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Carrot Cake Latte 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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9mo ago
littlejoycoffee
Carrot Cake Latte 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.
Raspberry Danish Latte near me 👉 link in bio
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littlejoycoffee
Raspberry Danish Latte near me 👉 link in bio
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.
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
1 cup honey 1/3 cup water 1 tsp salt 5ish sprigs of fresh rosemary Simmer ingredients for 5-10 minutes, just until the rosemary starts to loose its color. Remove from heat and let the rosemary steep in the syrup until cool.
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littlejoycoffee
1 cup honey 1/3 cup water 1 tsp salt 5ish sprigs of fresh rosemary Simmer ingredients for 5-10 minutes, just until the rosemary starts to loose its color. Remove from heat and let the rosemary steep in the syrup until cool.
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.
Carrot cake syrup 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, one double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cream cheese foam and grated nutmeg
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littlejoycoffee
Carrot cake syrup 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, one double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cream cheese foam and grated nutmeg
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littlejoycoffee
Pumpkin Spice Syrup Recipe Ingredients: 1 cup brown sugar (200 g) ⅓ cup pumpkin puree (95 g) ¾ cup water ½ tsp vanilla extract 2 small cinnamon sticks ½ tsp fresh grated nutmeg 6–8 whole cloves 8–10 cardamom pods, lightly crushed 1 inch piece fresh ginger, sliced 1 tsp ground ginger (4.5g) Procedure: Combine everything except the vanilla in a pot and whisk until smooth. Bring to a simmer, then reduce to low heat and cook gently for 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla, cool, 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
Pumpkin Spice Syrup Recipe Ingredients: 1 cup brown sugar (200 g) ⅓ cup pumpkin puree (95 g) ¾ cup water ½ tsp vanilla extract 2 small cinnamon sticks ½ tsp fresh grated nutmeg 6–8 whole cloves 8–10 cardamom pods, lightly crushed 1 inch piece fresh ginger, sliced 1 tsp ground ginger (4.5g) Procedure: Combine everything except the vanilla in a pot and whisk until smooth. Bring to a simmer, then reduce to low heat and cook gently for 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla, cool, strain, and store in the fridge. Drink Build (16oz glass): 30 g syrup, 2 double shots espresso, 300 g milk, ice. Shake and pour.
Episode 2 of asking: Do You Really Want to Make This at Home? Watermelon Matcha Lemonade Watermelon juice: cut and blend 1 medium watermelon with the juice of 2 limes and a pinch of salt. Strain through a mesh strainer. Keeps in the fridge for 3 days. Lemonade: Mix 150g fresh squeezed lemon juice, 150g sugar, and 900g cold water until dissolved. Matcha: Whisk 4g matcha powder with 40g hot water (about 170°F). Or Batched matcha: take your standard recipe and times by ten. Here’s ours: add 40g matcha powder and 400g cold water to squeeze bottle. Mix with electric milk frother until there are no clumps. Be sure to whisk the sides of the bottle
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littlejoycoffee
Episode 2 of asking: Do You Really Want to Make This at Home? Watermelon Matcha Lemonade Watermelon juice: cut and blend 1 medium watermelon with the juice of 2 limes and a pinch of salt. Strain through a mesh strainer. Keeps in the fridge for 3 days. Lemonade: Mix 150g fresh squeezed lemon juice, 150g sugar, and 900g cold water until dissolved. Matcha: Whisk 4g matcha powder with 40g hot water (about 170°F). Or Batched matcha: take your standard recipe and times by ten. Here’s ours: add 40g matcha powder and 400g cold water to squeeze bottle. Mix with electric milk frother until there are no clumps. Be sure to whisk the sides of the bottle
Day 4 of trying new drinks for the fall menu: Black Sesame Latte with a Maple Black Sesame Cream Top
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littlejoycoffee
Day 4 of trying new drinks for the fall menu: Black Sesame Latte with a Maple Black Sesame Cream Top
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.
Day 9 of trying drinks for the fall menu: espresso latte w/ sweet potato hojicha syrup
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10mo ago
littlejoycoffee
Day 9 of trying drinks for the fall menu: espresso latte w/ sweet potato hojicha 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
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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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
DIY or Buy episode 8: Fiona Apple Apple Syrup Recipe The challenge for any fruit syrup is to get the flavor to come though in the finished drink without it being overly sweet. I think we’ve been able to accomplish that here with this recipe using apple cider, brown sugar, and cinnamon. Unlike a standard simple syrup, which uses 1 part liquid to 1 part sugar, we’re going to use 2 parts liquid (apple cider in this case) to 1 part sugar. And to concentrate the apple flavor, we are going to extend our simmer time, simmering until we reduce the liquid by about half. You should end up with a syrupy consistency, that coats the back of a spoon, but isn’t too thick. That’s the drawback to this recipe. If you take your eyes off it for too long, too much liquid can evaporate, leaving you with a sticky apple caramel that will harden as it cools. But if you watch it carefully, this is a great way to get a strong apple flavor without using any artificial flavors. 1 cup light brown sugar 2 cups apple cider 2 cinnamon sticks Combine all ingredients and simmer until liquid is reduced by about half. The syrup will coat the back of a spoon. A finger swipe test should leave the spoon clean. WARNING: don’t simmer for too long or hot because this one can quickly turn from syrup to hard candy!!!
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9mo ago
littlejoycoffee
DIY or Buy episode 8: Fiona Apple Apple Syrup Recipe The challenge for any fruit syrup is to get the flavor to come though in the finished drink without it being overly sweet. I think we’ve been able to accomplish that here with this recipe using apple cider, brown sugar, and cinnamon. Unlike a standard simple syrup, which uses 1 part liquid to 1 part sugar, we’re going to use 2 parts liquid (apple cider in this case) to 1 part sugar. And to concentrate the apple flavor, we are going to extend our simmer time, simmering until we reduce the liquid by about half. You should end up with a syrupy consistency, that coats the back of a spoon, but isn’t too thick. That’s the drawback to this recipe. If you take your eyes off it for too long, too much liquid can evaporate, leaving you with a sticky apple caramel that will harden as it cools. But if you watch it carefully, this is a great way to get a strong apple flavor without using any artificial flavors. 1 cup light brown sugar 2 cups apple cider 2 cinnamon sticks Combine all ingredients and simmer until liquid is reduced by about half. The syrup will coat the back of a spoon. A finger swipe test should leave the spoon clean. WARNING: don’t simmer for too long or hot because this one can quickly turn from syrup to hard candy!!!
Chicory Syrup 35g roasted chicory root (we use a brand called Frontier from our local health food store) 200ml water 200g sugar (we use raw cane sugar, but any type should work) 1 tbs vanilla paste (optional) Instructions: Combine sugar, water, and chicory in a pot over medium-high heat. Stir until sugar is dissolved. Bring to a simmer. Reduce heat and simmer gently for 10-15 minutes or until desired thickness is reached. Remove from heat and add vanilla. Cool, strain, and store in the fridge.
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littlejoycoffee
Chicory Syrup 35g roasted chicory root (we use a brand called Frontier from our local health food store) 200ml water 200g sugar (we use raw cane sugar, but any type should work) 1 tbs vanilla paste (optional) Instructions: Combine sugar, water, and chicory in a pot over medium-high heat. Stir until sugar is dissolved. Bring to a simmer. Reduce heat and simmer gently for 10-15 minutes or until desired thickness is reached. Remove from heat and add vanilla. Cool, strain, and store in the fridge.
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.
Day 6 of trying new drinks for the fall menu: Sweet Corn Latte Sweet Corn Syrup Recipe: 1 1/2 cup canned sweet corn 3/4 cup turbinado sugar 1/2 cup corn water Bring corn, sugar, and water to a simmer. Five minutes is more than enough. We’re just dissolving the sugar here and mingling flavors. Remove from heat and transfer to a blender. Blend until smooth. Strain and store in fridge up to a week Sweet corn cream top recipe: In a tall glass add 20g corn puree, 80g heavy cream, 20g skim milk. Mix with an electric frother until you have soft peaks. Ps: it helps to tilt your container and position the frother in such a way that you form a whirlpool. Drink build: combine 40g sweet corn puree with 200g milk. Stir well. Add ice. Top with a double shot of espresso. Finish with a layer of sweet corn creamtop and garnish with bits of torched corn.
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10mo ago
littlejoycoffee
Day 6 of trying new drinks for the fall menu: Sweet Corn Latte Sweet Corn Syrup Recipe: 1 1/2 cup canned sweet corn 3/4 cup turbinado sugar 1/2 cup corn water Bring corn, sugar, and water to a simmer. Five minutes is more than enough. We’re just dissolving the sugar here and mingling flavors. Remove from heat and transfer to a blender. Blend until smooth. Strain and store in fridge up to a week Sweet corn cream top recipe: In a tall glass add 20g corn puree, 80g heavy cream, 20g skim milk. Mix with an electric frother until you have soft peaks. Ps: it helps to tilt your container and position the frother in such a way that you form a whirlpool. Drink build: combine 40g sweet corn puree with 200g milk. Stir well. Add ice. Top with a double shot of espresso. Finish with a layer of sweet corn creamtop and garnish with bits of torched corn.

Little Joy (@littlejoycoffee) Tiktok Stats & Analytics

Little Joy (@littlejoycoffee) has 34.1K Tiktok followers with a 11.72% engagement rate over the past 12 months. Across 52.0 videos, Little Joy received 347K total likes and 3.00M views, averaging 6.68K likes per video. This page tracks Little Joy's performance metrics, top content, and engagement trends — updated daily.

Little Joy (@littlejoycoffee) Tiktok Analytics FAQ

How many TikTok followers does Little Joy have?+
Little Joy (@littlejoycoffee) has 34.1K TikTok followers as of July 2026.
What is Little Joy's TikTok engagement rate?+
Little Joy's TikTok engagement rate is 11.72% over the last 12 months, based on 52.0 videos.
How many likes does Little Joy get on TikTok?+
Little Joy received 347K total likes across 52.0 videos in the last 12 months, averaging 6.68K likes per video.
How many TikTok views does Little Joy get?+
Little Joy's TikTok content generated 3.00M total views over the last 12 months.