Recipes
Drink inspiration for cafés, restaurants and beverage professionals. Explore Just Chill recipes with measured ingredients and clear preparation steps.
Browse recipes: Karak · Frappés & Shakes · Coffee & Sauces · Iced Tea · Fruit Refreshers · 100% Range
Karak
Frozen Karak
Intermediate · Blend
Ingredients
- 60 g Karak cardamom powder
- 150 ml milk
- 1 cup ice cubes
- 90 ml whipped cream
- Nuts and spices, to garnish
Preparation
- Blend the Karak cardamom powder, milk and ice until smooth.
- Pour into a glass, top with whipped cream and garnish with nuts and spices.
Spiced Coconut Zafran
Advanced · Steam
Ingredients
- 30 g Karak zafran powder
- 10 ml zafran sauce
- 30 ml coconut cream
- 150 ml milk
- 1/4 tsp turmeric powder
- Cinnamon powder, to garnish
Preparation
- Combine the powder, sauce, coconut cream, milk and turmeric.
- Steam to combine and heat. Pour into a cup and finish with cinnamon powder.
Frappés & Shakes
Caramel Frappuccino
Intermediate · Blend
Ingredients
- 30 g cappuccino powder
- 20 ml caramel sauce
- 2 shots freshly brewed espresso
- 120 ml milk
- 1 cup ice cubes
- 90 ml whipped cream
Preparation
- Blend the cappuccino powder, caramel sauce, espresso, milk and ice until smooth.
- Pour into a glass and top with whipped cream.
French Vanilla
Basic · Manual mix or steam
Ingredients
- 30 g French vanilla powder
- 150 ml boiling water, milk or dairy alternative
Preparation
- Combine the French vanilla powder with your chosen liquid.
- Mix thoroughly by hand or steam to combine, then serve.
Double Chocolate Freak Shake
Advanced · Blend
Ingredients
- 30 g hot chocolate powder
- 20 ml caramel sauce
- 10 ml dark chocolate sauce
- 120 ml milk or dairy alternative
- 180 g ice cream
- 2 chocolate cookies
- 90 ml whipped cream
- Chocolate and marshmallow, to garnish
Preparation
- Blend the hot chocolate powder, caramel and dark chocolate sauces, milk, ice cream and cookies until smooth.
- Pour into a serving glass. Top with whipped cream and garnish with chocolate and marshmallow.
Date Hazelnut Shake
Advanced · Blend
Ingredients
- 30 ml hazelnut syrup
- 4 whole dates
- 10 ml caramel sauce
- 150 ml milk or dairy alternative
- 180 g ice cream
Preparation
- Remove the pits from the dates.
- Blend the dates with the hazelnut syrup, caramel sauce, milk and ice cream until smooth, then serve.
Coffee & Sauces
White Chocolate Mocha Frappé
Intermediate · Blend
Ingredients
- 60 ml white chocolate sauce
- 50 g frappé base
- 150 ml milk
- 2 shots freshly brewed espresso
- 1 cup cubed ice
- 90 ml whipped cream
Preparation
- Blend the white chocolate sauce, frappé base, milk, espresso and ice until smooth.
- Pour into a glass and top with whipped cream.
Pistachio Ice Latte
Basic · Build & layer
Ingredients
- 30 ml pistachio sauce
- 50 g frappé base
- 150 ml milk or dairy alternative
- 2 shots freshly brewed espresso
- 1 cup cubed ice
Preparation
- Mix the pistachio sauce, frappé base and milk until combined.
- Build in a glass with the ice and pour the espresso over the milk mixture to create a layer.
Coffee Shake
Advanced · Blend
Ingredients
- 60 ml caramel sauce
- 50 g frappé base
- 150 ml milk
- 2 shots freshly brewed espresso
- 1 cup cubed ice
Preparation
- Blend all ingredients until smooth.
- Pour into a serving glass.
Iced Caramel Macchiato
Intermediate · Build & layer
Ingredients
- 15 ml caramel syrup
- 15 ml hazelnut syrup
- 150 ml milk or dairy alternative
- 2 shots freshly brewed espresso
- 1 cup cubed ice
Preparation
- Combine the caramel and hazelnut syrups with the milk.
- Pour over ice, then add the espresso to create a layer.
Iced Tea
Peach Arnold Palmer
Intermediate · Layer
Ingredients
- 30 ml lemonade syrup
- 30 ml peach iced tea syrup
- 150 ml water
- Crushed ice
Preparation
- Build the lemonade syrup and part of the measured water over crushed ice.
- Shake the peach iced tea syrup with the remaining measured water, then strain into the glass to form a layer.
Raspberry Ice Tea
Basic · Build
Ingredients
- 50 ml raspberry iced tea syrup
- 150 ml water
- Fresh fruit
Preparation
- Combine the raspberry iced tea syrup and water in a serving glass.
- Add fresh fruit and serve.
Fruit Refreshers
Blue Shores
Intermediate · Shake & strain
Ingredients
- 10 ml peach syrup
- 20 ml blue raspberry syrup
- 90 ml coconut water
- 60 ml pineapple juice
- 20 ml lime juice
- Shaved coconut, to garnish
Preparation
- Shake the syrups, coconut water, pineapple juice and lime juice together.
- Strain into a glass and garnish with shaved coconut.
Passion Palm
Basic · Build
Ingredients
- 30 ml passion fruit syrup
- 10 ml lemonade syrup
- 120 ml coconut water
- Crushed ice
- Mint and passion fruit, to garnish
Preparation
- Build the syrups and coconut water in a glass with crushed ice.
- Mix gently and garnish with mint and passion fruit.
Miami Vice
Advanced · Blend & layer
Ingredients
- 30 ml strawberry syrup
- 30 ml lemonade syrup
- 4 whole strawberries
- 60 ml cranberry juice
- 60 ml coconut milk
- 30 ml whole cream
- 60 ml pineapple juice
- 1 pineapple wheel
- Ice, for blending
- Strawberry and pineapple, to garnish
Preparation
- Blend the strawberry syrup, strawberries and cranberry juice with ice.
- Separately blend the lemonade syrup, coconut milk, whole cream, pineapple juice and pineapple wheel with ice.
- Layer both blends in a glass and garnish with strawberry and pineapple.
100% Range
100% Hibiscus & Rose
Intermediate · Build
Ingredients
- 10 ml 100% hibiscus iced tea
- 10 ml 100% rose syrup
- 10 ml lemonade syrup
- 150 ml sparkling apple drink
- 1 cherry
Preparation
- Combine the hibiscus iced tea, rose syrup and lemonade syrup in a glass.
- Add the sparkling apple drink, stir gently and finish with the cherry.
100% Hazelnut
Basic · Blend
Ingredients
- 30 ml 100% hazelnut syrup
- 4 whole dates
- 10 ml salted caramel sauce
- 150 ml milk or dairy alternative
- 180 g ice cream
Preparation
- Remove the pits from the dates.
- Blend all ingredients until smooth, then pour into a glass.
100% Blue Curacao
Advanced · Blend
Ingredients
- 40 ml 100% blue curacao syrup
- 40 ml lemonade syrup
- 120 ml green apple juice
- 40 ml white pear purée
- 10 ml lemon juice
- 1 cup ice cubes
- Edible lily flower, pineapple and parasol, to garnish
Preparation
- Blend the syrups, juices, pear purée and ice until smooth.
- Pour into a glass and finish with the listed garnish.
Recipes adapted from the Just Chill recipe collection. For product enquiries and menu support, contact Falorra Horeca.