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Raspberry Danish Recipe (home version) Head over to the link in bio for the free big batch recipe with shop specific tools and workflows 👉 @littlejoycoffee Raspberry Syrup: 200g fresh raspberries 160g sugar 30g water 5g vanilla extract Combine raspberries and sugar in a pot and mix with a whisk until raspberries begin break down, forming a slurry with the sugar. Add water and bring to a gentle simmer for 10 minutes until raspberries are completely broken down. Even with the small amount of water, the syrup should be pretty loose. Strain out the seeds using a mesh strainer, working the syrup through with a whisk or spatula. We want to get some of the raspberry pulp into our syrup so it’s somewhere between a simple syrup and a purée consistency. Cream Cheese Foam (2-3 servings) 50g heavy cream 30g cream cheese 20g whole milk 12g cane sugar 1g vanilla extract Pinch of salt Soften your cream cheese by leaving it out on the counter for 15-20min. Once softened, combine cream cheese with sugar, mix until sugar is well incorporated. Add the remaining ingredients. Mix ingredients well before using an electric hand frother to reach a silky, pour-able texture. (Trouble shooting: if you end up with cream cheese clumps, you may need to soften your cream cheese longer next time) Drink Build: Build in Glass Add ice to a 16oz glass. Add 40-50g raspberry syrup over ice, followed by 200g of milk, then a double shot of espresso. Top with vanilla cream cheese foam and garnish with fresh raspberry.
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4mo ago
littlejoycoffee
Raspberry Danish Recipe (home version) Head over to the link in bio for the free big batch recipe with shop specific tools and workflows 👉 @littlejoycoffee Raspberry Syrup: 200g fresh raspberries 160g sugar 30g water 5g vanilla extract Combine raspberries and sugar in a pot and mix with a whisk until raspberries begin break down, forming a slurry with the sugar. Add water and bring to a gentle simmer for 10 minutes until raspberries are completely broken down. Even with the small amount of water, the syrup should be pretty loose. Strain out the seeds using a mesh strainer, working the syrup through with a whisk or spatula. We want to get some of the raspberry pulp into our syrup so it’s somewhere between a simple syrup and a purée consistency. Cream Cheese Foam (2-3 servings) 50g heavy cream 30g cream cheese 20g whole milk 12g cane sugar 1g vanilla extract Pinch of salt Soften your cream cheese by leaving it out on the counter for 15-20min. Once softened, combine cream cheese with sugar, mix until sugar is well incorporated. Add the remaining ingredients. Mix ingredients well before using an electric hand frother to reach a silky, pour-able texture. (Trouble shooting: if you end up with cream cheese clumps, you may need to soften your cream cheese longer next time) Drink Build: Build in Glass Add ice to a 16oz glass. Add 40-50g raspberry syrup over ice, followed by 200g of milk, then a double shot of espresso. Top with vanilla cream cheese foam and garnish with fresh raspberry.
[CLOSED] thank you to everyone who applied!!
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littlejoycoffee
[CLOSED] thank you to everyone who applied!!
Edit: This was fun while it lasted, but the map is now gone. Thank you to all the cafes around the world who participated and to all the people who went out and tried a raspberry danish
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littlejoycoffee
Edit: This was fun while it lasted, but the map is now gone. Thank you to all the cafes around the world who participated and to all the people who went out and tried a raspberry danish
this is actually $7, but if you still want to make it at home, here’s the official Little Joy Coffee Cardamom Bun Syrup Recipe 2 cups brown sugar 1 cup warm water 1 stick unsalted butter 50g cardamom pods (lightly crushed in a mortar and pestle. Fair warning, this might be boarder line too much cardamom. Use less if all you have is cardamom powder) Pinch of salt Brown the butter over medium high heat, until it has turned an amber color and smells nutty but not burnt. Make sure to stir often to avoid burning the milk solids. A few brown flecks is ok, but if they’re turning black, you’ve gone too far. Remove from heat and stir in sugar, cardamom, and salt. Place back on medium heat and slowly add your warm water. Simmer gently for 10-15 minutes. Transfer to a container and cool in the fridge until the butter separates and solidifies on top. Remove the solid butter, strain, and you’re good to go. The syrup will still taste buttery even though we’re removing it from our finished syrup.
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littlejoycoffee
this is actually $7, but if you still want to make it at home, here’s the official Little Joy Coffee Cardamom Bun Syrup Recipe 2 cups brown sugar 1 cup warm water 1 stick unsalted butter 50g cardamom pods (lightly crushed in a mortar and pestle. Fair warning, this might be boarder line too much cardamom. Use less if all you have is cardamom powder) Pinch of salt Brown the butter over medium high heat, until it has turned an amber color and smells nutty but not burnt. Make sure to stir often to avoid burning the milk solids. A few brown flecks is ok, but if they’re turning black, you’ve gone too far. Remove from heat and stir in sugar, cardamom, and salt. Place back on medium heat and slowly add your warm water. Simmer gently for 10-15 minutes. Transfer to a container and cool in the fridge until the butter separates and solidifies on top. Remove the solid butter, strain, and you’re good to go. The syrup will still taste buttery even though we’re removing it from our finished syrup.
After 5 years of serving our beloved Whiskey Before Breakfast latte, we had to take it off the menu. There’s no alcohol in the final drink. If you’ve seen our recipe videos on this one, you know we use bourbon in the syrup and cook it off. But unfortunately here in MN you can’t even use alcohol when cooking. Even if the final product doesn’t have alcohol. We learned this last week when we received a visit from the Alcohol and Gambling enforcement. They were nice but unfortunately we have to take down the Whiskey Before Breakfast while we wait on a permit from the state. However, now we have room for a new signature drink on the winter menu. If you wouldn’t mind dropping a suggestion in the comments to help us narrow it down, that would be amazing.
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littlejoycoffee
After 5 years of serving our beloved Whiskey Before Breakfast latte, we had to take it off the menu. There’s no alcohol in the final drink. If you’ve seen our recipe videos on this one, you know we use bourbon in the syrup and cook it off. But unfortunately here in MN you can’t even use alcohol when cooking. Even if the final product doesn’t have alcohol. We learned this last week when we received a visit from the Alcohol and Gambling enforcement. They were nice but unfortunately we have to take down the Whiskey Before Breakfast while we wait on a permit from the state. However, now we have room for a new signature drink on the winter menu. If you wouldn’t mind dropping a suggestion in the comments to help us narrow it down, that would be amazing.
thank you for everything 🫶 download the bramble recipe +2 more secret thank-you recipes at our link-in bio 👉 @littlejoycoffee
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littlejoycoffee
thank you for everything 🫶 download the bramble recipe +2 more secret thank-you recipes at our link-in bio 👉 @littlejoycoffee
If you’re a local business here in Northfield, MN and would like a large ice out sign for your window, stop in and ask the baristas for one. We have a few behind the bar for you. You can also download the files and have them printed any size you’d like. Link in bio. Appreciate you all for being here! Hoping we can get back to the silly little coffee videos soon
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littlejoycoffee
If you’re a local business here in Northfield, MN and would like a large ice out sign for your window, stop in and ask the baristas for one. We have a few behind the bar for you. You can also download the files and have them printed any size you’d like. Link in bio. Appreciate you all for being here! Hoping we can get back to the silly little coffee videos soon
Matcha Dark and Stormy Recipe 👇 making this one at home won’t save you much money (matcha is expensive) but it’s super easy and there’s no fancy equipment necessary. here’s our recipe Earl Grey Syrup: 300ml sugar 300ml hot water 4-5 earl grey tea bags Using water just off the boil, steep tea bags for 6 min. Squeeze liquid out of tea bags. Stir in sugar until completely dissolved. Drink Build: 3g matcha powder + 30g hot 170* water 8oz ginger beer 10g earl grey syrup 15ml fresh lime juice Lime wheel for garnish Fill 16oz glass with ice. Then add ginger beer, earl grey syrup, lime, and matcha. Gently stir and garnish with lime wheel.
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littlejoycoffee
Matcha Dark and Stormy Recipe 👇 making this one at home won’t save you much money (matcha is expensive) but it’s super easy and there’s no fancy equipment necessary. here’s our recipe Earl Grey Syrup: 300ml sugar 300ml hot water 4-5 earl grey tea bags Using water just off the boil, steep tea bags for 6 min. Squeeze liquid out of tea bags. Stir in sugar until completely dissolved. Drink Build: 3g matcha powder + 30g hot 170* water 8oz ginger beer 10g earl grey syrup 15ml fresh lime juice Lime wheel for garnish Fill 16oz glass with ice. Then add ginger beer, earl grey syrup, lime, and matcha. Gently stir and garnish with lime wheel.
Closed this Friday Jan 23rd in support of the economic blackout (which is a response to all the unconstitutional shit going down in MN at the moment) We’ll be open late Thursday night with a full menu, sign making supplies, and we’ll even be raffling off items from local businesses (proceeds go to the Community Action Center) MORE DETAILS TO COME!!
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littlejoycoffee
Closed this Friday Jan 23rd in support of the economic blackout (which is a response to all the unconstitutional shit going down in MN at the moment) We’ll be open late Thursday night with a full menu, sign making supplies, and we’ll even be raffling off items from local businesses (proceeds go to the Community Action Center) MORE DETAILS TO COME!!
Day 2 of trying new drinks until we find one good enough for the fall menu: Carrot Cake Latte w/ Vanilla Cream Cheese Foam 200g dark brown sugar 200g carrot juice 1Tbsp Molasses 1 or 2 cinnamon sticks 1 inch piece of fresh ginger (chopped) Add all ingredients to pot and bring to simmer over medium-low heat. Simmer gently until syrup coats back of spoon or reaches your desired consistency (about 5-10min) Vanilla cream cheese foam recipe: 45g cream cheese (room temp) 45g heavy cream 20g skim milk 15g brown sugar 6g vanilla extract Stir sugar into room temp cream cheese. In a separate bowl whip heavy cream, milk, and vanilla. Stop short of whipping into whipped cream consistency. You’ll want it to be slightly runny because it will stiffen up when stored in fridge. Slowly add and stir vanilla cream into cream cheese. Makes about two servings. Store in fridge for 2-3 days Drink Build: In a 16oz glass add ice, about 200g milk of choice, 1 double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cheese foam.
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littlejoycoffee
Day 2 of trying new drinks until we find one good enough for the fall menu: Carrot Cake Latte w/ Vanilla Cream Cheese Foam 200g dark brown sugar 200g carrot juice 1Tbsp Molasses 1 or 2 cinnamon sticks 1 inch piece of fresh ginger (chopped) Add all ingredients to pot and bring to simmer over medium-low heat. Simmer gently until syrup coats back of spoon or reaches your desired consistency (about 5-10min) Vanilla cream cheese foam recipe: 45g cream cheese (room temp) 45g heavy cream 20g skim milk 15g brown sugar 6g vanilla extract Stir sugar into room temp cream cheese. In a separate bowl whip heavy cream, milk, and vanilla. Stop short of whipping into whipped cream consistency. You’ll want it to be slightly runny because it will stiffen up when stored in fridge. Slowly add and stir vanilla cream into cream cheese. Makes about two servings. Store in fridge for 2-3 days Drink Build: In a 16oz glass add ice, about 200g milk of choice, 1 double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cheese foam.
Cardamom Bun Syrup Recipe 2 cups brown sugar 1 cup warm water 1 stick unsalted butter 50g cardamom pods (lightly crushed in a mortar and pestle. Fair warning, this might be boarder line too much cardamom. Use less if all you have is cardamom powder) Pinch of salt Brown the butter over medium high heat, until it has turned an amber color and smells nutty but not burnt. Make sure to stir often to avoid burning the milk solids. Remove from heat and stir in sugar, cardamom, and salt. Place back on medium heat and slowly add your warm water. Simmer gently for 10-15 minutes. Transfer to a container and cool in the fridge until the butter separates and solidifies on top. Remove the solid butter, strain, and you’re good to go. The syrup will still taste buttery even though we’re removing it from our finished syrup.
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littlejoycoffee
Cardamom Bun Syrup Recipe 2 cups brown sugar 1 cup warm water 1 stick unsalted butter 50g cardamom pods (lightly crushed in a mortar and pestle. Fair warning, this might be boarder line too much cardamom. Use less if all you have is cardamom powder) Pinch of salt Brown the butter over medium high heat, until it has turned an amber color and smells nutty but not burnt. Make sure to stir often to avoid burning the milk solids. Remove from heat and stir in sugar, cardamom, and salt. Place back on medium heat and slowly add your warm water. Simmer gently for 10-15 minutes. Transfer to a container and cool in the fridge until the butter separates and solidifies on top. Remove the solid butter, strain, and you’re good to go. The syrup will still taste buttery even though we’re removing it from our finished syrup.
DIY or BUY ep.6: Carrot Cake Latte If you wish to defy Serena and make this carrot cake latte recipe at home, here’s the recipe 200g dark brown sugar 200g carrot juice 1Tbsp Molasses 1 or 2 cinnamon sticks 1 inch piece of fresh ginger (chopped) Add all ingredients to pot and bring to simmer over medium-low heat. Simmer gently until syrup coats back of spoon or reaches your desired consistency (about 5–10min) Vanilla cream cheese foam recipe: 45g cream cheese (room temp) 45g heavy cream 20g skim milk 15g brown sugar 6g vanilla extract Stir sugar into room temp cream cheese. In a separate bowl whip heavy cream, milk, and vanilla. Stop short of whipping into whipped cream consistency. You’ll want it to be slightly runny because it will stiffen up when stored in fridge. Slowly add and stir vanilla cream into cream cheese. Makes about two servings. Store in fridge for 2–3 days Drink Build: In a 16oz glass add ice, about 200g milk of choice, 1 double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cheese foam.
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littlejoycoffee
DIY or BUY ep.6: Carrot Cake Latte If you wish to defy Serena and make this carrot cake latte recipe at home, here’s the recipe 200g dark brown sugar 200g carrot juice 1Tbsp Molasses 1 or 2 cinnamon sticks 1 inch piece of fresh ginger (chopped) Add all ingredients to pot and bring to simmer over medium-low heat. Simmer gently until syrup coats back of spoon or reaches your desired consistency (about 5–10min) Vanilla cream cheese foam recipe: 45g cream cheese (room temp) 45g heavy cream 20g skim milk 15g brown sugar 6g vanilla extract Stir sugar into room temp cream cheese. In a separate bowl whip heavy cream, milk, and vanilla. Stop short of whipping into whipped cream consistency. You’ll want it to be slightly runny because it will stiffen up when stored in fridge. Slowly add and stir vanilla cream into cream cheese. Makes about two servings. Store in fridge for 2–3 days Drink Build: In a 16oz glass add ice, about 200g milk of choice, 1 double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cheese foam.
day 1 of trying new drinks until we find one good enough for the fall menu: brown butter blueberry miso latte here’s our failed recipe if you want to try and make it better: 1 stick butter 200g blueberry juice 200g cane sugar 150g blueberries 1Tbsp white miso paste 2 tsp vanilla extract Add butter to pan over medium heat. Stir often until butter turns amber in color. When little brown bits begin to form that’s your sign to remove from heat. Stir in blueberries to stop the butter from cooking. Pro tip: pat the blueberries dry so they don’t make the butter splatter. Add sugar and blueberry juice. Put back on medium low heat and simmer until the syrup coats the back of a spoon. Remove from heat, whisk in miso and vanilla. Strain and store in your fridge for up to a week
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11mo ago
littlejoycoffee
day 1 of trying new drinks until we find one good enough for the fall menu: brown butter blueberry miso latte here’s our failed recipe if you want to try and make it better: 1 stick butter 200g blueberry juice 200g cane sugar 150g blueberries 1Tbsp white miso paste 2 tsp vanilla extract Add butter to pan over medium heat. Stir often until butter turns amber in color. When little brown bits begin to form that’s your sign to remove from heat. Stir in blueberries to stop the butter from cooking. Pro tip: pat the blueberries dry so they don’t make the butter splatter. Add sugar and blueberry juice. Put back on medium low heat and simmer until the syrup coats the back of a spoon. Remove from heat, whisk in miso and vanilla. Strain and store in your fridge for up to a week
Day 4 of trying new drinks for the fall menu: Black Sesame Latte with a Black Sesame Cream Top Guys, I don’t think it’s even worth posting this recipe. But I’ll post it anyways…
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littlejoycoffee
Day 4 of trying new drinks for the fall menu: Black Sesame Latte with a Black Sesame Cream Top Guys, I don’t think it’s even worth posting this recipe. But I’ll post it anyways…
Latte DIY or Buy: Pumpkin Spice Latte Serena says don’t make it at home, but just in case you want to here’s our Pumpkin Spice Syrup Recipe: 1 cup dark brown sugar (200 g) ⅓ cup pumpkin puree (90g) ¾ cup water ½ tsp vanilla paste 2 whole cinnamon sticks ½ tsp fresh grated nutmeg 6–8 whole cloves 8–10 cardamom pods 1 inch piece fresh ginger, peeled and sliced 1 tsp ground ginger Lightly crush spices. Slice fresh ginger. Combine everything except the vanilla in a pot. Bring to a simmer, then reduce to low heat and cook gently for 15 minutes. Remove from heat and stir in vanilla. Strain, and store in the fridge. Drink Build (16oz glass): 30 g syrup, 2 double shots espresso, 300 g milk, ice. Shake and pour.
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littlejoycoffee
Latte DIY or Buy: Pumpkin Spice Latte Serena says don’t make it at home, but just in case you want to here’s our Pumpkin Spice Syrup Recipe: 1 cup dark brown sugar (200 g) ⅓ cup pumpkin puree (90g) ¾ cup water ½ tsp vanilla paste 2 whole cinnamon sticks ½ tsp fresh grated nutmeg 6–8 whole cloves 8–10 cardamom pods 1 inch piece fresh ginger, peeled and sliced 1 tsp ground ginger Lightly crush spices. Slice fresh ginger. Combine everything except the vanilla in a pot. Bring to a simmer, then reduce to low heat and cook gently for 15 minutes. Remove from heat and stir in vanilla. Strain, and store in the fridge. Drink Build (16oz glass): 30 g syrup, 2 double shots espresso, 300 g milk, ice. Shake and pour.
Give Away CLOSED‼️ details in comments Matcha Painkiller Recipe 3g matcha powder 75ml orange juice 175ml pineapple juice 20g Coco Lopez cream of coconut Sparkling water Orange garnish Whisk 3g matcha powder with 30g 170 degree water, then set aside. In a 16oz glass, add ice, orange juice, pineapple juice, and Coco Lopez. Stir or shake until incorporated. Add matcha. Top with sparkling water and an orange slice for garnish.
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littlejoycoffee
Give Away CLOSED‼️ details in comments Matcha Painkiller Recipe 3g matcha powder 75ml orange juice 175ml pineapple juice 20g Coco Lopez cream of coconut Sparkling water Orange garnish Whisk 3g matcha powder with 30g 170 degree water, then set aside. In a 16oz glass, add ice, orange juice, pineapple juice, and Coco Lopez. Stir or shake until incorporated. Add matcha. Top with sparkling water and an orange slice for garnish.
whiskey before breakfast recipe or hill bomb? Technically this isn’t a new drink, and technically we’re a day behind on this series, but if you promise to look the other way we promise to post this recipe here tomorrow. Or you could just save this video because all the steps are in it.
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littlejoycoffee
whiskey before breakfast recipe or hill bomb? Technically this isn’t a new drink, and technically we’re a day behind on this series, but if you promise to look the other way we promise to post this recipe here tomorrow. Or you could just save this video because all the steps are in it.
Day 8 of trying new drinks for the fall menu: salted honey rosemary latte This syrup recipe is super quick and easy, unlike some of the others we’ve posted on here. So if you’re going to make one, this might be a good bet! 1 cup honey 1/3 cup water 1 tsp salt 4-5 sprigs of fresh rosemary Gently simmer all ingredients for about five-8 minutes. Just as the rosemary begins to loose its color and start turning brown, remove from heat. Let’s the rosemary strap in the honey as it cooks. Pluck out the rosemary and store in a jar at room temp. Should last a very long time!
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littlejoycoffee
Day 8 of trying new drinks for the fall menu: salted honey rosemary latte This syrup recipe is super quick and easy, unlike some of the others we’ve posted on here. So if you’re going to make one, this might be a good bet! 1 cup honey 1/3 cup water 1 tsp salt 4-5 sprigs of fresh rosemary Gently simmer all ingredients for about five-8 minutes. Just as the rosemary begins to loose its color and start turning brown, remove from heat. Let’s the rosemary strap in the honey as it cooks. Pluck out the rosemary and store in a jar at room temp. Should last a very long time!
save 9 cents and make this one at home! Ginger Beer Matcha Recipe Lemon Cream Top: (Makes 2 servings) 1/2 tsp lemon extract 20g sugar 20g whole milk 80g heavy cream (Optional: 1tsp lemon juice for a little zing) Add all ingredients to your favorite mixing glass and whisk with a hand frother until cream is stiff but still pourable. Matcha: 5g matcha powder (Serena said 6, but she meant 5g. We all make mistakes) 50g hot water (about 175F) Whisk matcha and water until smooth and frothy w/ no visible clumps. Drink Build: In a 16oz glass, add ice, 7oz ginger beer or ginger ale, and your matcha. Top with lemon cream to and a maraschino cherry. Serve layered, with a straw for stirring.
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littlejoycoffee
save 9 cents and make this one at home! Ginger Beer Matcha Recipe Lemon Cream Top: (Makes 2 servings) 1/2 tsp lemon extract 20g sugar 20g whole milk 80g heavy cream (Optional: 1tsp lemon juice for a little zing) Add all ingredients to your favorite mixing glass and whisk with a hand frother until cream is stiff but still pourable. Matcha: 5g matcha powder (Serena said 6, but she meant 5g. We all make mistakes) 50g hot water (about 175F) Whisk matcha and water until smooth and frothy w/ no visible clumps. Drink Build: In a 16oz glass, add ice, 7oz ginger beer or ginger ale, and your matcha. Top with lemon cream to and a maraschino cherry. Serve layered, with a straw for stirring.
DIY or Buy ep. 7: Salted Maple Bourbon. Shout out to @megansheley for developing this recipe and allowing us to share it with you! Bourbon Cream Top Recipe: 80g heavy cream 20g skim milk 20g maple syrup 1/4 tsp of bourbon extract (or 6g real bourbon) Combine all ingredients. With a milk frother, whisk until you have soft peaks but the mixture is still pourable. If you’d like the bourbon to be alcohol free, you can flash it off with a bit of flame like we did in this video. But honestly, it tastes a little better with the alcohol. Salted Maple Latte with Bourbon Cream Top Drink Build: In a 16oz glass, fill with ice, add ~200g milk, 20g maple syrup, 1/4tsp of salt, and a double shot of espresso. Stir well or shake. Add bourbon cream top, and finish with a pinch of smoked black salt.
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littlejoycoffee
DIY or Buy ep. 7: Salted Maple Bourbon. Shout out to @megansheley for developing this recipe and allowing us to share it with you! Bourbon Cream Top Recipe: 80g heavy cream 20g skim milk 20g maple syrup 1/4 tsp of bourbon extract (or 6g real bourbon) Combine all ingredients. With a milk frother, whisk until you have soft peaks but the mixture is still pourable. If you’d like the bourbon to be alcohol free, you can flash it off with a bit of flame like we did in this video. But honestly, it tastes a little better with the alcohol. Salted Maple Latte with Bourbon Cream Top Drink Build: In a 16oz glass, fill with ice, add ~200g milk, 20g maple syrup, 1/4tsp of salt, and a double shot of espresso. Stir well or shake. Add bourbon cream top, and finish with a pinch of smoked black salt.

Little Joy | Coffee Shop | Roaster (@littlejoycoffee) Instagram Stats & Analytics

Little Joy | Coffee Shop | Roaster (@littlejoycoffee) has 162K Instagram followers with a 6.25% engagement rate over the past 12 months. Across 63.0 posts, Little Joy | Coffee Shop | Roaster received 1.09M total likes and 17.0M impressions, averaging 17.2K likes per post. This page tracks Little Joy | Coffee Shop | Roaster's performance metrics, top content, and engagement trends — updated daily.

Little Joy | Coffee Shop | Roaster (@littlejoycoffee) Instagram Analytics FAQ

How many Instagram followers does Little Joy | Coffee Shop | Roaster have?+
Little Joy | Coffee Shop | Roaster (@littlejoycoffee) has 162K Instagram followers as of July 2026.
What is Little Joy | Coffee Shop | Roaster's Instagram engagement rate?+
Little Joy | Coffee Shop | Roaster's Instagram engagement rate is 6.25% over the last 12 months, based on 63.0 posts.
How many likes does Little Joy | Coffee Shop | Roaster get on Instagram?+
Little Joy | Coffee Shop | Roaster received 1.09M total likes across 63.0 posts in the last 12 months, averaging 17.2K likes per post.
How many Instagram impressions does Little Joy | Coffee Shop | Roaster get?+
Little Joy | Coffee Shop | Roaster's Instagram content generated 17.0M total impressions over the last 12 months.