*Do* Try This At Home: Recipes For Our Best Seasonals

East Pole keeps it pretty streamlined when it comes to flavors on our drink menu. Other than the standard vanilla and simple syrups, we tend to be a basic "coffee and milk" crew.

We have two big exceptions, however: first, the chocolate milk drink, our only permanent flavored drink on the menu. (Have you tried it lately? Do yourself a f(l)avor. I don’t think you’ll be mad.)

The other exception is our rotating seasonal, a drink invented by a member of our team that fits whatever season is upon us: the cookie butter cortado for the holidays (our most famous), a cherry pie cortado for Valentine’s Day (served only in pairs!), or the Atlanta Dreamsicle, topped with a gummy peach ring, to cool off during the summer.

If you’d like to try your hand at recreating some of our seasonal drinks, here are the recipes for two of our most popular seasonals from recent years– may they inspire you to create your own!

The Eastern Fog (Winter 2023 & 2024)

This drink is really perfect for that kind of morning when you want tea, but you need coffee. IYKYK.

Earl Grey Syrup Ingredients:

  • 350g water at 200º
  • 20g Earl Grey tea
  • 1g lavender
  • ¼ tsp. bergamot extract
  • 150g sugar

Syrup Directions:

  1. Steep the tea, lavender, and bergamot in the hot water for 5 minutes. 
  2. Strain
  3. Whisk in the sugar until dissolved. 

East Pole Fog Directions:

Make it as you would make a cappuccino, stirring 30g of Earl Grey syrup into the espresso before adding the steamed milk. Garnish with a few lavender seeds, a blackberry, or just your best latte art. Store extra syrup in the fridge.

The Minto Matcha (Summer 2021)

This one was so popular that it went somewhat viral on TikTok, or so we were told by a few customers. But we can vouch for its deliciousness. It’s not too sweet, with a really memorable balance of matcha and mint flavor. 

Syrup Ingredients:

  • Boiling water
  • 2 mint tea bags
  • ¼ cup matcha powder
  • ½ can cream of coconut
  • 1 Tbsp. agave
  • Toasted coconut flakes (to toast, bake unsweetened coconut flakes at 450º for 3-4 min)

Syrup Directions:

  1. Steep tea bags in ¾ c boiling water for 5 minutes. 
  2. Mix ¼ c boiling water with matcha powder.
  3. Add coconut cream and agave to matcha.
  4. When tea is done steeping, combine with the matcha mixture and stir..

Drink Directions:

  1. Fill a glass with ice
  2. Add 35g matcha syrup
  3. Top with 6-7 oz. milk of choice (oat milk is particularly good with this drink!)
  4. Garnish with a generous dose of toasted coconut flakes
  5. Stir and enjoy!

If there’s another seasonal drink you’d like the recipe for, send us an email at hello@eastpole.coffee and let us know! We’ll try to track it down for you.