Updated: Jun 14, 2020
Welcome back to Ways To Upgrade Your At-Home Coffee! In today's blog post, I will be sharing how to create coffee syrup, as well as sharing four of my favorite iced coffee recipes: the Foamy Iced Rose Latte, the Iced Mint Latte, the Whipped Matcha Latte, and the Dalgona Coffee.
These recipes all include syrups, and I included a recipe below teaching you all how to create these syrups. Syrups are typically used to give different sorts of flavors to your coffee that you otherwise may not be able to make! You can, of course, buy syrup, but what's the point in buying overpriced store-bought chemicals, when all you really need to make it is some water and sugar?
The most common kind of syrup (also used in most coffee shops such as Peets or Starbucks!) would be the simple vanilla syrup, and this is what I will be teaching you to make in this post.
HOW TO MAKE SIMPLE SYRUP:
*You need: water, sugar, a stove, and optional flavoring of choice*
The photos featured above are different flavorings: Rose (right) and Mint (left) syrup!
Measure out an equal amount water and sugar, depending on how much syrup you want to make. I recommend 1/2 cup each.
Pour the water in a pot and set to low/medium heat on the stove. Add sugar and stir it in.
Bring the mixture to a boiling point and let it boil for a minute.
Turn the heat down and simmer it for 30 seconds.
Take off the heat- you can pour it in another bowl.
**If you are making vanilla syrup- when it cools a little, stir in 2 tsp vanilla extract.**
Let it cool and store it in the fridge. The amount listed here should last about a week or a little less than two depending how often you use it! Mine last me a little longer than a week, and I drink coffee daily.
(Something to note when using syrups for flavoring in your coffee, is that syrups act as both a flavoring AND a sweetener! If you typically add sugar to your drink, you won't need to as long as you use the syrup, as the syrup already contains lots of sugar.)
Ok, let's get into it! The coffees featured in this post include an Iced Rose Latte, an Iced Mint Latte, a Whipped Matcha Latte, and Dalgona Iced Coffee.
Foamy Iced Rose Latte
This is honestly my favorite style of coffee so far! First, to create this drink, you need edible rose buds. You can buy this on Amazon, or just in certain grocery stores. Optionally, you can also use a shaker/mason jar and a milk frother/whisk.
First, make a rose simple syrup by following the syrup instructions listed above, but add in the rosebuds at the same time as the sugar. You can measure out the same amount of rosebuds as the sugar, or you can use slightly less if you don't want to use up a ton. the more you add in though, the stronger the flavor will be! After you've taken the syrup off the heat and let it cool, you can strain the rosebuds out of the mix or just leave them there to soak. It doesn't really matter.
Anyways, assuming you already made the syrup, make your coffee as you usually would! Then add in about 4 tablespoons of syrup to your coffee, give or take depending how sweet and rose-y you want it to taste. I usually do 3 because I don't like very sweet coffee. Then froth milk separately in a brother or you can whisk it by hand/shake. However, milk frothers produce best results.
Then, combine the frothed milk and the coffee in your shaker with some ice, and aggressively shake the whole thing up and down, side to side for like two minutes. You can also just use a mason jar or something else with a lid to shake the coffee, too. When you're done aggressively shaking it, unscrew the lid and pour your coffee out- you should have a nice layer of foam on top! mash some rosebuds to make a rose powder for the aesthetic and sprinkle it on top of your drink, and you're done!
Iced mint latte:
This is almost the exact same drink as above, except it has a different flavoring: it uses mint instead of rose! Follow the exact same instructions as for the above recipe, but replace the rosebuds in the syrup with mint leaves, and replace the decorative rose powder with small sprigs of mint!
Whipped Matcha Latte
** Using egg whites (the left photo), using heavy cream (the right photo)
Let me just start off by saying it took me so much effort to get the whipped matcha to be light enough to sit on top of the latte. I tried using heavy cream on multiple occasions, but until I switched to egg whites, I never even got close to the desired result! However, despite not standing on top of the latte, using heavy cream still provides a really pretty and delicious result, so it is really up to you to decide what you want to do.
Warning: This recipe makes probably a lot more whipped matcha than you need, but you can refrigerate what you don't use for the next day!
Instructions: Using Egg White Cream
If you want to use Egg White Cream instead of Heavy Cream for your latte, follow this recipe!
Part One: Creating The Matcha:
1. Boil a 1/4 cup of water and pour in 1/4 cup of sugar. Let it cool.