Peach Elderflower Raspberry Cloud

Ingredients

  • 50g FLO Coconut Water
  • 20g FLO Peach Syrup
  • 10g FLO Elderflower Syrup
  • 70g Raspberry Hibiscus Tea
  • 40g Macchiato Cream
  • Ice

Method

  1. Fill a serving glass with ice.
  2. Pour in the FLO Coconut Water, then add the FLO Peach Syrup and FLO Elderflower Syrup. Stir gently until well combined.
  3. Slowly pour the Raspberry Hibiscus Tea over the mixture to create a vibrant layered effect.
  4. Finish by topping with a generous layer of Macchiato Cream.
  5. Serve immediately and enjoy.
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Strawberry Matcha Latte

Ingredients

  • 20g FLO Pure Matcha
  • 30g Hot Water
  • 30g FLO Strawberry Syrup
  • 120g Fresh Milk
  • Ice

Method

  1. Whisk the FLO Pure Matcha with the hot water until smooth and free of lumps.
  2. Fill a serving glass with ice.
  3. Pour the FLO Strawberry Syrup into the glass, then add the fresh milk and stir gently to combine.
  4. Slowly pour the prepared matcha over the milk to create a beautiful layered effect.
  5. Garnish as desired and serve immediately.
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Matcha Cream

Ingredients

  • 5g FLO Ceremonial Matcha
  • 50g Hot Water
  • 70g Cooking Cream

Method

  1. Whisk the FLO Ceremonial Matcha with the hot water until smooth and fully dissolved.
  2. Add the cooking cream and whisk gently until the mixture becomes slightly thick, smooth, and creamy.
  3. Use immediately as a topping or filling, or chill before serving for a firmer texture.
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Muscat Blanc Coffee

Ingredients

  • 30g FLO Muscat Grape Syrup
  • 20g Espresso (Single Shot)
  • 120g Water
  • Macchiato Cream
  • Ice

Method

  1. Prepare an Americano by combining the espresso and water.
  2. Fill a serving glass with ice and pour in the FLO Muscat Grape Syrup.
  3. Add the Americano and stir gently until well combined.
  4. Top with a layer of Macchiato Cream.
  5. Garnish as desired and serve immediately.
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Raspberry Elderflower Refresher

Ingredients

  • 15g FLO Elderflower Syrup
  • 15g FLO Peach Syrup
  • 120g Cold Water or Sparkling Water
  • 70g Raspberry Hibiscus Tea (chilled)
  • Ice

Method

  1. Fill a tall serving glass with ice.
  2. Pour the FLO Elderflower Syrup and FLO Peach Syrup into the glass.
  3. Add the cold water (or sparkling water) and stir gently.
  4. Slowly pour the chilled Raspberry Hibiscus Tea over the back of a spoon to create a beautiful layered effect.
  5. Garnish with lemon slices, fresh raspberries, or edible flowers before serving.
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Butterscotch Matcha Cloud

Ingredients

  • 5g FLO Ceremonial Matcha (or 20g FLO Unsweetened Matcha)
  • 50g Hot Water
  • 20g FLO Butterscotch Sauce
  • 120g Fresh Milk
  • 40g Milk Foam (or Macchiato Cream)
  • Ice
  • Matcha Powder (for dusting)

Method

  1. Whisk the FLO Matcha with the hot water until smooth and free of lumps.
  2. Drizzle the FLO Butterscotch Sauce around the inside of the serving glass and add the remaining sauce to the bottom.
  3. Fill the glass with ice and pour in the fresh milk.
  4. Slowly pour the prepared matcha over the milk to create a layered effect.
  5. Top with a generous layer of milk foam or macchiato cream.
  6. Finish with a light dusting of matcha powder and serve immediately.
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Elderflower Raspberry Bloom

Ingredients

  • 20g FLO Elderflower Syrup
  • 120g Raspberry Hibiscus Tea (chilled)
  • 40g Milk Foam or Macchiato Cream
  • Ice
  • Edible Flower (for garnish)

Method

  1. Fill a serving glass with ice.
  2. Pour the FLO Elderflower Syrup into the glass.
  3. Add the chilled Raspberry Hibiscus Tea and stir gently until well combined.
  4. Top with a thick layer of milk foam or macchiato cream.
  5. Garnish with an edible flower and serve immediately.
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Honey Coconut Sparkling Coffee

Ingredients

  • 20g FLO Wild Honey Syrup
  • 60g Sparkling Water
  • 60g Cold Brew Coffee (or 1 shot espresso + 40g cold water)
  • 40g Milk Foam or Macchiato Cream
  • Ice
  • Toasted Coconut Flakes
  • Edible Flower (for garnish)

Method

  1. Fill a tall serving glass with ice.
  2. Pour the FLO Wild Honey Syrup into the glass.
  3. Add the sparkling water and stir gently.
  4. Slowly pour the cold brew coffee over the sparkling water to create a layered appearance.
  5. Top with a generous layer of milk foam or macchiato cream.
  6. Finish with toasted coconut flakes and an edible flower before serving.
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