Cheesecake Iced Mocha

5 mins

Ingredients

• 2 hots of Espresso
• 50ml mocha base
• 45 ml Barista-It Cheesecake Syrup
• Ice cubes
• Milk of choice
• 60 ml Double Cream

Method

1. Fill a glass with 3/4 full with ice.
2. Add mocha base and 20 ml Barista-It Cheesecake syrup.
3. Pour your espresso shot over the mixture to deepen the flavour.
4. Top with milk of choice and stir gently.
5. Then for garnish in a small jug, whisk, 40 ml milk, 60 ml double cream, and 20ml of Barista-It Syrup until smooth
6. Finish by spooning spooning or piping the cream garnish over the drink for a velvety, dessert‑style topping.

Strawberry Iced Tea

15 mins

Ingredients

• 2 Tea Bags (Black/Early Grey)
• 30 ml Barista-It Strawberry Syrup
• 500 ml water
• Whole Lemon Juice
• Ice Cubes
• Optional Garnish: Fresh strawberries and Mint Sprig

Method

1. Boil the water in a kettle or a pan.
2. Steep 2 tea bags in boiling water for 5 minutes.
3. Remove the tea bags and let the tea cool to room temperature.
4. Add 30ml of Barista-It Strawberry Syrup & the lemon juice to the cooled tea and stir well.
5. Fill a long glass with ice cubes and pour over the cooled tea.
6. Garnish with fresh strawberries, lemon slice and mint sprig.

Pistachio Oat Iced Latte

5 mins

Ingredients

• 2 shots of Espresso
• 20ml Barista-It Pistachio Syrup
• 150ml Oat Milk or Milk of chocie
• Ice Cubes
• Crushed Pistachios

Method

1. Fill a glass with ice (3/4 full) and add 20ml of Barista-It Pistachio syrup.
2. Top with milk and stir.
3. Add espresso shots.
4. Optional: Dust with crushed pistachios.

Hazelnut Frappe

5 mins

Ingredients

• 1 shot espresso
• 40ml Barista-It Hazelnut Syrup
• 150ml milk
• Ice cubes (1 cup)
• Whipped cream (optional)

Method

1. Add espresso, hazelnut syrup, milk and ice to a blender.
2. Blend until smooth and frothy.
3. Pour into a tall glass.
4. Optional: Top with whipped cream and crushed hazelnuts.

Caramel Latte

5 mins

Ingredients

• 2 shots of espresso
• 20 ml Barista‑It Caramel Syrup
• 120 ml Milk of choice
• Optional: Caramel drizzle

Method

1. Brew your espresso and pour it into your favourite mug.
2. Add 20ml of Barista-It caramel syrup and stir until fully combined.
3. Steam and froth your milk until warm and velvety.
4. Gently pour the milk over the caramel espresso.
5. Finish with a caramel drizzle for a cosy, deluxe touch.

London Fog

5 mins

Ingredients

• Earl Grey tea
• 20 ml Barista‑It Vanilla Syrup
• 120ml Milk of Choice
• Hot Water
• Optional: a pinch of lavander or bergamont

Method

1. Steep Earl Grey tea in 150ml of hot water
2. Remove tea bag and stir in 20ml of Barista-It Vanilla syrup.
3. Steam and froth your milk until warm and velvety.
4. Gently pour the milk over your tea base.
5. Optional: Finsih with a tiny sprinkle of lavender or begamot sugar.