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October Trending Drink Report: Top 6

Pecan Butter Breve

A nutty, rich, and slightly savory take on a classic latte, made fast with an in-house or pre-made syrup.

  • Pecan Butter Syrup - 1 oz (2 pumps)

    Espresso - 2 Shots

    Half & Half (Breve) or Milk of Choice - 8 oz

    Finely crushed Pecans - 1 pinch

    1. Pump 1 oz of Pecan Butter Syrup into the serving cup.

    2. Pull 2 shots of fresh espresso directly over the syrup.

    3. While pulling shots, steam the milk/half & half to desired temperature (140°F–150°F recommended).

    4. Pour the steamed milk into the cup.

    5. Top with a small amount of foam and garnish with crushed pecans.

  • Filtered water 32 oz - 4 Cups

    Granulated Sugar 32 oz - 4 Cups

    Smooth Pecan Butter - 8 oz

    Pinch of Salt - 1/4 tsp

    1. Combine water and granulated sugar in a saucepan. Heat until sugar is dissolved.

    2. Once dissolved, whisk in the pecan butter and salt until the mixture is fully emulsified and smooth.

    3. If the mixture is too thick, add a small amount of extra hot water until desired consistency is achieved.

    4. Remove from heat and cool. Blend briefly with an immersion blender if separation occurs upon cooling.

    5. Storage: Refrigerate for up to 2 weeks.

    Yield: Approx. 72 oz

  • Estimated COG: $0.99

    Suggested SRP: $5.95

    Cost Margin: $4.96 Profit @ 83.4%

    Pecan Butter Syrup 1 oz - $0.35

    Espresso 2 Shots - $0.50

    Half & Half (Dairy) 8 oz - $0.04

    Crushed Pecans (Garnish) Pinch - $0.10

  • 5×7 Recipe Card Download

Spiced Pear & Honey Cold Brew

A bright, refreshing cold brew option that uses a concentrated fruit puree/syrup to cut down on prep time.

  • Spiced Pear Purée (Syrup Consistency) - 1.5 oz

    Cold Brew Concentrate + water - 10 oz

    Garnish (optional) - Small slice of dried pear

    1. Add 1.5 oz of Spiced Pear Purée to the base of the cup.

    2. Fill the cup with ice.

    3. Pour in 10 oz of prepared cold brew (or cold brew concentrate cut with water).

    4. Stir vigorously with a bar spoon to ensure the heavy purée is fully incorporated.

    5. Garnish with a dried pear slice (easy, low-labor garnish).

  • Filtered Water - 4 Cups

    Granulated Sugar - 4 Cups

    Ripe Pears (Bartlett or Bosc) - 4 Cups (diced) no need to peel.

    Cinnamon Sticks - 4 Sticks

    Whole Cloves - 1 Teaspoon

    Star Anise - 3 Whole Pods

    Fresh Lemon Juice - 1 Tablespoon (Acts as a preservative and brightens the pear flavor.)

    DIRECTIONS

    1. Combine Base: In a large, heavy-bottomed pot, combine the water and sugar. Heat over medium-high heat, stirring until the sugar is completely dissolved (this creates your simple syrup base).

    2. Add Flavor: Add the diced pears, cinnamon sticks, whole cloves, and star anise to the pot.

    3. Simmer: Bring the mixture to a low simmer. Reduce the heat and let the mixture gently simmer for 30 minutes. Stir occasionally to prevent sticking. The pears should soften considerably.

    4. Cool & Steep: Remove the pot from the heat. Stir in the lemon juice. Cover the pot and allow the syrup to cool completely to room temperature (about 2 hours). This steeping phase is critical for maximum spice infusion.

    5. Strain: Pour the cooled syrup through a fine-mesh sieve or cheesecloth into a clean bowl or container. Press down gently on the pears and spices to extract any remaining liquid and flavor.

      • Note: Do not aggressively smash the solids, as this can introduce too much pulp.

    6. Store: Transfer the finished syrup into sterilized dispensing bottles or storage containers. Label clearly with the product name and batch date. Refrigerate immediately.

    Tips for Efficiency

    • Pulp Consistency: For a thicker, purée-like syrup, transfer 1 cup of the solids back into the strained liquid and blend with an immersion blender until smooth. Adjust your syrup pump calibration accordingly.

    • Spice Bags: Place the whole spices in a muslin spice bag during simmering for extremely fast and clean removal, eliminating the need for fine straining.

  • Estimated COG: $1.15

    Suggested SRP: $5.25

    Cost Margin: $4.10 Profit @ 78.1%

    Spiced Pear Purée (Syrup) 1.5 oz - $0.53

    Cold Brew Concentrate 10 oz - $0.60

    Dried Pear (Garnish) Small slice - $0.02

  • 5×7 Recipe Card Download

Smoky Cardamom Cocoa

An elevated hot cocoa that introduces a warm, complex spice profile without requiring extra ingredients or infusions.

  • House Cocoa Base -1 oz

    Ground Cardamom - 1/8 tsp

    Steamed Milk of Choice - 10 oz

    Marshmallow fluff or whipped cream - optional topping

    1. In the mug, combine 1 oz House Cocoa Base and 1/8 tsp Ground Cardamom.

    2. Steam the milk to temperature.

    3. Pour a small amount of steamed milk into the mug and stir the mixture until the cocoa and cardamom are dissolved into a smooth paste.

    4. Fill the remainder of the mug with steamed milk.

    5. Top with marshmallow fluff and serve. Pro-Tip: A light dusting of cocoa powder on the top layer adds visual appeal.

  • Estimated COG: $0.70

    Suggested SRP: $4.50

    Cost Margin: $3.80 Profit @ 84.4%

    House Cocoa Base 1 oz - $0.45

    Ground Cardamom (Spice) 1/8 tsp - $0.20

    Steamed Milk (Dairy) 10 oz - $0.05

  • 5×7 Recipe Card Download

Brown Sugar Cinnamon Chai Bomb

Maximizing the popularity of chai and oat milk with a simple, high-impact flavor addition. Uses a quick simple syrup.

  • Brown Sugar Simple Syrup - 1 oz

    Concentrated Chai Tea - 4 oz

    Steamed Oat Milk - 6 oz

    Garnish Ground Cinnamon - dusting

    1. Combine 1 oz of Brown Sugar Simple Syrup and 4 oz of Concentrated Chai Tea in a mug.

    2. Steam 6 oz of Oat Milk until perfectly textured.

    3. Pour the steamed oat milk into the mug, gently integrating the chai and syrup.

    4. Finish with a generous dusting of ground cinnamon.

  • Barista Blueprint: Brown Sugar Simple Syrup (Half-Gallon Batch)

    This syrup provides a deep, molasses-rich sweetness and is a foundational ingredient for several profitable seasonal LTOs like the Chai Bomb. Its simple nature makes it incredibly fast to batch.

    Yield: Approximately 64 oz (0.5 Gallon)

    Shelf Life: 3–4 weeks, refrigerated.

    Filtered Water - 4 cups

    Dark Brown Sugar (packed) - 4 cups

    Vanilla Extract (add after cooling for best flavor) - 1 tsp

    1. Heat Water: Bring 4 cups of filtered water to a rolling boil using a kettle or stovetop.

    2. Combine & Dissolve: In a large, heat-safe container, add the 4 cups of packed dark brown sugar. Pour the boiling water directly over the sugar.

    3. Whisk: Whisk the mixture vigorously for 1–2 minutes until the sugar is completely dissolved and no granules remain on the bottom of the container.

    4. Cool: Allow the syrup to cool fully to room temperature (essential before bottling).

    5. Flavor (Optional): Once cooled, stir in 1 tsp of vanilla extract for an extra layer of warmth.

    6. Store: Transfer the syrup into sterilized dispensing bottles or storage containers. Label clearly and refrigerate immediately.

  • Estimated COG: $1.20

    Suggested SRP: $5.95

    Cost Margin: $4.75 Profit @ 79.8%

    Brown Sugar Simple Syrup 0.75 oz - $0.26

    Concentrated Chai Tea 4 oz - $0.50

    Steamed Oat Milk (Alt. Dairy) 6 oz - $0.40

    Ground Cinnamon (Garnish) - $0.04

  • 5×7 Recipe Card Download

Cranberry-Rosemary Shaken Iced Tea

A vibrant and complex iced tea that shakes tart cranberry syrup and aromatic fresh rosemary with cold brew black tea for a sophisticated, herbal flavor.

  • Cranberry Simple Syrup - 1 oz

    Cold Brew Black Tea - 8 oz

    Fresh Rosemary Garnish - 1 Sprig

    1. Combine 1 oz of Cranberry Simple Syrup and 8 oz of Cold Brew Black Tea into a cocktail shaker or large serving cup.

    2. Fill the shaker/cup with ice.

    3. If using a shaker, cap and shake vigorously for 10 seconds (important for chilling and incorporating flavor). If stirring, stir until well chilled.

    4. Pour the drink into a glass filled with fresh ice.

    5. Garnish the glass with a small sprig of fresh rosemary (you can lightly muddle the rosemary in the cup before adding the liquid for a stronger aroma).

  • 100% Cranberry Juice 32 oz - 4 Cups

    Granulated Sugar 24 oz - 3 Cups

    Fresh Rosemary Sprigs - 4-5 Sprigs

    1. Combine cranberry juice and granulated sugar in a saucepan. Heat over medium heat, stirring until sugar is fully dissolved.

    2. Gently bruise the rosemary sprigs (e.g., clap them between your hands) to release the aroma and add them to the saucepan.

    3. Remove from heat, cover, and let the mixture steep for 2 hours.

    4. Remove and discard the rosemary sprigs.

    5. Storage: Refrigerate for up to 3 weeks.

  • Estimated COG: $0.85

    Suggested SRP: $4.95

    Cost Margin: $4.10 Profit @ 82.8%

    Cranberry Syrup 1 oz - $0.35

    Cold Brew Black Tea 8 oz - $0.40

    Fresh Rosemary 1 Sprig - $0.10

  • 5×7 Recipe Card Download

Toasted Maple Pecan Matcha

A warm green tea blend enhanced by the caramelized flavor of maple pecan syrup, a seasonal twist on matcha.

(Looking for a a wholesale matcha? Check out our wholesale program).

  • Matcha Powder - 1 tsp

    Maple Pecan Syrup - 1oz (2 pumps)

    Pecan Dust Garnish - Dusting

    Steamed Milk - 8 oz

    1. Place 1 tsp of Matcha Powder and 2 oz of Hot Water into a small bowl or wide cup and whisk.

    2. Pump 1 oz of Maple Pecan Simple Syrup into the serving mug.

    3. Pour the whisked matcha base into the mug over the syrup.

    4. Steam 8 oz of Milk of Choice to temperature.

    5. Pour the steamed milk into the mug, gently integrating the components.

    6. Finish with a dusting of ground cinnamon or a sprinkle of pecan dust.

  • Filtered water 32 oz - 4 Cups

    Granulated Sugar 16 oz - 2 Cups

    Pure Maple Syrup 16 oz - 2 Cups

    Grade A or B Toasted Pecans (Coarsely chopped) - 4 oz

    Yield: Approx. 64 oz (1/2 Gallon)

    1. Toast the pecans in an oven or dry pan until fragrant (about 5 minutes).

    2. Combine water, granulated sugar, and maple syrup in a saucepan. Bring to a gentle simmer, stirring until the sugar is dissolved.

    3. Add the toasted pecans directly to the hot syrup mixture.

    4. Remove from heat, cover, and let the pecans steep for at least 3 hours (or overnight for maximum flavor).

    5. Strain the syrup through a fine-mesh sieve or cheesecloth to remove the pecans before bottling.

    6. Storage: Refrigerate for up to 4 weeks.

  • Estimated COG: $1.36

    Suggested SRP: $6.50

    Cost Margin: $5.14 Profit @ 79.1%

    Matcha Powder 1 tsp - $0.80

    Maple Pecan Syrup 1 oz - $0.35

    Pecan Dust Garnish - $0.05

    Steamed Milk 8 oz - $0.16

  • 5×7 Recipe Card Download

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