18 Refreshing Starbucks Drink Recipes for Baristas to Master

Ever wish you could whip up your favorite Starbucks drinks at home? Whether you’re craving a creamy Caramel Frappuccino or a zesty Iced Passion Tea, we’ve got you covered! Dive into these 18 refreshing Starbucks drink recipes that are easy to master—no barista skills required. Perfect for impressing guests or treating yourself, these sips will bring café-quality magic to your kitchen. Ready to blend, shake, and sip? Let’s go!

Iced Caramel Macchiato with Vanilla Syrup

You’ve probably had your fair share of iced coffees, but this Iced Caramel Macchiato with Vanilla Syrup is a game-changer. It’s the perfect pick-me-up for those sweltering summer days.

Ingredients

• 1 cup of strong brewed coffee, cooled (I swear by a dark roast for depth of flavor)
• 1/2 cup of milk (whole milk makes it creamier, but almond milk is a great dairy-free option)
• 2 tbsp vanilla syrup (homemade or store-bought, your call)
• 1 tbsp caramel sauce (the thicker, the better for that drizzle effect)
• Ice cubes (no skimping here, fill that glass to the brim)

Instructions

1. Brew 1 cup of strong coffee and let it cool to room temperature, about 20 minutes. Tip: Speed up the process by placing it in the fridge.
2. Fill a tall glass to the top with ice cubes. The more ice, the slower it melts and dilutes your drink.
3. Pour 1/2 cup of milk over the ice. For a layered look, pour it slowly over the back of a spoon.
4. Add 2 tbsp of vanilla syrup to the milk and ice. Stir gently to combine without disturbing the layers too much.
5. Slowly pour the cooled coffee over the milk mixture. Tip: Pouring it over the back of a spoon helps maintain those beautiful layers.
6. Drizzle 1 tbsp of caramel sauce on top. For a professional touch, use a squeeze bottle to create a zigzag pattern.
7. Give it a quick stir before drinking to mix all the flavors together. Tip: A metal straw is perfect for sipping and stirring.

Cool and creamy with a sweet vanilla kick, this drink is a delight. Try serving it with a sprinkle of cinnamon on top for an extra flavor boost.

Pumpkin Spice Latte with Whipped Cream

Out of all the fall flavors, pumpkin spice latte stands out for its warmth and richness. Here’s how to make it at home with a fluffy whipped cream topping.

Ingredients

• 2 cups whole milk (I find whole milk gives the creamiest texture)
• 2 tbsp pumpkin puree (not pie filling, for the purest flavor)
• 1 tbsp granulated sugar (adjust if you like it sweeter)
• 1/2 tsp pumpkin pie spice (homemade or store-bought works)
• 1/2 tsp vanilla extract (pure extract makes a difference)
• 1/4 cup heavy cream (chilled, for the best whip)
• 1 tsp powdered sugar (for sweetening the cream)
• 1/2 cup strong brewed coffee or espresso (freshly brewed is key)

Instructions

1. Heat the milk in a small saucepan over medium heat until steaming, about 3-5 minutes. Do not boil.
2. Whisk in the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract until fully combined.
3. Pour the coffee or espresso into a large mug, then slowly add the pumpkin milk mixture, stirring gently.
4. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form, about 2-3 minutes.
5. Spoon the whipped cream over the latte. Dust with a little extra pumpkin pie spice if desired.

A perfect pumpkin spice latte should be velvety with a bold coffee flavor. Serve it with a cinnamon stick for an extra aromatic touch.

Matcha Green Tea Frappuccino with Coconut Milk

Unleash a refreshing twist on your coffee break with this vibrant Matcha Green Tea Frappuccino, blending earthy matcha with creamy coconut milk for a dairy-free delight.

Ingredients

• 1 cup coconut milk (full-fat for extra creaminess)
• 1 tsp matcha green tea powder (I swear by ceremonial grade for its smoothness)
• 1/2 cup ice cubes (the more, the frostier)
• 1 tbsp honey (adjust if you like it sweeter)
• 1/2 tsp vanilla extract (pure, not imitation)

Instructions

1. Measure 1 cup of coconut milk and pour it into your blender.
2. Add 1 tsp of matcha green tea powder to the blender. Sift it if you’re avoiding lumps.
3. Drop in 1/2 cup of ice cubes. More ice means a thicker frappuccino.
4. Drizzle 1 tbsp of honey over the ice. This is your sweetness control point.
5. Splash in 1/2 tsp of vanilla extract for that subtle depth.
6. Blend on high for 30 seconds, or until the mixture is smooth and no ice chunks remain.
7. Stop the blender and scrape down the sides if needed. A rubber spatula is your friend here.
8. Blend again for 10 more seconds to ensure everything is perfectly combined.
9. Pour into your favorite glass immediately. A chilled glass keeps it colder longer.

Zesty and invigorating, this frappuccino offers a silky texture with the perfect balance of sweet and earthy. Try topping it with a sprinkle of matcha powder or coconut flakes for an Instagram-worthy finish.

Caramel Ribbon Crunch Frappuccino

Whipping up a Caramel Ribbon Crunch Frappuccino at home is easier than you think. This copycat recipe delivers the same creamy, crunchy goodness you love.

Ingredients

• 1 cup strong brewed coffee, chilled (I swear by cold brew for a smoother taste)
• 1 cup whole milk (2% works, but whole milk makes it creamier)
• 3 tbsp caramel sauce, plus extra for drizzling (homemade or store-bought, your call)
• 2 tbsp granulated sugar (adjust if you like it less sweet)
• 2 cups ice cubes (the more, the thicker)
• 1/2 cup whipped cream (for topping, because more is always better)
• 1/4 cup caramel crunch topping (find it in the baking aisle or make your own)

Instructions

1. Brew 1 cup of strong coffee and let it chill in the fridge for at least 30 minutes.
2. In a blender, combine the chilled coffee, whole milk, 3 tbsp caramel sauce, and granulated sugar.
3. Add 2 cups of ice cubes to the blender. Blend on high until smooth, about 30 seconds.
4. Pour the mixture into a tall glass, leaving room at the top for toppings.
5. Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of caramel crunch topping.

Nowhere does indulgence meet simplicity like in this frappuccino. The contrast between the smooth coffee base and the crunchy topping is a game-changer. Try serving it with a straw and a long spoon to get every bit of the crunch.

White Chocolate Mocha with Hazelnut Syrup

Get ready to elevate your coffee game with this indulgent White Chocolate Mocha with Hazelnut Syrup. Perfect for those mornings when you need a little extra sweetness.

Ingredients

• 1 cup whole milk (I find whole milk gives the creamiest texture)
• 2 tbsp white chocolate chips (the good quality ones melt smoother)
• 1 tbsp hazelnut syrup (homemade or store-bought, but go for the one with real hazelnut flavor)
• 1/2 cup strong brewed coffee (freshly brewed is best)
• Whipped cream for topping (because why not?)

Instructions

1. Heat the milk in a small saucepan over medium heat until it’s steaming but not boiling, about 3 minutes.
2. Add the white chocolate chips to the hot milk, stirring constantly until completely melted and smooth.
3. Pour in the hazelnut syrup and stir to combine, about 1 minute. Tip: Taste and add more syrup if you like it sweeter.
4. Brew the coffee separately if not already done. Tip: Use a French press for a richer flavor.
5. Combine the coffee with the milk mixture, stirring well to ensure everything is fully mixed.
6. Pour into your favorite mug and top with whipped cream. Tip: A sprinkle of cocoa powder on top adds a nice touch.

Perfectly creamy with a nutty sweetness, this mocha is a dream in a mug. Try serving it with a side of biscotti for dipping.

Strawberry Acai Refresher with Lemonade

Everyone needs a quick, refreshing drink to beat the summer heat. This Strawberry Acai Refresher with Lemonade is just that—simple, vibrant, and utterly delicious.

Ingredients

• 1 cup frozen strawberries (I find frozen works best for a thicker texture)
• 1/2 cup acai puree (look for unsweetened to control the sweetness)
• 1 cup lemonade (homemade or store-bought, but fresh squeezed brings the brightest flavor)
• 1 tbsp honey (adjust based on your sweet tooth)
• Ice cubes (as much as you like for that perfect chill)

Instructions

1. In a blender, combine frozen strawberries, acai puree, lemonade, and honey.
2. Blend on high for 30 seconds, or until smooth. Tip: If the mixture is too thick, add a splash of water to loosen it.
3. Add ice cubes to the blender and pulse a few times until crushed. Tip: For a slushier texture, blend longer.
4. Pour into glasses immediately. Tip: Garnish with a fresh strawberry or lemon slice for an Instagram-worthy finish.

Kick back and enjoy the creamy yet light texture, with a perfect balance of sweet and tart. Serve it in a chilled mason jar for that rustic, summery vibe.

Vanilla Sweet Cream Cold Brew

Unbelievably smooth and refreshing, this Vanilla Sweet Cream Cold Brew is your go-to for a quick caffeine fix with a sweet twist.

Ingredients

– 1 cup cold brew coffee (I like mine strong, so I use a dark roast)
– 1/2 cup heavy cream (for that rich, velvety texture)
– 2 tbsp vanilla syrup (homemade or store-bought, but always go for the good stuff)
– 1 tbsp sugar (adjust if your syrup is already sweet)
– Ice cubes (the more, the merrier for that chill factor)

Instructions

1. Brew your cold brew coffee the night before and let it steep in the fridge for at least 12 hours for maximum flavor.
2. In a small bowl, whisk together heavy cream, vanilla syrup, and sugar until the mixture is smooth and the sugar is fully dissolved.
3. Fill a glass to the brim with ice cubes to ensure your drink stays cold longer.
4. Pour the cold brew coffee over the ice, leaving some room at the top for the sweet cream.
5. Gently pour the vanilla sweet cream over the back of a spoon to layer it on top of the coffee without mixing.
6. Stir before drinking to combine the flavors, or sip as is for a layered experience.
7. Tip: For an extra frothy cream, use a milk frother before adding it to the coffee.
8. Tip: If you prefer a less sweet drink, start with half the amount of syrup and adjust to taste.
9. Tip: Always use fresh cold brew for the best flavor; it makes all the difference.
Not just a drink, this Vanilla Sweet Cream Cold Brew is a creamy, dreamy escape. The contrast between the bold coffee and the sweet, smooth cream is irresistible. Try it with a cinnamon sprinkle for an extra flavor kick.

Toasted White Chocolate Mocha

Zesty mornings call for a Toasted White Chocolate Mocha, a creamy, dreamy twist on your regular coffee fix. This recipe is straightforward, no-nonsense, and delivers every time.

Ingredients

– 1 cup whole milk (I swear by organic for its creaminess)
– 2 tbsp white chocolate chips (splurge on the good stuff)
– 1/2 cup strong brewed coffee (freshly ground beans make all the difference)
– 1 tbsp sugar (adjust, but this is the sweet spot)
– 1/4 tsp vanilla extract (pure, not imitation)
– Whipped cream for topping (because why not?)
– A pinch of cinnamon (for that subtle spice kick)

Instructions

1. Heat a small skillet over low heat. Add white chocolate chips, stirring constantly until they melt and turn a light golden color, about 3 minutes. Tip: Keep the heat low to avoid burning.
2. In a small saucepan, warm the milk over medium heat until it’s steaming but not boiling, about 2 minutes. Tip: Use a thermometer to hit the perfect 150°F.
3. Slowly whisk the toasted white chocolate into the warm milk until fully combined.
4. Brew your coffee strong and pour it into a large mug.
5. Stir in the sugar and vanilla extract into the coffee.
6. Pour the white chocolate milk mixture over the coffee and stir well.
7. Top with whipped cream and a sprinkle of cinnamon. Tip: For an extra flair, lightly torch the whipped cream for a toasted finish.
Kick back with this Toasted White Chocolate Mocha and savor the velvety texture and rich, caramelized flavors. Perfect for sipping slowly on a lazy weekend morning or as a decadent afternoon pick-me-up.

Peppermint Mocha with Dark Chocolate Shavings

Lately, I’ve been obsessed with this Peppermint Mocha—it’s the perfect blend of cozy and refreshing.

Ingredients

• 1 cup strong brewed coffee (I use a French press for maximum flavor)
• 1 cup milk (whole milk makes it creamier, but almond milk works for a lighter version)
• 2 tbsp cocoa powder (dark cocoa powder is my favorite for a richer taste)
• 1 tbsp sugar (adjust based on your sweetness preference)
• 1/4 tsp peppermint extract (a little goes a long way)
• Dark chocolate shavings (for garnish, I like to use a vegetable peeler for thick curls)

Instructions

1. Brew 1 cup of strong coffee using your preferred method.
2. In a small saucepan, heat 1 cup of milk over medium heat until steaming but not boiling.
3. Whisk in 2 tbsp cocoa powder and 1 tbsp sugar until fully dissolved.
4. Remove from heat and stir in 1/4 tsp peppermint extract.
5. Pour the coffee into a mug, then add the peppermint milk mixture.
6. Top with dark chocolate shavings for garnish.

Dark chocolate shavings melt slightly into the hot drink, adding a luxurious texture. Serve immediately for the best flavor experience.

Dragon Drink with Mango and Coconut Milk

Dragon Drink with Mango and Coconut Milk is a refreshing, tropical-inspired beverage that’s perfect for summer days. Its vibrant color and creamy texture make it a hit at any gathering.

Ingredients

• 1 cup frozen mango chunks (I find frozen mango gives a smoother blend)
• 1/2 cup coconut milk (full-fat for creaminess)
• 1/2 cup water (filtered tastes best)
• 1 tbsp honey (adjust based on sweetness preference)
• 1/2 cup ice cubes (more if you like it extra cold)

Instructions

1. Add 1 cup frozen mango chunks to a blender.
2. Pour in 1/2 cup coconut milk and 1/2 cup water.
3. Add 1 tbsp honey for sweetness.
4. Blend on high speed for 30 seconds until smooth. Tip: Scrape down the sides if needed for an even blend.
5. Add 1/2 cup ice cubes and blend again for 15 seconds. Tip: For a thicker consistency, add more ice.
6. Pour into a glass and serve immediately. Tip: Garnish with a slice of mango for an extra tropical touch.

Yield: 1 serving. The drink is creamy with a sweet mango flavor balanced by the richness of coconut milk. Try serving it in a hollowed-out pineapple for a fun presentation.

Caramel Apple Spice with Cinnamon Dolce Syrup

Every fall, I crave this cozy drink. It’s like a hug in a mug.

Ingredients

• 1 cup apple cider (fresh-pressed gives the best flavor)
• 1/4 cup caramel sauce (homemade or store-bought, but thick works best)
• 2 tbsp cinnamon dolce syrup (I swear by the brand with the red label)
• 1/2 cup milk (whole milk makes it creamier)
• Whipped cream, for topping (don’t skip this!)
• Cinnamon sticks, for garnish (optional but pretty)

Instructions

1. Heat apple cider in a small saucepan over medium heat until it starts to simmer, about 5 minutes. Stir occasionally.
2. Add caramel sauce and cinnamon dolce syrup to the simmering cider. Whisk until fully combined, about 1 minute. Tip: If the caramel is too thick, warm it slightly before adding.
3. Pour in milk and continue to heat until the mixture is hot but not boiling, about 3 minutes. Stir constantly to prevent scorching.
4. Remove from heat and pour into mugs. Top with a generous dollop of whipped cream. Tip: For extra flair, drizzle a little caramel sauce over the whipped cream.
5. Garnish with a cinnamon stick if desired. Serve immediately. Tip: The cinnamon stick isn’t just for looks—it adds a subtle spice as you sip.

Combining sweet caramel with spicy cinnamon, this drink is irresistibly smooth. Try serving it with a slice of apple pie for the ultimate fall treat.

Java Chip Frappuccino with Extra Chocolate Drizzle

Yearning for a decadent coffee treat? This Java Chip Frappuccino with extra chocolate drizzle hits the spot. Perfect for hot days or when you need a sweet caffeine boost.

Ingredients

• 1 cup strong brewed coffee, chilled (I swear by cold brew for smoother flavor)
• 1 cup milk (whole milk makes it creamier, but almond works too)
• 2 tbsp chocolate syrup (the thicker, the better for that drizzle)
• 1 tbsp granulated sugar (adjust if you like it less sweet)
• 1 cup ice cubes (crushed ice blends easier)
• 1/2 cup whipped cream (homemade or store-bought, no judgment here)
• 1/4 cup chocolate chips (mini ones blend better)

Instructions

1. Brew coffee and let it chill in the fridge for at least 1 hour. Tip: Make extra and freeze into ice cubes for next time.
2. In a blender, combine chilled coffee, milk, chocolate syrup, sugar, and ice cubes. Blend on high until smooth, about 30 seconds.
3. Pour into a tall glass, leaving room at the top for whipped cream. Tip: For a barista look, drizzle chocolate syrup inside the glass before pouring.
4. Top with whipped cream and sprinkle chocolate chips over it. Tip: Use a piping bag for whipped cream to get those perfect peaks.
5. Drizzle additional chocolate syrup on top for extra decadence.

This frappuccino is luxuriously creamy with a bold coffee kick. The chocolate chips add a delightful crunch. Serve with a straw and a long spoon to get every last bit.

Blonde Flat White with Caramel Drizzle

Zesty mornings call for a Blonde Flat White with Caramel Drizzle, a creamy coffee delight that’s both indulgent and easy to whip up. Perfect for those who prefer their caffeine with a sweet twist.

Ingredients

– 2 shots of blonde espresso (I find Starbucks Blonde Espresso beans give the smoothest flavor)
– 1 cup whole milk (for the creamiest froth, organic is my pick)
– 2 tbsp caramel sauce (homemade or store-bought, but go for the thick, rich kind)
– Ice cubes (optional, for a chilled version)

Instructions

1. Brew 2 shots of blonde espresso using your espresso machine. Let it cool slightly if you’re making an iced version.
2. Heat 1 cup of whole milk in a small saucepan over medium heat until it’s steaming but not boiling, about 150°F. Use a thermometer for precision.
3. Froth the heated milk until it’s velvety and has doubled in volume. A handheld frother works wonders here.
4. Pour the espresso into a large mug. Slowly add the frothed milk, holding back the foam with a spoon to let the milk pour in first, then top with the foam.
5. Drizzle 2 tbsp of caramel sauce over the top in a zigzag pattern for that Instagram-worthy finish.
6. For an iced version, fill a glass with ice cubes before adding the espresso and milk, then drizzle with caramel.

Extra creamy with a bold espresso kick, this Blonde Flat White is a caramel lover’s dream. Serve it with a cinnamon stick stirrer for an aromatic twist.

Very Berry Hibiscus Refresher

Perfect for beating the summer heat, this Very Berry Hibiscus Refresher combines tart hibiscus with sweet berries for a drink that’s as vibrant as it is refreshing.

Ingredients

• 2 cups dried hibiscus flowers (I find the Mexican variety packs the best punch)
• 4 cups filtered water (always go for filtered to avoid any off tastes)
• 1 cup mixed berries (fresh or frozen, but I love the convenience of frozen)
• 1/4 cup honey (local honey adds a nice touch of terroir)
• Ice cubes (the more, the merrier for that chill factor)

Instructions

1. In a medium saucepan, combine hibiscus flowers and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low and simmer for 10 minutes. Tip: Don’t overboil, or you’ll lose the vibrant color.
3. Remove from heat and strain into a pitcher, discarding the flowers.
4. While the tea is still warm, stir in honey until fully dissolved. Tip: Warm liquid helps honey blend seamlessly.
5. Add mixed berries to the pitcher and muddle lightly to release juices. Tip: A wooden spoon works great for muddling without crushing the berries too much.
6. Refrigerate for at least 1 hour to chill and infuse flavors.
7. Serve over ice in tall glasses, ensuring each glass gets a few berries.

The drink boasts a bold hibiscus tang softened by sweet berries, with a texture that’s both smooth and slightly pulpy from the muddled fruit. Try garnishing with a sprig of mint or a slice of lime for an extra zing.

Cinnamon Dolce Latte with Whipped Cream

Cinnamon Dolce Latte with Whipped Cream is a cozy, sweet treat that’s perfect for chilly mornings or as a comforting afternoon pick-me-up.

Ingredients

• 1 cup whole milk (I find whole milk gives the creamiest texture)
• 2 shots espresso (about 2 oz, freshly brewed is best)
• 2 tbsp cinnamon dolce syrup (homemade or store-bought, adjust to sweetness preference)
• 1/4 cup heavy cream (chilled for best whipping results)
• 1 tbsp powdered sugar (for the whipped cream, adds just the right sweetness)
• Ground cinnamon (for garnish, a little goes a long way)

Instructions

1. Brew 2 shots of espresso and set aside.
2. In a small saucepan, heat 1 cup of whole milk over medium heat until steaming but not boiling, about 3-4 minutes.
3. Remove milk from heat and whisk in 2 tbsp of cinnamon dolce syrup until fully combined.
4. Pour the espresso into a large mug, then add the cinnamon dolce milk mixture, stirring gently.
5. In a chilled bowl, whip 1/4 cup heavy cream with 1 tbsp powdered sugar until soft peaks form, about 2-3 minutes.
6. Spoon the whipped cream over the latte, then sprinkle lightly with ground cinnamon for garnish.

Great for sipping slowly, this latte boasts a velvety texture with a perfect balance of sweet and spicy. Try serving it with a cinnamon stick stirrer for an extra touch of elegance.

Iced Shaken Espresso with Brown Sugar Syrup

Espresso lovers, rejoice! This iced shaken espresso with brown sugar syrup is your new go-to for a quick caffeine fix with a sweet twist.

Ingredients

• 2 shots of espresso (freshly brewed works best for that robust flavor)
• 1/4 cup brown sugar (I love the deep molasses notes it adds)
• 1/4 cup water (filtered is my preference for a cleaner taste)
• 1/2 cup ice cubes (the more, the merrier for that perfect chill)
• 1/4 cup milk of choice (oat milk is my dairy-free favorite here)

Instructions

1. Brew 2 shots of espresso using your preferred method. Let it cool slightly, about 2 minutes.
2. In a small saucepan, combine 1/4 cup brown sugar and 1/4 cup water. Heat over medium until sugar dissolves, about 3 minutes. Cool syrup for 5 minutes.
3. Fill a cocktail shaker with 1/2 cup ice cubes. Pour cooled espresso and 2 tbsp of the brown sugar syrup over the ice.
4. Secure the lid and shake vigorously for 15 seconds. The goal is a frothy top and well-chilled drink.
5. Strain the shaken espresso into a glass filled with fresh ice, leaving room for milk.
6. Top with 1/4 cup milk of choice. Stir gently if you prefer a marbled look.

Delightfully bold and sweet, this drink boasts a velvety texture with a caramel-like undertone. Try it with a sprinkle of cinnamon on top for an extra flavor kick.

Chai Tea Latte with Pumpkin Spice Topping

Absolutely nothing beats the cozy embrace of a Chai Tea Latte, especially when it’s crowned with a pumpkin spice topping. Here’s how to make it at home.

Ingredients

• 2 cups water (filtered tastes best)
• 2 chai tea bags (I swear by the extra spicy ones)
• 1 cup milk (whole milk makes it creamier)
• 2 tbsp pumpkin puree (homemade or canned, but no pie filling)
• 1 tbsp honey (adjust if you like it sweeter)
• 1/2 tsp pumpkin spice (the more, the merrier in my book)
• Whipped cream for topping (don’t skip this!)

Instructions

1. Boil 2 cups of water in a small saucepan over high heat.
2. Once boiling, remove from heat and add 2 chai tea bags. Steep for 5 minutes for full flavor.
3. While tea steeps, warm 1 cup milk in another saucepan over medium heat until steaming, about 3 minutes.
4. Remove tea bags from water, squeezing gently to extract all flavor.
5. Combine steeped tea and warmed milk in a large mug.
6. In a small bowl, mix 2 tbsp pumpkin puree, 1 tbsp honey, and 1/2 tsp pumpkin spice until smooth.
7. Gently stir the pumpkin mixture into the tea and milk until fully incorporated.
8. Top with whipped cream and a sprinkle of pumpkin spice for that Instagram-worthy finish.

The latte strikes a perfect balance between spicy and sweet, with the pumpkin spice topping adding a festive twist. Serve it with a cinnamon stick for stirring and an extra dash of warmth.

Cold Foam Cascara Cold Brew

Zesty and refreshing, this Cold Foam Cascara Cold Brew is your go-to summer drink. It combines the deep flavors of cold brew with the sweet, fruity notes of cascara foam.

Ingredients

• 1 cup cold brew coffee (I like mine strong, so I use a dark roast)
• 1/4 cup cascara tea (the dried husks of coffee cherries add a unique sweetness)
• 1/2 cup heavy cream (chilled for best foam results)
• 2 tbsp sugar (adjust based on your sweetness preference)
• 1 tsp vanilla extract (pure vanilla makes a difference)

Instructions

1. Brew cascara tea by steeping in 1/2 cup hot water for 5 minutes. Strain and cool to room temperature.
2. In a bowl, combine chilled heavy cream, sugar, and vanilla extract. Use a hand mixer to whip until soft peaks form, about 2 minutes.
3. Slowly add the cooled cascara tea to the whipped cream, folding gently to maintain the foam’s lightness.
4. Fill a glass with ice and pour the cold brew coffee over it, leaving room at the top.
5. Spoon the cascara foam over the cold brew, allowing it to cascade down the sides.
6. Serve immediately with a straw for sipping through the layers.

Makes for a visually stunning drink with layers of flavor. The foam adds a creamy texture that contrasts beautifully with the smooth cold brew. Try garnishing with a sprinkle of cascara or a cinnamon stick for an extra touch.

Conclusion

With these 18 refreshing Starbucks-inspired recipes, you’re all set to bring café-quality drinks right to your kitchen! Whether you’re a budding barista or just love a delicious pick-me-up, there’s something here for everyone. Give them a try, then let us know which one’s your favorite in the comments—and don’t forget to share the love on Pinterest! Happy sipping!