauce.

7. Green Tea Frappe

• 1 1/2 cups almond milk, or your choice of milk
• 1 1/2 cups ice cubes
• 3 tablespoons instant french vanilla pudding
• 1 teaspoon Matcha Green Tea powder
• 4 tablespoons Whipped cream for topping, optional

1. Put all ingredients into the blender and blend well. 
2. Pour into a glass. 
3. Optional: Top with whipped cream and sprinkle a little powder on top for color.

8. Pumpkin Spice Latte

• 1 1/2 cup Water
• 1 1/2 cup Sugar
• 1/3 cup Pumpkin Puree
• 1 1/2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Cloves
• 1/2 tsp Ginger

• 8 oz Milk
• 4 oz Strong Coffee or Espresso (check out our selection of locally sourced coffee beans)
• 2 tbsp Pumpkin Spice Syrup
• Whipped Cream
• Pumpkin Pie Spice

• Simmer water and sugar in a pan over medium heat, stirring until the sugar dissolves.
• Add your spices and the pumpkin and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer.
• Allow the syrup to cool, then refrigerate in an airtight container. This should set you up for a few drinks!

• Heat milk in the microwave for 1 minute.
• Froth with blender or whisk. 

• Put syrup in the bottom of the cup and top with coffee and frothed milk.
• Top with whipped cream and a dusting of pumpkin pie spice

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