Open all day.

Caffeine-free means there’s no last call. Here’s what’s on, from first thing to after dark.

Eight different RYTMO drinks lined up on a zinc counter against a deep teal wall

First thing

The Daily Original, hot
A wide cream cup of hot frothed cacao on a deep teal background

The house order. Nothing to it, and that’s the point.

You’ll need

Then

  1. Warm the milk.
  2. Add the scoop and froth for about 20 seconds.
  3. Drink it before the emails.
Shop Original
Maple Shakerato Barista, iced
A short glass of iced milky coffee under a thick pale foam, with a thread of maple syrup falling onto it, on a golden ochre background

Shaken hard until it wears its own foam. Maple does the rest.

You’ll need

  • 1 scoop of RYTMO Barista (about 8 g)
  • 180 ml cold oat milk
  • 1 tsp maple syrup
  • A handful of ice

Then

  1. Put everything in a jar with a tight lid.
  2. Shake hard for 20 seconds.
  3. Pour into a short glass, foam and all, and finish with a thread of maple.
Shop Barista

Around 2pm

Iced Barista Barista, iced
A tall glass of iced milky coffee with milk swirling through it, on a rust background

For the part of the afternoon that usually asks for another coffee.

You’ll need

  • 1 scoop of RYTMO Barista (about 8 g)
  • 50 ml cold water
  • 130 ml cold milk
  • Plenty of ice

Then

  1. Froth the scoop into the water until smooth.
  2. Fill a tall glass with ice and add the milk.
  3. Pour the Barista over the top and watch it fall.
Shop Barista
Salted Caramel Barista, hot or iced
A squat glass of latte with a thread of caramel running down the inside, on an apricot background

A little dessert in the middle of the day.

You’ll need

  • 1 scoop of RYTMO Barista (about 8 g)
  • 180 ml milk
  • 1 tsp caramel sauce
  • A pinch of flaky salt

Then

  1. Run the caramel around the inside of the glass.
  2. Froth the scoop with the milk, hot or cold.
  3. Pour it in and finish with the salt.
Shop Barista

After training

The Shake Original, cold
A tall glass of thick cacao banana milkshake topped with cacao nibs, on a sage teal background

Thick, cold, and ready before you’ve finished stretching.

You’ll need

  • 1 scoop of RYTMO Original (about 8 g)
  • 200 ml cold milk or oat milk
  • ½ frozen banana
  • A spoon of peanut butter, if you like

Then

  1. Put everything in a blender.
  2. Blend for 30 seconds.
  3. Top with cacao nibs if you’re showing off.
Shop Original

After dark

Spiced Cacao Original, hot
A small dark ceramic cup of hot cacao with a curl of orange peel, steam rising, on a dark brown background

Caffeine-free, so the evening is still yours.

You’ll need

  • 1 scoop of RYTMO Original (about 8 g)
  • 180 ml milk
  • A pinch of cinnamon and cardamom
  • A curl of orange peel

Then

  1. Warm the milk with the spices and peel.
  2. Add the scoop and froth until smooth.
  3. Sit down for this one.
Shop Original
Coconut Cloud Original, iced
A tall glass of iced cacao under a thick pale cloud of frothed coconut milk, on a cream background

Dark cacao under a cold, pale cloud. It looks like more effort than it is.

You’ll need

  • 1 scoop of RYTMO Original (about 8 g)
  • 50 ml cold water
  • 130 ml cold coconut milk
  • Ice
  • Toasted coconut, if you like
  • The Ritual Frother

Then

  1. Froth the scoop into the water until smooth, then pour over ice.
  2. Froth the coconut milk until thick.
  3. Spoon it on top.
Shop Original

The extras are your call and aren’t part of RYTMO. One to three servings a day, please. RYTMO isn’t recommended during pregnancy or breastfeeding.

A glass mug of orange-tinted latte with cinnamon-dusted foam, a small pumpkin and a cinnamon stick beside it, on a burnt rust background

This season

Pumpkin Spice Barista

Autumn in a mug, with no caffeine to pay back at 11pm.

You’ll need

  • 1 scoop of RYTMO Barista (about 8 g)
  • 180 ml milk or oat milk
  • 1 tbsp pumpkin purée
  • ¼ tsp pumpkin spice
  • 1 tsp maple syrup
  • The Ritual Frother

Then

  1. Warm the milk with the pumpkin, spice and maple. Don’t let it boil.
  2. Add the scoop and froth until smooth.
  3. Dust with cinnamon.
Shop Barista

Every order starts the same way.

One scoop, about 8 g, in 150–200 ml of water or milk, hot or cold. Stir it, shake it or froth it with the Ritual Frother. Everything after that is up to you.

Or stop right there. That’s The Classic.

A recipe sketched in pen on a bar napkin. The Classic: 1 scoop, 150 to 200 ml of hot water, a dash of oat or almond milk. Stir. That’s it.

What are you having?

Free shipping in Switzerland from two pouches. Buying once? Save 10% on two pouches and 15% on three or more, mixed however you like.