Steam 2% milk 2–3 secs.

• Cinnamon Dolce: Whip & cinnamon dolce topping
• Caramel Brulée: Whip & caramel brulée topping
• Pistachio: No whip & no topping
• Gingerbread: Whip only, no topping

Use Latte shot standard + Latte total pumps unless noted. For combo flavors, split pumps evenly between syrups (round per store standard).

• Peppermint Mocha: split pumps Mocha + Peppermint. Whip + chocolate curls (or store topping).
• Chestnut Praline Latte: chestnut praline syrup. Whip + praline topping.
• Toasted White Chocolate Mocha: toasted white mocha sauce. Whip + topping (per store).
• Sugar Cookie Almondmilk Latte: sugar cookie syrup + almondmilk (often no whip; add only if requested).
• Caramel Brulée Latte: caramel brulée sauce. Whip + brulée topping.
• Gingerbread Latte: gingerbread syrup. Whip (often no topping unless your store uses one).

Add +1 shot / fill with water.

Use 2% milk. Vanilla syrup is 1 pump less than standard. Shots on top with caramel drizzle.

Add +1 shot, use ristretto shots and whole milk.

Steam milk 8 seconds, extra foamy.

Unless specified otherwise, use the Latte shot standard (Tall 1 / Grande 2 / Venti hot 2, iced 3). Update these if your store follows a different recipe.

No espresso (unless dirty). Hot: hot water + 2% milk. Iced: milk to 3rd line.

Matcha powder whisked in pitcher with 2% milk. Uses Classic syrup. No espresso.

• 3 blonde ristretto shots
• Whole milk

• 3 blonde ristretto shots
• Oat milk
• 2 pumps brown sugar + cinnamon

Short cup. Espresso shots of choice. Whip on top.

Shots over ice (1 / 1 / 2 / 2 by size). Adjust to store standard.

Add +1 shot vs. latte standard. (Classic syrup by default.) Use shaker: syrup → ice → shots, shake ~10×, pour in cup and add milk.

• Espresso: regular espresso, Classic syrup, 2% milk
• Brown Sugar: blonde espresso, brown sugar, cinnamon, Oat milk
• Hazelnut: blonde espresso, hazelnut, Oat milk