plaza cafe blend

assam black tea

chamomile navajo tea

Chocolate Chip Cookie, Oatmeal Raisin Cookies

desert sage

Peanut Butter Chocolate Pie

Cappuccino

Chai Latte

Cafe Latte

Mexican Mocha

Prickly Pear Lemonade

Red Velvet Cupcake

Biscochitos

Quatro Leches Cupcake

Caramel Apple Pie

Coconut Cream Pie

Key Lime Pie

steak, 2 eggs, chile, cheese, hash brown, beans , tortilla

New Mexican Steak & Eggs

Açai sorbet, fresh fruit, granola, coconut, honey

Açaí Bowl

Rolled oats, fresh fruit, granola, greek yogurt, chia seeds, coconut, oat milk, honey

Overnight Oats

Thick-cut, crunchy coated, with maple frosting

French Toast

Blue Corn Piñon Pancake

Buttermilk Pancake

2 eggs, (fried, scrambled, or poached) with choice of thick-cut sugar-cured bacon, ham, or premium sausage + hash browns, toast

The Traditional

In a small bowl, combine 6 tsp Golden Monkey black tea, 3 tsp dried hibiscus petals, 2 tsp crushed dried rosehips, 1 tsp dried rose petals (if using) and 1 tsp dried orange peel (if using). Stir gently to distribute the hibiscus and rosehips evenly through the tea leaves.

Combine dry ingredients

If not brewing right away, store the blended tea in an airtight container away from light and heat for up to 2 weeks for best flavor. Otherwise proceed to brewing.

Store or use immediately

Bring 12 cups (about 2.8 liters) of filtered water to a rolling boil (100°C / 212°F). Because hibiscus and rosehips benefit from full infusion, boiling water is appropriate.

Heat water

Place the prepared blend into a heatproof teapot or large heatproof pitcher. Use a fine-mesh infuser or loose in the vessel; if loose, plan to strain later. For the full 12-cup batch use the entire blend prepared above.

Add tea blend

Pour the boiling water over the tea blend. Cover the teapot or pitcher and steep for 6–8 minutes for a balanced cup. For a stronger, more tart hibiscus and rosehip character, steep 8–10 minutes. For a milder black-tea-forward cup, steep 4–6 minutes.

Pour and steep

After steeping, strain the tea through a fine mesh sieve into a clean pitcher to remove tea leaves, hibiscus petals and rosehip solids. While still hot, stir in up to 2 tbs sweetener (or to taste) so it dissolves evenly. Taste and adjust sweetness as desired.

Strain and sweeten

Ladle into cups and garnish with a lemon or orange slice and a few rose petals if desired. Hot servings are best consumed within 30–60 minutes for peak aroma.

Serve hot

Place the full tea blend in a large pitcher and add 12 cups cold filtered water. Stir, cover, and refrigerate for 8–12 hours. Strain into a clean pitcher and sweeten to taste with simple syrup (because sugar dissolves poorly in cold liquid). Serve over ice with citrus slices.

Cold-brew option (gentle, less bitter)

Follow the Hot Brew steps above. Once strained and sweetened (optional), let the tea cool to room temperature (about 20–30 minutes), then refrigerate until chilled. To serve, fill glasses with ice and pour chilled tea over ice. Garnish with citrus slices.

Hot-brew then chill (brighter, quicker)

Adjust balance: hibiscus and rosehips bring tart, fruity notes and strong color; increase black tea if you want more body, or increase hibiscus for a more pronounced tartness. Add sweetener, citrus, or a splash of soda water for variation. Leftover brewed tea keeps refrigerated 3–4 days; discard if off-smelling or cloudy.

Black tea (Golden Monkey or similar whole-leaf)

Dried hibiscus petals

Dried rosehips, halved or crushed

Dried rose petals (optional, for aroma and visual)

Dried orange peel (optional, for bright citrus note)

Filtered water

Sweetener (sugar, honey, or simple syrup), optional

Fresh lemon slices or orange slices, optional (for serving)

Ice (if serving iced)

Bring 12 fl oz (about 350 ml) of fresh filtered water to a near-boil (about 95°C / 203°F). Use a kettle with temperature control if available. For the blended black/green approach keep the water just below a rolling boil to avoid scorching the sencha component.

While the water heats, pre-warm the teapot or teacup by rinsing with hot water. This stabilizes infusion temperature.

Place 2 tsp Assam black tea leaves and 1 tsp Artist Road Sage Sencha into a small infuser, mesh ball, or directly into a teapot if you plan to strain. The ratio emphasizes Assam’s malt and body while the Sage Sencha adds herbaceous, slightly savory green notes.

Pour the hot water (95°C / 203°F) over the combined leaves. Cover and steep for 3 minutes. This yields a balanced cup where the Assam’s strength is present but the sencha’s vegetal character is preserved.

Primary infusion

If you prefer a slightly milder second cup, remove the leaves after the first infusion and pour another 30–45 seconds of steeping with freshly heated water. Assam will yield more body on subsequent steeps; sencha will be lighter.

Short second infusion (optional)

Remove the infuser or strain the tea into a cup to stop infusion. Taste and adjust with honey or sugar (about 1 tsp) if you like a touch of sweetness; add lemon to brighten (a wedge squeezed lightly). Garnish with a fresh sage leaf for aroma.

For iced tea: double the tea leaves (4 tsp Assam and 2 tsp Sage Sencha) and brew as above for 3 minutes. Immediately pour the brewed tea over 1 cup of ice in a heatproof pitcher or glass to cool quickly and preserve flavor. Serve with ice and optional sweetener or lemon.

Assam black tea leaves (loose)

Artist Road Sage Sencha (green tea leaves, loose)

Fresh filtered water

Ice (optional, for iced version)

Honey or sugar

Lemon wedge

Fresh sage leaf (garnish)

Measure 2 tsp dried chamomile flowers and 1 tsp Navajo tea. Place them together in a teapot or heatproof infuser. If using loose herbs without an infuser, place them in a small heatproof bowl or teapot.

Measure and prepare herbs

Heat 12 oz (about 350 ml) of fresh water until just below boiling, around 200°F (93°C). If you don't have a thermometer, bring to a boil and let sit 1 minute to cool slightly.

Bring water to temperature

Pour the hot water over the herbs. Cover the pot (or cup) to trap the volatile aromatics and caffeine-reducing effects described in this recipe. Steep for 7–10 minutes. A 7-minute steep gives a lighter cup; 10 minutes yields a fuller herbal extraction. Taste at 7 minutes and extend if you prefer stronger flavor.

Steep

After steeping, strain the tea into a cup using a fine mesh strainer or remove the infuser. Press lightly on the herbs with a spoon to extract more liquid, then discard the spent herbs.

Strain

If desired, stir in 1 tsp honey and 1 tsp fresh lemon juice while the tea is still warm so they dissolve and meld. Add 2 fresh mint leaves to the cup or teapot for an aromatic finish. Taste and adjust honey or lemon to preference.

Sweeten and finish

Serve warm in a teacup. To make iced chamomile Navajo tea, allow the brewed tea to cool to room temperature, pour over ice in a tall glass, and garnish with a mint sprig and a thin lemon wheel.

Serve

dried chamomile flowers

Navajo tea (greenthread, Ephedra or native herbal tea)

water

honey

lemon juice

fresh mint leaves

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks so cookies bake evenly.

Prepare and preheat

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp kosher salt until evenly combined. Set aside.

In a large mixing bowl or stand mixer fitted with a paddle, beat 1 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl once.

Cream butter and sugars

Add 2 large eggs one at a time, mixing briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping down the bowl as needed.

Add eggs and vanilla

With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions until just combined. Do not overmix.

Combine wet and dry

Using a spatula, fold in 2 cups semisweet chocolate chips and optional 0.5 cup chopped walnuts or pecans until evenly distributed.

Fold in chips (and nuts)

Use a 1.5 tablespoon cookie scoop (or 2 tablespoons) to portion dough into rounded mounds about 1.5 inches in diameter. Place on prepared baking sheets 2 inches apart to allow for spread. For uniform cookies, gently press a few extra chips on top of each dough mound.

Portion cookies

Bake sheets one at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheet halfway through if needed. Bake until edges are golden and centers still look slightly soft; cookies will continue to set as they cool.

Bake

Remove cookies from oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Cool

Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Storage

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Position racks to allow even baking.

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and 0.5 tsp kosher salt until homogenous. Set aside.

In a large bowl or stand mixer, beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and slightly fluffy, about 2 minutes. Scrape down the bowl.

Add 2 large eggs one at a time, mixing briefly until incorporated. Add 2 tsp pure vanilla extract and mix until combined.

On low speed, mix in the flour mixture in two additions just until combined. Avoid overmixing to keep cookies tender.

Stir in 3 cups old-fashioned rolled oats, 1 cup raisins, and optional 0.5 cup chopped nuts with a spatula until evenly distributed through the dough.

Add oats, raisins, and nuts

Scoop dough with a 1.5 tablespoon cookie scoop (or 2 tablespoons) into rounded mounds and place on prepared sheets about 2 inches apart. Press tops slightly to flatten for even baking.

Bake at 350°F (175°C) for 10–13 minutes, until edges are golden brown and centers are set but still slightly soft. Rotate sheets halfway through baking for even color.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up without overbaking.

Store cooled oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft, if desired.

all-purpose flour

baking soda

kosher salt

unsalted butter, softened

granulated sugar

light brown sugar, packed

large eggs

pure vanilla extract

semisweet chocolate chips

optional chopped walnuts or pecans

ground cinnamon

old-fashioned rolled oats

raisins

optional chopped nuts (walnuts or pecans)

In a small saucepan combine 0.5 cups sugar and 0.5 cups water. Gently bruise 6 of the sage leaves with the back of a spoon to release oils and add them to the pan. Warm over medium-low heat, stirring until sugar dissolves (do not boil vigorously). Once sugar is dissolved, remove from heat, stir in 1 tsp honey if using, and let the mixture steep for 20–30 minutes to infuse. Taste: it should have a soft herbal note. Strain out leaves through a fine mesh and discard. Cool to room temperature; refrigerate if making ahead.

Make sage simple syrup

Reserve two fresh sage leaves for garnish (do not cook them).

Juice fresh lemon and grapefruit to get the specified amounts. Strain juices through a fine mesh if desired to remove pulp for a cleaner cocktail mouthfeel.

If rimming glass: rub grapefruit slice around the glass edge, then dip into a shallow plate of coarse sea salt to lightly rim (optional).

Fill a cocktail shaker with a handful of ice (enough to chill). Add 2 oz tequila, 0.25 oz dry vermouth, 1 oz lemon juice, 1 oz grapefruit juice, and 0.75 oz of the cooled sage simple syrup (adjust 0.5–1.0 oz for sweetness to taste).

Add a very small pinch (about 1/8–1/4 tsp) of freshly ground black pepper into the shaker — this is a signature note that enhances the desert-sage concept. Add the reserved large ice cubes if you prefer a longer dilution in the serving glass.

Dry shake (no ice) for 5 seconds to integrate, then add ice to the shaker and shake vigorously for 10–12 seconds until well chilled.

Strain the cocktail into an old-fashioned glass over 1–2 large ice cubes or the 3 large cubes specified. If you prefer a lighter, slightly effervescent finish, top with 1 oz club soda.

Garnish with a thin grapefruit wheel and tuck a fresh sage leaf into the glass on the surface. Express the oils of an additional sage leaf over the drink by giving it a light clap (optional) before garnishing.

Serve immediately. Suggestion: present with a small plate of salted nuts or dried apricot for a cohesive desert-inspired pairing.

dried culinary sage leaves

water (for syrup)

honey (optional, for added desert-like warmth)

fresh lemon juice

fresh grapefruit juice

thin grapefruit wheel (for garnish)

blanco or reposado tequila

dry vermouth

club soda (to top, optional)

large ice cubes

ground black pepper (very small pinch)

coarse sea salt (for rim, optional)

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line with removable bottom if preferred. Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs (about 1.5 cups).

Prepare crust

Combine the melted butter and granulated sugar with the cookie crumbs in a bowl until evenly moistened and the mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish to form a compact crust (use the bottom of a measuring cup for even pressing).

Bake the crust for 8 minutes to set. Remove from oven and let cool on a rack while you prepare the filling. Reduce oven temperature to 300°F (150°C) if you prefer a gentler set (optional).

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.

Soften cream cheese and combine

Add the creamy peanut butter and vanilla extract to the cream cheese and continue mixing until well combined and smooth, about 1 minute.

With the mixer on low, gradually add the powdered sugar and beat until incorporated and smooth. In a separate chilled bowl, whip the cold heavy whipping cream to medium-stiff peaks using a chilled whisk or beaters (about 2–3 minutes).

Sweeten and lighten the filling

Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light. Be careful not to overmix to keep the filling airy.

Spoon or pipe the peanut butter filling into the cooled chocolate crust, smoothing the top with an offset spatula. Tap the pie dish lightly on the counter to release any air pockets. Chill the pie in the refrigerator for at least 2 hours (or up to overnight) to firm the filling before topping with ganache.

Place the semi-sweet chocolate chips in a small heat-proof bowl. In a small saucepan, heat 1/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge — do not boil. Pour the hot cream over the chocolate chips and let sit for 1 minute.

Make ganache

Stir the chocolate and cream together until smooth and glossy. Stir in the 1 tablespoon of room-temperature butter until incorporated, which will give the ganache extra shine and smoothness. Let the ganache cool at room temperature for 5–8 minutes until it thickens slightly but is still pourable.

Remove the chilled pie from the refrigerator. Pour the ganache over the center of the peanut butter filling and use a spatula to gently spread it toward the edges, allowing a little to drip over the sides if desired. For a thinner glaze, work more quickly while ganache is warm.

Return the pie to the refrigerator and chill for another 30–45 minutes until the ganache sets.

Before serving, sprinkle the top with mini chocolate chips or chopped peanuts and lightly scatter sea salt flakes over the ganache, if using.

Slice with a hot, clean knife (run under hot water and wipe dry between cuts) for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.

chocolate sandwich cookies (Oreos), finely crushed

unsalted butter, melted

creamy peanut butter

cream cheese, room temperature

powdered sugar (confectioners')

vanilla extract

heavy whipping cream, cold

semi-sweet chocolate chips

heavy cream

unsalted butter, room temperature

mini chocolate chips or chopped peanuts

sea salt flakes

Weigh and grind 18 g of fresh espresso beans to a fine espresso grind. Distribute grounds evenly in a 58 mm or appropriate portafilter basket. Tamp with 30–40 lb of pressure until the surface is level. Lock the portafilter into the espresso machine and start extraction. Aim for a 25–30 second extraction yielding about 30 ml of espresso (single shot). Adjust grind if extraction time is too fast or slow.

Dose, tamp and extract

If you don't have an espresso machine, brew a very strong coffee using an AeroPress or Moka pot to yield roughly 30 ml of concentrated espresso-like brew.

Pour 150 ml of cold whole milk into a chilled stainless steel steaming pitcher. If you want slightly more foam or a lighter texture, add the optional additional 20 ml.

Prepare milk for steaming

Purge the steam wand for 1–2 seconds to expel condensed water. Submerge the tip just below the milk surface at a 10–15 degree angle so the wand sits off-center in the pitcher to create a spinning whirlpool.

Purge and position steam wand

Turn the steam on full. Lower the pitcher slightly so the wand tip is just at the surface for 3–5 seconds to introduce air (you should hear a gentle hissing). Then raise the pitcher so the tip goes deeper and continues heating to create a smooth whirlpool. Monitor temperature with a thermometer; stop steaming between 60–65°C (140–149°F) for best cappuccino texture. Aim for a microfoam with glossy, velvety texture and a separate thicker foam layer on top (about 1–1.5 cm foam).

Stretch and texturize the milk

Turn off steam wand, wipe it immediately with a damp cloth and purge. Tap the pitcher on the counter once and swirl to pop any large bubbles and integrate milk and microfoam into a smooth, silky texture suitable for pouring.

Polish milk

Pour a little hot water into the serving cup (150–180 ml cup) to warm it, swirl, then discard the water.

Plaza Cafe Blend

Assam Black Tea

Chamomile Navajo Tea