Code 3 Revelation

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Who needs to go to a cafe when you can just create your own recipes from home. Here are some latte, cocoa and syrup recipes just for you!

Cafe at Home

If you know me, or ask anyone who knows me, you will learn or know that I LOVE COFFEE. However, it was eye opening when I realized that me going to get coffee everyday was almost as much as my car payment. Say what?!

This is when I decided to make coffee syrups and recipes from home. Yes, I still go get coffee as a convenience, but I spend a quarter of what I used to spend.

I am going to share with you my go to coffee and syrup recipes. These are recipes I found on Pinterest or recreated my own. I will make sure to attach the links to the original recipes.

Creamy Pumpkin Chai

Do you love chai? How about pumpkin? This is a creamy mash up similar to the Starbucks pumpkin cream chai. Here is how I make it:

First, you need to start by making your pumpkin sauce. I followed an Instagram Reel to make mine and I HIGHLY recommend, it is so good. His link is down below. For the pumpkin sauce:

  • In a medium pot, add marshmallow fluff (I use the vegan fluff from sprouts, it is the one you will see in the video link below) I use the entire container which I believe is about 3/4 cup, add 1/2 cup of pure pumpkin, 1/2 cup of brown sugar (for a sugar free option I recommend adding swerve or monk fruit brown sugar), 2 TBSP of heavy cream, 1/4 cup of water, a pinch of salt, 1/2 tsp of pumpkin spice seasoning and then I added a little extra zing by adding a dash of ground cloves, a small dash of nutmeg and a dash of cinnamon.
  • Let everything melt down and come together. Make sure to whisk so it doesn’t stick to the bottom.
  • Once melted, remove from the heat and let it sit and come together about 10-15 minutes.

Here is the original recipe I followed: https://www.instagram.com/reel/C_L5LYhSEOv/?igsh=djlhazg3b25pbmg5

Now, it is time to make our creamer on top:

  • Take 2 TBSP of pure pumpkin and put it in a small bowl
  • Next, add about 1/4 cup of heavy cream and 1/4 cup of pumpkin creamer (recipe below)
  • A small dash of vanilla extract and pumpkin spice topping
  • Now, very important, stir everything together to ensure there are no large clumps of pumpkin. Then froth it with a milk frother.
    • If you do not stir beforehand the pumpkin gets all caught up in the frother and it’s a pain.
    • Also, if you love the latte or hot cocoa vibe and don’t have a milk frother, I HIGHLY recommend getting one. It is a game changer. Here is the one I got last year (mine just has gold accents instead of silver), but if you want more of an advanced one, they also have chargeable ones: https://amzn.to/3U54es5

After you create your cream, now it is time to put it all together.

  • Start by adding 2 TBSP of pumpkin sauce
  • Next add a little bit of chai and stir it together
  • Put in as much ice as you desire
  • Top it with a little more chai, your cream and then a dash of pumpkin spice topping
  • Mix and enjoy

I had one this morning with a pumpkin cream cheese muffin.

Tip: Buy the chai in bulk off Amazon and you save money: https://amzn.to/3ZXeTc4

Pumpkin Creamer Recipe:

  • In a pot, add 1/2 cup of heavy cream, 1/2 cup of unsweetened almond milk, 1/2 cup of sugar (I use monkfruit), and 1-2 TBSP of pure pumpkin.
  • Make sure to whisk frequently so the cream and sugar don’t stick to the bottom or burn.
  • Once the cream begins to steam, I remove it from the pot into a bowl and allow it to cool to room temperature
  • Once it’s cooled to room temperature, add 1-2 tsp of pumpkin spice extract (depending on how sweet you like your creamer), 1 tsp of vanilla extract and 1 tsp of pumpkin spice topping. Whisk until fully combined.
  • Make sure the creamer cools all the way before putting it in the fridge.

Here is the original recipe I followed for the creamer https://pin.it/36K5fBo8b

Here is a video of me making mine this morning https://www.instagram.com/reel/DBB_iZCyMqjAGNXPLSe9LnGtD-xOMZvNRHsRnc0/?igsh=MWYyaW1vcnJvbDR1NQ==

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Peppermint Patty Mocha

One of my favorite coffee drinks is a peppermint mocha or peppermint which mocha. With Christmas and winter right around the corner, it was time to perfect my peppermint patty mocha (similar to peppermint mocha just not so pepperminty). Now this recipe is interchangeable between mocha and white mocha, only difference is which syrup you choose to use. I will include my recipe I typically use to make homemade mocha sauce and homemade white chocolate sauce, however, if you aren’t interested in making your own, I will post my favorite mocha and white mocha sauces that you can purchase from Amazon.

Recipe for the drink:

  • In a cup add 3 TBSP of peppermint mocha syrup, 2 TBSP of the SF Peppermint pattie syrup, 1/4 cup of iced coffee, 1/4 cup of milk (more or less to meet your liking), stir and add ice.
  • You can buy the peppermint pattie syrup on Amazon https://amzn.to/3BGH6Kh

Mocha Syrup:

I found this recipe on Pinterest, and I loved it so much that I use it all the time with a few modifications. Here is the recipe:

  • In a small pot, add 1/2 cup of water, 1/2 cup of sugar (I use monk fruit), 1/3 cup of cacao powder, 1 tsp of espresso powder, a pinch of salt. Simmer it while whisking occasionally for about 5 minutes or until everything is mixed and dissolved.
  • Transfer the sauce to a bowl to cool and add 1 tsp of vanilla extract
  • If you would like to make it into a peppermint mocha syrup, add 1/2 tsp of peppermint extract

Here is the Pinterest link where I got the recipe: https://pin.it/76X2P2ibv

White Chocolate Syrup:

This is also another recipe I found on Pinterest. I did modify it a little bit as well. Here is the recipe:

  • In a pot warm up 1/2 cup of heavy cream (not hot enough where it is boiling but warm enough to melt chocolate)
  • In a separate bowl, add 1 cup of the Lily’s white chocolate chips (or white chocolate chips of your choice). Add the warm cream over over the chocolate chips and mix the white chocolate with a spatula until all the white chocolate chips are fully melted.
  • Next, add 1/3 cup of evaporated milk and 1/3 cup of sweetened condensed milk. Mix until everything is fully combined.
  • If you are wanting to make it a peppermint white mocha syrup, add 1/2 tsp of peppermint extract.

Here is the original recipe I used: https://pin.it/2okynyXG9

These are the white chocolate chips I use. Prices vary every time I go to the store so if you want consistency I would recommend buying on Amazon, otherwise Winco, Grocery Outlet and Smiths (Kroger) are the stores that tend to have good prices: https://amzn.to/4eXKoqC

Tip: If you are planning on making the white chocolate syrup into a peppermint white mocha, use the peppermint white chocolate chips

If you would rather buy your white mocha and mocha syrups, Ghirardelli and Torani sauces are my ABSOLUTE favorite. If you would prefer a sugar free option, my favorites are the Jordan’s skinny syrups and the sinless syrup. Here are the syrups (they are all so good):

  • Ghirardelli sauces: https://amzn.to/3Nn1rqj
  • Torani sauces: https://amzn.to/3BRh2vI
  • Sinless syrups: https://amzn.to/4eI1SHM
  • Jordan’s White Chocolate Mocha syrup: https://amzn.to/4h6AzZh
  • Sinless Mocha Syrup: https://amzn.to/4040xH4

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Caramel Apple Chai

This is one of the few drinks that I actually like hot, but don’t get me wrong, iced is delicious too. This is a great blend between a spiced chai and a caramel apple cider.

Start by warming up about spiced chai. Once warm, add a packet of sugar free apple cider. If you make your own cider, definitely recommend that over the packet.

Next, add 1 tsp of sugar free caramel syrup. You can stir it but I personally like to froth mine.

If you want it iced, add ice to a separate cup, milk of choice and then top it with caramel sweet cream.

For the caramel sweet cream:

  • Add 2 TBSP of heavy cream, 2 TBSP of almond milk, 1 tsp of caramel syrup and froth

Top your drink with cinnamon and enjoy!

Brown Sugar Pumpkin Latte

This is one of my absolute favorite at home lattes! It has that sweet brown sugar flavor with pumpkin and topped with a dash of cinnamon to make your taste buds sing.

Start by making your syrups. If you would prefer to buy syrups instead of purchasing them, I will post my recommendations from Amazon.

Brown Sugar Syrup:

  • In a small pot, cook 3/4 cup of water and 3/4 cup of brown sugar (I use the swerve brown sugar for a sugar free alternative). Once the sugar is fully dissolved, remove from the heat and add 1 tsp of vanilla extract.

For the pumpkin spice sauce:

  • In a medium pot, add marshmallow fluff (I use the vegan fluff from sprouts, it is the one you will see in the video link below) I use the entire container which I believe is about 3/4 cup, add 1/2 cup of pure pumpkin, 1/2 cup of brown sugar (for a sugar free option I recommend adding swerve or monk fruit brown sugar), 2 TBSP of heavy cream, 1/4 cup of water, a pinch of salt, 1/2 tsp of pumpkin spice seasoning and then I added a little extra zing by adding a dash of ground cloves, a small dash of nutmeg and a dash of cinnamon.
  • Let everything melt down and come together. Make sure to whisk so it doesn’t stick to the bottom.
  • Once melted, remove from the heat and let it sit and come together about 10-15 minutes.

Here is the original recipe I followed: https://www.instagram.com/reel/C_L5LYhSEOv/?igsh=djlhazg3b25pbmg5

Assembly:

  • In a glass, add 3 TBSP of pumpkin sauce, 3 TBSP of brown sugar syrup, ice, coffee (i usually add about 1/2 cup), and stir together.
  • Once all mixed together, add your pumpkin cream on top and a dash of cinnamon

Recommendations: If you prefer to purchase syrups instead of making them, I have found that Torani has some of the best syrups.

Torani brown sugar syrup: https://amzn.to/3NpuIk9

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Raspberry Cream Matcha

  • Start by making a matcha tea with almond milk (or milk of choice), add 1 TBSP of raspberry syrup and add ice. Stir.
  • In a separate cup add 2 TBSP of heavy cream, 2 TBSP almond milk and 1 TBSP of your raspberry syrup (homemade posted below or you can buy it off Amazon or the store – I will add my favorite raspberry syrup below)
  • Next, mix using a milk frother until it is mixed and foamy
  • Add, the raspberry foam to the top and enjoy!

Homemade Raspberry Syrup

  • In a medium pot, add 1/2 cup of water and 1 cup of sugar (I use monk fruit), mix and heat over medium heat until sugar has dissolved.
  • Next, add 1/2 cup of raspberries (frozen or fresh)
  • Cook until the sauce begins to boil, then turn it down and let it simmer for 5-7 minutes, stirring frequently
  • Now remove from the heat and allow to fully cool in a separate bowl (make sure to stir occasionally). I add 1/4 tsp of cream of tartar to keep the sugar from solidifying.

If you aren’t interested in making your own, I highly recommend the Jordan’s raspberry syrup: https://amzn.to/4f51cft

Here is the recipe I used to make the raspberry syrup: https://pin.it/4ZvU5feLd

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Raspberry Mocha

After making the matcha raspberry, I started to crave a raspberry mocha. I am a very big fan of raspberry flavorings but try to stay away from them (unless I make my own) because of all the dye in them.

  • I started by adding 2 TBSP of my homemade mocha syrup (recipe below) and 2 TBSP of homemade raspberry syrup, mixed them together, and then added 1/2 cup of iced coffee
  • Next, was the raspberry cold cream. I added 2 TBSP of heavy cream, 2 TBSP of unsweetened almond milk, and 1 TBSP of raspberry syrup and mixed it all with the milk frother until it was foamy.
  • Now add the cold foam on top. Then add a small drizzle around the sides of the cup so it looks like raspberry is falling through the foam into the mocha
  • Enjoy!

Homemade raspberry syrup

  • In a medium pot, add 1/2 cup of water and 1 cup of sugar (I use monk fruit), mix and heat over medium heat until sugar has dissolved.
  • Next, add 1/2 cup of raspberries (frozen or fresh)
  • Cook until the sauce begins to boil, then turn it down and let it simmer for 5-7 minutes, stirring frequently
  • Now remove from the heat and allow to fully cool in a separate bowl (make sure to stir occasionally)

Homemade mocha syrup

  • In a small pot, add 1/2 cup of water, 1/2 cup of sugar (I use monkfruit), 1/3 cup of cacao powder, 1 tsp of espresso powder, a pinch of salt. Simmer it while whisking occasionally for about 5 minutes or until everything is mixed and dissolved.
  • Transfer the sauce to a bowl to cool and add 1 tsp of vanilla extract
  • If you would like to make it into a peppermint mocha syrup, add 1/2 tsp of peppermint extract

Here is the Pinterest link where I got the recipe: https://pin.it/76X2P2ibv

Here is the recipe I used to make the raspberry syrup: https://pin.it/4ZvU5feLd

If you would prefer to buy the syrups instead of making them, here are my recommendations:

  • Jordan’s raspberry syrup: https://amzn.to/4f51cft
  • Ghirardelli sauces: https://amzn.to/3Nn1rqj
  • Torani sauces: https://amzn.to/3BRh2vI
  • Sinless Mocha Syrup: https://amzn.to/4040xH4

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Cafe Cocomoco

Sometime just a hot cup of coffee with syrup and half in half hits the spot.

This recipe is the easiest. Take a hot cup of coffee, add 2 TBSP of coconut syrup and 2 TBSP of mocha syrup. Next, add some half n half, or milk of choice.

I added vanilla cold foam on mine, but it tasted delicious by itself.

Very Vanilla Chai

Who doesn’t love a delicious vanilla chai? Even more so, with cold foam on top!

Here is how I made it:

  • Add 1 TBSP of your vanilla syrup (I used my own homemade vanilla-recipe below), and then add 3/4 cup chai concentrate
  • Then add about 1/4 cup of your milk of choice (I really love unsweetened almond milk)
  • Top it with vanilla bean cold foam (recipe below)

Vanilla Syrup

In a small saucepan, add 1 cup of sugar (I like Monk fruit) and 1 cup of water. Stir on medium-high heat and stir frequently until the sugar is fully dissolved (about 2-3 minutes). You want to be careful not to allow it to boil. Once the sugar has fully dissolved, remove it from heat (I typically put it in a bowl) and wait until the mixture reaches room temperature. After it is room temperature, add 1 TBSP of vanilla extract and stir. I typically allow the mixture to sit another 10-15 minutes and then put it in a airtight container (I use mason jars). Store in the fridge for up to 3 weeks.

Vanilla Bean Cold Foam

I make all of my own creamers, this way I can assure that my creamers are always sugar free. This recipe uses the vanilla bean creamer.

Take 2 TBSP of vanilla bean creamer, 2 TBSP of heavy cream and 1/2 tsp of vanilla bean paste. Mix everything together and create your foam with a milk frother.

Need a milk frother? Here is the one that I use: https://amzn.to/3UnZb61

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Vanilla Bean Creamer

In a saucepan, add 1/2 cup of heavy cream, 1/2 cup of milk of choice (I use unsweetened almond milk) and 1/2 cup of sugar (I use monk fruit). Stir frequently until the sugar dissolves but don’t let boil (about 3-4 minutes).

Remove from heat and put into a bowl. Allow the mixture to cool about 5 minutes. Next add 1 tsp of vanilla extract, 1 1/2 tsp of vanilla bean paste and 1/4 tsp of cream of tartar. Stir until everything is mixed. Allow the creamer to cool to room temperature before putting it into a airtight container (I use mason jars).

I will typically store only about 2 weeks, or until the expiration date of your milk (not exceeding 2 weeks).

White Pumpkin Latte

Recipe: 2 TBSP of white chocolate syrup, 3 TBSP of pumpkin sauce, 1 tsp of pumpkin pie spice, 2 shots of espresso, milk of choice, ice and serve!

Pumpkin Spice Sauce

  • In a medium pot, add marshmallow fluff (I use the vegan fluff from sprouts, it is the one you will see in the video link below) I use the entire container which I believe is about 3/4 cup, add 1/2 cup of pure pumpkin, 1/2 cup of brown sugar (for a sugar free option I recommend adding swerve or monk fruit brown sugar), 2 TBSP of heavy cream, 1/4 cup of water, a pinch of salt, 1/2 tsp of pumpkin spice seasoning and then I added a little extra zing by adding a dash of ground cloves, a small dash of nutmeg and a dash of cinnamon.
  • Let everything melt down and come together. Make sure to whisk so it doesn’t stick to the bottom.
  • Once melted, remove from the heat and let it sit and come together about 10-15 minutes.

Here is the original recipe I followed: https://www.instagram.com/reel/C_L5LYhSEOv/?igsh=djlhazg3b25pbmg5

White Chocolate Syrup

  • In a pot warm up 1/2 cup of heavy cream (not hot enough where it is boiling but warm enough to melt chocolate)
  • In a separate bowl, add 1 cup of the Lily’s white chocolate chips (or white chocolate chips of your choice). Add the warm cream over over the chocolate chips and mix the white chocolate with a spatula until all the white chocolate chips are fully melted.
  • Next, add 1/3 cup of evaporated milk and 1/3 cup of sweetened condensed milk. Mix until everything is fully combined.

Pumpkin Cinnamon Roll Latte

OH BOY this one was a fun one! This latte is packed with a rich cinnamon flavor and pumpkin on the backend. I personally like this one better iced than hot.

Start by adding 3 TBSP of your pumpkin sauce (recipe listed above), 1 TBSP of your vanilla syrup, 2 shots of espresso and stir.

Now add your milk of choice, ice, cinnamon roll cold foam and top it with a drizzle of pumpkin sauce.

Cinnamon Roll Creamer

1/2 cup of unsweetened almond milk, 1/2 cup of heavy cream and 1/2 cup of sugar (I use monkfruit) in a pot over medium heat for about 2-3 minutes. Make sure to stir and do not let the mixture boil.

Remove from heat. Add 1.5 TBSP of vanilla extract, 1 tsp of cinnamon 1/4 tsp of cream of tartar and 1/2 tsp of butter extract. Make sure to stir the mixture frequently and do not transfer to a mason jar or airtight sealed container until it reaches room temperature.

Here is where I found the recipe: https://pin.it/36K5fBo8b