Claudette’s Cafe Menu

50/50 espresso and steamed milk, cortados are the perfect option for those that seek a milky drink with espresso forward flavors.

Short latte. 8oz.

Not a short latte. 12 oz.

Espresso and water. Similar to drip. More body.

Coconut milk couverture chocolate from Raaka. High cocoa butter content. Melted with espresso, and cascaded into choice of milk.

washed Ethiopia Heirloom From Qirtira Goyo. smooth, silky body with a tart, mellow finish. honey steeped aromatics. flavors of cashew and pine.

Good body. Velvety. Not overly complicated.

Drink me. You ever been to Café Du Monde? Like an iced cafe au lait, but add Vermont Maple Syrup.

savory and sweet profile; fresh vegetal aroma

One of the oldest and most famous oolongs, Tieguanyin has been made since the 1800s. First produced in Fujian, China, and characterized by its eponymous cultivar and deep roasting process, the style of this tea has since evolved over the years. Now often less roasted and more floral—and produced in other areas, notably in northern Taiwan—this Tieguanyin pays tribute to the original profile.Harvested on Ali Shan, in central Taiwan, in May, the leaves were allowed to oxidize about 35% during shaping. Three rounds of firing and resting were completed by October. A heady, grilled peach aroma is joined by sweet notes of grilled peach; flavors of sandalwood and charcoal, with a finish of dark caramel, round out this rich cup. Infuse many times to experience the depth of this full-bodied oolong.

Black tea is one of the most recent types to be produced: it was first made in China, possibly in response to European tastes, in the late 1700s or early 1800s. This new style of Chinese black tea is a worthy addition to the category; its sleek black leaves yield a dark amber infusion and earthy aroma. Produced on an organic farm in Zhejiang Province at 2,400 feet elevation, its rich flavor—with distinct notes of ginseng and sweet potato—holds up through a few infusions. Fans of Keemun or Assam will enjoy the depth and strength.

This shu-style pu-erh tea—often well-liked by coffee drinkers—is made from spring-picked leaves that have been exposed to moisture during processing, in order to jump-start fermentation and its resulting deepening of flavor and fragrance. Produced in Yunnan Province in 2016, it brews up rich and smooth, with an earthy aroma and pleasant notes of sweet grain.

This light and refreshing herbal flower infusion is from China, where it is known as ju hua. The aroma is strong, and the flavor sweet and earthy, with a hint of white pepper. This is a very traditional drink enjoyed throughout Asia, often with meals. Naturally caffeine-free, it is a soothing choice at any time of the day.

Wake up with this lively, sweet and fruity blend of hibiscus, lemon verbena, linden flower, and whole stevia leaf. Naturally caffeine- and calorie-free, this herbal infusion displays a brilliant ruby-red color from the hibiscus flowers.

Masala chai latte made with the best single-origin & direct trade ingredients sourced from farms around the world. More natural sweetness in the spices, so less sugar in your cup.

Made with wakatake matcha from Marukyu-Koyamaen (MK), sourced by In Pursuit of Tea. MK has been growing tea and seeking the highest quality leaves since 1688.

Foraged wild american ginseng (from @WilldernessYard), coconut palm sugar, and sparkling water

Inspired by the NY Iconic Manhattan Special - coffee, chicory, a dash of Vermont Maple, and sparkling water

Inspired by a famous frrozen haut chocolate. Rich chocolate prepared with Raaka's coconut couverture and oat milk, blitzed with ice. Topped with coconut palm Ronnybrook whipped cream.

chai, dried cherries, coconut yogurt, almond milk

Mexican frozen ice pops made by James Beard award nominated chef, Fany Gerson

European style granitas made with frozen coffee, blitzed into a fluffy snow. Drizzled with coconut palm sugar, topped with coconut palm Ronnybrook whipped cream.