Cut Sheets & Recipe Guide

Complete preparation instructions for all menu items

Coffee & Tea

Batch Brew on Fetco (2 liters)

120g Acacia Coffee • Press center button
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Batch Brew on 100c Urn (3.7 gal)

650g Honduras Coffee • Water to "Max" line
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Pour Over on Ratio 4

For One
  • 25g Coffee
  • #2 on Reservoir
For Two
  • 50g Coffee
  • #4 on Reservoir
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Cold Brew Concentrate

RECIPE

  • 5 lbs Coffee
  • 3.5 gal Distilled Water
  • 20 min bloom
  • 18-20 hr brew
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Cold Brew (Ready to Serve)

1/3 gal Cold Brew Concentrate + 2/3 gal Distilled Water
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Tea Batch Brew

12g loose leaf tea + 1.2 liters water
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Syrups

Mocha Syrup

Ingredients
  • 110g cocoa powder
  • 320g sugar
  • 200g HOT water
Instructions
  1. Weigh sugar into mixing bowl
  2. Sieve cocoa powder into bowl
  3. Mix thoroughly and create a well in center
  4. Pour in hot water and whisk until incorporated
  5. Let cool and transfer to 16oz squeeze bottle
Yields one 16oz batch. Prepare in mixing bowl.
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Vanilla Syrup

Ingredients
  • 350g sugar
  • 1 oz vanilla extract
  • 7 oz hot water
Instructions
  1. Weigh out sugar into lg frothing pitcher
  2. Add vanilla to sugar
  3. Add hot water
  4. Stir until dissolved
  5. Let cool then transfer to 16oz squeeze bottle
  6. Top off with water if needed
Yields one 16oz batch. Make directly in squeeze bottle.
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Caramel Sauce

Ingredients
  • 1200g sugar
  • 300g water
  • 1/2 lb butter, cubed
  • 1 pint heavy cream
  • 30g molasses
Instructions
  1. Dissolve sugar in water (Ninja Pot - sauté on high)
  2. Simmer until amber colored (~10 min)
  3. Slowly add butter while stirring until incorporated
  4. Add cream while stirring until incorporated
  5. Add molasses
  6. Let cool, stirring occasionally
  7. Transfer to 1.2 gal jug
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Brown Sugar & Bourbon (Leipers)

Ingredients
  • 325g sugar
  • 25g molasses
  • 7 oz bourbon reduction
  • 1 oz bourbon whiskey
Instructions
  1. Combine sugar and molasses in large frothing pitcher (32oz)
  2. In separate pitcher, use steam wand to heat bourbon reduction
  3. Combine bourbon reduction with sugar & molasses
  4. Stir until dissolved
  5. Let cool and add 1oz bourbon
  6. Transfer to 16oz squeeze bottle, top off with water as needed
Yields one 16oz batch. Signature syrup!
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Nash Hot Syrup

Ingredients
  • 2 oz honey
  • 4 oz water
  • 2 tsp cayenne
Instructions
  1. Prepare cayenne and HOT water in small pitcher, steep 5 min
  2. Weigh out honey into 16oz squeeze bottle
  3. Add spicy water to bottle
  4. Stir until fully incorporated
Yields one 16oz batch. Signature Nash Hot Latte syrup!
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Lavender Syrup

Ingredients
  • 340g honey
  • 75g sugar
  • 20g lavender petals
  • 10 oz hot water
Instructions
  1. Prepare lavender tea: combine water and lavender petals, steep 5 min
  2. In large (32oz) frothing pitcher, add honey and sugar
  3. Filter 7oz of lavender tea into a small frothing pitcher
  4. Stir until incorporated and sugar dissolved
  5. Let cool and transfer to 16oz squeeze bottle
  6. Top off with water if needed
Yields one 16oz batch.
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Pumpkin Spice Syrup

Ingredients
  • 350g sugar
  • 5g pumpkin spice seasoning
  • 1 oz pumpkin puree
  • 7 oz hot water
Instructions
  1. Combine hot water, pumpkin spice, and pumpkin puree in lg (32oz) frothing pitcher
  2. Let steep 5 min
  3. Add sugar and stir until dissolved
  4. Let cool and transfer to 16oz squeeze bottle
  5. Top off with water if needed
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Gingerbread Cookie Syrup

Ingredients
  • 350g sugar
  • 5g pumpkin spice seasoning
  • 20g ginger powder
  • 7 oz hot water
Instructions
  1. Combine hot water, pumpkin spice, and ginger powder in lg (32oz) frothing pitcher
  2. Let steep 5 min
  3. Add sugar and stir until dissolved
  4. Let cool and transfer to 16oz squeeze bottle
  5. Top off with water if needed
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Food Prep

Chicken Salad

Ingredients
  • 900g roasted chicken (50/50 tender/thigh meat)
  • 150g mayonnaise
  • 150g sour cream
  • 1/4 tsp dried dill weed
  • 1 tsp parsley
  • 2 tsp salt
  • 1 tsp pepper
  • 200g finely chopped grapes
  • 150g toasted & finely chopped pecans
Instructions
  1. Roast chicken at 425° for 20 min. Check for IT 165°
  2. Let chicken cool and chop finely
  3. Combine all remaining ingredients
Toast pecans: air fry 2 min @ 390°
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Streusel Topping

Ingredients
  • 4 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp kosher salt
Instructions
  1. Melt butter
  2. Mix with dry ingredients to form crumbs
  3. Chill before using as topping
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Baked In-House (Prep Recipes)

Chocolate Chip Cookies

Ingredients
  • 1 cup softened butter (2 sticks)
  • 3 1/4 cups einkorn flour
  • 3/4 tsp salt
  • 2 eggs, room temp
  • 1 1/2 - 2 cups chocolate chips
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 cup dark brown sugar, lightly packed
  • 1 cup chopped walnuts
  • 1/3 cup granulated sugar
Instructions
  1. Mix flour, baking soda, and salt in small bowl
  2. Mix butter, white sugar, and brown sugar until light and fluffy (~2 min)
  3. Add vanilla and eggs. Mix but don't overdo it
  4. Add dry ingredients - mix only to combine
  5. Fold in chocolate chips and walnuts
  6. Portion dough in 35g balls
  7. Portion dough in 35g balls and freeze
To Bake (from frozen): Air fry 6 min @ 320° → Rotate → 2 min @ 390° → Cool 2 min on tray
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Blueberry Muffins

Ingredients
  • 1/3 cup neutral oil
  • 1 large egg
  • 1/3 cup milk
  • 3/4 cup granulated sugar + extra for topping
  • 1/4 tsp fine sea salt
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups 1:1 GF flour
  • 2 tsp baking powder
  • 6-8 oz blueberries
Instructions
  1. Preheat oven and prepare muffin cups
  2. Mix dry ingredients in one bowl
  3. Mix wet ingredients in another bowl
  4. Combine both and fold in blueberries
  5. Fill muffin cups
  6. Sprinkle with sugar (or streusel topping)
  7. Bake at 400°F for 15-20 minutes
Uses 1:1 GF flour. Bake, flash freeze, thaw night before service. Optional: Add streusel topping before baking.
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Sandwiches & Savories

Everything Bagel & Cream Cheese

  1. Toast bagel on air fryer toast setting - Level 5, 2-slice
  2. Serve with pre-portioned cream cheese cup
  3. Add chips on the side
Keep bagels thawed from freezer backup. All sandwiches served with chips.
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Ham & Gruyere Croissant

Ingredients
  • 1 croissant
  • 3 oz ham
  • 1 oz Gruyere cheese
Instructions
  1. Slice croissant evenly into two pieces
  2. Place ham on bottom half
  3. Place cheese on top half
  4. Air fry 2 min @ 390°
  5. Serve with Dijon mustard and chips
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Chicken Salad on Sourdough

Ingredients
  • 2 sourdough slices
  • 5 oz chicken salad
Instructions
  1. Toast sourdough 2 min @ 390°
  2. Weigh out 5oz salad on wax paper
  3. Assemble and slice into wedges
  4. Serve with chips
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Bacon Mozzarella Quiche

Air Fry (from thawed): 8 min @ 390°
Keep quiches thawed in fridge (from Salt & Light frozen). Serve with chips.
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On the Sweet Side

Croissant with Honey Butter

  1. Slice croissant leaving it intact
  2. Air fry 1 min @ 450°
  3. Serve with pre-portioned honey butter cup
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Pop Tart

  1. Thaw and glaze on counter/display case
  2. To serve warm: Air fry 1 min @ 450°
Purchased frozen from Salt & Light. Pre-glaze before displaying.
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North Arrow Coffee Co. • Franklin, TN
Cut Sheets • Updated January 2026