1. In the shaker: passion tea to the base line, lemonade to the water/lemonade/milk line, and then ice to the ice line. For the passion tea with no lemonade, you would do the same thing, just with water instead of lemonade. Shake 10 times, then pour into cup and hand out
2. Shots: Short-1; Tall-2; Grande-3; Venti-4 (Both hot and iced americanos get the same number of shots) For iced americanos, after the shots are pulled, fill the cup to the top line(third line) with cold water, add ice, and hand out
3. There’s a bit of a debate with this one from what I’ve seen. Technically there is an iced cappuccino, but most people don’t make it or know how. To make it, you queue your shots (1T/2G/3V), add any syrup if asked (3/4/6) (standard is no syrup), then pour milk to the third line. Add ice and cold foam (made with nonfat milk)
4. Shaken espressos get 2T/3G/4V shots which are pulled in the shot glass. While the shots are pulling, get a shaker and fill it with the correct amount of ice (tall scoop for tall, grande for grande, venti for venti) and 1/2/3 scoops malt powder. Pour the shots on top in the shaker, shake 10 times and pour into cup. Add almond milk (shake first) and fill, leaving about 1/4 inch of room at the top
5. 3/4/6 pumps chai, milk to the third line (2% is standard), add ice and hand out
6. Standard recipe gives 1Tl/2G/3V/4Tr pumps of vanilla syrup for the pumpkin cream cold brew, salted cream cold brew, and vanilla sweet cream cold brew. The honey almond milk cold brew follows this recipe as well, with honey blend instead of vanilla. Regular cold brew and cold brew with milk come standard with no pumps of syrup
Edit: Chocolate almond milk shaken espresso doesn’t get classic syrup (or any syrup), only the regular iced shaken espresso does (3/4/6). The brown sugar shaken espresso gets 3/4/6 pumps of brown sugar

1. This is easy because all the information you need will be on the shaker itself. Both come standard sweetened with liquid cane sugar (the amount of pumps will be shown on the shaker for each size: 3,4,6,7). Passion tea to the first line, lemonade to the “water” line (2nd line from the top). So basically it’s half passion tea, half lemonade, add your sweetener, add the ice, shake 10 times. The process is the same for no lemonade, so instead of lemonade it’s water (keep in mind that the teas themselves are actually concentrated).

2. Iced americanos - you will use the cup for measurement. Shots of espresso are 2, 3, 4 for tall, grande, venti (respectively). Add the shots into the cup and add cold filtered water to the top black line on the cup, then add ice. If they want cream or milk added, you would do water to the 2nd black line, then cream or milk to the third, then add ice. Easy.

3. Iced cappuccinos are uncommon but from what I remember… pretty sure you make it like an iced latte, but when you fill the milk after espresso, only fill to the 2nd black line, and when you add ice, leave about 1-2 inches of room at the top of the cup. Then you add cold foam (add 150 ml non fat milk to the cold foam pitcher, blend on 4). Add the foam and that’s it.

4. Add whatever size scoop of ice you need to the shaker. Add 2, 3, 4 (tall, grande, venti) scoops of the chocolate malt powder to the shaker. Pull 2, 3, 4 shots of espresso and add over the ice. Shake ten times… notice there will be room at the top of the cup when you pour… that is for your almond milk. Top with a lid and that’s it!

5. Iced Chai is the EASIEST drink and you’ll grow to love when people order it. You’ll pump the chai just like any other latte, so 3 pumps for tall, 4 grande, 6 venti, add 2% to the top black line, add ice. Done.

6. Cold brews, from what I’ve noticed in some new recipes, typically get 1 less pump than standard. So 2, 3 , 4, and 6 for Trenta. However, I’d recommend you find or look at the recipe cards because cold brews can be tricky. Some have even less (1,2,3,5) … so I’d recommend you ask to look over the recipe cards and even take photos of them.


I hope this helps! Good luck!