Coffee

Banana Juice

Avocado Juice

Sprice Juice

Mango Juice

Soft Drinks

6 Item Combo

5 Item Combo

4 Item Combo

3 Item Combo

2 Item Combo

Pour 4 cups of cold water into a kettle or saucepan. Bring the water to a rolling boil over medium-high heat (about 5–7 minutes depending on stove and kettle).

Boil water

Place 2 black tea bags into a heatproof teapot or large heatproof container. Once the water has boiled, pour it directly over the tea bags. Let the tea steep 3–5 minutes for medium strength. Steep 2–3 minutes for lighter tea or 5 minutes for stronger flavor.

Steep tea

Remove the tea bags, gently pressing them once against the side with a spoon to extract liquid (avoid squeezing them hard to prevent bitterness). While the tea is still hot, stir in 2 teaspoons granulated sugar and 1 teaspoon honey until dissolved. Add 4 fresh mint leaves and stir briefly to release aroma.

Sweeten and flavor

For milk tea: pour in 1/2 cup milk and stir to combine. Serve immediately. For lemon tea: omit milk and add 2 lemon slices to each cup or to the pot; stir and serve. Note: do not add lemon if you used milk (it will curdle).

Add milk or lemon (choose one)

Ladle or pour the prepared tea into cups. If desired, garnish each cup with an extra mint leaf or a lemon slice. Offer extra sugar, honey, milk, or lemon at the table so guests can adjust to taste.

Serve

To make iced tea: allow the brewed tea to cool to room temperature (15–20 minutes), then refrigerate until cold. Serve over ice and add lemon slices or a splash of milk and additional sweetener if desired.

Iced variation

water

black tea bags

granulated sugar

milk

lemon slices

honey

fresh mint leaves

Weigh 35 g (0.035 kg) of whole coffee beans. Grind to a medium-coarse grind for pour-over / French press style, or finer if using espresso. The grind size should match your brew method: medium-coarse (~grit of sea salt) for French press, medium for drip, fine for espresso.

Measure and grind beans

Bring 500 ml of fresh cold water to a temperature of about 92–96°C (197–205°F). If you do not have a thermometer, bring to a boil and let sit 30 seconds to 1 minute before pouring.

Heat water

Place a paper filter in your dripper and rinse with hot water to remove paper flavor and preheat the brewer. Add the ground coffee to the filter. Start a timer: pour a small amount of water (about 60 ml) over the grounds to bloom for 30–45 seconds, releasing trapped CO2. After the bloom, pour the remaining water in slow, concentric circles, keeping the water level steady until you reach 500 ml. Total brew time should be about 3–4 minutes for pour-over.

Brew (pour-over / drip)

Add the ground coffee to the French press, pour in about 60 ml hot water and stir gently to saturate. After 30–45 seconds, pour the remaining water. Place the lid with plunger up and let steep for 4 minutes. Slowly press the plunger down and transfer the coffee to cups to avoid over-extraction.

Brew (French press alternative)

If using an espresso machine, tamp approximately 18–20 g of finely ground coffee (adjust quantities per shot) and pull a 25–30 second shot yielding about 25–40 ml of espresso. For a double shot, adjust accordingly. The ingredient amounts above are for a batch drip / pour-over; adjust espresso ingredient quantities to match machine and cup size.

Brew (espresso alternative)

Pour the brewed coffee into cups immediately to preserve flavor and aroma. If using a carafe, decant to avoid over-extraction.

Add sugar: Stir 1 teaspoon of sugar into the cup while coffee is hot until dissolved, or adjust to taste.

Add milk or cream: For a milky coffee, warm 60 ml milk and either steam or heat until hot (but not boiling). Pour warmed milk into the brewed coffee. For a richer texture, add 15 ml heavy cream instead of or in addition to milk.

Flavor: Stir in 1/4 teaspoon ground cinnamon or 1/4 teaspoon vanilla extract to taste. Combine cinnamon with sugar if desired, or sprinkle cinnamon on the finished cup.

Iced variation: To make iced coffee, brew double-strength coffee (use twice the coffee grounds for the same water) and let cool. Pour over a glass filled with ice and add milk or sweetener as desired.

freshly roasted whole coffee beans

fresh cold water

milk (dairy or plant)

sugar

heavy cream

cinnamon (ground)

vanilla extract

Peel the ripe bananas and cut them into 1-inch slices. Place the slices on a plate and, if you prefer a cooler, slightly frosty drink, freeze for 30–60 minutes before blending. If you want a smooth, quick juice, use bananas at room temperature.

Prepare bananas

In a blender, add the banana slices, cold water, milk, honey or maple syrup, fresh lemon juice, vanilla extract, and a pinch of salt. If using, add ground cinnamon and chia seeds now.

Combine ingredients

Add the ice cubes to the blender. Start blending on low speed for 10 seconds to break up the ice, then increase to high and blend for 30–60 seconds until the mixture is completely smooth and pourable. If the mixture is too thick, add up to 1/2 cup more cold water (or milk) and blend again for 10–15 seconds to reach desired consistency.

Add ice and blend

Taste the banana juice. If you want it sweeter, add an additional 1/2–1 tablespoon honey or maple syrup and blend briefly. If it tastes flat, add a few drops more lemon juice. Adjust cinnamon or salt to enhance flavor.

Taste and adjust

Pour the banana juice into chilled glasses. If desired, sprinkle a pinch of ground cinnamon on top or stir in an extra 1/2 teaspoon of chia seeds. Serve immediately for the best texture and flavor.

If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Stir or shake well before serving; the texture may separate slightly. For longer storage, freeze in ice cube trays and blend later with a splash of water or milk.

Storage

ripe bananas

cold water

milk (dairy or plant-based)

honey or maple syrup

fresh lemon juice

ice cubes

salt

optional: ground cinnamon

optional: chia seeds (for texture)

Wash the avocado, cut it lengthwise around the pit. Twist halves to separate, remove the pit safely with a spoon or by carefully tapping with a knife and twisting. Scoop the flesh from the skin into a bowl or directly into the blender.

Halve and scoop

If your avocado is firm, let it ripen at room temperature until slightly soft to the touch for a creamy juice. For immediate use, choose a ripe avocado that yields slightly to gentle pressure.

In a blender add the avocado flesh, cold water, milk, granulated sugar, honey or agave (if using), lime or lemon juice, vanilla extract (if using), and a pinch of salt. The water and milk ratio can be adjusted to reach desired thickness — more water for thinner, more milk for creamier.

Add the ice cubes to the blender for a chilled, frothy texture. If you prefer no ice, use cold liquids and chill the avocado ahead of time.

Add ice

Blend on high for 30–60 seconds, or until the mixture is completely smooth and creamy with no visible avocado chunks. Stop and scrape down the sides once if needed, then blend again to fully incorporate.

Blend until smooth

Taste and adjust: if the juice is not sweet enough, add more sugar or honey ½ teaspoon at a time. If too thick, add 2–4 tablespoons of water or milk and blend briefly.

Pour the avocado juice into glasses. If you prefer a thinner, more drinkable consistency, strain through a fine-mesh sieve or chinois into the glass, pressing gently with a spoon (this step is optional and will remove some pulp).

Garnish with a mint leaf and/or lime wheel if desired. Serve immediately while cold for best flavor and color.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. To reduce browning, press a piece of plastic wrap directly onto the surface of the juice before sealing and add a few drops of lime juice.

ripe avocado

milk (dairy or unsweetened plant milk)

granulated sugar (or to taste)

honey or agave syrup (optional, to taste)

fresh lime or lemon juice

vanilla extract (optional)

mint leaves (for garnish, optional)

lime wheel (for garnish, optional)

Peel and dice the mango, scoop and halve the avocado, and break the banana into chunks. Measure so you have about 1 cup mango, 1/2 cup avocado, and 1 cup banana for a balanced texture and flavor.

Prepare fruit

Place the diced mango, avocado, and banana into a high-speed blender. Add 1 cup cold water, 1 tablespoon fresh lime juice, and 1 teaspoon honey or agave. The lime brightens the flavor and the sweetener balances acidity and bitterness from the avocado if needed.

Combine in blender

If using, add 1/2 teaspoon finely grated ginger and a 1/4 teaspoon pinch of sea salt to enhance depth and balance sweetness.

Add optional enhancers

Add 1 cup ice cubes to the blender if you want a chilled, frothy juice. Blend on high for 45–60 seconds until the mixture is completely smooth and creamy. Stop and scrape down the sides once if needed, then blend again to incorporate.

Taste and adjust: if the juice is too thick, add 2–4 tablespoons more cold water and blend briefly until you reach desired consistency. If it needs more brightness, add an additional 1/2 tablespoon lime juice; if it needs sweetness, add another 1/2 teaspoon honey or agave.

Straining (optional): for an ultra-smooth juice, pour the blended mixture through a fine-mesh sieve into a pitcher, using a spatula to press the pulp through. This will remove any fibrous bits but will reduce thickness.

Serve: pour into glasses, garnish each with a mint leaf if desired, and serve immediately chilled.

ripe mango, peeled and diced

ripe avocado, peeled and pitted

ripe banana, peeled and broken into chunks

fresh lime juice

honey or agave syrup

finely grated ginger

pinch of sea salt

fresh mint leaves (for garnish)

Wash mangoes, peel with a knife or vegetable peeler, and cut flesh away from the pit. Dice the flesh until you have about 2 cups of diced mango.

Prepare mangoes

If mangoes are very sweet, skip or reduce sugar. For even dissolution, stir 2 tablespoons sugar into 2 tablespoons warm water until dissolved. Let cool to room temperature. (If you prefer no added sugar, omit this step and adjust to taste.)

Make simple sweetener (optional)

Place the diced mango, 1 cup water, dissolved sugar (or 2 tbs sugar directly), 1 tablespoon fresh lime juice and a pinch of salt into a blender. Blend on high speed until completely smooth, about 45–60 seconds. Stop and scrape down the sides once if needed.

Blend

Taste the juice and adjust: add up to 1/2 cup more water for a thinner juice, or additional sugar (1 tsp at a time) if more sweetness is desired. Blend briefly after adjustments to combine.

Adjust consistency and sweetness

For an ultra-smooth juice, pour the blended mango through a fine-mesh sieve into a pitcher, pressing with the back of a spoon to extract as much liquid as possible. Discard remaining fiber. If you prefer a pulpy juice, skip this step.

Strain (optional)

Fill glasses with ice cubes. Pour the mango juice over the ice. Garnish each glass with a mint leaf if desired. Serve immediately.

Chill and serve

ripe mangoes (peeled, diced)

mint leaves (optional, for garnish)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until sugar dissolves and mixture just begins to simmer. Remove from heat.

Make simple syrup

While syrup is still warm, stir in 1/2 cup concentrated fruit purée or cordial (choose flavor: cola concentrate, raspberry purée, ginger syrup, etc.). Add 1/4 cup fresh lemon juice and 1 tablespoon fresh lime juice if using. If using grated ginger or vanilla, stir it in now. Taste and, if desired, add 1/4 tsp citric acid for extra tang. Let cool to room temperature.

Add flavor

If you used fresh purée or grated ginger, strain the syrup through a fine-mesh sieve into a clean container to remove solids. Cover and refrigerate until fully chilled, at least 30 minutes (can be kept up to 2 weeks refrigerated).

Strain and chill

For each serving (makes about 4 servings total): Fill four tall glasses with 1/2 cup ice each (about 2 cups total).

Add syrup: Pour 2 tablespoons (about 30 ml) of the chilled flavored syrup into each glass. Adjust to taste — more for a stronger flavor, less for a lighter drink.

Top with soda: Slowly pour 1 cup (240 ml) chilled club soda or sparkling water into each glass. Pour gently over the back of a spoon or down the side of the glass to preserve fizz.

Stir gently with a bar spoon 1–2 rotations to combine syrup and soda without losing carbonation.

Garnish: Add a mint sprig and a citrus wheel or a few berries to each glass. Serve immediately with a straw or stirrer.

Adjustments and notes: If you want extra fizz, substitute some club soda with an extra cup of chilled carbonated water and pour the extra into each glass. For a diet version, prepare a smaller-quantity syrup using a liquid noncaloric sweetener equivalent and omit sugar. To make a cola-style soft drink, use cola concentrate for the purée, add 1/2 tsp vanilla, and 1/8 tsp citric acid to mimic cola brightness.

Stored syrup: Keep the flavored syrup refrigerated in a sealed container for up to 2 weeks. Shake before use. Do not carbonate the syrup directly in bottles unless you have soda equipment; always mix syrup and soda at serving time to keep drink fizzy.

water (for syrup)

concentrated fruit purée or cordial (e.g., raspberry, cola, or ginger)

fresh lime juice (optional, for brightness)

chilled club soda or sparkling water

fresh mint sprigs (optional garnish)

citrus wheels or berries (optional garnish)

fresh grated ginger

carbonated water (extra for stronger fizz)

food-safe citric acid (for tang / shelf stability)

Pat the chicken breast dry and cut into 1" strips. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken strips in a single layer and cook 4–5 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Remove chicken to a warm plate and tent with foil.

Prepare chicken

In the same skillet, add the sausage links (if raw, prick once with a fork). Cook over medium heat, rolling occasionally, about 8–10 minutes until browned and cooked through. Transfer to the plate with chicken. If sausages are precooked, heat 4–5 minutes until warmed through.

Cook sausage

Wipe skillet lightly if needed, add 1 teaspoon oil, raise heat to medium-high. Pat shrimp dry and season with 1/4 tsp salt and pinch of pepper. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink. Remove and keep warm with other proteins.

Sear shrimp

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 teaspoon dried rosemary (optional). Spread on a rimmed baking sheet and roast 20–25 minutes until tender and golden, tossing once halfway through.

Roast potatoes

While potatoes roast, heat 1 tablespoon oil in a skillet over medium-high heat. Add sliced bell peppers and sauté 5–7 minutes until softened and slightly charred at edges. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and keep warm.

Sauté peppers

In a small saucepan or microwave-safe bowl, melt 4 tablespoons butter and stir in 1 small minced garlic clove and 1 tablespoon chopped parsley (optional). Return the large skillet to medium heat, add all cooked proteins and toss with the garlic-herb butter just until glazed, 1 minute. Taste and adjust seasoning. Plate the roasted potatoes and sautéed peppers alongside the glazed proteins. Spoon any remaining garlic-herb butter over the proteins and garnish with extra parsley if desired.

Make garlic-herb butter & finish combo

chicken breast, boneless skinless

pork sausage links

shrimp, peeled and deveined

mixed bell peppers, sliced

baby potatoes, halved

garlic-herb butter (see note)

Trim any excess fat from the chicken breasts and cut into 8 even strips (about 3–4 inches long). Pat dry with paper towels.

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. In a second bowl whisk the egg and milk until combined. In a third bowl combine panko breadcrumbs with remaining 1/4 tsp paprika and a pinch of salt.

Set up breading station

Dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally press into the panko so they are evenly coated. Place on a plate and let rest 5 minutes to help coating adhere.

Bread the tenders

In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the tenders in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Fry the tenders

Peel (optional) and cut the russet potatoes into 1/4–1/2 inch matchsticks. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Prep potatoes

In a deep skillet or pot, heat 1.5 cups vegetable oil to about 350°F (175°C). Fry the potatoes in batches so they do not crowd the pan, about 3–4 minutes per batch until golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined tray and immediately season with 1 tsp salt. Keep warm with the chicken in a low oven if needed.

Fry fries

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Make dressing

Add shredded cabbage and carrots to the dressing and toss until evenly coated. Taste and adjust with additional salt or vinegar if desired. Chill for at least 10 minutes for flavors to meld.

Assemble slaw

In a small bowl combine 1/4 cup ketchup with 1 tablespoon honey and 1 teaspoon mustard. Stir until smooth. Serve chilled or at room temperature.

Honey ketchup

Spoon 1/4 cup barbecue sauce into a small ramekin for dipping.

Barbecue

Arrange 4 dill pickle slices and two lemon wedges on the plate. Sprinkle chopped parsley lightly over the chicken tenders and fries just before serving for color and freshness.

Tea