Asia Lui Chapa Cr eator of A C Home Café Photogr aphy by Gaby J. The Home Café Creative Recipes for Espresso, Matcha, Tea and Coffee Drinks Delightful Coffee Drinks Made Right in Your Own Kitchen That first sip of caffeine is pure magic—so why not treat yourself and make it an all-out celebration? With this classy curation of recipes, you’ll find endless ideas to take your morning cup of tea or coffee to the next level with fun flourishes, new flavors and fresh takes—from fruity matcha spritzers to dessert-inspired lattes. These drinks make it easy to bring the warm aesthetic and delicious notes of a café into your own home. You’ll capture that quintessential barista taste without spending extra money or changing out of your pajamas. Cheers to that! Asia Lui Chapa fell in love with the art of making drinks, and started posting how-to videos on her popular Instagram account AC Home Café. She shares daily coffee, tea and spritzer recipes that have led to partnerships with Guinness, Captain Morgan and Peet’s Coffee. Asia lives in Las Vegas, Nevada. COOKING / Beverages / Coffee & Tea US $22.99 / CAN $29.99 The Ho m e Ca fé Asia Lui Chapa “ The Home Café has a tailored drink for everyone and for any day of the year. It’s a must-have for those ready to build their own home café, impress friends with fun creations like a Cherry Pistachio Mocha or wake up with a gorgeous lavender latte. Undoubtedly, these recipes will become a staple!” —Kat Lieu, author of Modern Asian Baking at Home and founder of Subtle Asian Baking “ This book is for anyone obsessed with aesthetically pleasing beverages and crafting their own drinks with simple ingredients they have at home. These recipes are carefully curated to be not only beautiful, but unique and delicious—you can’t miss out!” —Emily Painter, founder of Ultraviolet Tea66 — THE HOME CAF É Campfire Iced Coffee 1 serving This @ac_homecafé classic is an absolute must-try and my all-time favorite. A while back, way before I started drinking coffee, my mom bought a latte with toasted marshmallow syrup in it from a random coffee shop and wanted to have some to enjoy at home. She looked all over town (oftentimes dragging me with her) to find this dang toasted marshmallow syrup. After a couple months, we finally found it at World Market! I knew when I started developing recipes for my home café that I needed to create an at-home version of toasted marshmallow syrup for my mom, and it soon became a favorite of mine as well. Toasted Marshmallow Syrup 10 mini toasted marshmallows or 2 jumbo toasted marshmallows ¼ cup (50 g) granulated sugar 2 oz (60 ml) water A tiny splash of vanilla extract Iced Coffee Toasted Marshmallow Syrup, to taste Ice 10 oz (300 ml) chilled coffee Milk or creamer of choice, to taste Toasted marshmallows, for garnish (optional) Begin your drink prep by making your toasted marshmallow syrup. First, toast your marshmallows. Ideally, an open-fire source like a bonfire is best for this! But you can also use a gas stove, match or lighter. Don’t let the marshmallows burn for too long to avoid picking up any chemicals from these sources. Next, to a small saucepan over medium heat, add your toasted marshmallows, sugar, water and vanilla extract. Stir the mixture often until all of the sugar and marshmallows dissolve. You might have to break up the pieces of marshmallow with your spoon or spatula as they melt. You’ll know it’s time to take your syrup off the heat when there are no more sugar crystals, and the white pieces of marshmallow are gone, usually 3 to 5 minutes. Take the syrup off the heat, let it cool to room temperature and strain out the leftover burnt marshmallow pieces. You can store it in an airtight container in the fridge for up to 1 week. Assemble your drink by adding the syrup, ice and coffee to your glass. Top off the coffee with your milk or creamer and watch closely as it swirls down the walls of your glass . . . it’s quite mesmerizing. And if you’re feeling fancy, garnish it with a couple more toasted marshmallows.66 — THE HOME CAF É Campfire Iced Coffee 1 serving This @ac_homecafé classic is an absolute must-try and my all-time favorite. A while back, way before I started drinking coffee, my mom bought a latte with toasted marshmallow syrup in it from a random coffee shop and wanted to have some to enjoy at home. She looked all over town (oftentimes dragging me with her) to find this dang toasted marshmallow syrup. After a couple months, we finally found it at World Market! I knew when I started developing recipes for my home café that I needed to create an at-home version of toasted marshmallow syrup for my mom, and it soon became a favorite of mine as well. Toasted Marshmallow Syrup 10 mini toasted marshmallows or 2 jumbo toasted marshmallows ¼ cup (50 g) granulated sugar 2 oz (60 ml) water A tiny splash of vanilla extract Iced Coffee Toasted Marshmallow Syrup, to taste Ice 10 oz (300 ml) chilled coffee Milk or creamer of choice, to taste Toasted marshmallows, for garnish (optional) Begin your drink prep by making your toasted marshmallow syrup. First, toast your marshmallows. Ideally, an open-fire source like a bonfire is best for this! But you can also use a gas stove, match or lighter. Don’t let the marshmallows burn for too long to avoid picking up any chemicals from these sources. Next, to a small saucepan over medium heat, add your toasted marshmallows, sugar, water and vanilla extract. Stir the mixture often until all of the sugar and marshmallows dissolve. You might have to break up the pieces of marshmallow with your spoon or spatula as they melt. You’ll know it’s time to take your syrup off the heat when there are no more sugar crystals, and the white pieces of marshmallow are gone, usually 3 to 5 minutes. Take the syrup off the heat, let it cool to room temperature and strain out the leftover burnt marshmallow pieces. You can store it in an airtight container in the fridge for up to 1 week. Assemble your drink by adding the syrup, ice and coffee to your glass. Top off the coffee with your milk or creamer and watch closely as it swirls down the walls of your glass . . . it’s quite mesmerizing. And if you’re feeling fancy, garnish it with a couple more toasted marshmallows.88 — THE HOME CAF É La Vie En Rose Latte 1 serving I took one sip of this tea latte and could have sworn that birds started chirping and the sun started shining a little bit brighter. This is one of my personal favorite matcha drinks! Since matcha has a bright, vegetal quality, the floral notes of the vanilla rose syrup make for a great pairing. If you’re having reservations about this drink, I get it. Matcha can be somewhat of an acquired taste and rose can be too aromatic if overused, but the thread that holds these flavors together is the vanilla. Its familiar aroma helps your palate find common ground between the matcha and the rose. Vanilla Rose Syrup ½ cup (100 g) granulated sugar 4 oz (120 ml) water A tiny splash of vanilla extract 1½ oz (45 ml) rose water or 3 tbsp (15 g) dried rose petals A few drops of red food coloring or beetroot powder (optional) Tea Latte 6 oz (180 ml) milk of choice (I recommend oat or pistachio) 1 tsp matcha powder 2 oz (60 ml) hot water Vanilla Rose Syrup, to taste Dried rose petals, for garnish Start your drink prep by making your vanilla rose syrup. In a small saucepan, combine your granulated sugar, water, vanilla, rose water and red food coloring (if using). Heat on medium until all of the sugar has dissolved, then turn the heat down to low and let your syrup simmer for 5 to 7 minutes. This will thicken the syrup a little more. Take your syrup off the heat and strain out the rose petals, if you used them. Let it cool to room temperature and pour it into an airtight container. Store it in an airtight container in the fridge for up to 2 weeks. To make your tea latte, begin by heating up your milk. You can do this with a steamer, on the stove over medium-high heat until it comes to a light boil or you can warm it up in the microwave for 2 minutes. While that’s heating up, add your matcha powder and water to a bowl and whisk or froth until all of the matcha clumps have dissolved. Next, add your vanilla rose syrup to your mug along with your steamed milk. If you chose to add food coloring, your milk should be a blush-pink color. Last, slowly pour your matcha shot over the back of a spoon into the mug to create a layered effect. Finish by sprinkling a few dried rose petals over the top of your latte.88 — THE HOME CAF É La Vie En Rose Latte 1 serving I took one sip of this tea latte and could have sworn that birds started chirping and the sun started shining a little bit brighter. This is one of my personal favorite matcha drinks! Since matcha has a bright, vegetal quality, the floral notes of the vanilla rose syrup make for a great pairing. If you’re having reservations about this drink, I get it. Matcha can be somewhat of an acquired taste and rose can be too aromatic if overused, but the thread that holds these flavors together is the vanilla. Its familiar aroma helps your palate find common ground between the matcha and the rose. Vanilla Rose Syrup ½ cup (100 g) granulated sugar 4 oz (120 ml) water A tiny splash of vanilla extract 1½ oz (45 ml) rose water or 3 tbsp (15 g) dried rose petals A few drops of red food coloring or beetroot powder (optional) Tea Latte 6 oz (180 ml) milk of choice (I recommend oat or pistachio) 1 tsp matcha powder 2 oz (60 ml) hot water Vanilla Rose Syrup, to taste Dried rose petals, for garnish Start your drink prep by making your vanilla rose syrup. In a small saucepan, combine your granulated sugar, water, vanilla, rose water and red food coloring (if using). Heat on medium until all of the sugar has dissolved, then turn the heat down to low and let your syrup simmer for 5 to 7 minutes. This will thicken the syrup a little more. Take your syrup off the heat and strain out the rose petals, if you used them. Let it cool to room temperature and pour it into an airtight container. Store it in an airtight container in the fridge for up to 2 weeks. To make your tea latte, begin by heating up your milk. You can do this with a steamer, on the stove over medium-high heat until it comes to a light boil or you can warm it up in the microwave for 2 minutes. While that’s heating up, add your matcha powder and water to a bowl and whisk or froth until all of the matcha clumps have dissolved. Next, add your vanilla rose syrup to your mug along with your steamed milk. If you chose to add food coloring, your milk should be a blush-pink color. Last, slowly pour your matcha shot over the back of a spoon into the mug to create a layered effect. Finish by sprinkling a few dried rose petals over the top of your latte.HOME CAF É HAPPY HOUR — 155 The Magic Margarita 1 serving This Magic Margarita will put a spell on you. It has a classic margarita taste with the slightly floral addition of the butterfly pea flower tea. The most magical part of this cocktail is the color-changing butterfly pea flower tea that starts out as a vibrant blue and transforms into a deep violet color when poured into the tart and citrusy margarita mix. So, choose your flavor of choice for the rim, cut up some limes and you’re already halfway to enjoying this delicious drink! ½ oz (15 ml) hot water 1 tsp dried butterfly pea flowers Salt, sugar or Tajín for the rim 1½ oz (45 ml) tequila 1 oz (30 ml) orange liqueur (I recommend Triple Sec or Cointreau) ¾ oz (25 ml) lime juice Ice Lime wedge, for garnish Start by brewing your butterfly pea flower tea. Combine the hot water with the dried butterfly pea flowers in a separate heat-safe glass and let them steep for 3 to 4 minutes. Take out the flowers and let the tea shot cool slightly. Next, rim your glass of choice with salt, sugar or Tajín. Everyone has their favorite! (continued)HOME CAF É HAPPY HOUR — 155 The Magic Margarita 1 serving This Magic Margarita will put a spell on you. It has a classic margarita taste with the slightly floral addition of the butterfly pea flower tea. The most magical part of this cocktail is the color-changing butterfly pea flower tea that starts out as a vibrant blue and transforms into a deep violet color when poured into the tart and citrusy margarita mix. So, choose your flavor of choice for the rim, cut up some limes and you’re already halfway to enjoying this delicious drink! ½ oz (15 ml) hot water 1 tsp dried butterfly pea flowers Salt, sugar or Tajín for the rim 1½ oz (45 ml) tequila 1 oz (30 ml) orange liqueur (I recommend Triple Sec or Cointreau) ¾ oz (25 ml) lime juice Ice Lime wedge, for garnish Start by brewing your butterfly pea flower tea. Combine the hot water with the dried butterfly pea flowers in a separate heat-safe glass and let them steep for 3 to 4 minutes. Take out the flowers and let the tea shot cool slightly. Next, rim your glass of choice with salt, sugar or Tajín. Everyone has their favorite! (continued)156 — THE HOME CAF É The Magic Margarita (continued) To your mason jar or cocktail shaker, add the tequila, orange liqueur, lime juice and ice and shake it until the shaker gets cold on the outside. Then, strain it into a glass with fresh ice. Last, slowly pour your tea shot over the top of your margarita mixture to create that layered effect, and watch closely as the blue of the tea shot gradually transforms into a deep purple color. Garnish it with a wedge of lime and enjoy! Home Café Tip If you don’t drink, you can replace the tequila and orange liqueur with lemon-lime soda or sparkling water with added sweetener for a quick limeade. There are also some great zero-proof tequila alternatives out there. Some of my favorites are Ritual and Free Spirits.156 — THE HOME CAF É The Magic Margarita (continued) To your mason jar or cocktail shaker, add the tequila, orange liqueur, lime juice and ice and shake it until the shaker gets cold on the outside. Then, strain it into a glass with fresh ice. Last, slowly pour your tea shot over the top of your margarita mixture to create that layered effect, and watch closely as the blue of the tea shot gradually transforms into a deep purple color. Garnish it with a wedge of lime and enjoy! Home Café Tip If you don’t drink, you can replace the tequila and orange liqueur with lemon-lime soda or sparkling water with added sweetener for a quick limeade. There are also some great zero-proof tequila alternatives out there. Some of my favorites are Ritual and Free Spirits.Next >