Ingredients

• 2 shots espresso (or ½ cup strong brewed coffee)
• 1 cup oat milk
• 1½ tbsp lavender simple syrup
• ½ tsp butterfly pea flower powder
• Pinch of vanilla extract

Instructions

1. Brew 2 shots of espresso and let cool slightly.
2. Warm ¾ cup oat milk and froth until creamy.
3. Stir lavender syrup into the espresso.
4. Mix butterfly pea flower powder into the remaining ¼ cup cold oat milk until fully dissolved.
5. Pour espresso into your glass, top with warm frothed oat milk, then spoon the purple butterfly pea foam over the top.
6. Garnish with a sprig of dried lavender.

Ingredients

• 1 cup coarsely ground Peet’s French Roast coffee
• 4 cups cold filtered water
• 2 tbsp sweetened condensed milk
• ½ tsp pure vanilla extract
• Ice cubes

Instructions

1. Combine ground coffee and cold water in a large jar. Stir gently, cover, and refrigerate overnight (12 to 18 hours).
2. Strain the cold brew through a fine mesh sieve or cheesecloth into a clean pitcher.
3. Fill a tall glass with ice.
4. Pour cold brew over ice until the glass is about ¾ full.
5. Swirl in sweetened condensed milk and vanilla.
6. Stir gently and serve immediately.

Ingredients

• 2 shots Peet’s Espresso Forte
• ¾ cup whole milk or oat milk
• 1 tsp blue spirulina powder
• 1 tbsp simple syrup
• ¼ tsp peppermint extract
• Ice

Instructions

1. Pull 2 shots of Peet’s Espresso Forte and let cool.
2. Fill a cup with ice and pour the cooled espresso over.
3. Whisk blue spirulina powder into cold milk until fully dissolved and vibrant blue.
4. Add simple syrup and peppermint extract to the spirulina milk and froth or shake vigorously.
5. Slowly pour the blue milk foam over the espresso so it layers on top.
6. Admire the icy layers before stirring.

Ingredients

• 1½ cups strong brewed Peet’s Major Dickason’s Blend
• ¾ cup whole milk
• 1 tsp rose water
• ¼ tsp ground cardamom
• 1 tbsp dark chocolate syrup or cocoa powder
• 1 tsp honey or sugar to taste
• Dried rose petals for garnish

Instructions

1. Brew a strong cup of Peet’s Major Dickason’s Blend.
2. Warm milk in a small saucepan over medium heat. Add cardamom and rose water and do not boil.
3. Froth the spiced milk until thick and velvety.
4. Stir dark chocolate syrup into the brewed coffee until fully combined.
5. Pour the mocha into a glass, then gently spoon the rose cardamom foam on top.
6. Garnish with dried rose petals and a light dusting of cardamom.

Ingredients

• 1 cup coarsely ground Lifeboost Coffee
• 4 cups cold filtered water
• ½ cup full fat coconut milk
• 2 tbsp pineapple juice
• 1 tsp coconut sugar or simple syrup
• Toasted coconut flakes for topping
• Ice

Instructions

1. Combine ground Lifeboost coffee and cold water in a jar. Stir, cover, and refrigerate overnight.
2. Strain cold brew concentrate through a fine mesh sieve into a clean pitcher.
3. Fill a tall glass with ice.
4. Pour cold brew until the glass is about ⅔ full.
5. Stir coconut milk, pineapple juice, and coconut sugar together, then pour slowly over the cold brew.
6. Top with toasted coconut flakes.

Ingredients

• 2 shots Lifeboost Espresso Roast
• 1 tbsp black sesame paste
• ¾ cup oat milk
• 1 tsp activated charcoal powder
• 1 tbsp butterfly pea flower powder for purple foam
• 1 tbsp simple syrup
• Black sesame seeds for garnish

Instructions

1. Pull 2 shots of Lifeboost espresso.
2. Whisk black sesame paste, activated charcoal, and simple syrup into the espresso until smooth and inky black.
3. Pour the dark espresso mixture into a tall glass.
4. Froth oat milk with butterfly pea flower powder until a deep purple foam forms.
5. Slowly pour the purple foam over the black espresso so it floats on top.
6. Sprinkle black sesame seeds on top.