Our house drink recipes: lattes, juices and hot chocolates

There is that 10am light falling through the window at the Abbesses. A steaming Matcha latte resting on the counter. That moment when you slow down before the day picks up again. Our house drinks have that power: bringing a sense of unhurried time back into a life that never stops moving.

At Marlette, we make our drinks the way we make our homemade recipes: with real ingredients, no shortcuts. From colourful lattes to freshly pressed juices, thick smoothies to comforting hot chocolates. Here are our favourite recipes — the ones we test, adapt, and share.

🫖 Our signature lattes: Ube, Matcha, Chai

The purple Ube latte

Ube is that purple sweet potato from the Philippines that has been colouring coffee shops for a few years now. We love it for its natural sweetness and that colour that makes you smile before you’ve even tasted it. No artificial colouring needed — Ube does the work, and so does the milk.

For 1 cup, you’ll need:

• 1 teaspoon of Ube powder (available at Asian grocery stores)
• 250 ml of whole milk or oat milk
• 1 shot of espresso (or 60 ml of strong coffee)
• 1 teaspoon of honey or maple syrup

The method: gently heat the milk over low heat. Add the Ube powder and sweetener, whisking to avoid lumps. Let it simmer for 2 minutes. Pour your espresso into a cup, then add the milk-Ube mixture. A light foam forms naturally if you’ve whisked well.

The creamy Matcha latte

Matcha is that Japanese powdered green tea that concentrates all the goodness of the leaf. At the Martyrs and the Abbesses alike, we make it with beautifully frothy milk. There’s no question of making something bitter — a good Matcha latte stays gentle.

For 1 cup:

• 1 teaspoon of ceremonial-grade Matcha
• 30 ml of hot water (70–80°C, not boiling)
• 250 ml of whole milk
• 1 teaspoon of honey (optional)

Start by dissolving the Matcha powder in the hot water using a bamboo whisk (chasen) or a small regular whisk. You want a smooth paste with no lumps. Heat and froth your milk separately. Pour the hot milk over the diluted Matcha. And that’s it.

Good-quality Matcha costs more, but it makes all the difference. Cheap culinary versions are bitter — save those for cooking, not for drinks.

The spiced Chai latte

Chai latte is that Indian drink that smells of cinnamon and ginger the moment you open the jar. A comforting recipe for chilly mornings. We make a spice concentrate that keeps in the fridge for a week.

For the concentrate (6 servings):

• 500 ml of water
• 4 black tea bags (or 4 teaspoons of loose-leaf tea)
• 2 cinnamon sticks
• 6 crushed cardamom pods
• 1 piece of fresh ginger (3 cm), sliced
• 6 black peppercorns
• 4 cloves
• 3 tablespoons of cane sugar

Boil the water with all the spices for 10 minutes. Remove from the heat, add the tea, and steep for 5 minutes. Strain. Add the sugar and stir. Store in a glass jar in the fridge.

To make 1 Chai latte: heat 80 ml of concentrate with 200 ml of milk. Froth lightly. Serve hot.

🍊 Freshly pressed juices: citrus, vegetables, blends

The orange-carrot-ginger juice

This juice has been on the menu at the Abbesses since day one. Sweet orange, sugary carrot, ginger that wakes you up. Three ingredients, a juicer, 2 minutes.

For 2 glasses:

• 3 medium oranges
• 2 carrots
• 1 piece of fresh ginger (2 cm)

Peel the oranges and cut them into segments. Scrub the carrots (organic if possible, to keep the skin on). Run everything through the juicer. Serve immediately — fresh juices oxidise quickly, losing their vitamins and colour within 20 minutes.

The green detox juice

Cucumber, celery, green apple, lemon. The perfect combination for a morning when you want to start on the right foot. No need to add sugar — the apple balances the bitterness of the celery.

For 2 glasses:

• 1 cucumber
• 3 celery stalks
• 2 Granny Smith green apples
• 1 lemon
• 5–6 fresh mint leaves

Wash all the ingredients. Cut the cucumber and apples into pieces. Run everything through the juicer, finishing with the lemon squeezed by hand and the mint. Stir and serve over ice.

🥤 Thick smoothies: banana, berries, avocado

The banana-peanut butter smoothie

The smoothie for those who need fuel until midday. A very ripe banana, smooth peanut butter, milk. That’s it. And it works every single time.

For 1 large glass:

• 1 frozen banana (or fresh + ice cubes)
• 2 tablespoons of natural peanut butter
• 250 ml of milk or almond milk
• 1 teaspoon of honey
• 1 pinch of cinnamon

Blend all the ingredients in a powerful blender until smooth. If it’s too thick, add a little more milk. If it’s too runny, add half a banana or a few oats.

Tip: freeze your overripe bananas in pieces. You’ll always have what you need for a creamy smoothie without ice cubes that dilute the flavour.

The red berry-yogurt smoothie

Strawberries, raspberries, blueberries. Summer in a glass. We add Greek yogurt for creaminess and a few chia seeds to keep you going until lunch.

For 2 glasses:

• 200 g of frozen berries
• 1 banana
• 150 g of plain Greek yogurt
• 100 ml of orange juice
• 1 tablespoon of chia seeds
• 1 teaspoon of honey (if the fruit is tart)

Blend everything except the chia seeds. Once the texture is smooth, add the seeds and blend for 10 seconds to incorporate them without crushing them too much. Let it rest for 5 minutes before serving — the seeds swell and thicken the smoothie.

The green avocado-spinach smoothie

This one scares children because of the colour. But it tastes like a mango milkshake. Promise.

For 2 glasses:

• 1/2 ripe avocado
• 1 handful of fresh spinach
• 1 mango (or 1 banana)
• 250 ml of coconut milk
• The juice of 1/2 lime
• 1 teaspoon of spirulina (optional)

Blend until velvety smooth. The avocado brings an unmatched creaminess. The spinach completely disappears behind the mango. A smoothie that does you good without feeling like you’re eating a salad.

☕ Comforting hot chocolates

The classic whole milk hot chocolate

No industrial powder here. Real dark chocolate at 70% cacao, whole milk, a pinch of salt. That’s how we make it on the rue des Martyrs when the temperature drops.

For 2 cups:

• 500 ml of whole milk
• 100 g of dark chocolate (70%)
• 2 tablespoons of cane sugar
• 1 pinch of salt
• 1 teaspoon of vanilla extract

Break the chocolate into pieces. Heat the milk over low heat without bringing it to the boil. When it starts to simmer, remove from the heat and add the chocolate. Leave to melt for 1 minute without touching. Then whisk until smooth. Add the sugar, salt, and vanilla. Return to low heat for 2 minutes, whisking continuously. Serve immediately.

The spiced hot chocolate

A Mexican-style hot chocolate, with chilli and cinnamon. Surprising at first, addictive shortly after.

For 2 cups:

• 500 ml of milk
• 100 g of dark chocolate
• 1 cinnamon stick
• 1/4 teaspoon of Espelette pepper
• 2 tablespoons of sugar
• 1 pinch of nutmeg

Steep the cinnamon stick in the hot milk for 5 minutes. Remove it, add the broken chocolate. Whisk. Add the spices and sugar. Mix well. The pepper doesn’t sting — it warms, which is a very different thing.

🍫 70% dark chocolate	🥛 Milk chocolate
Less sweet, more intense. Pairs beautifully with spices. Rich in cacao and better for you.	Softer and sweeter. More appealing to children. Needs less added sugar.

🌿 Homemade infusions and iced teas

The lemon-rosemary iced tea

This recipe was born from a sweltering summer on the Île de Ré. Green tea, fresh lemon, rosemary from the garden. A drink that truly quenches your thirst, without the insane sugar content of shop-bought iced teas.

For 1 litre:

• 1 litre of water
• 3 green tea bags (or 3 teaspoons of loose-leaf tea)
• 2 sprigs of fresh rosemary
• 1 organic lemon, sliced
• 2 tablespoons of honey

Bring the water to the boil. Remove from the heat, add the tea and rosemary. Steep for 5 minutes — no longer, or it turns bitter. Remove the tea and rosemary, add the honey and sliced lemon. Leave to cool at room temperature, then refrigerate for at least 2 hours. Serve over ice with a fresh sprig of rosemary.

The cold-brew mint-cucumber infusion

Cold brewing is the technique that changes everything when it comes to summer drinks. No bitterness, just pure aromas. You steep everything cold overnight.

For 1 litre:

• 1 litre of cold water
• 1 large handful of fresh mint
• 1/2 cucumber, finely sliced
• The juice of 1 lemon

Place all the ingredients in a jug. Refrigerate for 6 to 8 hours (or overnight). Strain before serving. The water slowly draws in the aromas without any aggressive extraction. The result is incredibly fresh, never harsh.

🍹 Fresh non-alcoholic cocktail-style drinks

The virgin mojito (alcohol-free mojito)

A mojito without rum is just a mint lemonade. But a good mint lemonade is still a triumph.

For 2 glasses:

• 1 lime, cut into wedges
• 10 fresh mint leaves
• 2 tablespoons of cane sugar
• Sparkling water
• Ice cubes

In each glass, place half the lime wedges, half the mint, and 1 tablespoon of sugar. Press gently with a muddler to release the juice and the essential oils from the mint — without brutalising the leaves. Add ice cubes and top up with sparkling water. Stir gently.

The alcohol-free spritz

Blood orange juice, sparkling water, grenadine syrup. The colours of a real spritz, the festive spirit without the alcohol.

For 2 glasses:

• 200 ml of blood orange juice
• 100 ml of sparkling water
• 2 tablespoons of grenadine syrup
• Ice cubes
• 1 orange slice

Fill the glasses with ice. Pour in the orange juice, add the grenadine syrup, then top with sparkling water. Don’t stir — the layers of colour are part of the pleasure. Add an orange slice to the rim of each glass.

🥥 Homemade plant-based milks: oat, almond, coconut

The express oat milk

Making your own oat milk takes 5 minutes. It’s cheaper, better, and additive-free. We genuinely don’t understand why we ever used to buy cartons at the supermarket.

For 1 litre:

• 100 g of rolled oats
• 1 litre of cold water
• 1 pinch of salt
• 1 teaspoon of maple syrup (optional)

Blend the oats with the cold water for a maximum of 30 seconds. No longer — otherwise the milk turns slimy. Strain through a clean cloth or a nut milk bag. Press well to extract all the liquid. Add the salt and syrup. Store for 3–4 days in the fridge in a glass bottle.

The creamy almond milk

Almond milk requires an overnight soak, but the result bears no resemblance to anything you’d find in a shop.

For 1 litre:

• 200 g of raw almonds
• 1 litre of water
• 2 pitted Medjool dates
• 1 pinch of vanilla powder

Soak the almonds in cold water for 8 hours. Drain and rinse. Blend with the fresh water, dates, and vanilla for 1 minute at full speed. Strain through a nut milk bag, pressing firmly. Store for 4 days in the fridge. The result is white, creamy, and naturally sweet.

🍓 Infused waters: fruit, herbs, flowers

The strawberry-basil water

Infused water is the simplest way to drink more water. A few pieces of fruit, some herbs, a little patience. No sugar, just aromas gently steeping.

For 1 litre:

• 6 strawberries, halved
• 5–6 fresh basil leaves
• 1 litre of water

Place the strawberries and basil in a jug. Add cold water. Refrigerate for at least 2 hours, ideally 4–6 hours. The longer it steeps, the more pronounced the flavours. Drink within 24 hours.

The lemon-ginger water

The morning drink for those who want to start the day well. Lemon for vitamin C, ginger for a boost of energy.

For 1 litre:

• 1 organic lemon, sliced
• 1 piece of fresh ginger (4 cm), finely sliced
• 1 litre of lukewarm water

Pour the lukewarm water (not hot, not cold) over the lemon and ginger. Steep for 15 minutes. Drink first thing in the morning, on an empty stomach. This drink works no miracles, but it helps wake up the digestive system and get you hydrated from the very start of the day.

🌰 Natural energy drinks

The golden milk (turmeric golden milk)

This Ayurvedic drink has been hugely popular for a few years. Turmeric, milk, black pepper (which multiplies the absorption of turmeric by 2000), honey. An anti-inflammatory drink that warms you from the inside out.

For 2 cups:

• 500 ml of milk or plant-based milk
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cinnamon
• 1 pinch of ground black pepper
• 1 teaspoon of coconut oil
• 2 teaspoons of honey

Heat the milk over low heat. Add all the spices and the coconut oil. Whisk well to avoid lumps. Let it simmer for 5 minutes, stirring regularly. Remove from the heat, add the honey. Serve hot, ideally in the evening before bed.

The ginger-lemon-honey shot

A 40 ml concentrate to knock back in one go. For difficult mornings, the first signs of a cold, the morning after a celebration.

For 6 shots (make ahead):

• 1 piece of fresh ginger (10 cm)
• The juice of 3 lemons
• 3 tablespoons of honey
• 1 pinch of cayenne

Peel and grate the ginger. Squeeze it in a clean cloth to extract the juice. Mix with the lemon juice, honey, and cayenne. Store in a glass jar in the fridge. Drink 40 ml first thing in the morning on an empty stomach, diluted in a little lukewarm water if the flavour is too intense.

✅ Advantages	❌ Limitations
• Natural, additive-free • Simple, accessible ingredients • Adaptable to your taste • Short shelf life = maximum freshness	• Takes time • Doesn’t keep long • Requires equipment (blender, juicer) • Cost of organic ingredients

🥕 Homemade broths and consommés

The comforting vegetable broth

A homemade broth has nothing in common with a stock cube. It’s a drink in its own right, not just a cooking base. You drink it from a mug, like a tea.

For 1.5 litres:

• 2 carrots
• 1 celery stalk
• 1 onion
• 2 garlic cloves
• 1 piece of ginger
• 1 bay leaf
• Salt, pepper

Cut all the vegetables into large pieces. Place in a saucepan with 1.5 litres of cold water. Bring to the boil, then lower the heat. Let it simmer gently for 45 minutes. Strain. Season with salt and pepper. Drink as is or use as a base for soup.

☕ Iced coffees and frappés

The cold brew coffee

Cold brew is coffee steeped cold for 12 hours. The result is less acidic, softer, naturally sweet. You make it the evening before for the following day.

For 1 litre of concentrate:

• 100 g of coarsely ground coffee
• 1 litre of cold water

Mix the coffee and water in a large jar. Cover and leave at room temperature for 12 to 16 hours. Strain through a coffee filter or a cloth. Store the concentrate in the fridge for up to 2 weeks. To serve: dilute 1 part concentrate with 1 part water or milk, add ice cubes.

The Greek frappé

Instant coffee, water, sugar, ice cubes, milk. Blended until you get a smooth, velvety foam. It’s the Greeks’ summer drink — simple, effective, refreshing.

For 1 glass:

• 2 teaspoons of instant coffee
• 2 teaspoons of sugar
• 50 ml of cold water
• Cold milk
• Ice cubes

Shake or blend the instant coffee, sugar, and water for 30 seconds, until you get a thick foam. Pour into a large glass filled with ice cubes. Add cold milk right to the top. Stir lightly. The foam naturally rises back to the surface.

🍯 Homemade lemonades and natural sodas

The homemade lemonade

Real lemons, sugar, sparkling water. Nothing else. Shop-bought lemonade contains flavourings and preservatives — real lemonade only needs 3 ingredients.

For 1 litre:

• The juice of 6 lemons
• 100 g of sugar
• 750 ml of sparkling water

Make a syrup: heat 200 ml of water with the sugar until fully dissolved. Leave to cool. Mix the syrup with the lemon juice and sparkling water. Serve immediately with ice cubes and a lemon slice.

The alcohol-free ginger beer

A sharp, sparkling, spicy drink. Bolder than a classic soda. Perfect as a base for alcohol-free cocktails.

For 1 litre:

• 150 g of fresh grated ginger
• 150 g of sugar
• The juice of 2 lemons
• 750 ml of sparkling water

Bring 250 ml of water to the boil with the grated ginger and sugar. Simmer for 10 minutes. Turn off the heat and steep for 30 minutes. Strain and leave to cool completely. Mix with the lemon juice and sparkling water just before serving. The ginger beer keeps for 5 days in the fridge (without the sparkling water).

🌸 Kefir and fermented drinks

The fruit kefir

Kefir is a sparkling fermented drink, slightly tangy, full of probiotics. You need kefir grains (the kind you pass between friends) and a little patience.

For 1 litre:

• 40 g of fruit kefir grains
• 1 litre of water
• 2 tablespoons of sugar
• 2 dried figs
• 1/2 organic lemon, sliced

Place all the ingredients in a glass jar. Cover with a cloth (not airtight — fermentation produces gas). Leave to ferment for 24 to 48 hours at room temperature. The figs rise to the surface when it’s ready. Strain, bottle, and store in the fridge. Drink within 3 days.

“Kefir grains multiply naturally. When you have too many, give some away. That’s how it’s worked for centuries.”

— A habit we’re rather fond of keeping alive

🫖 Our signature drinks at Marlette

At the Abbesses and on the rue des Martyrs alike, we serve these drinks all day long. The Ube latte remains the most photographed, the Matcha latte the most requested by the neighbourhood regulars. The fresh juices change with the seasons — orange-carrot-ginger in winter, cucumber-apple-mint in summer.

We also make hot chocolates with real 70% cacao dark chocolate the moment the temperature dips. And Chai latte all year round, because there’s always someone who needs one. These recipes were born in our kitchens on the Île de Ré, tested hundreds of times before ever making it to the coffee shop.

Our feel-good drinks (Ube latte, Matcha latte, Chai latte, fresh juices) aren’t health claims — they’re simply good reasons to come to Marlette and take a moment. With a cookie made by us, or a dark chocolate fondant with a molten heart and Île de Ré fleur de sel, if the mood takes you.

Level: 🟢 Beginner · Time: ⏱️ 5–30 min depending on recipe · Storage: ❄️ 24h–5 days

Frequently asked questions

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“text”: “Some recipes lend themselves well to this, others don’t. Plant-based milks keep for 3–4 days in the fridge, cold brew coffee for up to 2 weeks, and Chai latte concentrate for a week. Fresh juices, on the other hand, should be drunk within 15 minutes — they oxidise quickly and lose their vitamins. Smoothies last a maximum of 24 hours in an airtight jar filled right to the top. Kefir keeps for 3 days after straining. The general rule: the fresher, the better.”
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“name”: “What equipment do you need to make homemade drinks?”,
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“text”: “The basics are enough: a powerful blender for smoothies and plant-based milks, a juicer for fresh juices (a cold-press juicer preserves nutrients better than a centrifugal one), a saucepan for hot chocolates and infusions, and a whisk or milk frother for lattes. To get started, a blender and a saucepan already cover 70% of the recipes. A juicer and a milk frother are worth investing in if you make drinks regularly.”
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“name”: “How do you replace sugar in drink recipes?”,
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“text”: “Honey, maple syrup, or agave syrup are good substitutes with a sweetness level close to white sugar. Blended dates bring natural sweetness to smoothies and plant-based milks. For hot drinks, use coconut sugar or unrefined cane sugar. In juices and smoothies, add a very ripe banana rather than sugar. Avoid artificial sweeteners, which leave an aftertaste and offer nothing nutritionally.”
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“name”: “Are homemade drinks really better than shop-bought versions?”,
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“text”: “Yes, for several reasons. You control the ingredient list, you cut out preservatives and additives, and you adjust the sweetness to your taste. Industrial plant-based milks often contain thickeners and stabilisers for texture — homemade versions are more liquid but far cleaner. Shop-bought juices are pasteurised, which destroys some of the vitamins. Industrial smoothies sometimes contain more sugar than a fizzy drink. Making your own drinks takes time, but the difference in flavour and quality is real.”
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“text”: “It depends on the recipe. A homemade oat milk works out at around €0.50 per litre versus €2–3 in an organic shop. A banana-peanut butter smoothie costs around €1.50 versus €4–5 for a shop-bought version. Fresh juices are actually more expensive to make yourself than to buy in a bottle — but incomparably better in quality. The initial investment in equipment (blender, juicer) pays for itself within a few months if you make drinks regularly. Organic ingredients cost more, but you can start with regular fruit and vegetables.”
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“text”: “A fresh juice is extracted using a juicer — only the liquid is kept, and the fibre is removed. The result is light, thirst-quenching, rich in vitamins but low in fibre. A smoothie blends the whole ingredient (skin included for some fruits) — the fibre is retained, giving a thick and creamy texture. A smoothie is more filling, contains more fibre, but also more natural sugar since you’re consuming the whole fruit. Both have their place: juice for rapid nutrient absorption, smoothies for a complete and satisfying breakfast.”
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