Lobar Labs

You know the thing about good food? It brings folks together from all walks of life. It warms them right up, and it puts little smiles on their faces. With a little bit of hard work, these beignets will remind you that dreams really do come true in New Orleans.
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☕Machine Café™ Specialty Drip Coffee Maker
☕Glassware Diamond Stemless Glassware from XJJDCB
☕Beans Coffee and chicory blend
Ingredients (beignets)
- 450g all purpose flour
- 6g active dry yeast
- 300ml milk
- 65g sugar
- 4g sea salt
- 1 large egg
- 30g unsalted butter
- cotton seed or peanut oil for frying
- 50ml honey
- powdered sugar

Ingredients (café au lait)
- 200ml milk
- 200ml Cafe Du Monde chicory coffee

Instructions
1. Add warm milk to your mixing bowl, sprinkle in active dry yeast, stir and let it sit for a few minutes.
2. When it starts to bubble add sugar, flour, and mix on medium until smooth.
3. Add egg, butter, seasalt, and all purpose flour. Mix on low until dough begins to come together. Start with a low speed for 5 minutes, then double the speed for 2 minutes until dough is soft and elastic.
4. Lightly oil a large bowl, form the dough into a ball and place it into the bowl, cover with plastic. Let it rise for about 2 hours in a warm location.
5. Dust your counter generously with flour, punch down the dough, dust the top of the dough lightly.
6. Roll out dough to ½ inch thick. Cut into 2-3 inch squares. Cover with plastic wrap and let rise for 15 minutes.
7. Heat 2 inches of frying Oil to 350°F and fry in batches, flipping several times so they brown evenly. Drain beignets on a rack after removing.
8. Drizzle with honey while warm and dust with powdered sugar.
9. Pour chicory coffee into a cup and top with steamed milk.
10. Dip beignets into cafe au lait and enjoy!
Drop us a 🔥 in the comments if you liked this collab!

Oh, isn't this amazing
It's our favorite part you'll see
A latte poured on a bed of roses
And sweetened with tea

This latte requires a bit of planning but it's sure to wow your guests.

Ingredients
- 15g rooibos tea
- 5ml vanilla extract
- 15ml rose simple syrup
- 15 ml rose water
- 300ml milk
- 80ml strong coffee or 1 shot of espresso
- (optional) Rose ice cube mold

Instructions
1. Steep rooibos tea in water at 212° F for 5 min.
2. Mix vanilla, rooibos tea, rose simple syrup, and add to ice cube mold. allow to set overnight.
3. Add rose water to milk and steam with wand or froth in French press.
4. Add rooibos rose ice cubes to a glass.
5. Pour espresso, and rose milk over ice.
6. Allow the drink to sit for 5 minutes, garnish with petals, and enjoy!