Drink ounces below are US fluid ounces; ingredient weights are explicitly labeled.

Choose these drinks for flavor and caffeine content. They are culinary drinks, not promised mood, focus or energy treatments. Four measured culinary drinks remain below; the root additions under review have separate status notes.

1. Rooibos Latte

  • 2 plain rooibos tea bags
  • 6 US fluid ounces water at about 208 F (98 C)
  • 8 US fluid ounces refrigerated milk
  • 1 teaspoon honey, maple syrup or sugar, optional
  1. Cover tea bags with measured hot water for 5 minutes; remove bags. Measure 6 ounces tea, topping up with hot potable water if needed.
  2. Warm milk to about 150 F (66 C) in an open pan and froth if desired. Stir into tea with optional sweetener and serve in a 20-ounce mug or divide between two smaller mugs.

Yield: 1 large latte; 14 fluid ounces plus optional sweetener before foam. Time: about 10 minutes.

The earlier rhodiola-root addition is held separately. Its inherited quantity was not tied to an identifiable current product or recoverable original preparation. NCCIH rhodiola describes interactions and safety uncertainty; it does not validate a kitchen dose. No rhodiola preparation or extract-substitution directions are supplied here.

2. Lion’s Mane Coffee Latte

  • 1 US fluid ounce espresso OR 4 US fluid ounces strong brewed coffee
  • 1 US cup refrigerated dairy or plant milk
  • 1 teaspoon plain food-grade lion’s mane mushroom powder labeled for direct use in drinks, not extract or capsules
  • 1 teaspoon maple syrup, optional
  • 1/4 teaspoon vanilla extract, optional
  • 1/8 teaspoon cinnamon or cocoa, optional
  1. Prepare the measured coffee according to machine or product instructions. Warm milk to 150 F (66 C) in an open pan.
  2. Whisk culinary mushroom powder into milk until evenly dispersed; sediment may remain. Stir in optional maple and vanilla, then froth in an open vessel if desired.
  3. Pour over coffee in a 16-ounce mug, add optional measured garnish and serve immediately.

Yield: 1 latte; 9 fluid ounces liquid with espresso or 12 with brewed coffee, plus optional flavorings. Time: about 10 minutes.

Use the food ingredient described by Frontier Co-op culinary lion’s mane powder . A mushroom extract is not interchangeable with culinary powder. The house teaspoon is a flavor amount, not a supplement or research dose. For a matcha version with culinary lion’s mane powder, see the iced lion’s mane matcha latte .

Kava Preparation on Hold

The former kava beverage is not available as a preparation in this collection. NCCIH kava safety reports liver injury involving water-prepared beverages as well as extracts. FDA2020 kava food safety memorandum records unresolved food-safety concerns. A generic root measure cannot resolve cultivar, composition, contamination or interaction risks. No extraction, serving or consumption instructions are supplied.

3. Matcha Latte

  • 3 g plain matcha
  • 90 ml water at about 176 F (80 C)
  • 180 ml refrigerated milk
  • 1 teaspoon maple syrup, optional
  1. Sift matcha and whisk with measured warm water for 15-30 seconds until dispersed.
  2. For a warm latte, warm milk to 150 F (66 C) in an open pan, then stir into matcha. Add optional syrup and serve. For an iced version use cold milk and ice in a 400-ml glass; stir and serve now.

Yield: 1 latte; 270 ml liquid plus optional syrup and ice. Time: 5 minutes with water ready.

4. Hibiscus Rosehip Spritz

  • 1 US cup water at 208 F (98 C)
  • 3 tablespoons food-grade dried hibiscus calyces
  • 1 tablespoon food-grade seedless rosehip shells
  • 2 teaspoons purchased simple syrup, optional
  • 1 US cup chilled sparkling water OR pasteurized non-alcoholic sparkling apple juice
  • Ice for glasses
  • 1 drop food-grade orange blossom water per glass, optional
  1. Cover hibiscus and rosehips with hot water for 5 minutes. Strain through a fine-mesh sieve, discard solids and measure 1 cup tea, topping up with potable water if short.
  2. Cool promptly in an ice-water bath and refrigerate until cold, usually about 60 minutes; wait for it to be cold rather than relying on a timer.
  3. Divide tea between two 12-ounce glasses over ice. Add 1 teaspoon syrup per glass if desired, then 1/2 cup sparkling water or juice. Add optional food-grade orange blossom water and stir gently.

Yield: 2 drinks; 1 cup liquid each plus optional syrup, before ice melt. Time: 10 minutes hands-on plus 5-minute steep and about 60 minutes cooling.

This is a measured house concentrate with rosehip and bubbles; the inherited exact Frontier recipe could not be recovered. Choose food-grade seedless shells, not garden fruit or fragrance oil. Its stronger steep differs from the linked plain hibiscus tea.

Holding and Choosing Ingredients

Coffee and matcha contain caffeine; the plain rooibos and hibiscus formulations have no caffeine ingredient. No fixed caffeine amount or guaranteed reaction is claimed. For fruit-based drinks and smoothies without coffee or tea, see these caffeine-free drinks . Store unserved milk drinks and tea base at 40 F or below and use within 24 hours; add bubbles at service. Keep fresh milk, fruit and finished drinks at 40 F (4 C) or below. Cool heated mixtures promptly in shallow heat-safe containers or an ice-water bath, then refrigerate within 2 hours; use a 1-hour limit above 90 F (32 C). Discard perishables left without temperature control beyond those limits. Follow purchased ingredient labels if shorter. A normal smell does not establish safety. For label, storage and evidence limits on commercial live-culture sodas, see this living probiotic sodas guide .

Five different non-alcoholic drinks including matcha and a creamy latte
Choose the repaired culinary drinks for their flavors.
Matcha being whisked in a bowl beside milk
Whisk matcha with measured warm water before adding milk.
Creamy lion's mane coffee latte in a ceramic mug
Serve the culinary mushroom coffee latte immediately.

Preparation References

Jee Choe rooibos tea , Frontier Co-op culinary lion’s mane powder , A Couple Cooks macchiato , A Couple Cooks iced matcha latte , Jeanine Donofrio, Love and Lemons matcha latte , Jee Choe hibiscus tea , FDA safe buffets , NCCIH rhodiola , NCCIH kava safety , FDA2020 kava food safety memorandum .

Iced matcha latte recipe , Affogato recipe with espresso and vanilla gelato , Botanical mocktail recipes for spring parties and gatherings , Homemade ginger syrup .

FDA storing food safely .

CDC foods and drinks to avoid or limit .

Honey is not for infants under 12 months.