Chai, lattes, and cocktails can all be perfectly seasonal in the summer when made with ice, fresh ingredients, and lighter flavors that transform them into refreshing treats perfect for warm weather.

Lavender Chai

• 2 oz Minor Figures Chai
• 4 oz Minor Figures Oat Milk
• 1 oz Routin 1883 Lavender Syrup

1. In a 16 oz glass with ice, combine all ingredients and stir well.
2. Garnish with dried lavender if desired.

Iced drinks are a powerhouse for coffee shops, offering a refreshing and flexible coffee experience as well as fruity options. And when the heat is on, iced drinks are a sure bet for pulling in more customers. Plus, a diverse lineup of iced drinks broadens your shop's appeal to a spectrum of patrons.

Try these recipes from Lotus, Monin and Routin — or experiment with the ingredient ratios below to create your own signature drinks.

Help your customers enjoy a special treat this Valentine's Day—or share one with someone special! We have sweet recipe ideas, no matter how you celebrate.

Try these recipes that add a little spice and a warming, flavorful effect to your usual hot or iced coffee drinks. Your customers will love them! 

More than ever, consumers vote with their dollar—buying from businesses that support sustainability, fair labor practices, and environmental stewardship. This is particularly true for Millennials and Gen Zers, i.e. 20- and 30-somethings who enjoy hot and iced drinks very much, thank you. 

Highlighted here are some of our coffee and tea partners that have made social and environmental responsibility part of their business models.  

Cold brew coffee and iced coffee are the superstar summer drinks in coffeehouses around the world — but they don't disappear in the winter. A Dunkin Donuts poll showed that 56% of folks believe it's never too cold for an iced coffee. Maybe they just wear gloves?

Still, some are torn between the two brewing methods. Here we’ll break down the differences between cold brew and iced coffee.

In the Epicurious video series “Price Points,” coffee expert Dillon Edwards of Parlor Coffee tries to guess which of two coffees is more expensive, after examining, smelling and tasting them. He also provides a bit of insight into his methods for analyzing coffee, while also breaking down roasts (dark vs. light), and waxing poetic about processing, freshness, varietals and source.