One Rainy Day Cafe Drink Recipes and Specifications

Vocabulary flashcards defining the standard drink menu items, precise ingredient measurements, preparations, and service ware for One Rainy Day Cafe.

Mocha (Hot)

$12\,\text{oz}$ cup with saucer:

$1.5\,\text{oz}$ chocolate sauce + $2\,\text{oz}$ espresso + a pinch of salt + .5 oz simple syrup stirred together

$5\text{--}6\,\text{oz}$ steamed whole milk

lightly dusted with cocoa powder.

Mocha (Iced)

$18\,\text{oz}$ tall glass:

$1.5\,\text{oz}$ chocolate sauce +$2\,\text{oz}$ espresso + a pinch of salt, + .5 simple syrup

Drizzle chocolate sauce around the glass, adding ice, $6\,\text{oz}$ whole milk, the espresso-chocolate mixture, $1\text{--}2\,\text{oz}$ cold foam cream top, and chocolate curls in the middle.

Cookie Butter Latte (Iced)

An iced beverage served in an $18\,\text{oz}$ tall glass, made by swirling Biscoff sauce inside the glass, brewing a double shot ($2\,\text{oz}$) of espresso over $1\,\text{oz}$ Biscoff sauce, $0.5\,\text{oz}$ simple syrup, and a pinch of salt; whisking together, pouring $8\,\text{oz}$ milk over ice, adding the brew mixture, and topping with cold foam and crushed Lovetta cookie crumbs in the middle.

Caramel Crunch Latte (Hot)

A hot espresso beverage served in a $12\,\text{oz}$ cup with saucer, prepared by placing $1\,\text{oz}$ caramel sauce, $0.5\,\text{oz}$ simple syrup, and a pinch of salt into a brew cup, brewing $2\,\text{oz}$ espresso over it, whisking, adding $6\,\text{oz}$ steamed milk, and topping with toffee crumb bits.

Caramel Crunch Latte (Iced)

$18\,\text{oz}$ tall glass:

whisking $2\,\text{oz}$ espresso + $1.5\,\text{oz}$ Ghirardelli caramel + $0.5\,\text{oz}$ simple syrup, and a pinch of salt

drizzling the glass with caramel, adding ice, $8\,\text{oz}$ milk, and the espresso combo, and topping with cold foam and sprinkle toffee bits on top.

Pumpkin Spice Latte (Hot)

A hot beverage served in a $12\,\text{oz}$ cup with saucer, made by pulling a double shot ($2\,\text{oz}$) of espresso, adding $0.5\,\text{oz}$ Monin Pumpkin Spice syrup and $6\,\text{oz}$ whole milk, and dusting with cinnamon.

Pumpkin Spice Latte (Iced)

An iced espresso beverage served in an $18\,\text{oz}$ tall glass, prepared by combining a double shot ($2\,\text{oz}$) of espresso with $0.5\,\text{oz}$ Monin Pumpkin Spice syrup, filling with ice, pouring $6\,\text{oz}$ cold whole milk over the top, and finishing with a cold foam cream top and dusted cinnamon.

Caramel Apple Butter Latte (Hot)

A hot beverage served in a $12\,\text{oz}$ cup with saucer, prepared by pulling a double shot ($2\,\text{oz}$) of espresso over $0.5\,\text{oz}$ caramel sauce and $0.5\,\text{oz}$ Monin Apple Butter syrup, whisking, adding $5\,\text{oz}$ steamed whole milk, and topping with a dash of cinnamon and toffee bits.

Caramel Apple Butter Latte (Iced)

An iced drink served in an $18\,\text{oz}$ tall glass, made by whisking $2\,\text{oz}$ espresso with $0.5\,\text{oz}$ caramel sauce and $0.5\,\text{oz}$ Monin Apple Butter syrup, drizzling caramel along the sides of the glass, adding the espresso mixture, ice, and $6\,\text{oz}$ cold whole milk, and topping with cold foam, toffee bits, cinnamon, and a caramel drizzle.

Toffee Pudding Latte (Iced)

An iced espresso drink served in an $18\,\text{oz}$ tall glass, prepared by swirling toffee sauce around the glass, brewing a double shot ($2\,\text{oz}$) of espresso over $1.5\,\text{oz}$ toffee sauce, $0.5\,\text{oz}$ simple syrup, a pinch of salt, and $1$ spoon of cake bits; muddling together, adding ice, the brew mixture, and $8\,\text{oz}$ milk, and topping with cold foam and toffee pudding cake bits ($2$ spoons total).

Strawberry Mint Mojito

A specialty soda served in an $18\,\text{oz}$ tall glass, prepared by combining $0.5\,\text{oz}$ strawberry puree, ice, $4$ ripped fresh mint leaves, $8\,\text{oz}$ sparkling water, $0.75\,\text{oz}$ lemon juice, and $1.5\,\text{oz}$ Monin Mint Mojito; garnished with $1$ mint leaf, a strawberry slice, and a lemon wedge.

Karak Chai Soda

A tea drink served in an $8\,\text{oz}$ cup with saucer, prepared by heating $3\,\text{oz}$ of water to just off boiling ($\sim 200^\circ\text{F}$) with $1$ cardamom pod, steeping $2\,\text{Tbsp}$ tea for $5\text{--}6\,\text{min}$, and mixing the strained tea with steamed $4\,\text{oz}$ regular milk and $2\,\text{oz}$ evaporated milk.

Fallen Fruit Soda

A specialty iced soda served in an $18\,\text{oz}$ tall glass, made by combining $1\,\text{oz}$ strawberry puree, ice, $10\,\text{oz}$ sparkling water, $0.25\,\text{oz}$ lemon juice, and $0.5\,\text{oz}$ mango puree, topped with a lemon slice, strawberry slice, and a yellow flower.

After the Storm

A layered specialty soda served in an $18\,\text{oz}$ tall glass, prepared by mixing $1\,\text{oz}$ rose syrup and $0.75\,\text{oz}$ lychee syrup, adding ice and $8\text{--}10\,\text{oz}$ sparkling water, simultaneously adding $0.75\,\text{oz}$ lemon juice and $1\,\text{oz}$ butterfly pea tea, spritzing the top with water, and crowning with an Explonova bubble.

Explonova Bubble

A bubble component used on specialty drinks such as After the Storm and Wildberry Smoke, prepared by adding the specified beverage mixture to a bowl, adding a pinch of xanthan gum, mixing, and spritzing the top of the beverage with water.

Wildberry Smoke

A specialty soda served in an $18\,\text{oz}$ tall glass, prepared with $0.5\,\text{oz}$ wildberry puree, $1\,\text{Tbsp}$ simple syrup, ice, $8\,\text{oz}$ sparkling water, $0.25\,\text{oz}$ lemon juice, $0.5\,\text{oz}$ grenadine, a water spritz on top, and an Explonova bubble made with a pinch of xanthan gum.

Hibiscus Berry Tea (Hot)

A hot tea drink served in an $8\,\text{oz}$ cup with saucer, made by pouring $7\,\text{oz}$ of hot tea batch (steeped using $4\,\text{Tbsp}$ leaf per $8$ cups water at $200^\circ\text{F}$ for $6\,\text{min}$ and held hot up to $6$ hours), stirring in $1\,\text{Tbsp}$ honey, and serving with a lemon wedge and mint leaf on the saucer.

Hibiscus Berry Tea (Iced)

An iced tea served in an $18\,\text{oz}$ tall glass, prepared by taking $7\,\text{oz}$ of refrigerated tea batch (held in the fridge up to $6$ hours), stirring in $1\,\text{Tbsp}$ honey, adding ice, and serving with a mint leaf, a flower, and a lemon wedge on the rim.

Orange Blossom Tea (Hot)

A hot tea beverage served in an $8\,\text{oz}$ cup with saucer, prepared with $7\,\text{oz}$ of tea batch (brewed using $4\,\text{Tbsp}$ leaf per $8$ cups water at $180^\circ\text{F}$ for $6\,\text{min}$ and held hot up to $6$ hours), mixed with $1\,\text{Tbsp}$ honey, and served with a lemon wedge and mint leaf on the saucer.

Orange Blossom Tea (Iced)

An iced tea served in an $18\,\text{oz}$ tall glass, prepared by stirring $1\,\text{Tbsp}$ honey into $7\,\text{oz}$ of chilled tea batch (stored in the fridge up to $6$ hours), adding ice, and serving with mint, a flower, and a lemon wedge on the rim.

Hot Chocolate

A hot beverage served in an $8\,\text{oz}$ cup with saucer, prepared by combining $1.5\,\text{oz}$ chocolate sauce, a pinch of salt, and $1\,\text{tsp}$ brown sugar, whisking with a small amount of steamed whole milk ($7\,\text{oz}$ total), adding the rest of the steamed milk, and topping with chocolate curls and a light shake of cocoa powder.

Classic Matcha Latte (Hot)

A hot latte served in a $12\,\text{oz}$ cup with saucer, made by pouring $2\,\text{oz}$ matcha sauce, adding $7\,\text{oz}$ steamed milk, and dusting the top with matcha powder.

Classic Matcha Latte (Iced)

An iced latte served in an $18\,\text{oz}$ tall glass, assembled by layering ice, $10\,\text{oz}$ milk, and $2\,\text{oz}$ matcha sauce.