Recipes

Coffee Recipes

Espresso Gold Honeycomb Iced Latte

What you need:

  • 1 double shot of Espresso Gold espresso
  • 150ml cold milk (or oat milk)
  • 1 tsp honey or honey syrup
  • Ice cubes
  • Optional: crushed honeycomb or caramel drizzle for garnish

How to make it:

  1. Brew a double shot of Espresso Gold and let it cool.
  2. Fill a glass with ice and pour in the espresso.
  3. Add honey and top with cold milk. Stir gently.
  4. Garnish with crushed honeycomb or caramel drizzle if desired.

Tip: Even without the honey or garnish, this will still make a delicious, smooth iced latte.

Espresso Classico Martini Royale

What you need:

  • 1 shot of Espresso Classico espresso
  • 50ml vodka
  • 15ml coffee liqueur
  • Ice cubes
  • Coffee beans for garnish

How to make it:

  1. Brew espresso and let it cool.
  2. Add espresso, vodka, and coffee liqueur to a cocktail shaker with ice.
  3. Shake hard until frothy.
  4. Strain into a martini glass and garnish with coffee beans if desired.

Tip: Even without garnish, this will make a perfectly balanced classic espresso martini.

Granite City Shortbread Affogato

What you need:

  • 1 shot of Granite City Blend espresso
  • 1 scoop vanilla ice cream
  • Crushed shortbread biscuits
  • Optional: dash of whisky

How to make it:

  1. Brew a strong shot of Granite City Blend.
  2. Place a scoop of vanilla ice cream in a glass.
  3. Pour espresso over the ice cream and sprinkle with crushed shortbread biscuits.
  4. Optional: add a dash of whisky for an adult twist.

Tip: Even without the shortbread or whisky, this is a classic, indulgent affogato that’s delicious on its own.

Mocha Frappé

What you need:

  • 1 shot of espresso 
  • 200ml milk (dairy or plant-based)
  • 1 tbsp cocoa powder
  • A handful of ice
  • Optional: whipped cream and chocolate shavings for garnish

How to make it:

  1. Brew espresso and let it cool slightly.
  2. Add espresso, milk, cocoa powder, and ice to a blender.
  3. Blend until smooth and frothy.
  4. Pour into a tall glass and top with whipped cream and chocolate shavings if desired.

Tip: Even without cocoa or whipped cream, this will still make a smooth, creamy frappé. 

Citrus Cold Brew Tonic

What you need:

  • 2 heaped tablespoons of Brazil Sweet Collection, Kenya, or Ethiopia Yirgacheffe (ground for cafetiere)
  • Cold water
  • Ice cubes
  • Tonic water
  • Slice of grapefruit or orange

How to make it:

  1. Add coffee to a cafetiere with cold water and steep overnight in the fridge.
  2. Strain and pour 100ml cold brew over a tall glass filled with ice.
  3. Top with tonic water and garnish with a slice of grapefruit or orange if desired.

Tip: Even without the tonic or citrus garnish, this coffee will make a smooth, refreshing cold brew.

Blueberry Candy Coffee Fizz

What you need:

  • 50ml Blueberry Candy Coffee cold brew or cooled espresso
  • 100ml sparkling water
  • Ice cubes
  • Fresh blueberries for garnish
  • Optional: a splash of milk or cream for a creamy version

How to make it:

  1. Fill a tall glass with ice cubes.
  2. Pour in the cold brew or cooled espresso.
  3. Top with sparkling water and stir gently to combine.
  4. Optional: add a splash of milk or cream for a creamy, layered effect.
  5. Garnish with fresh blueberries.

Tip: Even without milk, this drink highlights the fruity blueberry notes in a refreshing, fizzy coffee experience — perfect for summer or as a menu showstopper.

 

Tea Recipes 

Peach Perfect Iced Tea

What you need:

  • 5 tsp Peach Perfect tea
  • 1 litre boiling water
  • Ice cubes
  • 2 tbsp sugar or honey (optional)
  • Fresh peach slices (optional)

How to make it:

  1. Brew Peach Perfect tea in boiling water for 5 minutes.
  2. Strain and stir in sugar or honey if desired.
  3. Let it cool completely, then pour over ice.
  4. Garnish with fresh peach slices if you like.

Tip: Even without sugar or fruit garnish, this tea is naturally fruity and refreshing on ice.

Scottish Breakfast Lemon Iced Tea

What you need:

  • 4–5 tsp Scottish Breakfast Tea
  • 1 litre boiling water
  • Ice cubes
  • Juice of 1–2 fresh lemons (adjust to taste)
  • Lemon slices for garnish (optional)
  • 2 tbsp sugar or honey (optional)

How to make it:

  1. Steep Scottish Breakfast Tea in boiling water for 3–5 minutes.
  2. Strain the tea and stir in the fresh lemon juice. Sweeten if desired.
  3. Let the tea cool completely, then pour over a glass filled with ice.
  4. Garnish with lemon slices if desired.

Tip: Even without added sugar or garnish, this tea is naturally bright, refreshing, and full-bodied.

Masala Chai Latte

What you need:

  • 2 tsp Spiced Chai/ Rooibus Chai or Chai Fire tea
  • 200ml hot milk (dairy or plant-based)
  • 1 tsp sugar or honey (optional)
  • Ice cubes for iced version (optional)

How to make it:

  1. Steep the chai in a small amount of hot water for 3–5 minutes.
  2. Add hot milk and stir well. Sweeten if desired.
  3. Optional: pour over ice for an iced chai latte.

Tip: Even without sweetener or ice, this is a warming, aromatic chai with natural spice notes

Peppermint Mojito Tea Cocktail

What you need:

  • 7 tsp Peppermint Herb infusion
  • 1 litre boiling water
  • Ice cubes
  • 2 tsp cane sugar
  • 1 lime (cut into quarters and muddled)
  • 25ml white rum per glass
  • Optional: fresh mint leaves for garnish

How to make it:

  1. Steep the peppermint tea in boiling water for 8 minutes.
  2. Let it cool completely.
  3. In a tall glass, add sugar and muddled lime, fill with ice, and pour in the cooled tea.
  4. Stir in 25ml white rum per glass.
  5. Optional: garnish with fresh mint leaves.

Tip: Even without sugar or mint garnish, this makes a naturally refreshing alcoholic mint iced tea. For a fruitier twist, our Watermelon Mint Tea can also be used instead of Peppermint Herb.

Mediterranean Sun Citrus Fizz

What you need:

  • 5 tsp Mediterranean Sun herbal tea
  • 200ml boiling water
  • 100ml sparkling water or tonic water
  • Slice of orange and thyme sprig
  • Ice cubes

How to make it:

  1. Steep the tea for 10 minutes, then cool completely.
  2. Fill a glass with ice and pour in tea.
  3. Top with sparkling water and garnish with orange slice and thyme.

Why it’s unique: Herbal tea meets sparkling citrus for a refreshing, slightly bitter, aromatic iced tea cocktail.

 

MacBeans Tea Syrup

What you need:

  • 5 tsp of your favorite MacBeans tea: Peach Perfect, Milky Oolong, Scottish Breakfast, Masala Chai, Earl Grey, Russian Caravan, Lemongrass & Ginger, or Mediterranean Sun
  • 250ml water
  • 200g granulated sugar (adjust to taste)
  • Optional: 1 tsp lemon juice (for brightness)

How to make it:

  1. Bring the water to a boil and steep the tea for 5–10 minutes, depending on desired strength.
  2. Strain out the tea leaves and return the infused liquid to a small saucepan.
  3. Add sugar and stir over low-medium heat until fully dissolved.
  4. Optional: stir in lemon juice for added brightness.
  5. Let cool, then transfer to a sterilized bottle or jar. Store in the fridge for up to 2 weeks.

How to use it:

  • Matcha or latte: Add 1–2 tsp to milk or your tea for a flavored twist.
  • Home baking: Drizzle over cakes, pancakes, or scones.
  • Flavored jam: Mix into warm fruit preserves while cooking for a subtle tea flavor.

Tip:

  • Stronger teas like Scottish Breakfast, Masala Chai, or Russian Caravan give a robust, bold syrup.
  • Fruity or floral teas like Peach Perfect, Milky Oolong, or Earl Grey create a lighter, aromatic syrup.
  • Herbal teas like Lemongrass & Ginger or Mediterranean Sun make a refreshing, subtly spiced syrup perfect for drinks or desserts.