Check out Kauser’s essay and recipe here!

The Reverend Neichelle Guidry PhD gives a glimpse into her morning coffee routine as she creates a Carajillo with Licor 43 and coffee from her brand Black Girl Black Coffee. Check out her words and more photos here.

Enjoy a beautiful essay, photos, and recipe from Hana Yoshimoto here.

Shaa'ista Sabir takes us through her morning coffee routine. Check out her recipe and essay here.

Genmaicha Tea Latte


Genmaicha concentrate with 10g of tea and 225g of water at 195F for 10 minutes, let it rest, refrigerate it, and steam the two components together.
Combine with 5g of Vermont maple syrup
Garnish with toasted rice and a dusting of matcha.

Soy Almond Vanilla Latte:


12 grams vanilla sugar added to espresso
1/4 teaspoon almond extract added to cold soy milk in steam pitcher


Steam almond extract flavored soy milk and pour into espresso/sugar mixture

Cocoa Butter Mint Cappuccino


Housemade sauce:
-cocoa butter
-floral rose
-sweet spearmint


Mix with:
-espresso
-steamed oat milk

Rebecca Lespier:
Almond Butter Cup Cappuccino

1 oz Almond butter-cup syrup
1 espresso shot
3-4 oz steamed Pacific Barista Series Almond Milk

Almond Butter Cup Syrup:
*Note: This syrup cools fairly thick, but easily melts when combined with espresso shot

1 part almond butter
2 parts melted chocolate (I used a milk chocolate so the drink was fairly sweet, but pick a chocolate that is to your liking!)

Melt the chocolate halfway, then add in the almond butter and finish melting. They should combine easily.

Where East Meets West Highball Recipe

Ingredients:

.5oz or 15ml Lime Juice

.25oz or 7ml Torani Kiwi Syrup

.25oz or 7ml Torani Lychee Syrup

1oz or 30ml Oolong and Rose Tea Blend

1oz or 30ml Jinro Soju (Fresh)

1oz or 30ml Roku Gin

Sparkling Mineral Water, to top

Directions:

In an ice filled glass, pour each ingredient except for mineral water

Give everything a quick stir

Top with mineral water, optionally pour down bar spoon to keep drink from bubbling over

Garnish with lime wheel

Black Summer

1 1/2 ounce of gin

1 ounce of Smoked Black Cherry Syrup

1/2 ounce of lime

2/3 C. Frozen Dark Black Cherries

Splash of sparkling water

½ cup- ¾ cups ice

Blend and serve with lime wheel and dark cherry garnish

Ube Glaze Scones

2 1/2 cups all-purpose flour

1/2 tsp salt

1 tbs baking powder

1/3 cup ube syrup

1 tbs vanilla extract

1 egg

1/2 cup milk (full fat cow milk, and full-fat oat milk work best, you need fatty milk)

3/4 cup unsalted butter (frozen)

Ube Glaze

1/2 cup powdered sugar

2 tbs of water (may need more)

1 tsp ube syrup

2 tbs unsalted butter - melted

Instructions

Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.

In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, and baking powder.

Blend or grate frozen butter. Add shredded butter and mix on low-speed until coarse crumbs form - careful not to over-mix.

In a small bowl, whisk together the egg, milk, Ube syrup and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.

Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.

While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.

Recipe-

• 2 cups orange juice

• 1 cup lemon juice

• ½ cup Torani Elderberry syrup (add more to taste)

• 1 cup Green Tea

-squeeze fresh lemon juice or use pre-packaged

-steep 1 cup of green tea for 4-8 minutes

-combine all ingredients and taste for preferred sweetness