Let’s make a Blueberry Matcha 🍵🫐

Vanilla matchas have always been my go-to but I’ve been switching things up lately and trying out different ways to flavor matcha. Check out this blueberry simple syrup recipe:

• 1 cup of frozen blueberries

• 1/2 cup of sugar

• 1/2 cup of water

Bring mixture to a boil, lower the heat to medium and stir occasionally for a few minutes. Allow to cool, then strain and store (I use these syrup bottles from Amazon).

While you can use either fresh or frozen fruit in simple syrups, I’ve learned that it’s best to use frozen fruit, as they are the most ripe (and sweetest).

What I used:

• Ikuyo Matcha by Ippodo Tea (Amazon)

• Califia Farms Oat Milk - Barista Blend (Amazon)

• Frozen blueberries (Target)

In today’s edition of “We got Starbucks at the house,” we are making an iced gingerbread oat milk chai 👍🏽

Here are the ingredients:

• 6 oz of oat milk (divided)

• 3 oz of chai concentrate

• 1 oz of gingerbread syrup

• Pumpkin pie spice

To make the gingerbread cold foam, froth 1 oz of gingerbread syrup with 3 oz of oat milk. Over ice, pour 3 oz of chai concentrate and 3 oz of milk. Top with gingerbread foam and pumpkin pie spice.

Recipe: wearenotmartha.com

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Classic Chai Concentrate by Tazo

Oat Milk Barista Blend by Califia Farms

Gingerbread syrup by Torani

Pumpkin Pie Spice by Gramercy Kitchen Co.

It’s #nationalcookieday 🍪 Let’s make an iced sugar cookie latte.

I had no idea this day existed until like 2-3 days ago lol but it gave me an excuse to try making one of my favorite holiday drinks at home. I had no luck finding a syrup to purchase online but I did find this copycat recipe on lifestyleofafoodie.com.

Here are the ingredients:

• 1 cup water

• 2 tablespoons brown sugar

• 1 cup granulated sugar

• 3 teaspoons vanilla extract

• 1 teaspoon butter extract

• ¼ teaspoon almond extract

Bring the sugar and water to a boil then let it simmer for 10 minutes. Add in the extract, give it a stir and then let it cool down.

It’s good to note that it didn’t taste exactly like a Starbucks replica because I used a dark espresso roast, whereas Starbucks uses a blonde roast for this drink. Overall, I really liked it - the next time I try the recipe, I’ll probably add more vanilla extract. If you try it, feel free to adjust the flavors to your taste 👍🏽

Let’s try a Ferrero Rocher latte 🍫

I recently found out that Ferrero Rocher lattes were a thing so I wanted to give it a shot.

Many of the tutorials that I watched gave great reviews but I didn’t enjoy it as much as I wanted to, mainly because of bits and pieces of wafers and hazelnuts that I had to chew lol.

I think that a Nutella latte with some toasted hazelnut syrup is a great alternative: it tastes almost similar and it’s soggy-wafer free 👍🏽

I think it’s pretty cool how Starbucks shares their drink recipes online because I get to enjoy their seasonal drinks anytime. Check out the recipe below:

- 1 cup sugar

- 1 cup water

- ½ cup roasted, unsalted pistachios 

- ½ tsp almond extract

- ¼ cup butter (can be salted or unsalted)

Combine sugar and water in a small pot. Bring to a boil then lower to a simmer. Add in chopped pistachios and allow it to simmer for 8-10 minutes. Once it cools down, use a metal strainer and store in a container in the refrigerator (up to two weeks).

For the full recipe, check out athome.starbucks.com

Am I late for Valentine’s Day? Yes. Is it too late to show myself some love and make a drink? Absolutely not 💁🏽‍♀️

For some reason, I thought that I was being innovative when making a chocolate-covered strawberry latte came to mind, but Starbuck’s secret menu had me beat lol.

Here’s the recipe:

1 oz of mocha (from Torani)

2 espresso shots

8 oz of milk of choice

To make strawberry cold foam:

4 tbsp of heavy whipping cream

2 tbsp of 2% milk

2 tbsp of strawberry puree (from Torani)

Making strawberry cold foam was slightly challenging: many recipes stated that it just takes 2 tbsp of hwc and 1 tbsp of milk to make cold foam, but my foam consistency wasn’t matching their tutorials because purée made the foam heavier.

It wasn’t until I doubled the recipe that I got a creamier texture, which was completely alright with me.