SPRING MENU - RECIPE DEVELOPMENT

=== LAVENDER HONEY LATTE ===
Base: Double shot espresso
Milk: Whole (or oat milk option)
Syrup: 1oz lavender syrup
Addition: 0.5oz local honey
Top: Light foam, dried lavender sprinkle

NOTES FROM TESTING:
- Lavender overpowers at 1.5oz - keep at 1oz
- Honey should go in AFTER espresso, before milk
- Pairs well with our medium roast
- Iced version: reduce syrup to 0.75oz

=== MAPLE OAT COLD BREW ===
Base: 12oz cold brew concentrate + 4oz water
Milk: Oat milk barista blend (2oz)
Syrup: 0.75oz maple syrup
Top: Light oat foam

NOTES:
- Use the Cascade Farms maple (better flavor than commercial)
- Swirl maple into cold brew before adding milk
- Consider maple drizzle on foam for presentation

=== HIBISCUS SUNRISE ===
Base: 10oz hot water (180°F - NOT boiling)
Tea: Hibiscus blend steep 4 min
Addition: Orange peel
Sweetener: Honey (optional, on side)

NOTES:
- Caffeine-free option important for menu
- Beautiful red color - very Instagrammable
- Can serve iced in summer

TRAINING: All staff need recipe practice before 3/21
