Ingredients: Naturetea zero Hazelnut Syrup, Naturetea zero Choco Powder, Espresso, Oat milk
Recipe: 1. Add 20g of Naturetea zero Hazelnut Syrup to shot glass and pull 2 shots of espresso on top. 2. Dissolve 30g of Naturetea zero Choco Powder in 210g of oat milk in serving glass. 3. Add 200g of ice. 4. Add the syrup-dissolved espresso.
Recipe Tip: Regular milk can be used in place of oat milk.
Type / Size: Iced/ 16oz
Ingredients: Naturetea zero Honey Grapefruit Black Tea SyrupRecipe: 1. Pour 50g of Naturetea zero Honey Grapefruit Black Tea Syrup. 2. Add 200g of purified water and 200g of ice.Recipe Tip: Garnish with grapefruit slice and herb leaves.Type / Size: Iced/ 16oz
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Ingredients: Whisky Flavor Syrup, Goheung Yuza Ade, Sparkling waterRecipe: 1. Pour 30g of Whisky Flavor Syrup and 30g Goheung Yuza Ade. 2. Add 200g of ice and 180g sparking water.Recipe Tip: Garnish with leaf, orange/lemon slice, stc. When pouring the sparkling water, avoid touching the ice as mush as possible, pouring down the wall of the glass instead.Type/Size: Iced / 16oz
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Ingredients: Naturetea Vanilla Bean Syrup, Milk, EspressoRecipe: 1. Mix 30g of Naturetea Vanilla Bean Syrup and 200g of milk. 2. Add 180g of ice, then 40g of vanilla cream*. 3. Add 2 shots of espresso.Recipe Tip: Vanilla Cream: Whip together 30g of Naturetea Vanilla Bean Syrup, 50g of milk, and 30g of whipping cream. When using a blender, blend on low for around 10-20 seconds. Based on the store's concept, adjust the thickness of cream. Use cream assembled at closing time the previous day.Type / Size: Iced / 16oz
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