Exclusive Flavors

RECIPE CATALOG — JUST PEACHY

Two barista-quality builds. The sweetness is already in the concentrate, so these add texture and contrast — torch, crumble, salted foam — things a home kitchen can’t replicate. Four recipe slots remain open.

HOT — Peach Cobbler Chai Latte 

12 oz

Prep ahead:  Mix a cobbler dust — demerara sugar, cinnamon, a pinch of salt. Keep a toasted oat crumble in a shaker at the station.

At the bar:
1.  Steam 6 oz Just Peachy + 6 oz milk to ~150°F with a tight microfoam.
2.  Pour into the cup.
3.  Shake cobbler dust across the foam and
torch until it caramelizes into a thin glass crust. Finish with a pinch of oat crumble.

Home can’t:  No steam wand, no torch, no prepped crumble. 

Lineup-fast:  Steam, dust, five-second torch.

Button label

ICED — Peaches & Cream Iced Chai 

16 oz

Prep ahead:  Whip a vanilla-salt cold foam (cold milk
or half-and-half, splash of vanilla, pinch of flaky salt) in the frother. Keep
toasted oat crumble at the station.

At the bar:
1.  Fill cup with ice. Pour 6 oz Just Peachy + 6 oz cold milk and stir.
2.  Float a thick cap of vanilla-salt cold foam on top.
3.  Crown with a spoon of oat crumble —that’s the “cobbler” hit.

Home can’t:  Stable cold foam needs a commercial
frother and technique.

Lineup-fast:  Pour, top, sprinkle.

Button label