Chelsweets Cafe – 2025 Winter Coffee Shop Menu

We survived our first coffee shop!! It really was an informal housewarming, but we ended up having over 30 friends come and it was a blast!

I made the baked goods (and the simple syrups and toppings for the drinks) and my friend Mallory handled decorations and was the barista extraordinaire who made drinks for everyone.

Of course, we were so busy getting everything ready the morning of the event that I forgot to take many pictures, but here are some of the few I did take on my phone.

Below are the recipes for all the drinks and baked goods for our 2025 Winter Coffee Shop.

Drinks:

Anne’s Turtle Mocha (HOT)

• Double shot espresso, 7 oz. Fairlife chocolate milk, stabilized whipped cream, caramel (made with 3/4 cup heavy cream to make it thinner and easier to drizzle)& chocolate drizzle

Oatmilk Scotchie (DF & ICED)

• Double shot espresso, 0.75 oz. caramel, 1 oz butterscotch syrup (recipe below), 7 oz. regular or oat milk, whipped cheese topping (recipe below), caramel drizzle

Gingerbread Latte (HOT)

• Double shot espresso, 1.5 oz gingerbread syrup(recipe below), 7 oz. milk, whipped cream, dusting of cinnamon

Butterscotch Syrup:

• 1 cup water
• 3/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 tsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp fine salt

Add 1 cup water, 3/4 cup granulated sugar, and 1/4 cup packed light or dark brown sugar into a small saucepan. Heat over medium heat until simmering, stirring occasionally. Remove from heat and stir in 1 tsp unsalted butter, 1 tsp vanilla extract, and 1/2 tsp fine salt. Pour into a separate container, then set aside to cool. Store in the fridge for up to 2 weeks.

Whipped Cheese Topping

• 1 cup (8 oz. block) full-fat cream cheese (226g)
• 1/2 cup powdered sugar (65g)
• 1/2 cup + 1 Tbsp milk – I used nonfat Fairlife (140g)
• 1/2 cup + 1 Tbsp heavy cream (140g)
• 1/2 tsp fine salt

Place 1 cup (8 oz. block) of cold cream cheese into a large mixing bowl or the bowl of a stand mixer and mix on a medium-high speed until smooth.

Add 1/2 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds/explosions. Increase the speed to medium-high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Then add 1/2 cup + 1 Tbsp milk, 1/2 cup + 1 Tbsp heavy cream, and 1/2 tsp fine salt and mix on a medium-high speed until combined. The mixture should look somewhat fluffy but still have a pourable consistency. Pour into a small pitcher and store in the fridge.

Gingerbread Syrup:

• 3/4 cup water (180g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup packed light brown sugar (50g)
• 2 Tbsp molasses (40g)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

Add 3/4 cup water, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 Tbsp molasses, 1 tsp ground ginger, and 1/2 tsp ground cinnamon into a small saucepan. Heat over medium heat until simmering, stirring occasionally. Remove from heat and stir in 1 tsp vanilla extract. Pour into a separate container, then set aside to cool. Store in the fridge for up to 2 weeks.

Baked Goods:

• Cream cheese and pear pastries
• Oatmeal scotchies
• Breakfast sandwiches (English muffins, baked scrambled eggs, bacon, paprika Greek yogurt sauce)
• Gingerbread sandwich cookies
• Caramel brownies 
• Mini Cinnamon Rolls
• Double Chocolate Muffins
• Biscoff banana bread
• Fruit & Yogurt Parfaits