Mehfil Standard Operating Procedures — Drinks & Desserts

Comprehensive vocabulary and standard operating procedure flashcards covering drink and dessert preparation, ingredient ratios, and assembly techniques for Mehfil.

Mehfil Signature Chai — Karak (Batch)

A signature spiced chai made by boiling $30\,\text{oz}$ ($3\frac{3}{4}\,\text{cups}$) water with $9\,\text{tbsp}$ Wagh Bakri chai mix for $2\,\text{minutes}$, adding $10$ whole cloves and $9\,\text{g}$ ($3\,\text{tsp}$) semi-ground cardamom for $2\,\text{minutes}$, stirring in $1$ full ($14\,\text{oz}$) can of condensed milk for $2\text{--}3\,\text{minutes}$, and incorporating $60\,\text{oz}$ preheated hot whole milk for one full rise at Level $8$ before maintaining a continuous controlled boil at Level $6\text{--}7$ for $5\,\text{minutes}$.

Zaffrani Chai

A specialty chai made by following the Karak Chai preparation steps exactly, straining into a cup, and finishing with zaffrani powder sprinkled on top to taste before serving.

Adeni Chai (Batch)

A spiced black tea brewed by boiling $35\,\text{oz}$ ($4\frac{3}{8}\,\text{cups}$) hot water, $8\,\text{tbsp}$ Adeni chai mix, $2\,\text{tbsp}$ cardamom, $1\,\text{tbsp}$ nutmeg, and $1\,\text{tsp}$ cinnamon for $2\,\text{minutes}$, incorporating $5$ cans ($12\,\text{oz}$ each) of evaporated milk in stages, bringing the mixture to $2$ full rises, and serving with $1\,\text{tbsp} + 2\,\text{tsp}$ sugar per $12\,\text{oz}$ cup.

Adeni Chai Staged Milk Addition

The procedure of adding $5$ cans of evaporated milk in three distinct phases: add $2$ cans, wait $1\,\text{minute}$, add $2$ more cans, wait $1\,\text{minute}$, and finally add the last ($5\text{th}$) can.

Adeni Chai Burn Warning Protocol

The emergency corrective step requiring the chai to be immediately switched into a clean pot if any burning odor is detected in order to salvage the batch.

Ras Malai Latte

A specialty iced espresso drink assembled with ras malai pre-mix ($1.7\,\text{oz}$ for $16\,\text{oz}$; $2\,\text{oz}$ for $20\,\text{oz}$) at the bottom, a cup filled with ice, whole milk ($7\,\text{oz}$ for $16\,\text{oz}$; $10\,\text{oz}$ for $20\,\text{oz}$), and espresso pulled directly on top (double shot for $16\,\text{oz}$; triple shot for $20\,\text{oz}$).

Biscoff Latte

Spanish Latte

An iced espresso beverage made by layering condensed milk ($2\,\text{oz}$ for $16\,\text{oz}$; $3\,\text{oz}$ for $20\,\text{oz}$) at the bottom, pulling espresso shots over it to stir and combine, filling with ice, and pouring whole milk ($7\,\text{oz}$ for $16\,\text{oz}$; $10\,\text{oz}$ for $20\,\text{oz}$) to fill.

Pistachio Latte

A nutty espresso beverage built with pistachio sauce ($1\,\text{oz}$ for $16\,\text{oz}$; $1.2\,\text{oz}$ for $20\,\text{oz}$), pistachio cream ($0.5\,\text{oz}$ for $16\,\text{oz}$; $0.7\,\text{oz}$ for $20\,\text{oz}$), and $1\,\text{pump}$ vanilla syrup stirred with espresso, poured over with whole milk ($7\,\text{oz}$ for $16\,\text{oz}$; $10\,\text{oz}$ for $20\,\text{oz}$) and ice, and garnished with $1\,\text{tsp}$ crushed pistachios.

Honey Cardamom Latte

An espresso drink prepared by dissolving honey ($0.5\,\text{oz}$ for $16\,\text{oz}$; $0.7\,\text{oz}$ for $20\,\text{oz}$) and cardamom syrup ($3\,\text{pumps}$ for $16\,\text{oz}$; $4\,\text{pumps}$ for $20\,\text{oz}$) in pulled espresso, finished with whole milk either poured over ice or steamed to $145^{\circ}\text{F}$ for hot preparation.

Ceremonial Matcha Shot Preparation

The procedure of sifting ceremonial matcha ($4\,\text{g}$ for $16\,\text{oz}$; $5\,\text{g}$ for $20\,\text{oz}$) into a bowl, adding $2\,\text{oz}$ hot water at exactly $175^{\circ}\text{F}$ (never boiling), and whisking in a W-motion until completely smooth and free of clumps.

Matcha Shot Layering Technique

The SOP technique of slowly pouring the whisked hot matcha shot over the back of a spoon to float on top of the iced milk without stirring.

Strawberry Matcha Cold Foam

A dense fruit cold foam prepared by combining and frothing strawberry puree and heavy cream ($1\,\text{oz}$ puree to $1.5\,\text{oz}$ cream for $16\,\text{oz}$; $1.5\,\text{oz}$ puree to $2\,\text{oz}$ cream for $20\,\text{oz}$) until thick but pourable.

Mango Matcha Cold Foam

A thick, pourable foam topping made by combining and frothing mango puree with heavy cream ($1\,\text{oz}$ puree to $1.5\,\text{oz}$ cream for $16\,\text{oz}$; $1.5\,\text{oz}$ puree to $2\,\text{oz}$ cream for $20\,\text{oz}$) and spooning it gently on top of the drink.

Coconut Matcha

A layered beverage consisting of coconut syrup ($1.2\,\text{oz}$ for $16\,\text{oz}$; $1.5\,\text{oz}$ for $20\,\text{oz}$), milk of choice ($6\,\text{oz}$ for $16\,\text{oz}$; $8\,\text{oz}$ for $20\,\text{oz}$), ice, a floated ceremonial matcha shot ($4\,\text{g}$ or $5\,\text{g}$ in $2\,\text{oz}$ water at $175^{\circ}\text{F}$), and an optional cold foam made from $1\,\text{oz}$ heavy cream and $0.5\,\text{oz}$ coconut syrup.

Banana Bread Matcha

A matcha drink assembled with banana syrup ($1.5\,\text{oz}$ for $16\,\text{oz}$; $2\,\text{oz}$ for $20\,\text{oz}$) at the bottom, milk of choice filled to just below the line over ice, a floated matcha shot, and topped with banana cold foam ($1\,\text{oz}$ syrup + $1.5\,\text{oz}$ cream for $16\,\text{oz}$; $1.5\,\text{oz}$ syrup + $2\,\text{oz}$ cream for $20\,\text{oz}$).

Lychee Refresher

A carbonated iced drink prepared by stirring lychee syrup ($2\,\text{oz}$ for $16\,\text{oz}$; $2.5\,\text{oz}$ for $20\,\text{oz}$) with white grape juice ($4\,\text{oz}$ for $16\,\text{oz}$; $4.5\,\text{oz}$ for $20\,\text{oz}$), filling the cup with ice, and finishing to the top with sparkling water without over-stirring to maintain fizz.

Mango Cream

A layered $16\,\text{oz}$ drink prepared by mixing $0.5\,\text{oz}$ condensed milk, $1.5\,\text{oz}$ mango syrup, and $5\,\text{oz}$ white grape juice at the bottom, adding $2\,\text{scoops}$ of ice, and topping off with $3\,\text{oz}$ of coconut milk left unstirred to preserve distinct visual layers.

Triple Chocolate Crepe

A dessert crepe folded into a triangle or square, coated evenly with $3\,\text{oz}$ of Callebaut milk fountain chocolate, drizzled with Ghirardelli white and dark chocolates, and marbled using a BBQ stick moved back and forth through the drizzle lines.

Strawberry & Banana Crepe

A triangle-folded crepe filled with $\frac{1}{2}$ sliced fresh banana and $6\text{--}7$ slices of fresh strawberries, finished with Ghirardelli milk, white, and dark chocolate drizzles to taste.

Biscoff Crepe

A dessert crepe spread inside with $1\,\text{scoop}$ Biscoff cream, folded into a triangle, topped with equal amounts of Biscoff sauce and Ghirardelli white chocolate drizzle marbled with a skewer, and plated over crumbled Biscoff cookies.

Mehfil Signature Crepe (Saffron Cream)

A triangle-folded crepe filled with $1\text{--}2\,\text{scoops}$ of saffron cream, topped with Ghirardelli milk, white, and dark chocolate drizzles, and patterned into a marbled design using a skewer.

Cookies & Cream Waffle

A freshly baked waffle rested for $30\,\text{seconds}$, spread with $1\,\text{scoop}$ of cookies & cream paste (from an $11\,\text{lb}$ tub), drizzled with Ghirardelli dark chocolate in one direction and white chocolate in the opposite direction, and dusted generously with Oreo cookie crumble.

Gulab Jamun Cream Batch

A specialty cream prepared by mixing $12\,\text{oz}$ heavy cream, $1.5\,\text{oz}$ milk powder, $1.5\,\text{oz}$ powdered sugar, $0.01\,\text{oz}$ saffron, $0.30\,\text{oz}$ rose water, and $1.00\,\text{oz}$ cardamom syrup, heating on medium-low until just boiling, cooling completely, chilling, and whipping until thick, smooth, and spoonable.

Gulab Jamun Cream Waffle Assembly

A waffle plating method where $1$ prepared waffle rests $30\,\text{seconds}$, receives an even layer of whipped Gulab Jamun cream, is criss-cross drizzled with Ghirardelli white and milk chocolates in opposite directions, and is crowned with $1$ piece of Gulab Jamun.