Cooking chemistry book, Summaries of Chemistry

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By @demylora

Ever wanted to make barista-level lattes at home? Whether you're a beginner looking to improve your drink- making skills or a seasoned pro searching for inspiration, this book is for you! My journey with healthier drinks started when I realized how much my daily beverage choices affected my energy levels, skin health, and digestion. I swapped processed drinks for natural, nutrient-rich alternatives and saw a transformation—not just in how I felt but in how much I enjoyed my drinks. ♡♡♡ In this book, you’ll find a collection of my favorite recipes, step-by-step guides, and pro tips to help you create delicious drinks at home. Whether you’re looking for energizing morning smoothies, matcha lattes, or coffee, there’s something here for every occasion. So grab your favourite mug, shaker, or blender—it’s time to mix, sip, and enjoy! xLora

Introduction

Dalgona Strawberry Coffee Earth Sky Matcha Mango Matcha Latte Blue Spirulina Smoothie Pumpkin Matcha Dream Masala Chai Latte Tiramisu Matcha Pink Cloud Matcha Strawberry Milk Matcha Hojicha Bliss Cocoa Cinnamon Milkshake Collagen Cloud Coffee Cherry Matcha Dalgona Matcha Latte Strawberry Swirl Smoothie Golden Chai Latte Cookie Crumble Cocoa Smoothie Banana Choco Swirl Smoothie Matcha Magic Latte Pink Collagen Smoothie Double Matcha Strawberry Heaven Cloud Latte Espresso Matcha Fusion

Index

DALGONA STRAWBERRY COFFEE

For the dalgona coffee (this amount of dalgona is for 4- servings, only use 1-2 tablespoons for each drink): 1/4 cup honey 1/4 cup instant or decaf coffee 1/4 cup warm water Mix together with a frother or blender until it’s fluffy and all combined. It takes 5-10min. For the strawberry fluff: 1/4 vegan heavy cream 2 drops of strawberry syrup or pink extract/ pink baking colouring Mix together until it becomes a creamy foam. Assemble the drink In a cup add ice and 40ml milk. Add the dalgona coffee (ONLY 1-2 tablespoons) in the middle and then the pink strawberry foam on top. Serve immediately.

MANGO MATCHA LATTE

Mango Layer 1/2 cup ripe mango 1/4 cup coconut water 1 tsp honey or maple syrup Matcha Layer 1 tsp matcha powder 1/4 cup hot water 175°F / 80°C 1/2 cup milk 1 tsp honey Instructions: Make the Mango Layer Blend mango, coconut water, and honey until smooth. Pour into a glass and add ice cubes. Prepare the Matcha Add matcha powder into a bowl. Add hot water and whisk until frothy. Stir in honey Assemble the Latte For your milk foam, mix 60ml milk with 60ml heavy cream with an electric frother for 5-8min. In a cup add ice and gently pour the mango layer, then the matcha layer in the middle and then the milk foam.

Ingredients 1 ripe banana 110ml milk 3tsp blue spirulina 3tbsp honey 2tbsp yogurt For the “wave decoration effect”: Mix a small amount of yogurt with blue spirulina powder to create a vibrant, creamy blue mixture. Use a spoon or pastry brush to swirl the mixture inside the jar before adding the smoothie. This creates an artistic marbled effect. For a gradient look, layer different shades of blue (by adjusting the amount of spirulina in the yogurt). Assemble the smoothie Blend all the ingredients together, and in a large cup add ice, make the wave effect and pour the smoothie.

BLUE SPIRULINA SMOOTHIE

MASALA CHAI LATTE

Ingredients 2tsp masala chai powder 1 cup water 1/2 cup milk 1-2tsp honey Instructions Boil the water in a small pot. Add masala chai powder and simmer for 2–3 minutes. Pour in the milk and let it heat for another 2 minutes. Strain into a cup, add extra honey if desired. Assemble the chai latte In a cup add ice, your masala chai and then milk foam. Sprinkle cinnamon on top.

TIRAMISU MATCHA

For the Matcha Layer: 1 tsp matcha powder 1/4 cup hot water about 175°F or 80°C 1 tsp honey or maple syrup (optional for sweetness) Add matcha powder into a bowl. Add hot water and whisk until frothy. Stir in sweetener. For the Tiramisu Cream: 1/2 cup milk 2 tbsp cream cheese 1 tbsp vegan heavy cream 1 tsp vanilla extract 1 tsp cocoa powder (for dusting) Stir all the ingredients with a spoon until all combined and smooth. Assemble the Latte In a mason jar, add a couple of ice then pour your matcha and add the tiramisu cream on top. Sprinkle cacao or matcha powder for garnish. Serve immediately!

STRAWBERRY MILK MATCHA

Ingredients 4g matcha 6g honey 45ml water 125ml milk macerated strawberries For the matcha layer: 4g matcha powder 45ml hot water about 175°F or 80°C 6g honey or maple syrup (optional for sweetness) Add matcha powder into a bowl. Add hot water and whisk until frothy and add the extra milk. Stir in sweetener. For the macerated strawberries: 250g fresh strawberries 150ml honey Wash, dry and chop the strawberries. Add them to a bowl and mix with honey. Set aside to let the natural juice draw out (10mins). Transfer to a clean airtight container and refrigerate for up to 5 days. Assemble the drink In a cup add 3-4 tbsp of the macerated strawberries, ice, and your matcha latte on top. You can add some extra chopped strawberries if it’s needed. ( if you do, use bubble tea straws).

HOJICHA BLISS

For the hojicha layer: 4g hojicha powder 6g maple syrup 45ml water Add hojicha powder into a bowl. Add hot water and whisk until frothy. Stir in sweetener. For the milk foam: 60ml milk 60ml whipped cream Mix with the electric frother for a couple of minutes until thick and smooth. For the cherry jam: 1 cup fresh or frozen cherries 4tbsp honey 1/3 water Wash and remove the seeds of each cherry. Add them in a saucepan along with honey and water. Let it heat in medium temperature for 10-15 minutes. Stir well until it all comes solid. Remove from heat. Assemble the drink In a large cup add the cherry syrup, ice, the hojicha latte and lastly the milk foam on top. Sprinkle some cinnamon or cocoa powder for garnish.

COLLAGEN CLOUD COFFEE

For the cloud foam 120ml heavy cream 50ml milk Mix them together until fluffy. For the dalgona coffee 1/4 warm water 1/4 decaf ground coffee 1/4 honey Mix the three ingredients until fluffy and creamy. This will take 5-8 minutes. Assemble the drink In a cup add ice, 30ml milk, then the cloud foam and lastly 2- tbsp of the dalgona coffee on top. Stir well with a straw before drinking.

CHERRY MATCHA

For the Matcha Layer 4g matcha powder 45ml hot water about 175°F or 80°C 6g maple syrup Add matcha powder into a bowl. Add hot water and maple syrup and whisk in a zig-zag motion until frothy. For the pink cream 50ml heavy cream 40ml milk 1 drop pink dye or strawberry extract Mix for a couple of minutes with an electric frother until creamy and thick. For the cherry syrup 1/3 water 1 cup cherries 1 teaspoon of honey In a saucepan stir all the ingredients together and once it’s heated let them boil for 10-20 minutes in medium temperature. Assemble the drink In a mason jar, add 2 tablespoons of the cherry syrup, and ice. Then pour your matcha and add the pink cream on top. Serve immediately!

STRAWBERRY SWIRL SMOOTHIE

Ingredients 1 cup frozen strawberries berries 200ml milk 1 cup chocolate protein yogurt 1 tablespoon honey or 2-3 dates Assemble the smoothie Blend all the ingredients together and serve with extra chopped strawberries on top. Use a bubble tea straw. GOLDEN CHAI LATTE Ingredients 130ml heavy cream 2g masala chai 4g honey 30ml almond milk Assemble the drink Drizzle honey in a mason jar, blend all the ingredients together and add the smoothie in a cup with ice.

COOKIE CRUMBLE COCOA SMOOTHIE

Ingredients 100ml chocolate milk 50 ml date syrup 4g honey 30ml almond milk 1tablespoon cinnamon 100g frozen yogurt 2tablespoons cocoa powder 2 crushed oat cookies For the date syrup Soak 4-5 dates in hot water overnight. The water remaining from dates can be used as a syrup. It add sweetness to any beverage. Assemble the smoothie Blend all the ingredients together, add the smoothie in a mason jar with ice and sprinkle an extra crushed cookie on top.