Latte

The tea latte, a scrumptious blend of hot tea and milk, has become one of the trendiest ways to drink tea in recent years.

When two Japanese culinary treasures converge, the palate comes alive. The art of savoring tea alongside sushi is a tradition meticulously upheld by renowned Japanese chefs who delight in perfecting combinations that elevate the flavor of each variety of fish.

Preparation Add 1.5 tablespoons WATER GARDEN melon and goji herbal tea to 1 cup almond milk. Leave to infuse in the fridge for 5 hours. Remove the infused leaves. Then, in a blender, combine the 1 cup infusion with 1.4 oz fresh coconut milk, 1.4 oz agave syrup and 2 slices of mango. Serve.

Preparation The night before if possible, steep the Spicy Passion in 12 oz. of filtered water at 175°F for 4 min. Let cool and place in the refrigerator. Put the coconut milk in the refrigerator. In a shaker or blender, combine the maple syrup, coconut milk, and cold Spicy Passion . Serve very cold with an orange slice.

The iconic Piña Colada is here reimagined as a non-alcoholic version, and with strawberries! This perfect mocktail for sipping on the terrace combines coconut and rose with our summer creation, Strawberry Granita. Plus, it’s caffeine-free, making it ideal for those long summer evenings…

A comforting blend inspired by traditional Tibetan Po Cha (“butter tea”).

Recipe by Bastien Gardrat