Spring Drink Menu 2019
We launched our Spring menu maybe more with the hope of Spring coming than with the reality of it being here. Regardless of how many more snow storms we get here in Northern Illinois, we’re calling it Spring!
For this season, our menu inspiration came from the idea of many colors. We thought about how fun it would be to have each drink be a different interesting color. That was the base point for the designed on each drink.
The Assistant to the Regional Manager
The Assistant to the Regional Manager was created originally with the inspiration of bright red beat powder. It took awhile to decide exactly what to pair with the beats, and eventually we landed on a rosewater simple syrup. It’s perfectly springlike with its fragrant florals and earthly beat texture. Of course what’s most striking is the bright pink/red color. Order it iced or hot!
Ube Latte
Our Ube Latte was inspired by the weekend special ube donut by Gurnee Donuts. Kevin from Gurnee donuts has perfected the flavors of the ube donut, and we took our cues from him amazing work. Ube is a purple yam grown mainly in the Philippines—most closely related to the sweet potato, but on another level of greatness altoghether. This ube latte is a creamy combination of smashed ube, sweetened condensed milk, and coconut cream, all steamed together with milk. It comes without espresso, but its great with it added, too!
SPRO-jay
The SPRO-jay is the wildest concoction on the bunch this season. It originally came from an interesting experiment, and its stuck ever since. Freshly squeezed orange juice, espresso, house-made vanilla simple syrup, sparkling water and a dash of nutmeg on top. This is basically a coffee creamsicle, perfect for the warmer days!
The Dirty Hippie
The Dirty Hippie is the cult favorite so far. Cold brew, hemp milk, matcha powder and lavender syrup combine to make a deliciously fresh take on the dirty matcha. It’s earthy, sweet, floral, creamy and all-around great.
Which is your favorite?