Coffee | Tea | Milk | Chocolate Milk | Lemonade Recipe

Boil & Brew

Bring water to just under a boil (about 200°F / 93°C). For one 8 oz cup, use about 1.5 tablespoons (0.033 cups) of ground coffee. Place grounds in a drip brewer, pour-over cone, French press, or Aeropress and add hot water. Brew time: drip/pour-over 3–4 minutes, French press 4 minutes, Aeropress 1–2 minutes depending on method.

After brewing, press/filter into a cup. Stir in sugar (1 tsp) if desired and add 2 tablespoons milk or cream to taste. Serve immediately.

Heat water to near boiling (about 200°F / 93°C). Place 1 tea bag (or 1 tsp loose leaf in an infuser) into a cup, pour 8 oz hot water over it, and steep 3–5 minutes depending on desired strength.

Remove the tea bag or strain leaves. Stir in honey or sugar if desired (about 1 tsp). Add a lemon wedge or slice for a citrus note, squeezing lightly before dropping it in. Serve hot.

Pour 8 oz cold milk into a small saucepan or milk frother pitcher. Heat gently over medium-low heat, whisking or using a steam wand until milk reaches 140–150°F (60–65°C). Do not boil — remove from heat as soon as small bubbles form and steam rises.

If desired, add 1 tsp sweetener and whisk to dissolve. For foam, use a hand frother or whisk vigorously for 20–30 seconds. Serve in a mug.

Place 2 tablespoons chocolate syrup (or 2 tbsp cocoa + sugar mix) into a tall glass. Add a splash (about 1–2 tbsp) of cold milk and stir to make a smooth paste so cocoa/syrup dissolves fully.

Add remaining cold milk (to reach 8 oz), stir well. Add ice cubes if desired. Taste and add more syrup/sweetener if you prefer it sweeter. Serve immediately.

If using granulated sugar: dissolve 2 tbsp sugar in 2 tbsp warm water to make a quick syrup. If you have prepared simple syrup, use 2 tbsp directly.

In a glass, combine 2 tbsp fresh lemon juice and the 2 tbsp simple syrup. Add 8 oz cold water and stir until combined. Add ice cubes if desired and garnish with a lemon slice or mint.