One Cup. Endless Possibilities.

Filter recipes

• Original cup Hot 5 min Maple Oat Latte Canadian maple, velvety oat and a shot of espresso. See the recipeClose the recipe

  A gentle, golden latte with just enough maple to taste like a slow weekend morning. Oat drink steams beautifully and lets the coffee shine.

  Ingredients

  • 1 shot of espresso (30 ml)
  • 180 ml oat drink
  • 10 ml (2 tsp) pure maple syrup
  • A pinch of cinnamon, to finish (optional)

  Method

  1. Pull the espresso into a small jug and stir in the maple syrup.
  2. Heat or steam the oat drink until steaming and lightly foamy.
  3. Pour the oat drink over the espresso, holding back the foam with a spoon.
  4. Pour into your Edi Cupia cup, spoon the foam on top and dust with cinnamon.

  The final bite

  Save the last sip, then finish with the cup itself — a light, quiet bite after all that maple.

• Original cup Hot 5 min Classic Cappuccino Bold espresso under a deep, soft cap of foam. See the recipeClose the recipe

  The café classic, made at home: a short, rich coffee crowned with airy microfoam. Simple, balanced and always welcome.

  Ingredients

  • 1 double shot of espresso (60 ml)
  • 120 ml milk or oat drink
  • Cocoa powder or cinnamon, to dust (optional)

  Method

  1. Pull the espresso into a warmed jug.
  2. Steam the milk until steaming, with plenty of fine foam.
  3. Pour the milk into the espresso, letting the foam rise.
  4. Pour into your Edi Cupia cup, spoon over the last of the foam and dust lightly.

  The final bite

  When the foam is gone, the Original cup takes over — a subtle bite that lets the espresso linger.

• Original cup Hot 6 min London Fog Earl Grey, vanilla and steamed milk — a Vancouver café classic. See the recipeClose the recipe

  A Vancouver café classic: bergamot-scented Earl Grey, softened with vanilla and a cloud of steamed milk. Cosy, fragrant and quietly elegant.

  Ingredients

  • 1 Earl Grey tea bag (or 1 tsp loose leaf)
  • 120 ml freshly boiled water
  • 10 ml (2 tsp) vanilla syrup
  • 120 ml milk or oat drink

  Method

  1. Steep the tea in the hot water in a small teapot for 4 minutes, then remove it.
  2. Stir in the vanilla syrup.
  3. Heat the milk until steaming and froth it lightly.
  4. Pour the tea into your Edi Cupia cup, then top with the milk and its foam.

  The final bite

  Sip down to the last fragrant drop, then bite the rim — light and gentle, just right with bergamot.

• Original cup Hot 10 min Spiced Chai Latte Black tea, warm spices and a spoonful of honey. See the recipeClose the recipe

  Simmered on the stove with cinnamon, cardamom and ginger, this chai fills the kitchen before it fills the cup. Warming from the very first sip.

  Ingredients

  • 1 strong black tea bag (or 1 tsp loose Assam)
  • 1 cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 2 thin slices of fresh ginger
  • 80 ml water
  • 160 ml milk or oat drink
  • 10 ml (2 tsp) honey or brown sugar

  Method

  1. Simmer the water with the spices in a small pot for 3 minutes.
  2. Add the tea and the milk and heat until steaming, then let it steep off the heat for 2 minutes.
  3. Stir in the honey and strain into a jug.
  4. Pour into your Edi Cupia cup.

  The final bite

  Finish the chai, then end with the cup — a light bite that carries the last of the spice.

• Original cup Hot 8 min Pumpkin Spice Latte Autumn in a cup — then autumn in a bite. See the recipeClose the recipe

  Pumpkin purée, warm spice and espresso, whisked into steaming milk. The season’s favourite, made at home in a few minutes.

  Ingredients

  • 1 shot of espresso (30 ml)
  • 180 ml milk or oat drink
  • 30 g (2 tbsp) pumpkin purée
  • 10 ml (2 tsp) maple syrup or brown sugar
  • ¼ tsp pumpkin pie spice, plus a pinch to finish
  • Whipped cream, to finish (optional)

  Method

  1. Whisk the milk, pumpkin, maple and spice in a small pot over medium heat until steaming.
  2. Pull the espresso into a jug and pour the spiced milk over it.
  3. Whisk or froth until smooth.
  4. Pour into your Edi Cupia cup and top with whipped cream and a pinch of spice.

  The final bite

  Save the last spiced sip, then finish with the cup — a light bite to close the autumn ritual.

• Original cup Iced 4 min Iced Vanilla Latte Espresso, cold milk and vanilla, shaken over ice. See the recipeClose the recipe

  Smooth, lightly sweet and endlessly refreshing — the iced latte that never goes out of style. Shaking it gives a softer, frothier texture.

  Ingredients

  • 1 double shot of espresso (60 ml)
  • 150 ml cold milk or oat drink
  • 10 ml (2 tsp) vanilla syrup
  • A handful of ice

  Method

  1. Shake the espresso and vanilla syrup with the ice in a shaker or jar for 10 seconds.
  2. Add the cold milk and shake again briefly.
  3. Pour everything, ice and all, into your Edi Cupia cup.

  The final bite

  Finish the last icy sip, then bite into the cup — a cool, light ending to a warm afternoon.

• Original cup Iced 3 min Cold Brew & Cream Slow-steeped coffee and a slow swirl of cream. See the recipeClose the recipe

  Cold brew is mellow, smooth and easy to make ahead. A splash of cream turns it into something quietly luxurious.

  Ingredients

  • 120 ml cold brew coffee (homemade or bought)
  • 60 ml cold water or milk
  • 30 ml (2 tbsp) table cream or half-and-half
  • 5 ml (1 tsp) simple syrup (optional)
  • A handful of ice

  Method

  1. Stir the cold brew, water and syrup together in a jug.
  2. Fill your Edi Cupia cup with ice and pour the coffee over.
  3. Float the cream on top and watch it swirl.

  The final bite

  Drink it down to the last cold sip, then finish with the cup — a clean, light bite after a bold coffee.

• Original cup Iced 4 min Iced Matcha Latte Bright green, gently sweet and beautifully layered. See the recipeClose the recipe

  Whisked matcha poured over cold milk makes a striking two-tone drink. Earthy, creamy and calm — a lovely change from coffee.

  Ingredients

  • 2 g (1 tsp) matcha powder
  • 60 ml hot water (not boiling)
  • 5–10 ml (1–2 tsp) honey or simple syrup
  • 150 ml cold milk or oat drink
  • A handful of ice

  Method

  1. Whisk the matcha with the hot water in a small bowl until smooth and frothy.
  2. Stir in the honey.
  3. Fill your Edi Cupia cup with ice and pour in the cold milk.
  4. Pour the matcha slowly over the top for a layered look.

  The final bite

  Stir, sip and finish with the cup — its light, neutral flavour lets the matcha have the last word.

• Cacao cup Hot 6 min Classic Hot Chocolate Real chocolate, melted slowly into steaming milk. See the recipeClose the recipe

  Rich, glossy and properly chocolatey, made with chopped dark chocolate instead of a packet. In a Cacao cup, chocolate meets chocolate.

  Ingredients

  • 200 ml milk or oat drink
  • 30 g dark chocolate (60–70%), finely chopped
  • 1 tsp cocoa powder
  • 5–10 g (1–2 tsp) sugar, to taste
  • A pinch of salt

  Method

  1. Warm the milk in a small pot until steaming.
  2. Whisk in the cocoa, sugar and salt, then the chopped chocolate, until melted and glossy.
  3. Simmer gently for 1 minute, still whisking.
  4. Pour into your Edi Cupia Cacao cup.

  The final bite

  When the last sip is gone, bite into the cocoa-coated cup — the chocolate gets the final word.

• Cacao cup Hot 6 min Café Mocha Espresso and dark chocolate, wrapped in steamed milk. See the recipeClose the recipe

  Half coffee break, half dessert: a mocha brings espresso and chocolate together in one velvety drink. It was made for Cacao.

  Ingredients

  • 1 shot of espresso (30 ml)
  • 15 g dark chocolate, chopped (or 15 ml / 1 tbsp chocolate sauce)
  • 160 ml milk or oat drink
  • Whipped cream or cocoa powder, to finish (optional)

  Method

  1. Pull the espresso into a jug and stir in the chocolate until melted.
  2. Heat the milk until steaming and froth it lightly.
  3. Pour the milk into the chocolate espresso and stir.
  4. Pour into your Edi Cupia Cacao cup and finish with cream or a dusting of cocoa.

  The final bite

  Coffee, then chocolate, then cocoa: end on a bite of the Cacao cup.

• Cacao cup Iced 5 min Iced Mocha Chocolate and espresso, shaken cold over ice. See the recipeClose the recipe

  Everything you love about a mocha, cooled down for warm afternoons. Shaking the espresso with chocolate gives it a silky, frothy finish.

  Ingredients

  • 1 double shot of espresso (60 ml)
  • 25 ml (1½ tbsp) chocolate sauce
  • 120 ml cold milk or oat drink
  • A handful of ice

  Method

  1. Stir the chocolate sauce into the hot espresso in a shaker until combined.
  2. Add the ice and shake hard for 10 seconds.
  3. Add the cold milk and shake briefly.
  4. Pour everything, ice and all, into your Edi Cupia Cacao cup.

  The final bite

  Finish the last icy sip, then bite into the cocoa-coated cup — a chocolate ending to a cool drink.

• Cacao cup Hot 7 min Peppermint Hot Chocolate A holiday favourite, with crushed candy cane on top. See the recipeClose the recipe

  Dark chocolate and a few drops of peppermint — cool, rich and festive. Make a pot for everyone on a snowy evening.

  Ingredients

  • 200 ml milk or oat drink
  • 30 g dark chocolate, finely chopped
  • 5–10 g (1–2 tsp) sugar, to taste
  • 2–3 drops of peppermint extract
  • Whipped cream and a crushed candy cane, to finish

  Method

  1. Heat the milk in a small pot until steaming.
  2. Whisk in the chocolate and sugar until smooth and glossy.
  3. Take off the heat and stir in the peppermint, adding a drop more to taste.
  4. Pour into your Edi Cupia Cacao cup and top with cream and crushed candy cane.

  The final bite

  Mint, then chocolate, then cocoa — close the holiday ritual with a bite of the cup.

• Cacao cup Iced 3 min Salted Caramel Affogato Vanilla ice cream, “drowned” in hot espresso. See the recipeClose the recipe

  The Italian dessert-in-a-cup, with a ribbon of salted caramel. Hot meets cold, bitter meets sweet — and the Cacao cup brings chocolate to the party.

  Ingredients

  • 1 scoop of vanilla ice cream
  • 1 shot of espresso (30 ml), freshly pulled
  • 15 ml (1 tbsp) salted caramel sauce
  • A few flakes of sea salt (optional)

  Method

  1. Pull the espresso into a small jug.
  2. Place the ice cream in your Edi Cupia Cacao cup and drizzle with caramel.
  3. At the table, pour the hot espresso over the ice cream.
  4. Finish with a few flakes of salt and enjoy with a spoon.

  The final bite

  Spoon, sip, then bite: the cocoa-coated cup turns dessert into a three-part finale.

• Cacao cup Hot 6 min Little Ones’ Cocoa Mild, milky and just sweet enough for small hands. See the recipeClose the recipe

  A gentle, milky cocoa for children, lighter on chocolate with a touch of vanilla. Serve it warm rather than hot, so the fun can start right away.

  Ingredients

  • 180 ml milk
  • 7 g (1 tbsp) cocoa powder
  • 5–10 g (1–2 tsp) sugar
  • A drop of vanilla extract
  • A little whipped cream (optional)

  Method

  1. In a small pot, whisk the cocoa and sugar with a splash of the milk into a smooth paste.
  2. Add the rest of the milk and the vanilla, and heat gently.
  3. Take off the heat and let it cool until warm, not hot.
  4. Pour into an Edi Cupia Cacao cup and add a little whipped cream.

  The final bite

  Then comes the part they’ll talk about all week: eating the cup they just drank from.

No recipe matches these filters yet. Try another combination.