MY SYRUVIA FAIRY SISTERS

Celebration Gingerbread Latte

• 1 shot of espresso or 1/2 cup strong coffee
• 1 cup milk (or dairy-free alternative)
• 2 tbsp Gingerbread Syrup
• Whipped cream (optional)
• Ground ginger or cinnamon for garnish 

1. INSTRUCTIONS:
2. Brew a fresh shot of espresso.
3. In a mug, add the Gingerbread Syrup.
4. Froth or heat the milk and pour it over the syrup in the mug.
5. Slowly pour the espresso on top to create a layered effect.
6. Top with whipped cream, sprinkle with ground ginger or cinnamon for an extra festive finish.

Maple Bourbon Pecan Cold Brew

• 1 cup cold brew coffee
• 1/2 cup milk (or dairy-free alternative)
• 2 tbsp Sugar-Free Maple Bourbon Pecan Syrup
• Ice cubes
• Whipped cream 
• Chopped pecans for garnish

INSTRUCTIONS:

1. Fill a glass with ice cubes.
2. Pour in the cold brew coffee.
3. Add the Sugar-Free Maple Bourbon Pecan Syrup and stir well to combine.
4. Pour in the milk and give it a good stir.
5. Top with whipped cream if desired, and garnish with chopped pecans for an extra touch.

Chocolate Mint Iced Coffee

• 1 cup cold brew coffee (or strong brewed coffee, chilled)
• 2 tbsp Chocolate Mint Syrup
• 1/2 cup milk (or dairy-free alternative)
• Ice cubes
• Whipped cream
• Chocolate shavings or mint leaves for garnish 

INSTRUCTIONS:

1. Fill a tall glass with ice cubes.
2. Pour the cold brew coffee over the ice.
3. Add the Chocolate Mint Syrup and stir well to combine.
4. Pour in the milk and give it a gentle stir.
5. Top with cream, chocolate &/or mint leaves

Sugar Cookie Iced Latte

• 1 shot espresso or 1/4 cup strong brewed coffee
• 3/4 cup milk or milk alternative
• 1 oz. Syruvia Sugar Cookie Syrup
• Ice cubes
• Whipped cream (optional)
• Crushed sugar cookies or festive sprinkles

INSTRUCTIONS:

1. Prepare the Glass: Fill a tall glass with ice.
2. Add the Flavor: Pour Syruvia Sugar Cookie Syrup over the ice.
3. Build the Latte: Add the chilled milk, then slowly pour in the espresso.
4. Stir and Garnish: Stir until creamy and well combined. Finish with whipped cream and a sprinkle of crushed sugar cookies or sprinkles.

White Chocolate Cranberry Chiller

• 1 shot espresso (or 1/4 cup strong brewed coffee)
• 3/4 cup milk or milk alternative
• 1 oz. Syruvia Pumpkin Cookie Butter Syrup
• Ice cubes
• Whipped cream (optional)
• Crushed cookie crumbs or pumpkin spice

INSTRUCTIONS:

1. Prepare the Glass: Fill a glass with ice.
2. Add the Syrup: Pour Syruvia White Chocolate Cranberry Syrup over the ice.
3. Build the Latte: Add the milk, followed by the espresso.
4. Stir and Finish: Stir until well combined. Top with whipped cream and garnish with dried cranberries or white chocolate shavings.

English Toffee Latte & Caramel

• 1 shot of espresso or 1/2 cup strong coffee
• 1 cup milk (or dairy-free alternative)
• 2 tbsp English Toffee Syrup
• Whipped cream (optional)
• Chopped toffee or caramel drizzle for garnish 

INSTRUCTIONS:

1. Brew a fresh shot of espresso.
2. In a mug, add the English Toffee Syrup.
3. Froth or heat the milk and pour it over the syrup in the mug.
4. Slowly pour the espresso on top for a beautiful layered effect.
5. Top with whipped cream, if desired, and garnish with chopped toffee or a caramel drizzle for an indulgent finish.

Sugar Free Pumpkin Spice Latte

• 1 shot of espresso or 1/2 cup strong coffee
• 1 cup milk (or dairy-free alternative)
• 2 tbsp Sugar Free Pumpkin Spice Syrup
• Whipped cream (optional)
• Pumpkin pie spice for garnish (optional)

INSTRUCTIONS:

1. Brew a fresh shot of espresso and pour it into a mug.
2. Add the Sugar Free Pumpkin Spice Syrup and stir well to combine.
3. Froth or heat the milk until hot and frothy.
4. Pour the frothed milk over the espresso mixture.
5. Top with whipped cream if desired, and sprinkle with pumpkin pie spice for a finishing touch. Enjoy your Sugar Free Pumpkin Spice Latte!

Sugar Free Caramel Apple Iced Latte

• 1 shot espresso or 1/4 cup strong brewed coffee
• 3/4 cup milk or milk alternative
• 1 oz. Syruvia Sugar Free Caramel Apple Syrup
• Ice cubes
• Whipped cream (optional)
• Thin apple slices or a pinch of cinnamon

INSTRUCTIONS:

1. Prepare the Glass: Fill a tall glass with ice.
2. Add the Flavor: Pour Syruvia Sugar Free Caramel Apple Syrup over the ice.
3. Build the Latte: Add the chilled milk, then slowly pour in the espresso.
4. Stir and Finish: Stir until smooth and creamy. Top with whipped cream and garnish with apple slices or a light sprinkle of cinnamon if desired.

Pumpkin Pie Mocha Latte

• 1 shot of espresso or 1/2 cup strong coffee
• 1 cup milk (or dairy-free alternative)
• 2 tbsp Pumpkin Pie Syrup
• 2 tbsp chocolate syrup
• Whipped cream (optional)
• Ground cinnamon or chocolate shavings

INSTRUCTIONS:

1. Brew a fresh shot of espresso or strong coffee and pour it into a mug.
2. Add the chocolate syrup and Pumpkin Pie Syrup, then stir well to combine.
3. Froth or heat the milk and pour it over the coffee mixture.
4. Top with whipped cream and sprinkle with ground cinnamon or chocolate shavings (optional)

Sugar Free Date Flavor Refresher

• 1/2 cup cold milk
• 1/2 cup cold water
• 1 oz. Syruvia Sugar Free Date Syrup
• Ice cubes
• Ground cinnamon (optional)

INSTRUCTIONS:

1. Ice the Glass: Fill a glass with ice for a chilled base.
2. Add the Flavor: Pour Syruvia Sugar Free Date Syrup over the ice.
3. Build the Drink: Add the cold milk and cold water into the glass.
4. Mix & Finish: Stir well until evenly blended. Garnish with a light sprinkle of ground cinnamon.

Pumpkin Cookie Butter Iced Latte

• 1 shot espresso (or 1/4 cup strong brewed coffee)
• 3/4 cup milk or milk alternative
• 1 oz. Syruvia Pumpkin Cookie Butter Syrup
• Ice cubes
• Whipped cream (optional)
• Crushed cookie crumbs or pumpkin spice

INSTRUCTIONS:

1. Fill the Glass: Add ice to a serving glass.
2. Add the Syrup: Pour Syruvia Pumpkin Cookie Butter Syrup over the ice.
3. Build the Latte: Add the milk, followed by the espresso.
4. Stir & Garnish: Stir until combined. Top with whipped cream, cookie crumbs, or pumpkin spice.

Pumpkin Pistachio Iced Latte

• 1 shot espresso (or 1/4 cup strong brewed coffee)
• 3/4 cup milk (or milk alternative)
• 1 oz. Syruvia Pumpkin Pistachio Syrup
• Ice cubes
• Whipped cream (optional)
• Crushed pistachios (optional garnish)

INSTRUCTIONS:

1. Ice the Glass: Fill a glass with ice for a chilled base.
2. Add the Flavor: Pour Syruvia Pumpkin Pistachio Syrup over the ice.
3. Build the Drink: Add the milk, then slowly pour the espresso into the glass.
4. Mix: Stir well until evenly blended and garnish.