Pull two shots of espresso and allow them to cool for 5 minutes, or use leftover cold brew concentrate as a shortcut.

Add the cooled espresso, milk, ice, caramel sauce, cinnamon, and cayenne to a blender. Blend on high for 30 to 45 seconds until completely smooth and creamy.

Pour into a tall clear glass. Top with a generous dollop of whipped cream.

Drizzle caramel sauce over the whipped cream and finish with red and blue sprinkles for that festive Fourth of July look.

Make the vanilla cold foam first. Combine the heavy cream, oat milk, vanilla syrup, and powdered sugar in a small cold bowl. Froth with a handheld milk frother for 20 to 25 seconds until thick and airy. Set aside.

Pour the strawberry syrup into the bottom of a tall glass. Add ice.

Pour the chilled oat milk slowly over the ice. Then pour the cooled espresso over the back of a spoon so it settles just above the milk in a distinct dark layer.

Spoon the vanilla cold foam generously over the top. Scatter red, white, and blue sprinkles across the foam and serve immediately.

In a small bowl, combine the heavy cream, vanilla simple syrup, and sea salt. Stir briefly and set aside — this is your sweet cream.

Fill a glass with ice and pour the raspberry syrup over the ice.

Pour the cold brew concentrate over the raspberry ice layer.

Slowly pour the sweet cream over the back of a spoon so it floats on top. Sprinkle blue sugar crystals over the cream and serve immediately without stirring.

Combine the blueberry syrup and vanilla simple syrup in the bottom of a tall glass. Stir together and add ice.

Pour the chilled oat milk over the ice slowly from the side of the glass.

Pour the cooled espresso over the milk layer, pouring slowly over the back of a spoon to preserve the layers.

Top with a handful of fresh blueberries and sliced strawberries. Add whipped cream if desired and serve immediately.

Stir the dark chocolate sauce directly into the hot espresso shots while they are still warm. Stir vigorously for 30 seconds until the chocolate is fully melted and combined. Allow to cool for 3 minutes.

Fill a glass with ice. Pour the chilled milk over the ice.

Pour the chocolate espresso mixture slowly over the milk. Add simple syrup if a sweeter drink is preferred.

Top with a generous swirl of whipped cream. Drizzle raspberry syrup (red), chocolate sauce, and finish with blue star sprinkles. Serve immediately.

Combine the cold brew concentrate, oat milk, sweetened condensed milk, and vanilla syrup in a blender with the ice. Blend until smooth and slushy. Alternatively, use a Ninja Slushi machine for the most authentic frozen texture.

Drizzle red berry syrup around the inside of a wide glass before pouring in the frozen coffee mixture.

Pour the frozen coffee mixture into the prepared glass.

Top with whipped cream and a generous scattering of red, white, and blue star sprinkles. Serve immediately with a wide straw.

Make the blue cold foam by combining the heavy cream, oat milk, blueberry syrup, powdered sugar, and blue food coloring in a small cold bowl. Froth with a handheld milk frother for 20 to 25 seconds until thick and airy. Set aside.

Fill a glass with ice and add the vanilla simple syrup.

Pour the cooled espresso over the ice and stir once. Pour the chilled oat milk over the espresso, leaving about 1 inch at the top for the cold foam.

Spoon the blue cold foam generously over the top. Drizzle a thin line of red berry syrup over the blue foam. Scatter gold star sprinkles and serve immediately.

Add the vanilla simple syrup to the bottom of a tall 16 oz glass. Drizzle the strawberry syrup around the inside of the glass for a red decorative effect. Add ice all the way to the top.

Pour the chilled milk over the ice slowly, filling the glass to about three quarters full. The milk goes in before the espresso in a traditional macchiato.

Pull two fresh espresso shots. Pour them slowly over the back of a spoon so they fall through the milk in beautiful dark ribbons.

Drizzle the caramel sauce generously over the top in a crosshatch pattern. Finish with a pinch of flaky sea salt and blue sugar crystals. Serve immediately without stirring.

Make the sweet cream by combining the heavy cream, whole milk, vanilla syrup, and sea salt in a small jar. Shake vigorously for 15 seconds until combined but still pourable. Set aside.

Add the raspberry syrup to the bottom of a glass. Fill with ice and pour the cold brew concentrate over the ice.

Slowly pour the sweet cream over the back of a spoon so it floats in a beautiful white layer on top of the dark cold brew.

Add a pinch of blue edible glitter and scatter red and white star sprinkles over the top. Serve immediately without stirring so the layers cascade naturally with every sip.

Add the cherry syrup to the bottom of a wide 16 oz glass. Add ice.

Combine the cooled espresso shots and cold brew concentrate and pour over the ice and cherry syrup.

Drizzle the blue raspberry syrup around the inside of the glass just above the ice for a layered blue stripe effect.

Place a large scoop of vanilla bean ice cream directly on top of the coffee. Top with whipped cream, a maraschino cherry, and a generous scattering of red, white, and blue sprinkles. Serve immediately with a wide straw and a long spoon.