BPS® Blog

Matcha Vanilla Frap

Description: Get back to the basics with this subtly sweet Matcha Frap. It has the unique matcha flavor that we love with a hint of sweet vanilla.

Yield: 1, 16 oz. Drink

Ingredients:
• 2 tbs. of Cafe Essentials Matcha Green Tea Latte
• 1 tbs. of Cafe Essentials Organic Madagascar Bourbon Vanilla Creme
• 10 oz. of Milk
• About 6 oz. of Ice

Optional Garnish: Cafe Essentials Matcha Green Tea Latte

Directions: Add the milk to the bottom of the blender. Next add the matcha powder and bourbon vanilla creme powder. Fill one 16 oz. cup with ice and add it to the blender. Lastly blend everything together.

More recipes from Lively Libations - A Pinch of Green

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Irish Cider Mocktail

Description: Though more commonly lauded for their coffee and beer, the Irish have another beverage that sets them apart: cider. Like Irish fairy tales and folklore, Irish cider possesses distinct characteristics not found in others around the world. This drink is a replication of that flavor profile with crisp berry and pear notes but without the fermentation.

Yield: 1, 12 oz. Drink

Ingredients:
• 1 sachet of Two Leaves And A Bud Alpine Berry Herbal Tea
• 1 oz. or (4 pumps) of Monin Desert Pear Syrup
• 1 oz. or (1 pump) of Mountain Cider Hot Spiced Cider Concentrate
• 5 oz. of Hot Water
• 5 oz. of Ice

Optional Garnishes: Fresh Raspberries & Blueberries

Directions: Steep tea bag in hot water for 6 minutes. As the tea is steeping, add the syrup and cider concentrate to the hot water. Stir the tea bag gently to mix the ingredients. Pour the mixture over ice and enjoy. (This beverage is also delicious hot!)

More recipes from Lively Libations - Let's Go Exploring

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Chilled Chocolate Toddy

Description: Cold Brew is one of my favorite drinks on a hot summer afternoon. Inspired by Nutella hazelnut spread, this variation is the perfect combination of refreshing and indulgent.

Yield: 1, 12 oz. Drink

Ingredients:
• 5 oz. of Pacific Natural Foods Hazelnut Milk
• 1 oz. (or 2 pumps) of Hollander Chocolate Sauce
• About 6 oz. of Toddy Cold Brew Coffee Concentrate Ice Cubes (We brewed BPS Tamper Tentrum Coffee according to Toddy’s recommended brewing instructions: 5lbs of coffee in 14 quarts of water in a Commercial Toddy Coffee Maker for 24 hours.)

Directions:
Pour the Toddy cold brew coffee concentrate into an ice cube tray and freeze it overnight. Combine the chocolate sauce and hazelnut milk in a small pitcher and mix well until combined. Fill your glass to the top with the cold brew ice cubes. Top your glass with the chocolate milk mixture.

 More recipes from Lively Libations - Chill Out With Cold Brew

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Dirty Cold Brew Chai

Description: The combination of DaVinci Cold Brew and Oregon Chai creates a perfectly smooth and energizing beverage. This recipe is great all year round -- on hot summer days when it’s hard to choose between iced tea or coffee through fall when the leaves start changing but you’re not quite ready for pumpkin spice season.

Yield: 1, 16 oz. Drink

Ingredients:
• 1 oz. of DaVinci Cold Brew Coffee Concentrate
• 7 oz. of Water
• 4 oz. of Oregon Chai Spiced Chai
• 2 oz. of Ice
• 2 oz. of Milk or Alternative Milk

Optional Garnish: Savory Spice Shop Saigon Cinnamon

Directions: Dilute the cold brew concentrate with water (1 part concentrate to 7 parts water) and set it aside. (TIP: It is easier to batch more cold brew than you need because of the ratio. We recommend 1 oz. of concentrate to 7 oz. of water). In a cold cup, mix 1 oz. of the diluted cold brew, the chai and your choice of milk (I prefer about 2 oz. of milk but you can adjust the amount to your taste). You may also substitute the milk with water if you prefer. Stir the contents of the cup to make sure it is completely mixed together then add ice and enjoy.

More recipes from Lively Libations - Concentrate on the Summer Must-Have: Cold Brew

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Refreshing Frozen Peach Lemonade

Description: Just what the “doctor” ordered, this frozen lemonade smoothie is a refreshing remedy for scorching summer temperatures. With a hint of peach and mint, it’s the perfect drink made frozen, over ice or even in popsicle form for those hot days when you need to beat the heat.

Yield: 1, 16 oz. Drink

Ingredients:
• 3.5 oz. of Dr. Smoothie Lemon-Ade 100% Crushed Fruit Smoothie Concentrate
• 1.5 oz. of Dr. Smoothie Organic Peach Smoothie Concentrate
• 2 oz. of Dr. Smoothie Citrus Mint Refreshers
• 1 oz. of Water (or an alcohol of choice for a fun and refreshing alcoholic frozen drink)
• 8 oz. of Ice

Optional Garnish: Sliced Peach, Lemon & Mint Leaves

Directions: Pour the Dr. Smoothie Lemon-Ade, Organic Peach, Citrus Mint Refreshers, water, and ice into a blender. Blend to perfection and enjoy.

More recipes from Lively Libations - Ripe for the Occasion

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Pear Crumble

Description: Brimming with harvest flavors but iced to keep you refreshed, this Americano is ripe with the autumnal turn. Crisp, fruity and nutty, it is as vibrant as the changing leaves.

Yield: 1, 16 oz. Drink

Ingredients:
• ½ oz. (or 2 pumps) of Monin Desert Pear Syrup
• ¼ oz. (or 1 pump) of Monin Cookie Butter Syrup
• ¼ oz. (or 1 pump) of Monin Pistachio Syrup
• A drizzle of Ghirardelli Vanilla Sauce
• 2 shots of Espresso
• 3 oz. of Milk or Water based on preference

Optional Garnishes: Sliced Pear, Vanilla Bean

Directions: Drizzle a 16 oz. cup with the vanilla sauce. Fill the cup to the top with ice and pour the espresso shots on top. Add all of the syrups and give it a stir. I always top off my glass with milk, but you can top yours with a little water and ice based on your preference.

More recipes from Lively Libations - Autumn Skies & Apple Pies

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Everything’s Comin’ Up Roses

Description: There’s something so soothing about rose scented baths... But, for those days when you can’t lounge at home, this white rose tea with its delicate flavor profile, channels that relaxation in a cup.

Yield: 1, 10 oz. Drink

Ingredients:
• 1 bag of Numi White Rose - Velvet Garden White Tea
• ¼ oz. (or 1 pump) of Torani Coconut Signature Syrup
• 2 oz. of Warmed Oatly Barista Edition Oat Milk (or cream)
• 8 oz. of Rose Water

Directions: Place about 20 rinsed rose petals in the bottom of a french press and pour hot water over them. Let them steep for 5 minutes. Depress the plunger and pour the rose water into a cup. Steep the tea in the cup of rose water for 2-3 minutes (as directed on the package) and remove the tea bag. Add the coconut syrup. Slightly warm the oat milk or cream and pour it over top of the tea. Use a couple petals as a garnish.

It is really important to verify that the rose water used is edible and does not have any additives. I chose to make my own because it is easy, and a great use for roses after they’ve sat on my counter a little too long.

More recipes from Lively Libations - Fall Trees & Tea Leaves