Some drinks just taste like the holidays. We’ve rounded up three easy recipes full of warm spice, festive flair, and a little indulgence, perfect for the season ahead. Serve them up for your regulars or sip them at home. Either way, every ingredient is one click away.
Candy Cane Matcha
Cool peppermint and creamy white chocolate layered under vibrant matcha, finished with a candy cane rim.
Ingredients:
- Ice
- ½ oz Monin Peppermint Syrup
- ½ oz Hollander White Chocolate Cafe Sauce, plus extra for the rim
- 8 oz Minor Figures Organic Barista Oat Milk
- 1½ tsp (3g) Tenzo Matcha
- 2 oz hot water (about 175°F)
- Crushed candy canes, for the rim
Instructions:
- Dip the rim of a 16 oz serving glass in Hollander White Chocolate Cafe Sauce, then in crushed candy canes or peppermint candies.
- Add the Monin Peppermint Syrup and Hollander White Chocolate Cafe Sauce to the glass and stir until smooth. Add the Minor Figures Organic Barista Oat Milk and stir to combine.
- Fill the glass with ice.
- In a separate cup, whisk the Tenzo Matcha with hot water until smooth and frothy.
- Slowly pour the matcha over the ice to create a layered look.
Gingerbread Cloud Cold Brew
Spiced gingerbread cold foam floats over smooth cold brew for a cozy-meets-iced holiday sip.
Ingredients:
- Ice
- 8 oz cold brew coffee
- ¼ oz 1883 Gingerbread Syrup
Gingerbread cold foam:
- 2 oz Oatly Barista Edition Oat Milk
- ½ oz 1883 Gingerbread Syrup
- ¼ oz Hollander White Chocolate Cafe Sauce
- Ground cinnamon or crushed gingersnap cookies, for garnish
Instructions:
- Fill a 16 oz serving glass with ice.
- Add the cold brew and ¼ oz 1883 Gingerbread Syrup. Stir until combined.
- In a separate cup, combine the Oatly Barista Edition Oat Milk, ½ oz 1883 Gingerbread Syrup and Hollander White Chocolate Cafe Sauce. Froth with a handheld frother for 20–30 seconds until thick and velvety.
- Pour the cold foam over the cold brew.
- Garnish with a dusting of ground cinnamon or crushed gingersnap cookies before serving.
Cookie Butter Latte
Warm cookie butter and creamy oat milk, finished with a caramel drizzle and spiced cookie crumble.
Ingredients:
- 1 oz Monin Cookie Butter Syrup
- 2 shots espresso
- 10 oz Califia Farms Barista Blend Oat Milk
- Hollander Classic Caramel Cafe Sauce, for drizzle
- Crushed speculoos cookies, for garnish
Instructions:
- Add the Monin Cookie Butter Syrup to a 16 oz serving cup. Pull two shots of espresso directly over the syrup and stir until combined.
- Steam the Califia Farms Barista Blend Oat Milk until smooth and velvety.
- Pour the steamed oat milk over the espresso mixture. Drizzle with Hollander Classic Caramel Cafe Sauce and top with crushed speculoos cookies before serving.
