Sokos Kitchen

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03/13/2026

COCA COLA FROM SCRATCH 🙂‍↕️🥤 using simple ingredients like coconut sugar, citrus, and spices!! I was genuinely so surprised by how much this tasted like cola!! But with no corn syrup or artificial ingredients🤝 (but don’t get me wrong, I love me a crispy Coke Zero from time to time) Were also not adding any phosphoric acid, which gives Coke that super crisp, tart flavor we all know & love, but still this hits the spot and is so fun + easy to make! Cola Syrup Recipe Ingredients 1 cup coconut sugar 1/2 cup water 1 cinnamon stick 1/2 inch piece of lemon, lime, and orange peel 1/2 tsp each coriander and nutmeg 1/2 tsp bitters 1 tsp vanilla Directions - In a saucepan, caremelize the coconut sugar over low-medium heat until it starts to get sticky. Then, pour in the water, stir, and bring to a simmer. - Add in the zest, cinnamon stick, and spices. Continue to let simmer for about 5-10 minutes, or until it starts to thicken. - Strain and stir in the vanilla + bitters. - Store in the fridge for up to 2 weeks. Then, to make a cup of cola, use 1 part syrup to 3 parts seltzer. Stir and enjoy!!

03/13/2026

banana bread 🤝 coffee cake & brown butter too 🧈 recipe is dropping tomorrow!! (so run don’t walk to the grocery store to grab some bananas because they gotta be ripe 🍌)

11/09/2025

Sick day soup 😌🥣🥕🧅 aka italian penicillin aka heaven in a bowl when you’re feeling under the weather!! I think everyone makes it a little differently—here’s how I make it :) Recipe 4 cups chicken bone broth 4 cups regular chicken broth �1 medium sized yellow onion, quartered �2 medium sized carrots, coarsely chopped�2 celery ribs, coarsely chopped�4 garlic cloves, peeled�1/2 teaspoon kosher salt 2 chicken breasts �8 ounces uncooked pastina pasta��In a large pot or dutch oven, bring the broth, onion, carrots, celery, garlic, chicken breasts, and salt to a boil. Reduce the heat to medium-low, and simmer until vegetables are softened and the chicken breasts are cooked (17-20 minutes) Turn the heat to low. Remove the chicken breasts and set aside. Using an immersion blender, blend the veggies until smooth. Alternatively, you can also transfer them to a blender or food processor to blend. Add in the pastina, stir, and let simmer until cooked (about 10 minutes). Shred the chicken breasts and add this back into the pot. Stir. Serve topped with shredded parm, olive oil, and cracked black pepper!

11/09/2025

SEASONAL SYRUPS FROM SCRATCH 🍏🍠🤎🎃 sweetened with Coconut Sugars!! 3 new festive syrup recipes have entered the chat 👀 I think they might be my BEST YET. And as always, I’m using Coconut Sugars to sweeten them! I love using Big Tree Farm’s Coconut Sugars because they’re low glycemic, regenerative organic certified, and sustainably + ethically sourced 🤎🥥 The Brown Coconut sugar is a great swap for regular brown sugar, and their Golden Coconut Sugar is a 1:1 for white sugar. PLUS, their Brown Coconut Sugar has a naturally caramel-y flavor to it, which works perfectly in the caramel apple syrup 🍏 Recipes are below and on my blog (link is in my bio) Enjoy! Sweet Potato Pie Syrup 1 cup Big Tree Farms Golden Coconut Sugar ½ cup sweet potato puree ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger 1 cup water 1 tsp vanilla extract Add everything to a pot over low-medium heat. Whisk until smooth and bring to a simmer. Let this simmer for 5 minutes before turning off the heat. Let cool completely before transferring to an airtight container and storing in the fridge for up to 1 week. Caramel Apple Syrup 1 cup Big Tree Farms Coconut Sugar 1 cup apple cider 1 tbsp cold unsalted butter 2 tbsp heavy cream 1 tsp vanilla extract ½ tsp salt Add the coconut sugar and apple cider to a pot over low-medium heat. Stir together and bring to a simmer. Once simmering, add in the cold butter, heavy cream, vanilla, and salt. Mix until smooth. Let simmer for 5 more minutes. Turn off the heat and stir in the vanilla. Let cool completely before transferring to an airtight container and storing in the fridge for up to 1 week. Pumpkin Snickerdoodle Syrup 1/2 cup Big Tree Farms Golden Coconut Sugar 1/2 cup Big Tree Farms Coconut Sugar ½ cup pumpkin puree ½ tsp cinnamon 1 cup water 1 tsp vanilla bean paste Add everything (besides the vanilla) to a pot over low-medium heat. Whisk until smooth and bring to a simmer. Let this simmer for 5 minutes before turning off the heat. Stir in the vanilla. Let cool completely before transferring to an airtight container and storing in the fridge for up to 2 weeks.

10/28/2025

Homemade Dr. Pepper anyone?? 🙂‍↕️🥤 Dr. Pepper Syrup Recipe Ingredients 1 cup coconut sugar 1/2 cup water 2 cinnamon sticks 1/2 inch piece of lemon, lime, and orange peel 1/2 tsp each ground nutmeg, cloves, cardamom, ginger, and star anise 1 tbsp fresh ginger 1 tbsp peppercorns 1 cup cherries 1 tsp bitters 1 tsp vanilla 1 tsp almond extract Directions - In a saucepan, caremelize the coconut sugar over low-medium heat until it starts to get sticky. Then, pour in the water, stir, and bring to a simmer. - Add in the zest, cinnamon sticks, spices, ginger, peppercorns, and cherries. Continue to let simmer on low for about 5-10 minutes, or until it starts to thicken. - Strain and stir in the vanilla, almond extract, and bitters. - Store in the fridge for up to 2 weeks. Then, to make a cup of Dr. Pepper, use 1 part syrup to 3 parts seltzer. Stir and enjoy!!

10/28/2025

Caramelized Banana Syrup!! 🍌🧈🤎 inspired by a matcha I got in RI this past weekend (miss u ) I wrote out the recipe for what I did below—turned out soooo good! Perfect in a matcha & trying it in a chai tomorrow 🫖 Caramelized Banana Syrup 2 bananas, sliced 2 tbsp salted butter 1/2 tsp cinnamon 1/4 tsp salt 2/3 cup coconut sugar 1 & 1/4 cup filtered water 1 tsp vanilla Add the salted butter to a small pot and melt over low-medium heat. Once the butter is melted and bubbling, add in the sliced bananas. Cook until soft and caramelized. Mix in the cinnamon, salt, and coconut sugar. Then, pour in the filtered water and stir. Bring to a simmer and continue to let simmer for 3 minutes. Turn off the heat and let cool. Once cooled, stir in the vanilla and using an immersion blender (or regular blender or food processor), blend until smooth. Store in an airtight container in the fridge for up to 1 week.

10/27/2025

HOMEMADE FLUFFY DINNER ROLLS ☁️🧈🥣 for episode 2 of back to bread!! They’re soft, fluffy, and easy to make! + they always come out perfect (I’ve made this recipe at least 100 times 🙏) The cinnamon maple butter is optional, but highly reccomended 🍁 Homemade Fluffy Dinner Rolls 1 cup warm milk ¼ cup melted unsalted butter, plus more for pan and for brushing 2 ¼ tsp instant yeast 2 tbsp honey 1 large egg, at room temperature 3 cups all-purpose flour 2 tsp salt Cinnamon Maple Butter ½ cup salted butter, softened 1 tbsp pure maple syrup 1/4 tsp cinnamon In a large mixing bowl, whisk together the warm milk, melted butter, instant yeast, and honey. Whisk in the egg until smooth. Using a wooden spoon or spatula, mix in the flour and salt until a shaggy dough forms. Transfer to a clean surface and knead for 3-5 minutes, or until a nice smooth dough forms. If your dough is too sticky and wet, sprinkle in more flour, 1 tablespoon at a time, until the dough is workable. Transfer the dough ball back to the bowl, cover with a towel, and place somewhere warm for 1-2 hours, or until the dough has fully doubled in size. Transfer the dough to a clean surface. Cut it evenly into 12 pieces. Flatten each piece of dough and pinch the edges together to form a ball. Roll them until they’re smooth, and then place arrange in a single layer in a buttered 9 x 9–inch baking dish. Cover the baking dish with a clean dish towel and place it on top of the oven stovetop while it the oven preheats to 350°F. Brush the rolls with egg wash and bake for 18-20 minutes, or until golden brown on top. To make the cinnamon maple butter: whisk the ingredients together until combined and fluffy.

10/24/2025

How to make the perfect crepe at home 🫐 Crepes are way easier than you think–plus they’re versatile 🤌 You can make them sweet or savory! Today I did homemade whipped cream & berries :) And we’re using whole ultra-filtered milk because it has 50% more protein and 50% less sugar than regular milk and is creamy & rich 🐄 Recipe - In a large mixing bowl, whisk together 3 tbsp melted butter, 3⁄4 cup of fairlife whole ultra filtered milk (room temp), 1 tbsp of honey, and 2 eggs (room temp) until smooth. - Then, whisk in 1⁄2 cup + 1 tbsp of flour until completely silky smooth. - Heat a frying pan to medium heat and grease it with 1 tbsp of butter. Pour in the batter 3 tbsp at a time and swirl the pan to cover it with the batter. Let it cook for 2-3 minutes–it will start to bubble. Flip using a spatula and cook on the other side for 1 more minutes. - Transfer it to a serving plate, and repeat the process until the batter is gone. - Fill the crepe with homemade whipped cream, fold into a triangle, and top with more whipped cream + fresh berries!

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121 N LaSalle Street
Chicago, IL
60602

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