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23 Cards in this Set
- Front
- Back
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Caramel Brulee Latte: CBL
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Steam 2% milk, queue shots (1/2/2) and pull directly into the cup, and add caramel brulee sauce (3/4/5). Swirl espresso and sauce. Fill cup with steamed milk and top with whipped cream and caramel brulee topping. |
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Caramel Brulee Frappuccino: CBF
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Frap roast 2/3/4, whole milk to lowest line on cup. Pour into the blender. Add caramel brulee sauce 1/2/2, then add related scoop of ice. Now add coffee base and blend. Top off with whip cream and caramel brulee topping. Of note, the light version does not get whip cream nor the topping. |
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Eggnog Latte: EL
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Steam eggnog/milk: 2/3 eggnog, 1/3 2% milk. Queue shots: 1/2/2. Pull shots directly into cup, then fill with eggnog mixture. Top with a ladle of foam and a dash of nutmeg. |
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Eggnog Frappuccino: EGF
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Frap roast 2/3/4 and whole milk to the lowest line on the cup. Then add eggnog to the middle line on the cup. Pour into the blend and add the related scoop of ice and coffee base 2/3/4. Top with whipped cream and a dash of nutmeg. |
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Gingerbread Latte: GL |
Steam 2% milk and queue shots 1/2/2. Pull shots directly into the cup. Add the gingerbread syrup 3/4/5. Fill cup with steamed milk and top with whipped cream and a dash of nutmeg. |
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Gingerbread Frappuccino: GF
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Frap roast 2/3/4 and whole milk to the lowest line on the cup. Pour into the blender and add gingerbread syrup, 1/2/2, along with the related scoop of ice. Now add coffee base 2/3/4 and blend. Top with whipped cream and a dash of nutmeg. |
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Gingerbread tea latte: GBTL
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Gingerbread syrup 3/4/5. Steam 1/2 the amount of 2% milk and pour into the cup. Then add 1/2 the amount of hot water. Add Royal English Breakfast tea bags 1/2/2 and top with a dash of cinnamon topping. (No whip cream)
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Holiday Spice Flat White: HSFW
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Steam whole milk. Make sure you use the espresso machine that has the Christmas beans and queue ristretto shots 2/3/3. Collect shots directly into the cup, then add the spice mixture at the same ratio 2/3/3. Swirl. Pour steamed milk into cup and save enough foam for a dot on the top. |
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Peppermint Hot Chocolate: PHC |
Steam 2% milk. Into cup pump peppermint syrup and mocha sauce at the ratio of 3/4/5. Pump vanilla syrup at the ratio of 1/1/2. Pour steamed milk into the cup and stir. Top with whipped cream and mocha drizzle. |
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Skinny Peppermint Hot Chocolate: SKPHC |
Steam non-fat milk. Into cup pump skinny mocha and sugar free peppermint at the ratio of 3/4/5. Pump sugar free vanilla at the ratio of 1/1/2. Pour non-fat milk into the cup and stir and top with 1/4" foam. |
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Peppermint Mocha: PM |
Steam 2% milk. Queue shots 1/2/2 and pull directly into the cup. Add mocha sauce and peppermint syrup at the rate of 3/4/5. Pour steamed milk into the cup and top with whipped cream and chocolate curls. |
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Skinny Peppermint Mocha: SKPM
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Peppermint Mocha Frappuccino: PMF
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Frap roast 2/3/4 and whole milk to the lowest line on the cup. Pour this into a blender and add mocha at the rate of 2/3/4 and peppermint at the rate of 1/2/2, along with the related scoop of ice. Add coffee base 2/3/4 and blend. Top with whipped cream and chocolate curls. |
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Peppermint White Mocha: PWM
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Steam 2% milk. Queue shots 1/2/2 directly into the cup. Add peppermint and white mocha at the ratio of 3/4/5. Swirl. Top with whipped cream and chocolate curls. |
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Peppermint White Mocha Frap: PWMF
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Frap roast 2/3/4 and whole milk to the lowest line on the cup. Pour into the blender and add peppermint and white mocha at the rate of 1/2/2. Add ice and coffee frap 2/3/4. Blend. Top off with whipped cream and chocolate curls. |
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Pumpkin Spice Latte: PSL
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Steam 2% milk. Queue shots 1/2/2 directly into the cup and then add pumpkin sauce at the rate of 3/4/5. Add steamed milk and top off with whipped cream and pumpkin spice topping. |
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Pumpkin Spice Frappuccino: PSF |
Frap roast 2/3/4 and whole milk to the lowest line on the cup. Pour into the blender and add pumpkin spice sauce at the rate of 1/2/2, along with the related scoop of ice. Add coffee base 2/3/4 and blend. Top off with whipped cream and pumpkin spice topping. |
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Salted Caramel Mocha: SCM |
Steam 2% milk. Queue shots 1/2/2 directly into the cup. Add mocha sauce and toffee nut syrup at the rate of 3/4/5. Fill with steamed milk and top with whipped cream, caramel drizzle and sea salt. |
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Salted Caramel Mocha Frap: SCMF |
Frap roast 2/3/4 and whole milk to the lowest line on the cup. Pour into the blender and add mocha sauce 2/3/4 and toffee nut 1/2/2 and the related scoop of ice. Add coffee base 2/3/4 and blend. Top with whipped cream, caramel drizzle and sea salt. |
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Salted Caramel Hot Chocolate: SCHC |
Steam 2% milk. Add to the cup mocha sauce and toffee nut syrup at the rate of 3/4/5. Add vanilla syrup at the rate of 1/1/2. Pour hot milk into cup and top with whipped cream, caramel drizzle and sea salt. |
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Salted Caramel Hot Chocolate Frap: SCHCF |
Whole milk to the lowest line on the cup. Pour into the blender and add toffee nut syrup at the rate of 1/2/2 and mocha sauce at the rate of 2/3/4. Add the related scoop of ice and crème base 2/3/4. Top with whipped cream, caramel sauce and sea salt. |
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Smoked Butterscotch Latte: SBL
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Steam 2% milk. Queue shots 1/2/2 directly into the cup and add butterscotch sauce at the rate of 3/4/5. Pour hot milk into the cup and top off with smoky butterscotch sugar topping. |
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Spiced Sweet Cream Cold Brew: SSCCB
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Pump mulled spice syrup into the cup at the rate of 1/2/2/3. Pour cold brew to the lowest line on the cup, then add cold water to the middle line on the cup. Add ice to 1/2" below the rim and top off with sweet vanilla cream.
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