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Raspberry Danish Latte near me 👉 link in bio
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57.5K
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6mo ago
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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3mo ago
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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3w ago
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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7mo ago
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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3mo ago
littlejoycoffee
thank you for all the love this last spring!! and farewell raspberry danish link in bio for bramble latte recipe +2 more
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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11mo ago
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.
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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1mo ago
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.
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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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8mo ago
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.
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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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!!!
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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4mo ago
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
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.
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.
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.
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
Housemade egg nog recipe 6 egg yolks 2 cups whole milk 1 cup cream Half of a nutmeg fresh grated 2 cinnamon sticks whole 4 cloves whole 1 tbs vanilla extract On medium low, heat milk, cream, and spices. In a separate bowl whisk together egg yolks and sugar until smooth. Once you liquid has reached 160 degrees F, slowly ladle in about half of the warm milk into the egg mixture at a to temper the eggs so they don’t scramble. Mix well in between ladles. Add the egg mixture to the milk and cream, then heat on low to 165 degrees F. Hold at this temp 2-5 min. Drink build: double shot espresso, 10oz of steamed eggnog. Top with fresh grated nutmeg
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littlejoycoffee
Housemade egg nog recipe 6 egg yolks 2 cups whole milk 1 cup cream Half of a nutmeg fresh grated 2 cinnamon sticks whole 4 cloves whole 1 tbs vanilla extract On medium low, heat milk, cream, and spices. In a separate bowl whisk together egg yolks and sugar until smooth. Once you liquid has reached 160 degrees F, slowly ladle in about half of the warm milk into the egg mixture at a to temper the eggs so they don’t scramble. Mix well in between ladles. Add the egg mixture to the milk and cream, then heat on low to 165 degrees F. Hold at this temp 2-5 min. Drink build: double shot espresso, 10oz of steamed eggnog. Top with fresh grated nutmeg

Little Joy (@littlejoycoffee) Tiktok Stats & Analytics

Little Joy (@littlejoycoffee) has 38.4K Tiktok followers with a 11.42% engagement rate over the past 12 months. Across 41.0 videos, Little Joy received 303K total likes and 2.68M views, averaging 7.39K 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 38.4K TikTok followers as of September 2026.
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Little Joy's TikTok engagement rate is 11.42% over the last 12 months, based on 41.0 videos.
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Little Joy received 303K total likes across 41.0 videos in the last 12 months, averaging 7.39K likes per video.
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Little Joy's TikTok content generated 2.68M total views over the last 12 months.
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