Whether you are a business starting to reopen your doors for takeaway drinks or a coffee lover at home, a solid selection of summer drinks is a must when the temperatures start to soar.
We’re bringing you a mouthwatering selection of drinks that are quick and easy to prepare and are great for take-out or for home.
Extract Coffee, Extract Tea, Extract Dark Hot Chocolate and Extract White Hot Chocolate are all available on our website, or wholesale customers can order by emailing orders@extractcoffee.co.uk.
We've teamed up with Beyond the Bean - an amazing, Bristol-based company just down the road from us, for syrups, frappes and pure powders and Minor Figures for their Organic Masala Chai concentrate - wholesale customers can order these directly from us too.
The dairy milk we like to use is from Bruton Dairy and we've used Oatly as our alternative mylk choice.
Iced coffee
ICED LATTE
HOW TO MAKE IT:
• 200ml fresh cold milk
• 1 shot double espresso
• 200g ice
Add milk to ice. Top with espresso.
ESPRESSO TONIC
HOW TO MAKE IT:
• 150ml tonic water
• 1 shot double espresso
• 100g ice
Add the ice into a glass, add the tonic water until the glass is ¾ full. Lastly, add 1 shot of double espresso.
We brew our cold brew concentrate as 1:6 using a Brewista Cold Brew set – perfect for larger brew volumes.
CARAMEL ICED LATTE
HOW TO MAKE IT:
• 200ml fresh cold milk
• 1 Shot double espresso
• 2 pumps Sweetbird Caramel syrup
• 200g ice
Add milk to ice. Mix espresso & syrup together then pour over the iced milk.
GO SUGAR-FREE!
Try the Sweetbird Sugar-free Caramel syrup. Amazing flavour minus the sugar.
CLASSIC COLD BREW
HOW TO MAKE IT:
• 100ml cold brew concentrate using Pantano Brazil
• 100ml cold filtered water
• 100g ice
Pour cold brew and water over ice into rocks glass. Stir then serve.
DARK/WHITE ICED MOCHAS
HOW TO MAKE IT:
• 200ml fresh cold milk
• 1 scoop Extract Dark Hot Chocolate or Extract White Hot Chocolate
• 1 shot double espresso
• 200g ice
Add milk to ice in your glass. Dissolve Extract Hot Chocolate powder (White or Dark) in the double espresso and pour over iced milk.
DIRTY CHAI ICED LATTE
HOW TO MAKE IT:
• 1 shot double espresso
• Minor Figures Organic Masala Chai
• Milk
• Ice
Fill glass with ice. Fill 1/2 with milk, 1/4 chai & pour over espresso. Shake & serve.
Iced Tea
Our delicious iced teas all use the following Iced Tea Concentrate recipe as the base:
1. Add 10 tea bags to 1L 95 degree water and leave to brew - 4 minutes for Earl Grey and 20 minutes for herbal teas.
2. Remove bags then decant you tea concentrate in to clean bottles and keep chilled for up to 3 days
3. Shake first, then use in any of the following recipes.
CITRUS ROOIBOS
HOW TO MAKE IT:
• 100ml Extract Citrus Rooibos tea
concentrate
• 150ml cold filtered water
• 2 pumps Sweetbird Rhubarb syrup
Build over ice. Pour tea concentrate & water over ice and add 2 pumps of Rhubarb syrup. Garnish with a lemon slice and serve!
SUGAR FREE OPTION: Substitute the syrup with a squeeze of half an orange. Garnish with an orange slice, or peel!
EARL GREY & LEMON
HOW TO MAKE IT:
• 100ml Extract Earl Grey tea concentrate
• 150ml cold filtered water
• 2 pumps Sweetbird Lemonade syrup
Build over ice. Pour tea concentrate & water over ice and add 2 pumps of lemonade syrup. Garnish with a lemon slice and enjoy.
BERRY & RHUBARB
HOW TO MAKE IT:
• 100ml Extract Berry tea concentrate
• 150ml cold filtered water
• 2 pumps Sweetbird Rhubarb syrup
Build over ice. Pour tea concentrate & water over ice and add 2 pumps of Rhubarb syrup. Garnish with some frozen berries and serve.
Vegan Super-Food Frappes
GOLDEN MILK FRAPPE (VG)
HOW TO MAKE IT:
• 100g ice
• 250ml Oatly oat mylk
• 1 scoop (non-dairy) Vanilla-bean frappé
powder
• 1 scoop Zuma Turmeric Chai powder
Shake or blend until thoroughly mixed. If shaking, strain ice before serving.
HOT-PINK VANILLA ICE (VG)
HOW TO MAKE IT:
• 1 scoop Zuma (non-dairy) Vanilla Bean
frappé powder
• 1 small scoop Zuma Organic Beetroot
powder
• 250ml Oatly oat mylk
• 100g ice
Shake or blend until thoroughly mixed. If shaking, strain ice before serving.