Non Dairy Shot Out or Almond Upgrades

ESPRESSO HAR

Chocolate

Hot Chai Latte

TOMATO

AVOCADO

HASHBROWNS

Substitution available with OAT or ALMOND MILK

MATCHA LATTE

Served with a side of oven roasted hashbrowns

BANGER

EGGS BENNY

PINEAPPLE LEMONADE

BLOOD ORANGE SOUR

BACON JAM & HALLOUMI CHEESE

Monin Flavour Shot

Extra Double Shot

Oat or Almond Milk

Goat Cheese Eggs Benny

Mushroom & Spinach Benny

Avocado & Tomato Benny

Smoked Salmon Benny

Pulled Pork Benny

Bacon & Tomato Benny

Housemade butter biscuit, poached egg, hollandaise sauce, oven roasted hashbrowns

Select your base ratio depending on desired richness: for a nut-forward almond upgrade use 2 cups unsweetened almond milk; for creamier mouthfeel use 1 cup almond + 1 cup oat milk. Pour the chosen 2 cups of milk into a tall mixing container or blender.

Choose base and combine

If you want extra creaminess, add 3 tablespoons canned full-fat coconut milk to the blender with the base milks and blend briefly to combine.

Add 2 tablespoons pea protein powder and (if using) 1 tablespoon plant protein powder to the milk in the blender. This increases body and protein content like a 'shot' upgrade.

Add 1 teaspoon calcium-fortified almond milk powder or the liquid calcium complex to fortify the mixture. This is optional but recommended for nutrition parity with dairy.

Blend on medium for 20–30 seconds until powders are fully incorporated and no visible lumps remain. Scrape down sides once if needed.

Add 1 tablespoon pure maple syrup and 1 teaspoon vanilla extract to the blended milk. If making a chocolate almond upgrade, add 1 teaspoon unsweetened cocoa powder. For a coffee-based 'shot out' version, stir in an espresso shot (or 30–45 ml strong brewed coffee) that has been cooled slightly.

Taste and adjust sweetness or flavor: add up to 1 more teaspoon maple syrup for sweetness or 1/4–1/2 teaspoon more vanilla for stronger profile.

Blend again 10–15 seconds to fully incorporate flavors and ensure smoothness.

If you want better emulsification and a richer mouthfeel, add 1 teaspoon sunflower lecithin and a pinch of instant tapioca or xanthan gum. Add the lecithin first, then sprinkle the xanthan while blender is running on low to avoid clumping.

Blend on low for 15–20 seconds until the mixture slightly thickens and becomes silky. The xanthan pinch will create light froth and improved stability for steaming or holding in a drink.

For hot preparation: gently heat the upgraded non-dairy milk in a saucepan over low-medium heat until steaming (do not boil) or steam using an espresso wand for 30–45 seconds until warm and slightly frothy. Pour into coffee or enjoy on its own. Dust with ground cinnamon or cocoa.

For iced: fill a glass with 1 cup ice, pour the chilled upgraded milk over ice, stir to combine, and finish with a light dusting of cinnamon or cocoa.

Store any leftover prepared upgrade in an airtight container in the refrigerator for up to 48 hours. Re-blend or shake before using, as separation may occur.

unsweetened almond milk

unsweetened oat milk

canned full-fat coconut milk (for creamier option)

pea protein powder (unflavored)

collagen-free plant protein powder (optional, vanilla)

calcium-fortified almond milk powder or liquid calcium complex

pure maple syrup

liquid vanilla extract

cocoa powder (unsweetened, optional chocolate upgrade)

espresso shot (for coffee-based upgrade) or strong brewed coffee, cooled

sunflower lecithin (emulsifier, optional)

instant tapioca or xanthan gum (for froth/stabilize)

ground cinnamon or cocoa (for dusting)

ice (if serving cold)

Grind fresh beans to a fine espresso grind and tamp evenly. Pull two 30–40 ml shots (about 60 ml total) of espresso directly into a pre-warmed 8–10 oz cup or into a small pitcher if you plan to mix.

Pull espresso

Pour 60 ml hot water into the cup or pitcher to lengthen the espresso, creating a strong americano-style base. Stir briefly to combine.

Steam 150 ml whole milk to about 60–65°C (140–150°F) with microfoam. If you don't have a steamer, heat milk on the stove until hot but not boiling and vigorously whisk to create foam.

Reserve about 2 tablespoons of dense foam for garnish and keep the remaining steamed milk smooth for pouring.

If making an iced version: fill a glass with 4 ice cubes, add espresso base and cold milk instead of steamed milk, then shake or stir briefly to combine.

Add 15 ml simple syrup to the espresso base and stir until dissolved. Taste and adjust sweetness if desired.

Grate 1 teaspoon fresh orange zest directly over the espresso to release oils, then stir gently to incorporate the citrus aroma into the drink.

Stir in a light dusting of grated dark chocolate (about 1 tsp) into the top layer so it melts slightly into the warm surface, adding depth to the espresso.

Pour the steamed milk into the espresso base with a steady pour to achieve a subtle layered look. Leave space on top for the foam garnish.

Spoon the reserved milk foam (2 tbsp) onto the center of the drink as a small cap.

Finish with a light pinch of ground cinnamon over the foam (optional) and a final tiny sprinkle of grated dark chocolate. Serve immediately.

Freshly pulled espresso

Hot water

Whole milk

Milk foam (for garnish)

Simple syrup (1:1 sugar to water)

Orange zest

Grated dark chocolate

Cinnamon (ground)

Ice (if serving iced)

Line an 8x8-inch pan with parchment or set out chocolate molds. If using a double boiler, bring an inch or two of water to a gentle simmer in a saucepan and place a heatproof bowl over it (bowl bottom should not touch the water).

Prepare equipment

Add the coconut oil or cocoa butter to the heatproof bowl and gently melt until fully liquid, stirring occasionally. Keep heat low to avoid overheating; the mixture should reach about 45–50°C (113–122°F) if you have a thermometer.

Melt fats

Remove the bowl from direct heat briefly. Sift the unsweetened cocoa powder into the melted fat in two additions, whisking or stirring vigorously after each addition until smooth and lump-free. Wiping the sides of the bowl with a spatula helps incorporate all powder.

Incorporate cocoa

Sift the powdered sugar into the chocolate mixture in two additions, stirring thoroughly until fully dissolved. Add vanilla extract and fine sea salt, and stir until the mixture is glossy and homogenous. Taste and adjust: add a pinch more salt or 1–2 tsp more sugar if needed for sweetness.

Sweeten and flavor

For firmer, shinier bars, cool the mixture slightly by resting the bowl in a cool water bath for a few minutes until it thickens marginally, then briefly rewarm over the double boiler for a few seconds to working temperature. This step helps crystallize the fat more evenly but is optional with coconut oil.

Temper/light cool (optional)

Pour the chocolate mixture into prepared molds or the lined pan. Tap the mold/pan gently on the counter to remove air bubbles and even the surface.

If using add-ins, evenly sprinkle chopped toasted nuts and/or dried fruit over the poured chocolate; press lightly so they adhere. Finish with a light sprinkle of sea salt flakes if desired.

Allow chocolate to set: leave at room temperature until firm (1–2 hours depending on room temperature) or refrigerate for 20–40 minutes to speed setting. Avoid freezing, which can cause bloom in some fats.

Once fully set, unmold or lift parchment and cut into bars or pieces. Store in an airtight container in a cool, dark place (or refrigerator if your environment is warm). Use within 2–3 weeks for best flavor.

Sweetness and texture: powdered sugar dissolves easily and gives a smooth bite; if you prefer a less sweet, more intensely chocolate flavor, reduce powdered sugar to 3/4 cup and consider adding 1–2 tsp liquid sweetener (honey or maple) if needed, but note that adding liquid can affect texture.

Cocoa butter produces the most authentic chocolate snap and mouthfeel; coconut oil yields a softer chocolate that melts at lower temperature. Use the fat appropriate to your climate and preference.

If you want to make milk-style chocolate, replace 2–3 tablespoons of powdered sugar with 2–3 tablespoons of powdered milk and reduce cocoa slightly; whisk thoroughly to avoid graininess.

unsweetened cocoa powder

coconut oil (solid) or cocoa butter

powdered sugar (sifted) or confectioners' sugar

vanilla extract

fine sea salt

chopped toasted nuts (almonds, hazelnuts, optional)

dried fruit (raisins or cranberries, optional)

sea salt flakes (for sprinkling, optional)

double boiler or heatproof bowl and saucepan

chocolate molds or a small baking pan (8x8 in) lined with parchment

spatula

In a dry small skillet over medium heat, toast the crushed cardamom pods, cloves, peppercorns, cinnamon stick, and star anise (if using) for 30–60 seconds until aromatic. Shake skillet constantly to avoid burning.

Toast spices

Combine water, toasted spices, sliced ginger, and toasted tea leaves in a small saucepan. Bring to a gentle simmer over medium heat (do not boil vigorously) and simmer for 5 minutes to extract flavors.

Reduce heat to low, add whole milk and brown sugar. Stir to dissolve sugar. Warm gently (do not boil) for 3–4 minutes so the milk infuses with the spices and tea and the chai develops a rich color and aroma.

Turn off heat and let the mixture steep for 5 minutes with the lid on to strengthen flavor. Taste and add honey or maple syrup if additional sweetness is desired. Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids.

You should have approximately 2 cups of chai concentrate. Use 1 cup concentrate per serving (see 'For Each Cup' section). The remaining concentrate can be refrigerated for up to 3 days; reheat gently before using.

Measure 1 cup of the warm chai concentrate into a small saucepan (or heat in microwave if preferred) and warm to about 60–70°C (140–160°F). Do not boil.

In a separate small milk pitcher or saucepan, steam or heat 1 cup of your chosen milk until it is very hot and produces small bubbles at the edge. If you have a steam wand, texture the milk to create microfoam. Alternatively, heat milk on the stove until just below boiling, then froth with a handheld frother or by shaking vigorously in a tightly sealed jar for 30–60 seconds.

Pour the warmed chai concentrate into a mug (approximately 8–10 oz capacity). Gently pour the steamed milk over the concentrate, holding back foam with a spoon, then spoon foam on top as desired. Aim for roughly a 1:1 ratio of concentrate to milk.

Dust with a pinch (about 1/4 tsp) of ground cinnamon and a light grating of fresh nutmeg if desired. Serve immediately.

water

black tea leaves (preferably Assam or strong black tea)

whole milk

fresh ginger, sliced

green cardamom pods, lightly crushed

whole cloves

black peppercorns

cinnamon stick

star anise (optional)

fresh nutmeg (grated) or ground nutmeg

brown sugar or cane sugar

honey or maple syrup (optional, to taste)

prepared chai concentrate

milk (for steaming/frothing) — whole, oat, or your choice

ground cinnamon (for garnish)

Pour 2 cups (480 ml) of fresh cold water into a kettle or small saucepan. Bring the water to a rolling boil over medium-high heat.

Heat water

If using loose tea leaves, measure 1 teaspoon of tea leaves per 2 cups of water (adjust to taste) and place them in a teapot or infuser. If using a tea bag, have one tea bag ready.

Prepare tea

If using spices (about 1/4 tsp total), add them to the teapot or directly to the boiling water. For fresh ginger, add two or three thin slices; for cardamom, lightly crush one pod.

Add spices (optional)

Pour the boiled water over the tea leaves or tea bag. Cover and steep: 2–3 minutes for green tea, 3–5 minutes for white tea, 4–5 minutes for oolong, 3–5 minutes for black tea, or 5–7 minutes for herbal tea. Adjust steeping time to desired strength.

Steep

Remove the tea bag or strain out loose leaves and spices. Pour the tea into cups.

Strain and serve

Add milk (about 1 tablespoon per cup) and/or sweetener (about 1 teaspoon or to taste), or a slice of lemon if you prefer. Stir gently and taste; adjust milk or sweetener as needed.

Finish (optional)

Use a strainer to catch loose leaves when pouring. Rinse teapot and cup before use if desired. Clean equipment after use.

tea leaves or tea bags

milk (optional)

sweetener (sugar, honey, or sweetener) (optional)

lemon slice (optional)

spices (optional: cardamom, ginger, cinnamon)

kettle or saucepan (for boiling)

teapot or cup (for steeping)

strainer (if using loose leaves)

Preheat the oven to 425°F (220°C). Halve the tomatoes lengthwise (for plum/Roma) and place them cut-side up on a rimmed baking sheet lined with parchment. Scatter the smashed garlic cloves among the tomatoes. Drizzle 2 tbs olive oil evenly over the tomatoes and garlic. Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tsp sugar (if using) over the tomatoes. Toss slices gently with your hands or a spoon so everything is coated and spaced cut-side up.

Prep and roast

Roast the tomatoes in the preheated oven for 25–35 minutes, until the edges are caramelized, the centers are soft and the garlic is golden. Remove from oven and allow to cool for 5–10 minutes.

Once cool enough to handle, transfer tomatoes and roasted garlic (squeeze garlic from skins) to a blender or food processor. Pulse briefly to your desired texture: 6–8 pulses for a chunky sauce, longer for smooth. Taste and adjust seasoning — add a bit more salt or a pinch of sugar if the tomatoes are still very acidic.

While the tomatoes roast (or after pulsing), warm a medium skillet over medium heat and add 1 tbs butter or 1 tbs olive oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes; do not let it brown heavily.

Sweat the onion

Add the warmed, softened onion to the blended roasted tomato mixture and stir to combine. Add 1 tsp lemon juice or vinegar, 0.25 tsp red pepper flakes (if using), and 0.25 cup torn fresh basil. Stir and taste; adjust acid, salt or pepper as needed.

If you prefer a warmer sauce to serve with pasta, return the blended tomato mixture to the skillet and simmer over low heat for 5–8 minutes to meld flavors, stirring frequently to prevent sticking.

Serve the tomato preparation spooned over crusty bread or tossed with 6–8 oz cooked pasta. Sprinkle 2 tbs grated Parmesan or Pecorino and additional torn basil on top. For crostini, toast bread slices, rub with a cut garlic clove, spoon tomato mixture over and finish with a drizzle of olive oil.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

ripe tomatoes (Roma or plum)

extra-virgin olive oil

garlic cloves, smashed

Kosher salt

freshly ground black pepper

sugar (optional, to balance acidity)

onion, small, thinly sliced

fresh basil leaves, torn

red pepper flakes (optional)

lemon juice or red wine vinegar

unsalted butter or additional olive oil

grated Parmesan or Pecorino

crusty bread, crostini or cooked pasta

Wash the cherry tomatoes and cilantro. Halve the cherry tomatoes. Finely dice the red onion (use about 1/4 cup). If using jalapeño, halve, remove seeds for less heat, and finely mince.

Prepare produce

Slice each avocado in half lengthwise and remove the pit. Use a spoon to scoop the flesh out of the skins and place into a medium bowl. Immediately drizzle 1 tablespoon of lime juice over the avocado to prevent browning and gently toss or slice into bite-sized pieces with a knife in the bowl.

Prepare avocados

Add the halved cherry tomatoes, diced red onion, minced jalapeño (if using), and chopped cilantro to the bowl with avocado. Drizzle the remaining 1 tablespoon lime juice and 1 tablespoon olive oil over the mixture. Gently fold everything together with a rubber spatula or large spoon until evenly coated, taking care not to mash the avocado.

Combine ingredients

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or lime juice as desired. Sprinkle toasted pumpkin seeds on top if using for crunch.

Season and finish

Serve immediately as a side salad, on toasted bread, tossed with greens, or spooned onto grilled fish or tacos. If not serving right away, press plastic wrap directly onto the surface of the salad to minimize air contact and refrigerate for up to 4 hours.

Serve

ripe avocados

cherry tomatoes

red onion

fresh cilantro

fresh lime juice

sea salt

optional: jalapeño

optional: toasted pumpkin seeds

Peel the russet potatoes. Using the large holes of a box grater (or the shredding disk of a food processor), grate the potatoes into a large bowl.

Grate potatoes

Grate the half onion into the same bowl with the potatoes. The onion adds moisture and flavor.

Grate onion

Fill the bowl with cold water and swish the grated potatoes and onion to release starch. Pour off the cloudy water, repeat once more until water runs clearer. This step reduces gummy texture.

Rinse and remove starch

Using a clean dish towel or several layers of paper towel, transfer the grated potato mixture and squeeze out as much liquid as possible. Aim for the mixture to be only slightly damp. Excess water prevents browning and crisping.

Dry thoroughly

Place the dried grated potato and onion back in a bowl. Add the egg, 1 tablespoon flour, garlic powder, smoked paprika (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly until evenly combined. The egg and flour help bind; if mixture seems very wet after squeezing, add another teaspoon of flour.

Divide the mixture into 6 equal portions and gently press into compact patties about 3 inches in diameter and 1/2 inch thick. Compacting helps them hold together while frying.

Form patties

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Non Dairy Shot Out Or Almond Upgrades

Espresso Har

Chocolate

Hot Chai Latte

Tea

Tomato

Avocado

Hashbrowns

Matcha Latte

Banger

Eggs Benny

Pineapple Lemonade

Blood Orange Sour

Bacon Jam & Halloumi Cheese