| 15 ml | Torani Vanilla Syrup |
| 15 ml | Torani Banana Syrup |
| 60 ml | Lyon Designer Chocolate Sauce |
| 1 ripe | Banana |
| 120 ml | Fresh cold milk |
| 1 cup 16 oz | Cracked ice |
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth.
Pour brandy into an espresso cup with sugar and coffee beans.Use the coffee machine’s steam nozzle or a Bunsen burner to heat the liquid.
Add steamed fresh milk and green tea , put sugar and coffee whitener , pour condensed milk and Evaporated milk into ice glass layer with espresso.
Add chocolate sauce to the espresso cup until the base of the cup is well covered and season with a little freshly ground pepper.
Add 1 tsp honey and ground ginger to the cup or espresso glass Prepare a strong espresso straight into the cup or glass.
Add Torani Syrup Vanilla , Bon Juice 6:1 and Water Drink into a glass of ice Pour Cold Brew into the glass On top with Rosemary and rose petals.
Add an espresso, chocolate sauce and rum together, and stir the small sliced red chillis into the mixture.
Spread a base of Low-fat plain yogurt into the bottom of a glass. Add Layer a layer of blueberry sauce, followed by another layer of Low-fat plain yogurt on top.
Steam Fresh cold milk until hot, add Lyons Designer White Chocolate Sauce. Then stir it until mixed well and decoration with whipped cream and Lyons Designer Chocolate Sauce.
Combine Torani Vanilla Syrup, Torani Banana Syrup and fresh cold milk together. Then pour the mixture, cracked ice and 1 piece of Banana into the blender and blend until smooth.
Brew an espresso and let it cool. Add all liquors in a glass with ice and gradually pour the chilled espresso. Top with steam milk.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decoration with whipped cream or strawberry slice and serve.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decorate with strawberry ice cream.
Combine 3 bags of Bontea Rooibos and hot water. And then add honey and sugar stir until mixed well. Put lime juice in with the taste you like. Pour the mixture into a cup filled with cracked ice and decoration with a slice of lime.
Combine all ingredients and ice together in shaker. Shake until mixed well. Pour into a glass, then serve.
Combine all ingredients and ice together in shaker. Shake until mixed well. Pour into a glass, then serve.
Steam Fresh cold milk until hot, add Torani Raspberry Syrup and Bonchoco Mix. Then stir it until mixed well and decoration with whipped cream and Lyons Designer Raspberry Sauce.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decoration with fresh pineapple.
Combine Bontea Mix Lemon and water in a measuring cup. Stir the ingredients until mixed well. Pour the mixture into glass, and serve.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decoration with mint leaves.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decoration with whipped cream and serve.
Add all ingredients to the blender and blend well with crushed ice. Serve in a glass.
Dissolve green tea powder with hot water. Add the rest of ingredients and stir well.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth.
Mix tea powder with water then pour into the blender together with crushed ice. Blend well together and serve in glass.
Combine Torani Syrup with soda water in a measuring cup, and stir until mixed well. Pour the mixture into glass filled with iced, then serve.
Press espresso 1 shot from Boncafe Capsule Coffee Machine, stream fresh milk until hot. Pour mixture into a glass, and serve.
Place the Torani lime ice cubes at the bottom and top them with lemon tea ice cubes then pour soda water into the glass.
Combine fresh milk and Bonchoco powders mix into a pitcher. Steam until the ingredients are mixed well. Pour the mixture into the glass and decorate with Lyon Designer Chocolate Sauce.
Combine or ingredients together into a shaker with ice and shake until mixed well. Pour the mixture into glass filled with iced, then serve.
Add ingredients into a shaker with ice and shake well. Pour through a strainer into a glass and decorate with fresh strawberry.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender, blend until smooth.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decoration with whipped cream and serve.
Roasted Coconut, Almond and Macadamia for decoration. Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth and decorate with roasted coconut, Almond and Macadamia.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender, blend until smooth.
Combine fresh milk and add Torani caramel syrup into pitcher and steam until it mixed well. Brew 1 shot of espresso into a cup and pour stream milk over the espresso. Decorate with chocolate powders.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender, blend until smooth and decoration with whipped cream and serve.
Combine Brazilian Gold Freeze-Dried with hot water and put Torani Coconut Syrup in a measuring cup, mixed well. Pour the mixture into glass filled with iced, then serve.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender, blend until smooth and decoration with whipped cream or banana slice and serve.
Boil jelly powder and gelatin in boiling water. Simmer until well mixed. Filter and leave to rest. Turn the stove on again and add Bontea apple tea into the jelly. Remove from stove once it is boiled.
Combine all the ingredients together. Pour the mixture and cracked ice into the blender, blend until smooth and decorate with mint leaves.
Combine all ingredients together. Pour the mixture and cracked ice into the blender and blend until smooth. Decorate with Lyons Designer Chocolate Sauce.
