Well we have to call these hacks because how else can you describe a homemade version of your favourite big brand, coffee shop latte? A frap hack? A macchiato metaphor? Whether it is any or all of the above we’ve got some of your favourite high end coffee shop recipes, that will not only save you money but are typically better for your waistline.
The first step to an amazing Pumpkin Spice Latte or Peppermint Mocha is to have the right syrups. Typically you can purchase the basic syrups in your local supermarket but I’d rather make them homemade, because then at least I know what is going into them.
Homemade Coffee Syrup
Image Credit: A Beautiful Mess
All homemade coffee syrups have the same base:
- 235ml Water
- 227g Sugar
These two basic ingredients then make your simple sugar syrup. You can also make these using a sugar substitute like Stevia to make it diabetic friendly.
Now for the fun bit of making it the flavours that are to die for at the coffee shop. We’ll start with the basics like vanilla, caramel and mocha.
Vanilla Coffee Syrup
- Vanilla pod – sliced and scraped
- Vanilla extract (2 tbsp)
Bring the base (water and sugar) and the vanilla pod and beans to a rolling boil on the stovetop. Remove from heat and add the vanilla extract. Once the mixture is fully cooled, run through a sieve to remove the pod and vanilla seeds. Pour into a fun container like the ones used for oil and vinegar on the tabletop. Label.
Please note: This mixture will keep for one week on the worktop and up to one month in the refrigerator. If you are keeping on the worktop ensure that the container is airtight.
Caramel Coffee Syrup
This recipe uses the base mixture, but in a bit of a different way from the above.
Start with your 227g of sugar, place it into a saucepan over medium heat. Continue to stir over low heat until the sugar starts melting. Once the sugar starts to turn brown add your 235ml boiling water (have the kettle at the ready!). If you burn your sugar, simply start over. Allow the mixture to cool, sometimes taking up to two hours and remove to an airtight container.
Chocolate Coffee Syrup (Mocha)
- Base mixture (separated)
- 125g Unsweeted Cocoa Powder
- 1 tbsp Vanilla Extract
- 1/4 tsp Salt
Mix together (thoroughly) the 227g sugar and 125g cocoa powder. In a saucepan, combine the sugar, cocoa powder, salt and 235ml cold water. Whisk the mixture over medium heat until it thickens, typically three to four minutes. Remove from heat and add the vanilla extract. Allow the mixture to cool and place into an airtight container.
These syrups can be used to make your favourite lattes or frappes or added to your smoothies, ice cream or any treat.
Pumpkin Spice Syrup
It’s that time of year when everyone is wanting those magnificent pumpkin spice lattes at that coffee shop that shall remain nameless. Get your own pumpkin spice fix at home with this simple syrup.
What you’ll need:
- 1 can of Pumpkin Puree – This can be found in Tesco’s, Waitrose or Cosco if you’re lucky enough to have a card.
- 50g Brown Sugar (Billington’s works best and can also be found at Tesco)
- 2 Tbsp Caster Sugar
- 1/2 Tbsp Ground Cinnamon
- A tiny pinch of Nutmeg (Be careful, too much and it’s overpowering)
- 235ml Water
Combine all ingredients into a saucepan in whisk over medium heat. Once fully combined reduced to a simmer and cook for 20 minutes. Remove from heat and allow mixture to cool before removing into an airtight container.
This way you can pumpkin spice anything in your life!
These are my favourite coffee syrups I like to keep on hand at home. Coffee syrups can cost a bomb and are normally full of all sorts of preservatives, so I prefer to make them myself. If you need sugar free versions of these, just send us a message and I’ll see what I can do.
While it isn’t summer, I might as well share my favourite cold coffee recipe. I absolutely love an iced caramel macchiato and they are even better when you don’t have to get dressed to go to get one! Enjoy one of these out on the patio this summer.
One of my favourite summertime drinks (I’m a coffee addict and not afraid to admit it) is the Caramel Machiatto from Grace and Salt. The recipe calls for almond milk but I use coconut milk in mine because the aftertaste of almond milk just doesn’t agree with my palette. The taste is a bit different than what you would expect with almond milk or normal milk, but so good! You can also use full fat or skimmed milk in this recipe to make it your own.
Image Credit: Pocket Change Gourmet
Coffee doesn’t have to be hot, it can be whatever temperature you want it. Just remember it’s best served with cake!