APPLE

FRESHLY SQUEEZED ORANGE

HIBISCUS RASPBERRY

ginger beer, lime juice, fresh blueberries

BLUEBERRY MULE

DIRTY ICED LAVENDER or ROSE TEA LATTE

DIRTY LAVENDER or ROSE TEA LATTE

CORTADITO

MACCHIATO

AMERICANO

DRIP COFFEE

Afternoon Tea Regular

TEA SANDWICHES

FRENCH MACARONS & PETITE SWEETS

Afternoon Tea

Afternoon Tea with Champagne

Afternoon Tea with Prosecco

Black tea - rose, lavender & rose geranium. A classic English garden in a cup.

The Queen's Guard

Herbal tea - hibiscus, lemongrass, rose petals & lavender with cinnamon.

Corazon de Cien Fuegos

Herbal tea - Egypt. Pineapple and quince.

Chamomile

Oolong tea - Taiwan. Creamy, buttery, orchid & honey.

Milk Oolong

White tea - jasmine silver needle, lavender, rose petals & orange blossoms.

White Wedding

Green tea - Moroccan mint with citrus twist.

Majorelle Mint

Jasmine Pearls

Little Hen House Tea

Choose 4 firm, unbruised apples. Rinse each apple under cold running water and pat dry with a clean towel.

Select and wash

If serving whole apples for snacking, you can leave them intact. To core for filled apples or slices: use an apple corer to remove the core through the center, or cut the apple into quarters and slice out the core with a knife.

Core (if serving whole)

If serving apple slices, cut each apple into 6–8 wedges. To prevent browning, toss slices immediately with 2 tablespoons lemon juice in a bowl and let sit 1–2 minutes, then drain any excess.

Slice (optional)

In a small bowl combine 1/2 cup chopped nuts and 1 teaspoon ground cinnamon. Toss to combine. Use as a crunchy topping for apple slices or for stuffing cored apples.

Nut-cinnamon topping

Warm 2 tablespoons honey or maple syrup slightly (10–15 seconds in microwave) and stir in a pinch of cinnamon. Drizzle over whole apples or slices.

Honey-cinnamon drizzle

Stir 1/2 cup peanut or almond butter until smooth. If too thick, thin with 1–2 teaspoons warm water or honey to reach desired dipping consistency. Serve alongside apple slices.

Nut butter dip

Warm 1/2 cup caramel sauce gently until pourable (microwave 15–20 seconds, stirring once). Serve in a small bowl for dipping apple wedges or whole apple slices.

Caramel dipping

Arrange whole apples, cored apples, or apple slices on a platter with small bowls of the chosen accompaniments (nut-cinnamon mix, honey drizzle, nut butter, caramel). Provide toothpicks or small forks for easy dipping. Serve immediately to maintain crispness.

Assemble and serve

Large apples (firm, e.g., Honeycrisp, Gala, Fuji)

Lemon juice (to prevent browning)

Chopped nuts (walnuts or pecans)

Caramel sauce (for dipping)

Peanut butter or almond butter

Ground cinnamon

Honey or maple syrup

Chill the oranges in the refrigerator for 1–2 hours if possible — cold orange juice tastes brighter. Wash the oranges under running water and pat them dry.

Chill and wash

If the oranges are very cold and you prefer less acidity perception, let them sit at room temperature for 5–10 minutes before juicing.

Bring oranges to room temperature (if chilled too long)

Cut each orange crosswise in half. Using a manual reamer, handheld citrus press, or electric juicer, press each half firmly and rotate to extract as much juice as possible. Collect the juice in a measuring cup or pitcher. Expect about 1/3 to 1/2 cup of juice per large orange (4 large oranges ≈ 1 1/2 to 2 cups).

Halve and juice

If you prefer pulp-free juice, pour the juice through a fine-mesh sieve into a clean pitcher, pressing gently on solids to extract remaining liquid. Discard seeds and large bits of pith caught in the sieve.

Strain (optional)

Taste the juice. If it's too intense or thick, stir in up to 1/2 cup cold water to dilute to your liking. If you prefer it sweeter, dissolve up to 1 tsp granulated sugar or 1 tsp simple syrup into the juice, stirring until fully dissolved.

Adjust consistency and sweetness

Fill two serving glasses with 2 ice cubes each (if using). Pour the freshly squeezed orange juice into the glasses and garnish with an orange slice and a sprig of mint. Serve immediately for best flavor and freshness.

Serve chilled

If not serving right away, transfer the juice to an airtight container and refrigerate. Consume within 24–48 hours for best flavor and to preserve vitamin C; stir or shake before serving as separation may occur.

Storage

large navel oranges (or Valencia)

cold water (optional, to adjust consistency)

ice cubes (optional)

granulated sugar or simple syrup

fresh mint leaves (for garnish)

orange slices (for garnish)

In a medium saucepan combine 4 cups of water, 1 cup dried hibiscus flowers, 1 cup fresh or frozen raspberries, and 1/2 cup granulated sugar. Bring to a gentle boil over medium-high heat, stirring so the sugar dissolves and the raspberries begin to break down, about 4–6 minutes.

Make the hibiscus-raspberry infusion

Once boiling briefly, reduce heat to low and simmer gently for 6–8 minutes to extract color and flavor from the hibiscus and raspberries. Turn off heat and let the mixture steep for an additional 10 minutes to deepen the flavor.

Simmer and steep

Place a fine-mesh sieve or cheesecloth over a heatproof bowl or pitcher and strain the liquid, pressing on the solids with a spoon to extract as much liquid and pulp as desired. Discard solids (or reserve a spoonful of pulp for garnish). This yields a concentrated hibiscus-raspberry syrup/tea.

Strain the infusion

Allow the strained infusion to come to room temperature, then refrigerate until chilled, about 30–45 minutes. If you need it sooner, transfer to an ice bath to speed cooling.

Cool

Once chilled, stir in 2 tablespoons fresh lime juice. Taste the concentrate and adjust: add up to 2 more tablespoons sugar while the liquid is still slightly warm if you prefer sweeter, or more lime juice (up to 1 tablespoon) for brighter acidity. If the concentrate is very strong, dilute with cold water or sparkling water (about 1–2 cups) to desired strength.

Adjust sweetness and acidity

Fill 4 serving glasses with ice (about 1/2 cup ice per glass). Divide 2 cups of cold water or sparkling water between glasses if using (about 1/2 cup each) or leave out for a stronger, undiluted iced tea.

Prepare glasses

Pour the chilled hibiscus-raspberry infusion over the ice, dividing evenly between the 4 glasses. Stir gently to combine with the water/sparkling water in each glass. Taste one glass and adjust with additional lime or sweetener if needed.

Assemble drinks

Garnish each glass with 2 fresh raspberries, a lime slice, and a mint sprig if desired. Serve immediately.

Garnish and serve

dried hibiscus flowers (or hibiscus tea blend)

fresh or frozen raspberries

granulated sugar

water (for steeping)

fresh lime juice

cold water or sparkling water (optional, to dilute or top)

fresh raspberries (garnish)

lime slices (garnish)

mint sprigs (optional garnish)

Place the fresh blueberries and the simple syrup (if using) into a cocktail shaker or mixing glass. Gently muddle the blueberries with a muddler or the back of a spoon until they release juice but still have some texture (about 10–15 medium presses). This creates a fresh blueberry purée and syrup.

Muddle blueberries

Add the vodka and lime juice to the muddled blueberries. Fill the shaker about two-thirds with ice, secure the lid, and shake vigorously for 8–12 seconds until well chilled and the berry mixture is integrated.

Build and shake

Fill a mule mug or a highball glass with crushed ice or cubed ice to the top.

Prepare glass

Double-strain (using a fine mesh strainer if available) the shaken mixture into the prepared glass over ice to remove most blueberry solids. Top with 4 oz ginger beer, gently stir once or twice to combine without flattening the ginger beer.

Strain and top

Garnish with a lime wheel or wedge and a sprig of mint. Optionally drop a few whole blueberries on top. Serve immediately with a straw.

Taste before garnishing — if you prefer a sweeter cocktail, add another 0.25 oz simple syrup and gently stir. For a nonalcoholic version, omit the vodka and increase ginger beer to 6 oz, or substitute with a nonalcoholic spirit.

Notes on sweetness and variations

vodka

lime juice

ginger beer

fresh blueberries

simple syrup (optional)

ice (crushed or cubed)

mint sprig (garnish)

lime wheel or wedge (garnish)

Brew 1.5 cups strong black tea using double-strength leaves (use 1.5–2× the usual amount). Steep 4–5 minutes, then strain and cool to room temperature or chill quickly in the fridge or an ice bath.

Brew and cool tea

While tea is still slightly warm (not hot), stir in 2 tablespoons lavender simple syrup OR 2 tablespoons rose simple syrup depending on which flavor you choose. Add 1/4 teaspoon vanilla extract. Taste and adjust sweetness by adding up to 1 more tablespoon syrup if desired. If using both syrups (for a hybrid), split total syrup amount but be careful not to overpower.

Flavor the tea

Combine 1 cup milk and 2 tablespoons heavy cream (optional) in a pitcher. Chill briefly if very warm. For a silky latte texture, heat to 140–150°F (60–65°C) if making a warm latte; for iced, keep cold.

Prepare milk

For iced: add milk mixture to a jar with a tight lid and shake vigorously 30–45 seconds, or use a handheld milk frother to create lightly aerated foam. For hot: steam or froth using an espresso steam wand until velvety microfoam forms.

Froth or shake

Pull one fresh shot of espresso (about 1–1.25 oz). If you don't have espresso, use 1.5–2 oz strong cold brew concentrate or 2 tablespoons instant espresso dissolved in 1 oz hot water. Keep the shot hot if you want the classic 'dirty' contrast over iced milk; for iced drinks, let the shot sit a few seconds so a crema layer forms for a pretty pour.

Pull espresso

Pour the flavored cooled tea over the ice, filling about two-thirds of the glass (approx. 8–10 oz depending on glass size).

Slowly pour the chilled frothed milk over the tea, leaving a little room at the top for the espresso. The milk will create a layered effect.

Carefully float the hot (or warm) espresso shot over the milk by pouring slowly over the back of a spoon. This creates the 'dirty' streaks through the lavender or rose tea latte.

Garnish with a small pinch of dried culinary lavender buds or a few dried rose petals on top of the foam. Optionally sprinkle a tiny pinch of cinnamon or purple sugar on the rim or foam for extra visual appeal.

Serve immediately with a straw or stirring spoon so the drinker can blend the espresso into the tea/milk to taste.

strong brewed black tea (assam or english breakfast), cooled

lavender simple syrup

rose simple syrup

vanilla extract

whole milk (or milk of choice: oat/almond/soy)

heavy cream (for richer foam; optional)

freshly pulled espresso (or strong cold brew concentrate if no espresso)

water (for pulling espresso if using moka/espresso machine)

dried culinary lavender buds

edible dried rose petals

ground cinnamon or purple sugar (optional rim)

Decide whether you want the Lavender or Rose version. Use 1 teaspoon of the chosen loose leaf (or dried rosebuds) per 240 ml water. If you prefer a more floral flavor, increase to 1.5 tsp.

Choose and measure tea

Bring 240 ml of fresh water to just below a boil (about 90°C / 194°F). If you are using green rose blends, use 80–85°C to avoid bitterness.

Heat water

Place the measured lavender or rose in a teapot or infuser. Pour the hot water over the leaves and steep for 4 minutes for a pronounced floral note (3 minutes for a lighter taste). Cover while steeping to preserve aroma.

Steep

After steeping, strain the tea into a heatproof container. Stir in 1 teaspoon granulated sugar (or 1 tsp simple syrup) and 1/4 tsp vanilla extract until dissolved. Taste and adjust sweetness or vanilla.

Sweeten and finish tea

Pull a 60 ml shot of espresso (double ristretto or single depending on machine). If you don't have espresso, brew 60 ml of very strong coffee (use finely ground coffee and half the usual water). Keep hot.

Prepare espresso or strong coffee

Pour 240 ml whole milk (plus optional 30 ml heavy cream for a richer latte) into a steaming pitcher. Steam to 60–65°C (140–149°F) with microfoam if you have an espresso steamer. If steaming is unavailable, heat gently on the stove until steaming (do not boil) and froth with a handheld frother for about 20–30 seconds to create light foam.

Steam or heat milk

Pour the sweetened floral tea concentrate into a 12–16 oz latte cup. Slowly add the steamed milk, holding back the foam with a spoon and then spooning foam on top.

Combine milk and tea concentrate

Pour the hot 60 ml espresso over the milk/tea mixture. Pour gently to create a marbled 'dirty' appearance where the espresso streaks through the pale floral milk.

Add the 'dirty' espresso

If you want a sugared rim, rub a bit of the vanilla-infused tea around the cup rim, dip into sanding sugar, and let set a few seconds before pouring the drink.

Optional rim

Lightly sprinkle 1/4 tsp dried lavender buds or 1/2 tsp dried rose petals on the foam. Use sparingly — these are aromatic and potent. Alternatively, place a single small rose petal or lavender sprig on top for presentation.

Garnish

Serve immediately while hot so the espresso streaks and the floral aroma are fresh. Stir before drinking if you want a uniform flavor; leave as-is to enjoy the visual 'dirty' effect.

Serve

loose leaf lavender tea

loose leaf rose tea (or dried rosebuds)

whole milk (or milk alternative: oat, almond, etc.)

espresso (freshly pulled) or strong brewed coffee

optional: heavy cream (for richer mouthfeel)

lavender buds (dried), for garnish

dried rose petals, for garnish

edible sugar or sanding sugar (optional rim)

Measure 2 tablespoons (about 14 g) of finely ground dark roast espresso. Brew a 60 ml (about 2 fl oz) shot using an espresso machine, moka pot, or strong stovetop brew so the result is concentrated and syrupy. Aim for a 25–30 second extraction time on an espresso machine or produce about 60 ml of robust coffee from a moka pot.

Brew espresso

Keep the brewed espresso hot and set aside while you prepare the sweetened milk foam.

Put 2 tablespoons granulated sugar into a small metal or glass cup. Add 1 tablespoon hot water to the sugar. With the back of a spoon, vigorously stir the sugar and water together until the mixture becomes thick, pale, and slightly foamy (about 20–30 seconds). This is the traditional espumita that gives a cortadito its sweet crema.

Make the sugar foam (white espumita)

Pour 60 ml of hot or steamed milk into the sugar/espumita cup. Using a small handheld milk frother or vigorously whisking, create a small amount of creamy foam by aerating for 10–20 seconds. The goal is not a voluminous cappuccino foam but a sweet, slightly frothy milk layer that will sit on top of the espresso. If you prefer a cold cortadito, use cold milk and whisk until frothy.

Combine with milk

Taste and adjust sweetness: if you prefer sweeter, add an extra 1/2 tablespoon sugar to the espumita before combining with milk.

Pour the brewed espresso into a warm demitasse or small glass. Spoon or gently pour the sweetened milk/espumita on top so the espresso is 'cut' (cortado) by roughly equal part milk. The traditional ratio is about 1:1 espresso to milk. Serve immediately while hot.

Layer and present

Optional: stir briefly to mix, or drink as layered to savor the sweet crema first.

finely ground dark roast espresso

fresh water

hot water (for dissolving sugar)

milk (whole milk preferred)

demitasse or small glass

Warm the demitasse cup by rinsing with hot water, then discard water. Weigh 18 g of freshly roasted, freshly ground espresso beans (fine grind for espresso).

Preheat and dose

Distribute grounds evenly in the portafilter, tamp with level pressure (~20 kg of force), wipe the rim. Lock portafilter into the machine and brew a double ristretto-style espresso aiming for 30–40 seconds extraction to yield ~36 ml of espresso. Target brew ratio ~1:2 (18 g grounds to 36 ml liquid).

Tamp and brew

If using a stovetop espresso maker: heat water and brew per manufacturer instructions to produce a strong 30–40 ml espresso-equivalent and pour into prewarmed demitasse.

Pour 40 ml of cold whole milk into a small milk pitcher. Use a thermometer if desired; start with milk around 4–7 °C (cold from fridge).

Place the steam wand tip just below the milk surface, turn steam on to introduce air for 1–2 seconds to create microfoam, then submerge wand slightly and position to create a whirlpool. Stretch and heat milk to 55–60 °C (130–140 °F). Aim for glossy, velvety microfoam with very small bubbles. Stop steaming when milk reaches temperature. Tap the pitcher on the counter and swirl to integrate foam.

Texturize milk

If no steam wand, heat milk gently on stovetop to ~55–60 °C, then froth with a handheld frother or whisk vigorously to create ~10–20 ml of dense foam; spoon off the foam.

Alternative: Hand-froth

Pour the brewed espresso into the prewarmed demitasse cup. Let crema sit for a moment.

Apple

Freshly Squeezed Orange

Hibiscus Raspberry

Blueberry Mule

Dirty Iced Lavender Or Rose Tea Latte

Dirty Lavender Or Rose Tea Latte

Cortadito

Macchiato

Americano

Drip Coffee

Afternoon Tea Regular

Tea Sandwiches

French Macarons & Petite Sweets