Summer Buzz with Bluetick Coffee

Bluetick Coffee isn’t just another cup of joe – it’s a mission in a mug. Born from a love of good dogs, good views, and even better coffee, Bluetick was founded to offer a cleaner, healthier brew for folks who care about what they sip. Sourced from the lush, high-elevation fields of Finca Terrerito in Copán, Honduras, every bean is grown with care by the Lopez family, a fifth-generation team dedicated to inclusivity, sustainability, and the art of truly exceptional coffee. This coffee is organic, mold-free, low-acid, and roasted fresh in Riggins, Idaho.

From their small-batch roasting process to their friendly drive-thru locations in New Meadows, Riggins, Grangeville, and Kamiah, Bluetick delivers the kind of quality you can feel good about. Whether you’re swinging by for a perfectly crafted iced latte or brewing their beans at home, every sip is a nod to nature, tradition, and a whole lot of heart.

Pick up a bag of their delicious organic roast and try one of their two favorite summer drinks at home!

Honeybee Latte

A smooth, refreshing iced drink sweetened with a touch of honey and finished with a hint of cinnamon – perfect for sunny days and slow mornings.

Ingredients

• Ice (enough to fill a tall glass)
• 2 oz espresso (or substitute cold brew)
• 1 oz honey
• ½ cup milk of your choice
• Dash of cinnamon
• Cinnamon stick for garnish (optional)

Directions

• Start by filling a tall glass with ice.
• Brew two shots of espresso (about 2 ounces) and pour it over the ice. No espresso machine? Cold brew works too!
• Add 1 ounce of honey.
• Pour in ½ cup of milk and stir to combine. For a frothier version, shake everything together in a cocktail shaker before pouring over fresh ice.
• Sprinkle a dash of cinnamon on top, and if you’re feeling fancy, add a cinnamon stick for a little extra flair.

S’mores Cold Brew

Campfire flavor meets cool caffeine in this indulgent iced drink layered with chocolate, shortbread, and toasted marshmallow goodness.

How to Make Cold Brew Coffee

• To start, grind your beans. Use coarsely ground coffee (a French press grind works great).
• Next, steep. Combine 1 cup of coffee grounds with 4 cups of cold water in a large jar or pitcher. Let it steep in the fridge for 12–18 hours. The timing is clutch – don’t go less than 12 hours!
• Use a fine mesh strainer or cheesecloth to strain the grounds.
• Store in the fridge and enjoy within a week. 

Pro tip: Freeze leftover cold brew into ice cubes to avoid watering down your drink!

S’mores Cold Brew Ingredients

• 8 oz cold brew coffee
• 1 tbsp chocolate syrup, plus more for drizzling
• ½ tsp marshmallow or s’mores-flavored syrup (like Torani) OR make your own (see below)
• ¼ cup milk or creamer of your choice
• Crushed shortbread (for the rim)
• Large Marshmallows
• Whipped cream (optional)
• Ice (or coffee ice cubes)
• Optional: 2 oz whiskey for a boozy twist!

Directions

• Moisten the rim of your glass with water or syrup, then dip into a shallow dish of crushed shortbread.
• Drizzle chocolate syrup inside the glass.
• Add cold brew, marshmallow syrup, and milk or creamer. Stir gently to combine.
• Fill your glass with ice (bonus points for using cold brew ice cubes).
• Pile on marshmallows and a swirl of whipped cream. Toast marshmallows with a culinary torch for that classic s’mores effect.
• Finish with a drizzle of chocolate syrup and pop a piece of shortbread on the top for a perfect summer treat…with a kick!

Marshmallow Simple Syrup

A twist on the classic simple syrup

Ingredients

• 1 cup sugar
• 1 cup water
• 8 large marshmallows
• 1 tsp vanilla extract

Directions

• Over medium heat, bring the sugar and water to a boil in a saucepan. Simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved.
• While the syrup is simmering, brown marshmallows with a kitchen torch. Ideally, the mallows will be slightly scorched in spots, but not completely burnt and black. Stir the marshmallows into the hot syrup and cook for another 2-3 minutes until the marshmallows have dissolved.
• Remove from heat and strain through a fine mesh strainer into a large glass measuring cup. Let cool completely, then stir in the vanilla extract.
• Store in a mason jar. Syrup will keep in the fridge for up to 1 month.