So I'm definitely someone who has to drink coffee every single day. And sometimes I even need 2 or 3 cups just to stay productive throughout the day. I used to buy coffee almost every day, especially from the big green coffee chain.
But eventually I realized that I was spending around $200 a month on just coffee, so these days I make it at home pretty often too. I usually prefer classic coffee drinks like a hot cappuccino or an Americano, but sometimes I definitely crave something sweeter, like a Java chip, a refreshing fruit-based drink like lemonade, or even hot tea.
So, one thing I really like about making coffee at home is that I can choose whatever coffee beans I want and experiment with different flavors and different syrups all the time. But the tricky part is that it can be pretty hard to recreate those coffee shop syrups exactly. I also like making some of the ingredients in a big batch; for example, if I'm making a syrup, like a vanilla syrup or a bandon syrup, I'll make enough to keep in the fridge for the whole week. That makes things so much easier when I'm busy, or it's just like a full-day schedule, and I just want to make my coffee super quickly.
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Personally, I always prefer my coffee on the stronger side. I want to taste the bitterness of the coffee; maybe it's bitter, sometimes it's acidic, but I really love a strong coffee rather than having it completely covered by the sweetness of the syrup.
Diner Bottomless Mug Coffee
Bottomless is practical and also straightforward; it's basically just a simple cup of coffee to start my day. It's not fancy; it's just like a hit of caffeine throughout my body. The only thing that can really ruin bottomless coffee for me is when it gets burnt; it leaves a really, really, really bitter aftertaste that lingers on your tongue all day. And then it's just not enjoyable anymore.
Some bottomless coffee setups that I know have this one piece of equipment that keeps the coffee at the right temperature so it doesn't get burned from sitting there too long. But sometimes the problem is actually the roast itself being too burnt or too dark, so it lingers on your tongue- the bitterness of the burning coffee beans.
Diner Bottomless Mug Coffee
Ingredients
Method
- Heat the filtered water to 195 to 205°F if using a manual brewer.
- Rinse a paper filter with hot water and discard the rinse water.
- Add the coffee, brew all 6 cups and stir the finished carafe once to combine its stronger and lighter layers.
- Pour into a prewarmed thermal carafe instead of leaving the coffee on a hot plate.
- Serve in sturdy mugs with milk and sugar available at the table.
Coffeehouse Café Latte
So I've had a couple of café lattes before, but honestly it's not really my favorite because I'm more of a strong coffee person. And since a café latte has a pretty high milk ratio, I think the quality of the milk itself and how you steam the milk really matters.
If you heat the milk all the way to boiling, it usually becomes less smooth, and you can end up with too much foam. If you're steaming milk without a machine, I will recommend using a thermometer so you can get the temperature right. But if you don't have one, you can also just use low heat and watch for a little bit of steam starting to come off the milk. Once you see the steam, it's hot enough, and you don't need to bring it to a boil.
Coffeehouse Café Latte
Ingredients
Method
- Brew the espresso into a 12-ounce heatproof mug and stir in sugar if using.
- Heat the milk in a small saucepan to 145 to 150°F without simmering.
- Froth with a handheld frother for 15 to 20 seconds, keeping most of the milk fluid.
- Pour the milk into the coffee while holding back the foam, then spoon the thin foam cap over the top.
Velvety Flat White
So this one, flat white, is actually my everyday go-to along with a "hot cap" or hot cappuccino. The main difference is the foam: one has larger air bubbles, and the flat white has smaller, smoother foam because it has less milk than a latte.
So sometimes when people see it, they're just like "is that really enough of a coffee?" Because it looks like such a small drink in a small cup, but it's actually a pretty strong one because it's made with a double ristretto, so you're not getting that super heavy, milky feeling and bloating. But the caffeine definitely just hits you.
So if you're making it at home, you really have to get the frothing technique right, especially if you're not using an espresso machine. It's a pretty advanced skill, but you can learn it, and it's worth trying at home with a lot of practice.
Velvety Flat White
Ingredients
Method
- Brew the concentrated coffee into an 8-ounce cup.
- Heat the milk to about 145°F in a small pitcher or saucepan.
- Aerate the surface for 3 seconds, then keep the frother submerged until the milk looks glossy with tiny bubbles.
- Tap and swirl the milk vessel to remove any large bubbles.
- Pour in a steady thin stream so only a shallow layer of microfoam sits on the drink.
Classic Dry Cappuccino
This is the one coffee that I always make at home. Almost every day, I make cappuccino or hot cap at home. It's probably one of the easiest ones because you don't have to worry too much about getting rid of all the air bubbles or whether there are too many.
Sometimes I make it with my French press, and that's a really quick way to build the foam. Actually, in Asia it's pretty common to turn the cappuccino foam into art. You can make this 3-D foam cappuccino shape like a bear or basically anything you want.
If you're making cappuccino at home, I find it easier to just spoon the foam on top to get that neat finish rather than trying to do the latte art with the pouring technique.
Classic Dry Cappuccino
Ingredients
Method
- Brew the coffee into a prewarmed 8-ounce cup.
- Heat the milk to 145 to 150°F without letting it simmer.
- Froth vigorously until the milk nearly doubles in volume and holds fine bubbles.
- Pour about 1/3 cup hot milk into the coffee, then spoon a thick foam cap over it.
- Dust very lightly with cinnamon if desired and serve immediately.
Scratch Mocha Sauce Café Mocha
I drink café mocha, especially when I'm torn between hot chocolate and coffee, because it lets me get both the chocolate and the coffee. The nice thing about making my own mocha syrup at home is that I can adjust it to match my mood that day.
You can make it like more dark chocolate and intense or keep it lighter and sweeter or maybe you want just a little chocolate. I'm usually the type of person who would make a batch of the syrup and keep it for the whole week, because I honestly don't mind drinking the same thing every day. I also like adding some shaved chocolate on top because it gives you that little bit of chocolate texture.
Scratch Mocha Sauce Café Mocha
Ingredients
Method
- Whisk cocoa, sugar and salt in a saucepan, then gradually whisk in hot water.
- Bring to a gentle simmer for 3 minutes, whisking until glossy, and remove from heat.
- Stir in vanilla, cool the mocha sauce and refrigerate any portion not used immediately.
- For each drink, put 2 tablespoons sauce and 2 espresso shots in a mug.
- Heat and froth 3/4 cup milk, pour it into the mug and add whipped cream if desired.
Scratch Vanilla Syrup Latte
This is probably the one coffee drink that I drink the least. I find vanilla syrup a little bland, and once you mix it with the coffee, I feel like the vanilla flavor gets kind of lost.
I actually would rather go for a hazelnut-flavored coffee because I think that combination works really well.
Scratch Vanilla Syrup Latte
Ingredients
Method
- Combine sugar and water in a small saucepan and simmer for 4 minutes until completely clear.
- Remove from heat, stir in vanilla and cool the syrup; refrigerate it in a clean covered jar.
- For each latte, stir 2 tablespoons syrup into 2 hot espresso shots.
- Heat 3/4 cup milk to about 150°F and froth briefly.
- Pour the milk into the sweetened coffee and spoon the light foam over the top.
Scratch Caramel Macchiato
Caramel macchiato is probably my favorite one from that one big coffee chain. And if you're trying to recreate it at home, caramel syrup alone isn't quite enough. You really need that thick caramel sauce that you can drizzle over the glass and make it prettier and fancier.
If I'm making it at home, I prefer the caramel to be slightly burnt, but not bitter- just a little darker- because it really gives you that deeper caramel flavor. Adding a little bit of salt to your caramel is really important too.
A small amount makes the caramel flavor pop; it reminds me of caramel popcorn at the movie theater, which you should definitely try at home. I really recommend this recipe, and if you want to make it a little fancier, especially as an iced drink, you can add some whipped cream on top and even a little caramel popcorn.
Scratch Caramel Macchiato
Ingredients
Method
- Cook sugar and 1/4 cup water in a saucepan without stirring until the syrup turns medium amber.
- Remove from heat and carefully whisk in 1/2 cup hot water, then salt; cool and refrigerate.
- For each drink, stir 1 teaspoon vanilla into 3/4 cup hot frothed milk in a tall mug.
- Slowly pour 2 espresso shots through the foam.
- Drizzle 1 tablespoon caramel syrup over the top and serve without fully stirring the layers.
Brown Sugar Oatmilk Shaken Espresso
I've only had a shaken espresso a few times, but I really like how shaking the espresso with ice gives it a smoother, almost creamy texture. I also love adding oat milk at the end because it adds a slightly nutty flavor, and it doesn't sit with the ice from the start, so the drink doesn't get watered down as quickly.
And if you're in Southeast Asia, I'd definitely try using palm sugar or aren sugar instead of brown sugar because it has a richer flavor. And I think it works really well with your coffee. The cinnamon in the recipe is totally optional for me because I know not everyone loves cinnamon.
Brown Sugar Oatmilk Shaken Espresso
Ingredients
Method
- Simmer brown sugar, water, cinnamon sticks and salt for 4 minutes, then cool and remove the sticks.
- Refrigerate the brown sugar syrup in a covered jar.
- For each drink, add 3 espresso shots, 2 tablespoons syrup and 1 cup ice to a tightly sealed shaker.
- Shake vigorously for 15 seconds until cold and foamy.
- Pour into a tall glass and top with 1/2 cup oatmilk without stirring completely.
Real Pumpkin Spice Latte
Those warm spices really scream to me, and it reminds me a lot of chai latte, which I really love, but with more texture from the pumpkin itself. So I'll have this as a hot latte because I think those flavors work so much better in a warm drink, and it's perfect to drink in winter or cold weather.
Real Pumpkin Spice Latte
Ingredients
Method
- Whisk water, brown sugar, pumpkin, evaporated milk and spices in a saucepan.
- Simmer gently for 6 minutes, whisking often, then strain through a fine-mesh sieve.
- Stir in vanilla, cool and refrigerate the pumpkin spice syrup.
- For each latte, combine 3 tablespoons syrup with 2 espresso shots in a mug.
- Pour in 3/4 cup hot lightly frothed milk and serve promptly.
Scratch Peppermint Mocha
Peppermint mocha is probably not my thing because I've never really liked mint flavor; it always reminds me of toothpaste. If I were making it myself, I would probably go really light on the peppermint and let the chocolate and coffee flavors come through more.
Scratch Peppermint Mocha
Ingredients
Method
- Simmer sugar and water for 4 minutes, remove from heat and stir in peppermint extract.
- Cool and refrigerate the peppermint syrup in a labeled covered jar.
- For each drink, whisk 2 teaspoons cocoa and 2 tablespoons syrup into 2 espresso shots.
- Heat and lightly froth 3/4 cup milk, then pour it into the mug.
- Add whipped cream and a small pinch of crushed candy if desired.
Honey Almondmilk Flat White
This is definitely the type of drink that I would ask for an extra shot at the cafe, and almond milk is a little different to work with than regular milk or oat milk.
When you steam it, it's not as creamy as dairy milk and can feel pretty watery, so if you're making an iced version, I would recommend using ice; otherwise, it can get watered down really quickly. This is actually one of my go-to drinks when I'm trying to eat less or trying to lose weight or maybe just trying to consume less sugar.
As for the honey, I usually mix it with a little milk first to thin it out before adding it to my drink, or it can be really difficult to mix evenly. Especially once you're dealing with the cold ingredients. I had this one experience where I had already put in my ice and added the honey to my glass, and I ended up stirring for a full 15 minutes while I waited for the honey to dissolve.
Honey Almondmilk Flat White
Ingredients
Method
- Stir the hot espresso, honey and salt together in an 8-ounce cup.
- Heat the almond milk to 140°F, avoiding a simmer.
- Froth for 15 seconds until glossy and lightly aerated.
- Tap the milk vessel to break large bubbles and pour steadily into the coffee.
Maple Cinnamon Latte
This is another drink that really tastes like fall to me, and it reminds me a lot of a honey cinnamon latte and also a little bit of chai latte, which I've had before. I'd probably have this on a chilly morning, on a cozy winter day, or on a windy day.
And I'd go easy on the maple syrup and mix it with vanilla syrup because I still want the cinnamon and the coffee flavors to come through and not have the maple syrup overpower the coffee.
Maple Cinnamon Latte
Ingredients
Method
- Stir espresso, maple syrup, cinnamon and vanilla in a large mug.
- Heat the milk to 145 to 150°F without boiling.
- Froth briefly to create a thin glossy cap.
- Pour the milk into the maple coffee, spoon the foam on top and serve hot.
Iced Vanilla Latte
For an iced vanilla latte, I'd probably use a little less milk than for a hot latte because I still want the espresso flavor to come through, especially since vanilla is a pretty subtle flavor on its own.
And I also think that larger ice cubes make a difference; they melt more slowly than crushed ice, so the drinks stay less watery. And you can still taste the coffee and vanilla as you drink it before the ice melts.
Iced Vanilla Latte
Ingredients
Method
- Stir the hot espresso and vanilla syrup together for 15 seconds.
- Fill a 16-ounce glass with fresh large ice cubes.
- Pour the cold milk over the ice.
- Slowly add the sweetened espresso for a layered look, then stir before drinking.
Iced Caramel Cold Brew
Finally, we're getting into the cold brew section because I've made cold brew a few times before. What I really like is that you can make a big batch in a large container, keep it in the fridge, and you're basically set for a few days.
I also like that cold brew usually tastes less acidic than the regular iced coffee that we make with the espresso machine, which I really like. But personally, I usually prefer my cold brew plain. Adding caramel is actually a nice way to give it more flavor so it doesn't get boring. But I would say use just a little caramel at first because less is more; you still want to taste the coffee, not just caramel and sweetness on your tongue.
Iced Caramel Cold Brew
Ingredients
Method
- Stir the cold-brew concentrate, water and 1 tablespoon caramel syrup together.
- Drizzle the remaining teaspoon caramel once around the inside of a tall glass.
- Fill the glass with ice and pour in the sweetened cold brew.
- Top with milk and stir just enough to marble the drink.
Vanilla Sweet Cream Cold Brew
Well, I've actually made this sweet cream cold brew a few times before, but I usually make it without the vanilla. I really love the whole process because it feels a little fancy when you pour that thick sweet cream over the cold brew; it slowly blends into the coffee and looks really pretty.
It's honestly something I make when I want to show all my barista skills to my friends. It looks so much more impressive than it is; it's just a simple technique: shake the cold cream in a mason jar, and it will definitely look fancier.
Vanilla Sweet Cream Cold Brew
Ingredients
Method
- Shake cream, milk and vanilla syrup in a covered jar until blended but not whipped.
- Refrigerate the sweet cream until cold and shake gently before each use.
- For each drink, combine 1/2 cup cold-brew concentrate and 1/4 cup water over 1 cup ice.
- Slowly pour 1/3 cup sweet cream over the top and leave the first swirls visible.
Salted Caramel Cold Foam Cold Brew
I really prefer salted caramel over regular caramel sauce because I feel like the salt gives it more of a flavor. So, I'm actually really into the idea of having that as a cold foam on top because I think it makes the drink feel more indulgent when it's not overly sweet.
Salted Caramel Cold Foam Cold Brew
Ingredients
Method
- Combine cold brew and water in a tall glass filled with ice.
- Put milk, cream, caramel syrup and salt in a narrow cold jar.
- Froth for 30 to 45 seconds until thickened into a pourable fine-bubbled foam.
- Spoon and pour the foam over the cold brew and serve without stirring.
Nitro-Style Whipped Cold Brew
I've had nitro cold brew before at one of the biggest cafés or coffee shops in my area, but I've never tried making this blender version at home. I think the idea is pretty interesting because you're basically trying to recreate that creamy foam effect with the blender without actually having a nitro machine, which can cost quite a lot.
But I do like the texture of the nitro coffee. It feels creamy even though there's no milk or cream in it. If you want to recreate that café-style look for your friends, I think this one could be a fun little experiment.
Nitro-Style Whipped Cold Brew
Ingredients
Method
- Chill a tall glass in the freezer for 10 minutes.
- Add cold-brew concentrate, the ice cube and maple syrup if using to a blender.
- Blend on high for 20 seconds until a dense tan foam forms.
- Pour immediately down the side of the chilled glass and serve before the fine bubbles settle.
Blended Mocha Frappe-Style Drink
I really love this one; I definitely recommend freezing your coffee or your coffee latte into ice cubes first if you have more time. That way, when you blend it together, you just get more of that really icy, slushy texture. And honestly, this is one of those drinks where you can just have a little fun.
You can add chocolate chips or pieces, or even a scoop of chocolate ice cream, or sprinkles, maybe. With this coffee, you can experiment with all of those little extras, and it's still going to taste good and still be fine if you blend something good into it.
Blended Mocha Frappe-Style Drink
Ingredients
Method
- Add frozen coffee cubes, milk, mocha sauce, sugar and xanthan gum to a blender.
- Blend low for 10 seconds, then high until smooth and thick, stopping once to scrape the sides.
- Add 1 tablespoon milk only if the blades cannot turn freely.
- Pour into a tall glass and add whipped cream if desired; serve immediately.
Java Chip Frappe-Style Drink
Among the blended frappes at that big coffee chain we all know, the Java Chip Frappe is my go-to. If I make it at home, I don't use xanthan gum. I know it's probably worth it for the effect of the chocolate chips sitting nicely in the middle, but I rarely use xanthan gum because it's really hard to get.
So if you're also like me and not going to use xanthan gum in your drink, just skip it; it'll taste just fine.
Java Chip Frappe-Style Drink
Ingredients
Method
- Blend coffee cubes, milk, mocha sauce, sugar and xanthan gum until thick and smooth.
- Add mini chocolate chips and pulse four to six times, leaving visible dark flecks.
- Pour into a tall glass before the mixture settles.
- Top with whipped cream and a teaspoon of additional chips if desired.
Caramel Crunch Frappe-Style Drink
So I'm definitely the type of person who really cares about texture whether in my drinks or in my food. Caramel crunch sounds really interesting to me, but I would make it saltier and more savory rather than adding even more sweetness. I love having something to actually chew on in my sweet drinks; it just makes the whole drink experience more fun for me.
And whenever you're working with caramel, don't forget the salt. Trust me, even just a little bit gives the caramel an extra flavor kick, it really does.
Caramel Crunch Frappe-Style Drink
Ingredients
Method
- Blend coffee cubes, milk, 2 tablespoons caramel syrup, sugar and salt until smooth.
- Drizzle 1 teaspoon remaining caramel around the inside of a tall glass.
- Pour in the blended drink and add a modest cap of whipped cream.
- Finish with the final caramel and crushed candy immediately before serving.
Strawberry Açaí-Style Refresher
This refresher is actually one of my go-to drinks when I don't want coffee, especially when the weather is really, really hot. I really like that it's fruity and also refreshing, and you can honestly use whatever freeze-dried fruit you have, as long as it has that nice tartness or acidity.
For me, greenery is a must because it adds a really nice aroma, balances the fruity flavor, and makes the drink smell more fragrant. I would definitely recommend using freeze-dried fruit instead of fresh fruit, because fresh fruit will get really mushy once it sits in the drink.
Strawberry Açaí-Style Refresher
Ingredients
Method
- Steep the green tea in hot water for 3 minutes, remove the bag and cool completely.
- Shake cooled tea, grape juice, lemon juice, açaí powder and simple syrup if using in a sealed jar.
- Divide ice and freeze-dried strawberries between two tall glasses.
- Pour in the refresher base and stir once so some strawberry slices float.
Mango Dragonfruit-Style Refresher
I've had mango tea before, or a mango and strawberry refresher. It's a really nice, refreshing drink because dragon fruit has that pretty red color that gives our drinks a nice hue and makes them look fancy and feminine.
Mango Dragonfruit-Style Refresher
Ingredients
Method
- Steep the tea for 3 minutes, discard the bag and chill the tea.
- Crush half the dragonfruit pieces into a coarse powder.
- Shake tea, mango nectar, grape juice, lime juice, crushed fruit and simple syrup if using.
- Divide ice and remaining fruit pieces between two glasses, pour in the refresher and stir.
Peach Green Tea Lemonade
I really like the combination of peach and lemon, and also tea- not just green tea, but any kind of tea that has fragrance in it. It's really refreshing, especially for a hot summer day.
I definitely use fresh lemon juice because it gives a brighter flavor. Also, I make the green tea a little stronger since the ice will eventually water it down.
Peach Green Tea Lemonade
Ingredients
Method
- Steep tea bags in hot water for 4 minutes, remove them and cool the tea.
- Shake tea, peach nectar, lemon juice, cold water, simple syrup and salt in a covered jar.
- Taste and add a little more water if the lemonade is too sharp.
- Divide ice between two tall glasses, pour in the drink and serve immediately.
Coffee Shop Chai Tea Latte
We have talked about the chai coffee before, but chai tea latte can be a little tricky because you have to be careful when you're brewing the tea. If you brew it too long or too strong, it can give you this weird bitter aftertaste, which I really don't like. But as I mentioned before, this chai latte gives you that really comfy and warm feeling after you drink it.
I personally prefer using ground spices because I like the flavor a little spicier and warmer. But if you're new to spices, I would recommend starting with the whole spices and reducing the amounts so you don't get overwhelmed.
I remember making it with oolong tea, and surprisingly the aroma worked really well, so I think you can definitely experiment with different types instead of always sticking to black or green tea.
Coffee Shop Chai Tea Latte
Ingredients
Method
- Simmer water, cinnamon, cardamom, cloves, ginger and peppercorns for 10 minutes.
- Remove from heat, add tea bags and steep for 5 minutes.
- Strain, stir in brown sugar and vanilla and cool any concentrate not used immediately.
- For each drink, heat 3/4 cup concentrate with 3/4 cup milk until steaming but not boiling.
- Froth briefly, pour into a large mug and serve hot.
Making the syrups that the whole list depends on
I really love making syrups at home because I have so much freedom to experiment with my own creations; I basically just need a pan on the stove, sugar, and water, and then I can play around with so many different flavors, aromas, and toppings.
One I've been wanting to try but haven't gotten nailed yet is rose syrup. I want that really beautiful fragrant rose aroma, but I don't want it to be too overwhelming. Another one I'm currently interested in is corn caramel syrup. I think that could be really interesting too, so that's definitely on my R&D list.
Cold foam and other things that look harder than they are
I think making coffee at home is something you really have to learn and master through hands-on practice and experience. And my biggest advice is not to give up on learning, because some techniques can look really difficult at first, but once you've actually tried them, you must realize they're not as hard as they look
