Who doesn't love Starbucks? I know I do. These are our top 18 copycat recipes that you can easily make at home, each one with the full ingredients and step-by-step instructions. We chose these because they're ideal for home cooks who want easy and reliable recipes that they can fall back on. To get that great Starbucks taste at home, this is the perfect place to start.
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Homemade Gingerbread Latte
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Making your own version of the gingerbread latte is something you will not regret. So much more flavor, and way more cost-effective. Use molasses as the main flavor, but remember blackstrap is quite intense, whereas regular molasses is much milder, so choose wisely. I like to use freshly ground spices as they provide a greater flavor punch.
Use the classic ginger, cinnamon, nutmeg, and cloves. Make the simple syrup at home with the classic ratio of one to one, sugar to water. The great thing about these homemade syrups is they last about two to three weeks in the fridge.
There are so many ways you can customize these. You can make your syrup sweeter; you can use less or more spices, and then you have so many different types of milk to choose from. Play around with various espresso strengths, or use decaf if you're giving these to kids.
SIMPLETASTE Handheld Electric Milk Frother
Check PriceHomemade Gingerbread Latte
Ingredients
Method
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In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves over medium heat.
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Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer, about 3-4 minutes, then remove from heat.
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In a separate saucepan, heat the milk over medium heat until steaming but not boiling, whisking occasionally.
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Brew your espresso or strong coffee and divide between two mugs.
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Add 2-3 tablespoons of gingerbread syrup to each mug, then pour in the steamed milk.
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Top with whipped cream and a light sprinkle of cinnamon if desired, and serve immediately.
Pink Drink with Strawberry Acai
Money Saver
A grande Starbucks latte costs about $5.75. Making it at home costs roughly $0.75.
That’s over $1,300 saved per year if you make one every weekday.
The Pink Drink is a favorite made famous on Instagram, using passionfruit tea and freeze-dried strawberries with coconut milk, but you can easily make this viral drink at home. The base uses Starbucks Passion Tango tea, which gives great color and a hint of tartness to the drink.
Opt for freeze-dried strawberries, since they pack much more flavor without adding extra water, and you don't want to dilute the drink with extra water. Remember to cool the tea down slightly before adding the coconut milk, as it can spoil in hot liquid. This one is fantastic to do at home, and it's a fraction of the cost compared to buying it.
Pink Drink with Strawberry Acai
Ingredients
Method
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Steep the passion fruit tea bags in boiling water for 5 minutes, then remove the tea bags and let the tea cool to room temperature.
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Add the freeze-dried strawberries to the cooled tea and let them rehydrate for 5 minutes, then lightly mash them with a spoon.
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Stir in the white grape juice and honey until well combined, then strain the mixture through a fine mesh sieve if you prefer a smoother drink.
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Fill two glasses with ice cubes and divide the strawberry tea mixture between them.
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Pour 1/2 cup of coconut milk into each glass and stir gently to create the signature pink swirl.
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Garnish with fresh strawberry slices and serve immediately with a straw.
DIY Hot Chocolate
Making your own hot chocolate at home is so much better than using an instant version. This only takes five minutes, and to get the best results, use whole milk, vanilla, and the best chocolate and cocoa powder you can find. The whole milk is much better than low-fat, as the fat content gives you extra flavor and makes the hot chocolate creamy. I sometimes even add cream to make it extra velvety.
Watch out for the cocoa you use, as Dutch-processed is nice and smooth, while natural cocoa powder can have a sharp undertone which can make a difference overall. Making this yourself at home allows you to control how sweet you like your hot chocolate. Always add a small amount of vanilla, as this helps to round out any bitterness.
I always top mine with whipped cream. Not only does it taste good, but it makes the dish richer and stops it from cooling down too quickly.
DIY Hot Chocolate
Ingredients
Method
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In a medium saucepan, whisk together the cocoa powder, sugar, and salt until well combined.
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Add 1/4 cup of the milk to the cocoa mixture and whisk until it forms a smooth paste with no lumps.
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Pour in the remaining milk and add the chocolate chips, then heat over medium heat, whisking frequently.
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Continue whisking until the chocolate chips are completely melted and the mixture is steaming hot but not boiling, about 4-5 minutes.
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Remove from heat and stir in the vanilla extract.
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Pour into two mugs, top with whipped cream, dust with cocoa powder, and serve immediately.
Iced Caramel Macchiato
This iced caramel macchiato is so easy to make in your own kitchen and is way cheaper than the drive-through. A classic espresso macchiato is an espresso with a splash of milk, but Starbucks tends to make this with more milk than espresso content.
To get the right visual for this, you need to follow the correct order for the layers. Always go vanilla syrup, cold milk, ice, and then pour the espresso as the last step. This allows it to pool and cascade down, giving the classic visual.
Use this spoon pouring technique, pouring your espresso over the spoon. This helps make sure it doesn't sink immediately. I love the caramel drizzle too; it's not just for decoration; it gives that macchiato finish. Much cheaper to make this at home, but don't stir before you take a photo of it.
Iced Caramel Macchiato
Ingredients
Method
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Pour the vanilla syrup into a tall glass.
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Add the cold milk to the glass and stir to combine with the vanilla syrup.
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Fill the glass with ice cubes to the top.
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Slowly pour the freshly brewed espresso over the back of a spoon held just above the ice, allowing it to cascade over the top and create layers.
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Drizzle caramel sauce over the top in a crosshatch or zigzag pattern.
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Serve immediately with a straw, and stir before drinking to combine all the layers.
Iced Shaken Espresso
The iced shaken espresso was made famous on TikTok. Shaking it with ice can create a nice microfoam, but it also helps keep it chilled and mellows any bitterness. The ice helps dilute and soften the espresso's flavor for the better, but not too much.
You only need around 20 seconds of vigorous shaking. Any less, and it doesn't completely emulsify; if you shake too much, you'll lose the flavor. I like to use a sealed shaker since it prevents spillage compared to using a cocktail shaker. If you're using a sweetener, try adding it before shaking it into the hot espresso, since this helps it dissolve more easily.
Iced Shaken Espresso
Pro Tip
For layered iced drinks, always pour the milk over ice first, then slowly add the espresso or coffee. Pour over the back of a spoon for that Instagram-worthy gradient.
Ingredients
Method
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Brew the espresso shots and let them sit for 30 seconds to cool slightly.
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Add the hot espresso, simple syrup, and vanilla extract if using to a cocktail shaker along with 1/2 cup of ice cubes.
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Seal the shaker and shake vigorously for 15 to 20 seconds until the mixture is frothy and well-chilled.
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Fill a tall glass with the remaining 1/2 cup of ice cubes.
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Strain the shaken espresso over the ice, leaving behind the ice from the shaker.
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Top with milk, pouring gently to create a layered effect, and serve immediately.
Matcha Latte with Pistachio
Matcha and pistachio are a great combination, lovely and creamy, but also caffeinated since matcha powder is hydrophobic and it can easily create clumps. To avoid this, make a hot water paste before adding the milk. Don't try to just add it straight in.
I like to use ceremonial-grade matcha, as it's much smoother than culinary-grade, but you can use what you have. The flavor will be slightly different, though.
You can easily make a pistachio syrup from scratch at home. All you need is sugar, water, and pistachio paste or extract. Store-bought syrups tend to use artificial colors to get that vibrant green color.
Use your favorite milk. I like to use whole dairy milk as you get a rich foam, but you can use oat milk or other plant-based milks. Just be careful with nut milks, as they can separate with the matcha's tannins.
Matcha Latte with Pistachio
Ingredients
Method
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If making homemade pistachio syrup, combine the sugar, 2 tablespoons water, and chopped pistachios in a small saucepan over medium heat. Simmer for 5 minutes, then strain out the pistachios and let the syrup cool.
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Sift the matcha powder into a small bowl or mug to remove any clumps.
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Add the 2 tablespoons of hot water to the matcha and whisk vigorously with a bamboo whisk or small regular whisk until smooth and no lumps remain, creating a paste.
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Heat and froth the milk using a milk frother or steam wand until hot and foamy, or heat in the microwave and froth with a handheld frother.
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Pour the pistachio syrup into your serving mug, add the matcha paste, and stir to combine.
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Pour the frothed milk over the matcha mixture, holding back the foam with a spoon, then spoon the foam on top.
Serve immediately.
Cotton Candy Frappuccino
The cotton candy Frappuccino is our favorite with the kids. This recipe is made with raspberry syrup and vanilla. This classic comes from the Starbucks secret menu, so it's not official; it was created by fans. The raspberry and vanilla combination helps mimic cotton candy, and it doesn't actually use a cotton candy extract.
I would use whole milk, as the higher fat content means a creamier drink. Watch out for lower-fat or non-dairy milks, as they can water down the drink.
The biggest mistake with this is having too much ice, as this will dilute it. If you use too little, you end up with a slushy. Try to go for the standard ratio of one to one, ice to liquid by volume.
Don't forget your vanilla, as without it, this is just a raspberry fruit drink.
Cotton Candy Frappuccino
Ingredients
Method
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Add the whole milk, ice cubes, vanilla syrup, raspberry syrup, and sugar to a high-powered blender.
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Blend on high speed for 30-45 seconds until the mixture is smooth and creamy with no large ice chunks remaining.
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Pour the frappuccino into a tall glass, filling it about three-quarters full.
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Top generously with whipped cream and add a drizzle of raspberry syrup on top for garnish if desired.
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Serve immediately with a wide straw or spoon.
Brown Sugar Oatmilk Shaken Espresso
Brown sugar oat milk shaken espresso is lovely and sweet but also full of bold flavor, and it's easy to make at home. This recipe went viral immediately when Starbucks launched it in 2021, and the shaken espresso trend was a real thing.
Shaking espresso with ice creates a silky microfoam, and that's not just for aesthetics. Brown sugar and cinnamon are a classic pairing, and the molasses content in brown sugar gives a depth of flavor that white sugar can't match. Opt for oat milk, since it has more fat and will froth better than other plant-based milks.
A moka pot produces lower pressure than espresso machines, which run at 9 bar, but it still works, since the sweetness helps compensate. The big advantage of making this one at home is that you can control the sugar syrup yourself. The Starbucks Grande had around 80 calories of syrup, so you can easily adjust this one to your own sweetness level.
Brown Sugar Oatmilk Shaken Espresso
Ingredients
Method
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In a small bowl, combine the brown sugar, hot water, and ground cinnamon, stirring until the sugar is completely dissolved to create a syrup.
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Brew your espresso shots and pour them into a cocktail shaker or a jar with a tight-fitting lid.
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Add the brown sugar cinnamon syrup and ice cubes to the shaker with the espresso.
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Shake vigorously for about 15-20 seconds until the mixture is well-chilled and frothy.
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Fill a tall glass with fresh ice, pour in the oat milk, then strain the shaken espresso mixture over the top.
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Stir gently before drinking to combine the layers and enjoy immediately.
Chai Tea Latte
Making this chai tea latte at home is such a smart move. The flavor you get beats store-bought, hands down. You use real spices, so just cardamom, ginger, black pepper, and cinnamon. Steeping these at home will give you far greater depth of flavor.
Use a black tea base, something that's bold, that's perfect for cutting through the taste of the milk. Give your spices 5 to 10 minutes to steep. I like to take whole spices and freshly grind them to get the most flavor, but you can use pre-ground. The concentrated syrups you can buy are flavored artificially, or use spice extracts instead.
A fresh steep at home is the way to get maximum flavor, which is the biggest advantage of making these at home. You can control the spice, the sweetness, and what milk you use. It's so customizable.
Chai Tea Latte
Ingredients
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Method
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In a medium saucepan, bring the water to a boil and add the crushed cardamom pods, cinnamon stick, cloves, and grated ginger.
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Reduce heat to medium-low and let the spices simmer for 5 minutes to release their flavors.
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Add the black tea bags to the spiced water and steep for 3-4 minutes, then remove and discard the tea bags.
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Pour in the milk and add honey or sugar to taste, stirring to combine.
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Heat the mixture over medium heat until it’s steaming hot but not boiling, about 3-4 minutes.
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Remove from heat and stir in the vanilla extract, then strain the chai through a fine-mesh strainer into mugs.
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Serve hot, optionally topped with a sprinkle of cinnamon or a dollop of frothed milk.
Toasted Coconut Cold Brew
This toasted coconut cold brew is a copycat, a bit of vacation in the glass. You can batch-make this on a Sunday so that you don't have to buy coffee all week.
You must toast your coconut, as this gives that classic nutty caramel flavor. Raw coconut tends to taste flat. You need to use a dry skillet over medium heat and constantly stir; otherwise, your coconut oil will burn. As soon as it turns golden, remove it from heat.
Use coarse ground coffee steeped in cold water for between 12 and 24 hours. You can add the coconut to the coffee grounds or steep them separately for the finished drink. The concentrate can keep for around two weeks refrigerated, though the coconut infusion can shorten the shelf life, which is worth noting.
Once you have the equipment, making this at home only costs pennies.
Toasted Coconut Cold Brew
Ingredients
Method
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Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and fragrant. Let cool completely.
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In a large jar or pitcher, combine the ground coffee, cold water, and toasted coconut.
Stir well, cover, and refrigerate for 12-24 hours.
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Strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container, discarding the grounds and coconut.
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To serve, fill glasses with ice and pour cold brew concentrate over ice, diluting with water to taste if desired.
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Top each glass with coconut milk and simple syrup, stirring gently to combine before enjoying.
Toasted Coconut Latte
This toasted coconut latte is a warm version of the cold brew, using a homemade toasted coconut syrup. All you need to do is toast shredded coconut and steep it in a simple sugar syrup. The toasting is important; you need this for flavor.
Be careful about the temperature of your latte; aim for between 104 and 150 degrees Fahrenheit. Going above 150 degrees Fahrenheit will scald the flavor and produce no foam.
Start with cold milk; this is the key to getting a great foam. If you use warm milk, it will turn flat. You can use a milk frother instead of using a mason jar and shaking it. They both work, but the mason jar loses heat rapidly. It's good for speed but not great visually.
You can also use this syrup as a dessert topping.
Toasted Coconut Latte
Ingredients
Method
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Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden brown, stirring constantly. Set aside to cool.
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In a small saucepan, combine sugar, water, and toasted coconut.
Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes, then strain out the coconut, keeping the syrup.
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Brew your espresso or strong coffee and divide between two mugs.
Stir 2-3 tablespoons of toasted coconut syrup into each mug.
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Heat and froth the milk until it reaches 145-150°F and has a creamy foam on top. Add vanilla extract to the milk.
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Pour the steamed milk over the espresso mixture, spooning foam on top.
Drizzle with additional coconut syrup and top with whipped cream if desired.
Iced Ube Coconut Macchiato
This one has a stunning purple color, and it's made with ingredients that are super easy to find, and it's a lot of fun to make at home. Ube is a purple yam native to the Philippines, and it is different from taro, which is lighter and starchier, and from purple sweet potato. It's quite easy to confuse these.
You can use ube extract or ube halaya, which is jam. The extract needs to be more intense, but halaya is thicker and sweeter, so you only need to adjust the sweetness depending on which one you use. Be mindful of the coconut milk you use too. I always go for full-fat, to give a good mouthfeel and silkiness. The best place to find ube is an Asian grocery store, although you may find it at a Trader Joe's.
Iced Ube Coconut Macchiato
Ingredients
Method
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In a blender or mixing cup, combine the ube halaya, coconut milk, condensed milk, and ube extract. Whisk or blend until completely smooth and the mixture is a uniform purple color.
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Fill a tall glass with ice cubes, leaving about an inch of space at the top.
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Pour the ube coconut mixture over the ice, filling the glass about three-quarters full.
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Slowly pour the espresso or cooled strong coffee over the back of a spoon held just above the drink, allowing it to cascade over the top and create layers.
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Garnish with toasted coconut flakes and serve immediately with a straw, stirring before drinking to combine all the flavors.
Chocolate Brown Sugar Espresso
Chocolate brown sugar espresso is a great way to get coffee lovers to make this at home by using real brown sugar and adding chocolate to give that molasses depth. You can use white sugar, but the molasses in brown sugar will give this great depth.
Chocolate and coffee are such a great combination as they both share a bitter flavor. Try pre-mixing the dry chocolate and brown sugar blend; this speeds things up easily.
You need to use hot water here to dissolve the brown sugar. If you use colder or room temperature water, the drink will turn gritty with undissolved sugar.
Chocolate Brown Sugar Espresso
Ingredients
Method
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Brew 2 shots of espresso using an espresso machine or stovetop espresso maker.
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In your serving mug, combine the dark brown sugar and chocolate sauce, stirring together to form a paste.
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Pour the hot espresso over the chocolate-brown sugar mixture and stir vigorously until completely dissolved.
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Heat the milk and heavy cream together until steaming, either in the microwave for 45-60 seconds or in a small saucepan over medium heat.
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Froth the heated milk mixture using a milk frother or whisk until foamy, then pour over the espresso mixture.
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Top with whipped cream if desired and serve immediately.
Vanilla Bean Crème Frappuccino
I love this vanilla bean crème frappuccino. This one uses xanthan gum as a thickener and stabilizer, and this stops the ice crystals from separating and turning the drink watery. Be careful not to use too much; around 1/8 of a teaspoon or less. If you use too much, the drink will turn slimy.
I always tend to opt for vanilla bean paste as the flavor is far better and you have the seeds present. Using extract, it's not the same, and it carries a much milder flavor.
This one doesn't contain coffee, so there is no caffeine, which is ideal for kids, pregnant women, or anyone sensitive to caffeine.
Vanilla Bean Crème Frappuccino
Ingredients
Method
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Add the milk, vanilla syrup (or sugar and vanilla bean paste), ice cubes, and xanthan gum to a high-powered blender.
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Blend on high speed for 30-45 seconds until completely smooth and thick, with no ice chunks remaining.
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Pour the heavy cream into the blender and pulse 2-3 times just to incorporate, being careful not to over-blend.
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Pour into a large glass and top generously with whipped cream.
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Garnish with vanilla bean caviar or a small amount of vanilla bean paste on top of the whipped cream and serve immediately with a straw.
Cappuccino at Home
Making a cappuccino at home isn't as hard as you think, and you can do it with cheap gear. The classic ratio is one third espresso, one third steamed milk, and one third foam. This is not a huge drink. A dry cappuccino has more foam and less milk, while a wet cappuccino has less foam and more milk, and it's useful to know that difference.
The best way to make this at home is with a moka pot and a handheld frother, which makes for a low cost combination. Whole milk tends to froth the best due to the fat content, but you can use oat milk too, just look for a barista version to get a stable foam.
Watch out for using too much milk or a very large mug, as this can dilute the strength of the espresso. A larger drink with mostly steamed milk and no foam is a latte, not a cappuccino. A cappuccino is much shorter and smaller. It is bolder in nature.
Cappuccino at Home
Ingredients
Method
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Brew 2 shots of espresso using an espresso machine, stovetop moka pot, or strong coffee maker, and pour into a 6-ounce cappuccino cup.
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Add sugar to the espresso if desired and stir to dissolve completely.
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Heat the milk in a small saucepan or microwave until it reaches about 150°F, being careful not to boil.
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Froth the heated milk using a milk frother, French press, or whisk until you have about equal parts steamed milk and thick foam.
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Pour the steamed milk into the espresso cup, holding back the foam with a spoon, until the cup is about two-thirds full.
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Spoon the remaining foam on top to fill the cup, creating the classic one-third espresso, one-third steamed milk, one-third foam ratio.
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Dust with cocoa powder or cinnamon if desired and serve immediately.
Cold Brew Coffee Base
Making a cold brew coffee base at home is easy and very cheap. It is much smoother than iced coffee and can keep up to two weeks in the fridge. It is coffee that is steeped in cold water for 12 to 24 hours.
Not heating it causes the bitterness and acidity. Use a ratio of 1 cup of coarse ground coffee to 4 cups of water. To make a concentrate, use a one-to-one ratio, then dilute it for serving.
This is perfect for those who suffer from acid reflux or are sensitive to coffee. The concentrate lasts longer in the fridge, around two weeks, but once you dilute it, expect it to only last three to four days. Opt for a coarse coffee grind, since a fine grind can muddy the brew.
Cold Brew Coffee Base
Ingredients
Method
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Combine the coarsely ground coffee and cold filtered water in a large pitcher or jar, stirring gently to ensure all grounds are saturated.
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Cover the pitcher and let it steep at room temperature or in the refrigerator for 12-24 hours (the longer it steeps, the stronger the concentrate).
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After steeping, strain the mixture through a fine mesh strainer lined with cheesecloth or a coffee filter to remove all grounds, pouring the concentrate into a clean container.
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To serve, dilute the concentrate with equal parts water, milk, or your preferred dairy alternative over ice, adjusting the ratio to your taste preference.
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Store the cold brew concentrate in the refrigerator in an airtight container for up to two weeks, using as needed for various coffee drinks.
Customizable Chai with Spices
Making a spicy chai at home lets you balance the sweetness with spice, and you can also use your own quality ingredients. A traditional chai comes from India, using a black tea base simmered with milk and whole spices. I like to use the typical spices of cardamom, cinnamon, ginger, cloves, and pepper.
The ratios you use are completely up to you and how you want your chai to taste. I like to use whole spices as you get a more complex flavor, but you can also use premade spice mixes from your local shop, which will still work.
Simmer these gently, since overboiling results in a bitter tea. To sweeten these, jaggery is the traditional option, but you can use honey, although it will change the flavor slightly.
Customizable Chai with Spices
Ingredients
Method
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In a medium saucepan, combine water, crushed cardamom pods, cloves, cinnamon stick, sliced ginger, peppercorns, and nutmeg, then bring to a boil over medium-high heat.
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Reduce heat to low and simmer the spice mixture for 10 minutes to allow the flavors to fully infuse into the water.
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Add the black tea bags or loose tea to the spiced water and steep for 3-4 minutes, being careful not to over-steep as it can become bitter.
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Pour in the milk and honey, stirring to combine, and heat through until steaming but not boiling (about 2-3 minutes).
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Strain the chai through a fine mesh strainer into mugs, discarding the tea bags and whole spices, then serve immediately with additional honey if desired.
Banana Bread Flavored Coffee
The best coffee for banana bread lovers is this one. It's cozy and indulgent, made with real banana, vanilla, cinnamon, and nutmeg. You can make this hot or you can make an iced version. These flavors are the same combination used for making banana bread, hence the name, right? Bananas have a natural sweetness, so look for overripe ones with brown spots, as these are ideal, and you don't need to use any extra sugar.
Making a hot version versus an iced version isn't just about temperature but also flavor. The iced version tends to have a diluted flavor, so you need to use a stronger base or less ice for a full-flavor drink. Remember that nutmeg can be overwhelming when overused, so you don't want to use it as the main flavor.
The best part about this drink is that it feels indulgent, but all the ingredients are natural.
Banana Bread Flavored Coffee
Ingredients
Method
-
In a small saucepan over medium heat, combine the mashed banana, milk, maple syrup, vanilla extract, cinnamon, and nutmeg, whisking constantly until smooth and heated through (about 3-4 minutes).
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Pour the banana mixture into a blender and blend on high speed for 30-45 seconds until completely smooth and frothy with no lumps remaining.
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Divide the freshly brewed coffee between two mugs, then pour the blended banana mixture over the coffee, stirring gently to combine.
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Top with whipped cream if desired and sprinkle with an extra dash of cinnamon, then serve immediately while hot, or pour over ice for an iced version.