Recipe Blog

This batch: a syrup that tastes like a pumpkin sandwich cookie, a cinnamon dolce situation that got into everything, and a peanut butter latte that showed up out of nowhere.

Cinnamon and vanilla simmered into a syrup that works in coffee, tea, cider, and dessert. Fifteen minutes, one pot, keeps for weeks.

Soft pumpkin sandwich cookies, brewed into a mug. Cookie butter, pumpkin spice syrup, and warm spice — hot or iced, five minutes, done.

Real pumpkin, warm spice, and two sugars simmered into a syrup that turns any coffee into a pumpkin spice latte. Ten minutes, one pot, done.

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Loose leaf Earl Grey and honey, steeped strong and turned into a syrup that works well past the teacup — iced tea, a spritz, and a shaken latte with espresso and fresh blackberries.

Fresh strawberries, two sugars, and a squeeze of lemon — this is the strawberry syrup you'll want in the fridge all summer. Ready in about 15 minutes, no candy thermometer required.

Black tea, real apricot, apple, and marigold — Apricot Crush does more than fill a mug. Turn it into a syrup and build an iced tea, a cold foam latte, a spritz, or popsicles.

Honey and peach are a natural pairing, and this syrup proves it. Works with fresh, frozen, or tinned peaches — ready in fifteen minutes and better in cold brew than anything you'll order at a café.

The classic latte — mostly steamed milk, a shot of espresso, a thin layer of foam — made two ways: hot with a steam wand, or iced with no steaming at all.