Homemade Starbucks Juniper Latte (Recipe & Pictures) | Coffee Affection (2024)

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Homemade Starbucks Juniper Latte (Recipe & Pictures) | Coffee Affection? ›

Our signature espresso and steamed milk mingle beautifully with juniper syrup. This beverage has a light, pine-like flavor with delightful citrus undertones. We cap this latte with velvety foam and accentuate the remarkable flavor with a dusting of pine-citrus sugar.

Our signature espresso and steamed milk mingle beautifully with juniper syrup. This beverage has a light, pine-like flavor with delightful citrus undertones. We cap this latte with velvety foam and accentuate the remarkable flavor with a dusting of pine-citrus sugar.

Unless you specify otherwise, your Starbucks latte will be made with 2 percent milk . . . but that wasn't always the case. When Starbucks first opened in 1971, all lattes and milk-based drinks were made with whole milk because former CEO Howard Schultz wanted to use the milk that Italians drink with their coffee.

As we have said above, for a standard (or small if you speak the coffee shop lingo) cup of coffee, you want to add 30ml of syrup. To measure this out, you'll just need to use the humble tablespoon. A tablespoon measures out just under 15ml, so two tablespoons of flavoured syrup will start you off.

Starbucks says the Juniper Latte tastes like winter. And winter, to Starbucks, is a “hint of juniper and sage,” along with “an evergreen aroma and citrus notes.” The full recipe breakdown for their new drink is: espresso, steamed milk, juniper syrup, and pine-citrus sugar.

When it comes to lattes and cappuccinos we always recommend whole milk before anything else. It has just the right balance of fats, proteins, sugar, and water to make smooth microfoam without being overwhelmingly creamy.

Whole Milk: Froths easily and has a rich, full flavor that delivers a more authentic coffeehouse result. Dairy Substitute: Nut, oat, and soy milks are easy to froth, but the foam disappears faster than with dairy products, so froth your milk immediately before drinking for the most satisfying experience.

Pour milk into a jar, fill about halfway with milk and close with lid. Shake for 30-60 seconds until it doubles in volume. Microwave for about 30 seconds, foam will rise to the top. Brew 2 tablespoons of dark roast coffee for each 5 or 6 ounces of water.

How can I mimic my latte at home? ›

Pour warm milk into the espresso: Pour the espresso or coffee into a wide, shallow coffee cup. Use a large spoon to hold back the milk foam, and pour as much warm milk as you would like into the espresso. Add foam: Spoon as much milk foam as you would like onto your latte (or perhaps it's a cappuccino at this point!).

Latte vs. cappuccino: Which is stronger? The cappuccino uses less milk in the coffee, as the majority of it sits on top of the drink, in a foam-like state. Therefore, leaving the cappuccino tasting stronger than a latte.

3. You went into syrup overload. Starbucks typically puts three pumps of syrup in a tall latte, four in a grande, and five in a venti (six if it's an iced venti, because the drink is four ounces larger). It's a good rule of thumb to use if you're going rogue and making your own order so you don't overdo it.

Since this summer is all about that ice-cold coffee kick, it's important to add the syrup at the right stage, or it won't dissolve properly. We'd recommend mixing the syrup into the hot/warm coffee and stirring it, before cooling it down with ice or milk.

3.1% Fat milk (75%), Starbucks® Arabica coffee (water and coffee extract) 20%, sugar 5%, natural coffee flavouring, acidity regulator: potassium carbonate, stabilisers: carrageenan, guar gum, emulsifiers: mono- and diglycerides of fatty acids of vegetable origin.

In culinary traditions, juniper berries are most commonly associated with European cuisines, particularly Scandinavian and German dishes. They are often used to flavor meats, game, sausages, and marinades, imparting a unique piney and slightly citrusy aroma to dishes.

Juniper tastes piney and is used as the main flavor in gin. If you hate gin, this may not be the syrup for you, maybe try my Pumpkin Spice Syrup or Fall Spice Infused Maple Syrup instead.

📍Osmanthus Latte: The latte has a subtle osmanthus fragrance, which gives it an elegant Chinese touch. With its warm and comforting taste, it's not overly sweet and has just the right texture, making it the perfect drink to cozy up with.

To be considered a Gin, it needs to have that juniper flavor we all know and love. But did you know some other spirits have a juniper-forward flavor that isn't gin?