Beverage Component Recipes
WHIPPED CREAM
QUALITY NOTES: Always prepare whipped cream using a canister
at fridge temperature.
TEAVANA ICED TEA
QUALI-TEA NOTES: Never squeeze the tea bag. Squeezing can
cause bitterness.
ICED COFFEE
COLD BREW (TODDY)
QUALITY NOTES: Be careful when moving the Toddy around.
Agitation can cause over-extraction.
VANILLA SWEET CREAM
4 pumps into steaming pitcher.
•
Fill steaming pitcher to “max fill”
line.
•
Pour ingredients into the whipped
cream canister.
Place whipped cream charger into the
charger holder and twist the charger
onto the dispenser.
4 times in upright position.
•
Place canister on its side.
•
Day dot canister.
•
8 times in upside down position.
•
Remove the whipped cream
charger.
Using tongs, place place one iced tea
filterbag into dry 2-litre pitcher.
For 5 minutes for all teas.
Lift bag out with tongs and drain bag
for 10 seconds .
5. Add ice and
cold water
• Add one Venti scoop of ice.
• Fill to the 2 L line with cold filtered
water.
• Mix well with whisk.
• Cover with appropriate lid and
date code.
• Store unrefrigerated on CBS.
3. Dispense into
2-litre
pitcher(s)
• Cover with appropriate lid and
date code.
• Store unrefrigerated on CBS.
• Open the filter and place into dry
Toddy brewer.
• Fill with coarsely ground Cold
Brew Blend.
• Pour 4.5 L
into the filter.
• Pour 7 L into
the filter.
• Tie the string in a knot around the
filter.
• Pour another
4.5 L on top of
the the
closed filter.
• Pour another
7 L on top of
the the
closed filter.
• Cover the Toddy brewer with lid.
• Date code the brewer for 20 hour
brew time.
• Store in BOH and let the coffee
brew unrefrigerated.
Transfer Cold Brew concentrate into
2-litre pitchers.
• Cover with appropriate lid and
date code.
• Store in the refrigerator.
Pump Vanilla syrup into steaming
pitcher: 8 pumps.
Pump Vanilla syrup into steaming
pitcher: 13 pumps.
In a 2-litre pitcher, pour Heavy
cream to 1L line.
Add dairy to steaming pitcher: 2%
to short line then heavy cream to
grande line.
Add dairy to steaming pitcher: 2%
to tall line then heavy cream to
max line.
In a cold foam blender, measure
350 ml of Vanilla syrup and add it
to the 2-litre pitcher.
Pour Sweet Cream into dedicated
carafe and attach lid. Mix well.
Pour Sweet Cream into dedicated
carafe and attach lid. Mix well.
In a cold foam blender, measure
600 ml of 2% and add it to the 2-
litre pitcher.
Agitate with a whisk to mix well.
Place lid on 2-litre pitcher.
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