Moon Milk

INGREDIENTS

• 16 oz Hope and Sesame Barista Blend Sesamemilk

• 1 tablespoon Hibiscus Powder

• 4 Tablespoons Agave Nectar

• 1 Tablespoon Cherry Juice

• ¼ teaspoon Salt

• 4 drops Toasted Sesame Oil

• ¼ teaspoon Vanilla Extract

• 1/8 teaspoon White Pepper, Ground

• 1/8 teaspoon Cloves, Ground

INSTRUCTIONS

1. Combine Hope and Sesame Barista Blend Sesame Milk, hibiscus powder, agave nectar, cherry juice, salt, toasted sesame oil, vanilla extract, white pepper, and cloves in a blender.

2. Blend until smooth.

3. Pour into a cup. Serve and enjoy!

Sakura Breeze Matcha Latte

INGREDIENTS

• 8 oz Hope and Sesame Barista Blend Sesame Milk

• Sweetener of your choice (we prefer Vanilla Syrup)

• Ice Cubes

• 1 tsp Ceremonial Grade Matcha Powder

• 2 tsp Sakura Cherry Blossom Powder

• 4 oz Hot Water

INSTRUCTIONS

1. To make this Sakura Breeze Matcha Latte, you will need to prepare the sakura and matcha mixes separately.

2. Start by pouring sakura cherry blossom powder into a cup, add 2 oz of the hot water, and mix until it has dissolved completely.

3. Prep the matcha by whisking the sifted matcha and the rest of the hot water until the matcha is completely dissolved. Add in your choice of sweetener.

4. Grab your favorite glass, and add ice.

5. Pour in prepared matcha before adding the Hope and Sesame Barista Blend Sesame Milk. Lastly, pour the prepared sakura over the top.

6. Top with cold foam if desired, sip, and enjoy!

Recipe Note

At-home baristas, mix Hope and Sesame Barista Blend Sesame Milk, a 1/2 of your sakura mix from latte, and 2 pumps of syrup using a handheld whisk to make your cold foam. Pouring the prepped steps over the back of a spoon slowly, to create defined layers.

4th of July Pops

INGREDIENTS

• 1 Tbsp. Torani Blue Raspberry Syrup

• 1 Tbsp. Torani Coconut Syrup

• 1 Tbsp. Torani Cherry Lime Syrup

• ¾ cups of water divided into three containers

INSTRUCTIONS

1. Combine Torani Blue Raspberry Syrup with ¼ cup of water and freeze as one layer in an ice pop mold.

2. Freeze for one hour or until the liquid has frozen completely.

3. Repeat this step for each layer, using Torani Coconut Syrup and Cherry Lime Syrup.

4. Serve and enjoy!