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We sold out and started selling our commercial cafe recipes and we made this Drink Finder Map to hopefully use our platform to send some business to fellow small shops around the world. But for all you home baristas, home recipes are forever free. Here’s how to make homemade Carrot Cake Latte syrup Carrot Cake Latte Recipe: (Syrup) 200g carrot juice 200g brown sugar 2 whole cinnamon sticks 20g fresh ginger sliced Pinch of salt Simmer all ingredients on low for 15-20 min, strain using a fine mesh strainer (Cream Cheese Cold Foam) 475g heavy cream 160g whole milk 225g cream cheese 100g sugar 12.5g vanilla paste or extract 1.5g salt Combine all ingredients and blend with an immersion blender, incorporating some air as you go. If you over whip it, just stir in some more milk. (Drink Build) Add ice to a 16oz glass Add 30g carrot cake syrup 200g milk of choice 1 double shot of espresso Top with cream cheese cold foam Garnish with fresh grated nutmeg
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2w ago
littlejoycoffee
We sold out and started selling our commercial cafe recipes and we made this Drink Finder Map to hopefully use our platform to send some business to fellow small shops around the world. But for all you home baristas, home recipes are forever free. Here’s how to make homemade Carrot Cake Latte syrup Carrot Cake Latte Recipe: (Syrup) 200g carrot juice 200g brown sugar 2 whole cinnamon sticks 20g fresh ginger sliced Pinch of salt Simmer all ingredients on low for 15-20 min, strain using a fine mesh strainer (Cream Cheese Cold Foam) 475g heavy cream 160g whole milk 225g cream cheese 100g sugar 12.5g vanilla paste or extract 1.5g salt Combine all ingredients and blend with an immersion blender, incorporating some air as you go. If you over whip it, just stir in some more milk. (Drink Build) Add ice to a 16oz glass Add 30g carrot cake syrup 200g milk of choice 1 double shot of espresso Top with cream cheese cold foam Garnish with fresh grated nutmeg
Raspberry Danish Latte near me 👉 link in bio
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littlejoycoffee
Raspberry Danish Latte near me 👉 link in bio
newest additions Matcha Sticky mango puree, coconut cream, milk, 5g matcha, toasted coconut cold foam Bramble blackberry vanilla syrup, milk, espresso or matcha, cream cheese cold foam Matcha Painkiller orange juice, pineapple juice, coconut cream, matcha, soda water
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littlejoycoffee
newest additions Matcha Sticky mango puree, coconut cream, milk, 5g matcha, toasted coconut cold foam Bramble blackberry vanilla syrup, milk, espresso or matcha, cream cheese cold foam Matcha Painkiller orange juice, pineapple juice, coconut cream, matcha, soda water
DIY or BUY: Not a Pumpkin Spice Latte After a one year hiatus, we’ve brought back our maple orange cardamom latte endearingly know as Not a Pumpkin Spice latte. It first appeared on our fall menu the first year we opened in 2019, and got its name because we actually thought we were too cool to have a pumpkin spice latte on the menu. In hindsight we probably weren’t cool enough. Now we have them both on the menu, side by side. It makes for some confusion when we call out drinks on the bar: “Is this my not a pumpkin spice?” “No, that’s not your not a pumpkin spice, it’s a pumpkin spice” It’s kind of a problem actually. Maybe we should just change the name
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littlejoycoffee
DIY or BUY: Not a Pumpkin Spice Latte After a one year hiatus, we’ve brought back our maple orange cardamom latte endearingly know as Not a Pumpkin Spice latte. It first appeared on our fall menu the first year we opened in 2019, and got its name because we actually thought we were too cool to have a pumpkin spice latte on the menu. In hindsight we probably weren’t cool enough. Now we have them both on the menu, side by side. It makes for some confusion when we call out drinks on the bar: “Is this my not a pumpkin spice?” “No, that’s not your not a pumpkin spice, it’s a pumpkin spice” It’s kind of a problem actually. Maybe we should just change the name
Raspberry Danish Recipe (at home version) Free large batch recipe, tools, and workflow at link in bio 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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littlejoycoffee
Raspberry Danish Recipe (at home version) Free large batch recipe, tools, and workflow at link in bio 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.
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.
thank you for all the love this last spring!! and farewell raspberry danish link in bio for bramble latte recipe +2 more
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littlejoycoffee
thank you for all the love this last spring!! and farewell raspberry danish link in bio for bramble latte recipe +2 more
brown butter caramelized honey pumpkin spice syrup recipe 200 sugar 50 honey 200 warm heavy cream 4tbs butter 100g roasted pumpkin 7g spice 2g salt 4g vanilla paste Brown your butter then set aside. Warm your cream to somewhere around 150f and set aside Add sugar and honey to pot and slowly caramelize over medium heat until deep amber color. Do not stir. Swirl instead. Remove from heat and slowly whisk in your warm cream. Add brown butter and whisk until incorporated well. Put back on heat. Add roasted pumpkin, salt, and spices. Bring to a simmer for about 15 seconds then remove from heat. Add vanilla and keep in fridge for 2 weeks. ***we keep sauces like this warm during service, otherwise they’re too thick for a squeeze bottle.
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littlejoycoffee
brown butter caramelized honey pumpkin spice syrup recipe 200 sugar 50 honey 200 warm heavy cream 4tbs butter 100g roasted pumpkin 7g spice 2g salt 4g vanilla paste Brown your butter then set aside. Warm your cream to somewhere around 150f and set aside Add sugar and honey to pot and slowly caramelize over medium heat until deep amber color. Do not stir. Swirl instead. Remove from heat and slowly whisk in your warm cream. Add brown butter and whisk until incorporated well. Put back on heat. Add roasted pumpkin, salt, and spices. Bring to a simmer for about 15 seconds then remove from heat. Add vanilla and keep in fridge for 2 weeks. ***we keep sauces like this warm during service, otherwise they’re too thick for a squeeze bottle.
We’re just a little shop in the middle of Minnesota. But somehow we’ve gained a following of almost 200k on Instagram and millions of people watch our videos. Most of you guys will never have a chance to make it here, though. And if you did, that could be a problem for us too. Even on a random Tuesday, we’ll have lines out the door. Our drink videos, even though we share the recipes so you can make them at home, end up creating more demand for our drinks than we’re capable of handling. We’ve thought about opening more locations. But I think we’re feeling good about the one location, at least for now. So what should we do? Do we leave our audience craving drinks that they’ll never get to try (because not everyone has their own espresso machine and the time to make them at home)? We’ve decided that the answer lies in the Raspberry Danish model, where we shared the recipe of our best selling spring seasonal drink with other independent coffee shops around the world and created a map of everywhere in the world that you could find a raspberry danish. Thousands of shops downloaded the recipe and hundreds added it to their own menus. The map had over 6 million views in 2 months. The independent shops who participated were happy to see some new customers. And our audience was happy that they could finally find one of our drinks near them. So today, we are launching a recipe book specifically for cafes. It includes all of our fall seasonal recipes, exactly how we make them in the shop, at scale. And we’re including all of our core recipes we use to keep the shop running year round: concentrates like chai and London fog, batched matcha and cream tops, and all of our core house-made syrups. We’re not going to make any promises that this new concept will be as popular as the Raspberry Danish. But there is a map again! And it’s much more functional this time around. You can check it out at our link in bio.
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littlejoycoffee
We’re just a little shop in the middle of Minnesota. But somehow we’ve gained a following of almost 200k on Instagram and millions of people watch our videos. Most of you guys will never have a chance to make it here, though. And if you did, that could be a problem for us too. Even on a random Tuesday, we’ll have lines out the door. Our drink videos, even though we share the recipes so you can make them at home, end up creating more demand for our drinks than we’re capable of handling. We’ve thought about opening more locations. But I think we’re feeling good about the one location, at least for now. So what should we do? Do we leave our audience craving drinks that they’ll never get to try (because not everyone has their own espresso machine and the time to make them at home)? We’ve decided that the answer lies in the Raspberry Danish model, where we shared the recipe of our best selling spring seasonal drink with other independent coffee shops around the world and created a map of everywhere in the world that you could find a raspberry danish. Thousands of shops downloaded the recipe and hundreds added it to their own menus. The map had over 6 million views in 2 months. The independent shops who participated were happy to see some new customers. And our audience was happy that they could finally find one of our drinks near them. So today, we are launching a recipe book specifically for cafes. It includes all of our fall seasonal recipes, exactly how we make them in the shop, at scale. And we’re including all of our core recipes we use to keep the shop running year round: concentrates like chai and London fog, batched matcha and cream tops, and all of our core house-made syrups. We’re not going to make any promises that this new concept will be as popular as the Raspberry Danish. But there is a map again! And it’s much more functional this time around. You can check it out at our link in bio.
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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) 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) 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.
After 5 long years of serving our beloved Whiskey Before Breakfast, we have to take it off the menu. There’s no alcohol in the finished drink. If you’ve seen our recipe videos for this one, you know we use bourbon in the syrup and cook the alcohol off. Apparently that’s not ok here in Minnesota. So now we’re wondering if you could help us with idea to replace our top selling winter drink.
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littlejoycoffee
After 5 long years of serving our beloved Whiskey Before Breakfast, we have to take it off the menu. There’s no alcohol in the finished drink. If you’ve seen our recipe videos for this one, you know we use bourbon in the syrup and cook the alcohol off. Apparently that’s not ok here in Minnesota. So now we’re wondering if you could help us with idea to replace our top selling winter drink.
Brown Butter Blueberry Syrup Recipe: 250g blueberries 200g sugar 100g water 1 stick unsalted butter 15g vanilla 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, blueberries, and salt. Place back on medium heat and slowly add your water. Simmer gently for 10-15 minutes. Transfer to a container. Add vanilla 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
Brown Butter Blueberry Syrup Recipe: 250g blueberries 200g sugar 100g water 1 stick unsalted butter 15g vanilla 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, blueberries, and salt. Place back on medium heat and slowly add your water. Simmer gently for 10-15 minutes. Transfer to a container. Add vanilla 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.
Give Away‼️ 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.#UTurnTheLook
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littlejoycoffee
Give Away‼️ 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.#UTurnTheLook
Salted Maple Bourbon Latte Recipe bourbon cold foam: (2 servings) * 80g heavy cream * 20g whole milk * 20g maple syrup * 12g bourbon extract or 6g real bourbon using a handheld frother, whisk until soft peaks form, but the mixture is still pourable. drink build: (16 oz) * ice * ~200g milk * 20-30g maple syrup (depending on your taste) * A few pinches of salt * 1 double shot espresso * bourbon cold foam * smoked salt , for garnish fill a 16 oz glass with ice. add milk, maple syrup, salt, and espresso. Stir well (or shake). top with bourbon cold foam and finish with a pinch of smoked salt.
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littlejoycoffee
Salted Maple Bourbon Latte Recipe bourbon cold foam: (2 servings) * 80g heavy cream * 20g whole milk * 20g maple syrup * 12g bourbon extract or 6g real bourbon using a handheld frother, whisk until soft peaks form, but the mixture is still pourable. drink build: (16 oz) * ice * ~200g milk * 20-30g maple syrup (depending on your taste) * A few pinches of salt * 1 double shot espresso * bourbon cold foam * smoked salt , for garnish fill a 16 oz glass with ice. add milk, maple syrup, salt, and espresso. Stir well (or shake). top with bourbon cold foam and finish with a pinch of smoked salt.
Brown Sugar Pear Sage We ended up trying with brown sugar instead of honey and it was indeed better. So here’s the recipe we came up with for that: 1 cup brown sugar 1 cup pear juice 8-10g fresh sage Simmer sugar, pear juice, and sage on medium low for about 10 minutes. Muddle the sage while simmering for even more sage flavor. Let cool, strain, and store in fridge for up to 2 weeks.
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littlejoycoffee
Brown Sugar Pear Sage We ended up trying with brown sugar instead of honey and it was indeed better. So here’s the recipe we came up with for that: 1 cup brown sugar 1 cup pear juice 8-10g fresh sage Simmer sugar, pear juice, and sage on medium low for about 10 minutes. Muddle the sage while simmering for even more sage flavor. Let cool, strain, and store in fridge for up to 2 weeks.
DIY or Buy: Fiona Apple Half Gallon Batch of Chai Recipe 2400ml water 50g fresh ginger 4g dry ginger 16g cinnamon sticks 2.5g star anise 2.5g whole cloves 17.5g cardamom seeds 8g black peppercorns 2g fresh nutmeg 5g rose bud 50g earl grey tea 170g white sugar 20g date syrup If you’re using whole spices, blend them to a powder using a blender or mortar and pestle. Add spices to pot of water and simmer for 15min. Add Earl Grey tea, rose. Steep for 10min. Strain using a fine mess strainer then stir in your sugar and date syrup. Store in the fridge. Apple Syrup Recipe 2 parts apple cider 1 part brown sugar Spices (optional) Add all ingredients to a pot and bring to a boil until liquid has reduced by about half. This takes a while, but will give you a strong apple flavor in a syrup that’s about the consistency of 1 to 1 simple syrup.
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littlejoycoffee
DIY or Buy: Fiona Apple Half Gallon Batch of Chai Recipe 2400ml water 50g fresh ginger 4g dry ginger 16g cinnamon sticks 2.5g star anise 2.5g whole cloves 17.5g cardamom seeds 8g black peppercorns 2g fresh nutmeg 5g rose bud 50g earl grey tea 170g white sugar 20g date syrup If you’re using whole spices, blend them to a powder using a blender or mortar and pestle. Add spices to pot of water and simmer for 15min. Add Earl Grey tea, rose. Steep for 10min. Strain using a fine mess strainer then stir in your sugar and date syrup. Store in the fridge. Apple Syrup Recipe 2 parts apple cider 1 part brown sugar Spices (optional) Add all ingredients to a pot and bring to a boil until liquid has reduced by about half. This takes a while, but will give you a strong apple flavor in a syrup that’s about the consistency of 1 to 1 simple syrup.
Stick Toffee Pudding Latte Recipe 120 g heavy cream 115 g unsalted butter 100 g brown sugar 80 g date syrup 10 g vanilla extract Add everything except the vanilla to a saucepan. Cook over low heat, stirring until the sugar dissolves and the mixture thickens and turns smooth, about 7–10 minutes. It’s going to seem thin, almost watery, but trust it will set up once it cools. So basically don’t over cook it, waiting for it to thicken up! Remove from heat and stir in the vanilla.
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littlejoycoffee
Stick Toffee Pudding Latte Recipe 120 g heavy cream 115 g unsalted butter 100 g brown sugar 80 g date syrup 10 g vanilla extract Add everything except the vanilla to a saucepan. Cook over low heat, stirring until the sugar dissolves and the mixture thickens and turns smooth, about 7–10 minutes. It’s going to seem thin, almost watery, but trust it will set up once it cools. So basically don’t over cook it, waiting for it to thicken up! Remove from heat and stir in the vanilla.
Our OG Ginger Slap Syrup 1 cup dark brown sugar (200g) 300 ml water 26 g molasses 15 g fresh ginger, finely chopped 1.5 g dry ginger 1 cinnamon stick, crushed 3 clove, crushed 3 g cardamom pods, crushed 1 g pink peppercorn, lightly crushed Vanilla paste, 1/4 tsp added after simmer Add everything except vanilla to a pot. Bring to a boil, then reduce heat and simmer until thick (15-20min). If you want to try it with pink peppercorn, add during the last 5 minutes of simmering. Remove from heat and add vanilla paste. Cool, strain, label, and refrigerate.
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littlejoycoffee
Our OG Ginger Slap Syrup 1 cup dark brown sugar (200g) 300 ml water 26 g molasses 15 g fresh ginger, finely chopped 1.5 g dry ginger 1 cinnamon stick, crushed 3 clove, crushed 3 g cardamom pods, crushed 1 g pink peppercorn, lightly crushed Vanilla paste, 1/4 tsp added after simmer Add everything except vanilla to a pot. Bring to a boil, then reduce heat and simmer until thick (15-20min). If you want to try it with pink peppercorn, add during the last 5 minutes of simmering. Remove from heat and add vanilla paste. Cool, strain, label, and refrigerate.
Day 10: Earl Grey Hot Chocolate 25g cocoa powder 85g 60% chocolate chips 20g sugar 850g whole milk 120g cream 5g vanilla 30g earl grey tea 1 pinch of salt
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littlejoycoffee
Day 10: Earl Grey Hot Chocolate 25g cocoa powder 85g 60% chocolate chips 20g sugar 850g whole milk 120g cream 5g vanilla 30g earl grey tea 1 pinch of salt

Little Joy (@littlejoycoffee) TikTok Stats & Analytics

Little Joy (@littlejoycoffee) has 46.2K TikTok followers with a 12.60% engagement rate over the past 12 months. Across 42.0 videos, Little Joy received 399K total likes and 3.20M views, averaging 9.50K likes per video. This page tracks Little Joy's performance metrics, top content, and engagement trends — updated daily. To benchmark @littlejoycoffee against other accounts, use Socialpruf's TikTok competitor analysis tool.

Little Joy (@littlejoycoffee) TikTok Analytics FAQ

How many TikTok followers does Little Joy have?+
Little Joy (@littlejoycoffee) has 46.2K TikTok followers as of October 2026.
What is Little Joy's TikTok engagement rate?+
Little Joy's TikTok engagement rate is 12.60% over the last 12 months, based on 42.0 videos.
How many likes does Little Joy get on TikTok?+
Little Joy received 399K total likes across 42.0 videos in the last 12 months, averaging 9.50K likes per video.
How many TikTok views does Little Joy get?+
Little Joy's TikTok content generated 3.20M total views over the last 12 months.
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Yes. Add @littlejoycoffee to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.