25 Cold Starbucks Drinks for Hot Summer Days

These cold Starbucks drinks let you recreate the coffeehouse favourites at home for a fraction of the price, using real ingredients and ratios rather than vague guesswork. Every recipe below is an independent copycat built from scratch with espresso, milk, syrups and fruit, not an order placed at the counter. You'll find iced lattes, fruity refreshers, blended frappuccinos and creamy cold brews, so there's a version here for whatever you're craving on a hot day.

This is the drink that made shaken espresso famous, and the trick is a punchy brown sugar syrup made from 55 g (¼ cup) brown sugar dissolved in 80 ml (⅓ cup) hot water with a cinnamon stick. Shake 60 ml (2 fl oz) hot espresso hard with 30 ml (2 tbsp) of that syrup and a handful of ice for 10-15 seconds until foamy and pale gold on top. Strain over fresh ice and pour 120 ml (4 fl oz) oat milk down the side so it layers rather than mixes straight in.

Steep 100 g (1 cup) coarse-ground coffee in 700 ml (3 cups) cold water in the fridge for 12-18 hours, then strain through a fine sieve or cheesecloth for smooth, low-acid cold brew. Whisk 120 ml (½ cup) whole milk with 120 ml (½ cup) double cream and 15 ml (1 tbsp) vanilla syrup until slightly frothy for the sweet cream. Pour the cold brew over ice first, then float the sweet cream on top so it stays visibly layered until stirred.

Start with 15 ml (1 tbsp) vanilla syrup stirred into 240 ml (1 cup) cold milk, then pour over ice so the milk sits at the bottom of the glass. Slowly pour 60 ml (2 fl oz) freshly pulled espresso over the back of a spoon so it settles in a distinct layer rather than blending straight through. Finish with a crosshatch drizzle of 15 ml (1 tbsp) caramel sauce for the classic marked look and a hit of buttery sweetness.

Blend 60 ml (2 fl oz) cooled espresso, 45 ml (3 tbsp) white chocolate sauce, 120 ml (½ cup) whole milk and 300 g (about 3 cups) ice until completely smooth and thick, adding a splash more milk if it won't move through the blades. This one is deliberately rich, so use full-fat milk rather than a light alternative to get the proper creamy body. Top with whipped cream and a little extra white chocolate sauce for the full frappuccino effect.

Muddle 80 g (½ cup) fresh or frozen mango chunks lightly to release their juice, then combine with 180 ml (¾ cup) white grape juice and 60 ml (¼ cup) coconut water in a shaker. Add a spoonful of dried or fresh dragonfruit pieces for colour and texture, then shake with ice and pour, unstrained, into a tall glass. This swap of grape juice and coconut water for the original tea base keeps the drink bright, fruity and caffeine-free.

Make a quick cinnamon dolce syrup by simmering 60 g (¼ cup) sugar, 60 ml (¼ cup) water and 10 g (2 tsp) ground cinnamon for 3-4 minutes until slightly thickened, then cool completely. Stir 20 ml (4 tsp) of the syrup into 60 ml (2 fl oz) espresso and 180 ml (¾ cup) cold milk poured over ice. Top with whipped cream and a light dusting of cinnamon for that warm-spice finish even in a cold glass.

Combine 240 ml (1 cup) white cranberry juice with 180 ml (¾ cup) coconut milk and stir well, since the coconut milk is what gives the drink its signature soft pink colour and creamy body rather than any artificial dye. Pour over ice and scatter in a handful of freeze-dried or fresh sliced strawberries for texture and extra sweetness. Taste before serving and adjust with a little more juice if you prefer it less rich.

Blend 200 g (1½ cups) frozen strawberries with 120 ml (½ cup) açaí or berry juice, 60 ml (¼ cup) white grape juice and 150 g (1½ cups) ice until slushy and pourable but still thick. This one skips dairy entirely, so it stays bright and tart rather than creamy, which makes it especially refreshing in hot weather. Pour into a glass and add a few whole strawberry slices on top as a simple garnish.

Brew 240 ml (1 cup) strong coffee, cool it, then pour over ice with a 15 ml (1 tbsp) splash of simple syrup if you like it sweet; that's the entire base, no special equipment required. For the cold foam, froth 60 ml (¼ cup) cold milk with a handheld frother or French press until thick and pillowy, about 30-45 seconds of vigorous pumping. Spoon the foam on top so it sits proudly above the glass rim rather than sinking straight in.

Blend 60 ml (2 fl oz) cooled espresso, 30 g (2 tbsp) chocolate chips, 15 ml (1 tbsp) chocolate syrup, 180 ml (¾ cup) milk and 250 g (2½ cups) ice on high until the chips are fully broken down and the texture is smooth, about 45-60 seconds. If your blender struggles with whole chips, pulse in short bursts first before running it continuously. Finish with whipped cream and a drizzle of extra chocolate syrup for the classic mottled look.

Steep 2 strong black chai tea bags in 120 ml (½ cup) just-boiled water for 5 minutes to concentrate the spice, then cool completely before using; skipping this step leaves the drink watery. Pour the concentrate over ice with 180 ml (¾ cup) cold milk and 15 ml (1 tbsp) honey or vanilla syrup, stirring well. The cardamom, cinnamon and clove notes in a good chai blend carry through beautifully even served cold.

Blend 60 ml (2 fl oz) cooled espresso, 30 ml (2 tbsp) chocolate syrup, 10 ml (2 tsp) peppermint syrup, 180 ml (¾ cup) milk and 250 g (2½ cups) ice until thick and smooth. Start with a light hand on the peppermint syrup and add more to taste, since it's easy to overpower the chocolate if you're heavy-handed. Crushed candy cane on top of the whipped cream makes it feel properly festive even outside winter.

Steep a hibiscus tea bag in 120 ml (½ cup) hot water for 5 minutes, then cool fully so the colour stays vivid rather than muddy. Pour 180 ml (¾ cup) coconut milk over ice first, then slowly pour the cooled hibiscus tea over the back of a spoon so it settles as a distinct purple layer on top. A few fresh or frozen blackberries dropped in add both colour contrast and a burst of tartness as you drink.

For a stronger, more bracing cup, use a 1:3 coffee-to-water ratio instead of the usual 1:4, so 100 g (1 cup) coarse grounds to 480 ml (2 cups) water steeped for 16 hours. This concentrate holds up well against ice and cream without tasting watered down, which is the most common complaint with weaker cold brews. Pour over ice and top with a simple sweet cream of 60 ml (¼ cup) cream whisked with 15 ml (1 tbsp) vanilla syrup.

Whisk 5 g (1 tsp) culinary-grade matcha powder into 30 ml (2 tbsp) hot water using a bamboo whisk or small fork until fully dissolved and free of clumps, which prevents the gritty texture that ruins so many homemade matcha lattes. Pour over ice with 180 ml (¾ cup) cold milk and 15 ml (1 tbsp) simple syrup, stirring well to combine. Oat milk gives the smoothest, creamiest result if you want a plant-based version.

Pour 240 ml (1 cup) cold brew concentrate over ice, then whisk 60 ml (¼ cup) double cream with 15 ml (1 tbsp) caramel sauce and a small pinch of flaky sea salt until it thickens slightly and floats. Spoon the salted caramel cream on top so it sits visibly rather than mixing straight into the coffee. The salt is what separates this from a plain caramel drink, cutting the sweetness and making the caramel flavour pop.

Pull 60 ml (2 fl oz) espresso and stir it immediately with 15 ml (1 tbsp) vanilla syrup while still hot, so the syrup fully dissolves rather than clumping in cold milk. Pour over a full glass of ice, then top with 180 ml (¾ cup) cold milk of your choice. This is the simplest drink on the list and a good starting point if you're new to making espresso drinks at home.

Pour 240 ml (1 cup) cold brew over ice, then whisk 60 ml (¼ cup) cream with 15 ml (1 tbsp) orange blossom or vanilla syrup and a light grating of orange zest until frothy. Spoon the orange cold foam on top so the citrus aroma hits you before the coffee does. This unexpected fruit-and-coffee pairing works because the bitterness of cold brew balances the sweet citrus rather than clashing with it.

Stir 45 ml (3 tbsp) white chocolate sauce into 60 ml (2 fl oz) hot espresso until fully melted and glossy, since white chocolate seizes up if added to cold liquid. Pour over ice and top with 180 ml (¾ cup) cold milk, stirring gently to combine without breaking the layers too much. Whole milk gives the richest, most authentic mouthfeel, though oat milk works well if you want it dairy-free.

Mix 180 ml (¾ cup) white grape juice with 60 ml (¼ cup) açaí or berry juice, then add a handful of freeze-dried strawberries which rehydrate slightly in the liquid and burst with flavour as you drink. Pour over ice and add a splash of coconut milk if you want the creamy version rather than the classic clear one. This is one of the lightest, most hydrating drinks on the list and needs no coffee or dairy at all.

Whisk 30 ml (2 tbsp) pumpkin purée with 15 ml (1 tbsp) brown sugar and 5 g (1 tsp) pumpkin spice mix into 60 ml (2 fl oz) hot espresso until fully combined and lump-free. Pour over ice with 180 ml (¾ cup) cold milk, stirring well so the purée doesn't settle at the bottom. A whipped cream top with an extra pinch of pumpkin spice keeps it feeling seasonal even served over ice.

Blend 60 ml (2 fl oz) cooled espresso, 30 ml (2 tbsp) caramel sauce, 180 ml (¾ cup) milk and 250 g (2½ cups) ice until thick and completely smooth with no ice chunks remaining. This is a sweeter, more dessert-like drink than most on the list, so it's best served in a smaller glass. A generous caramel drizzle both inside the glass and on the whipped cream gives the classic swirled look.

Blend 60 ml (2 fl oz) cooled espresso, 30 ml (2 tbsp) chocolate syrup, 180 ml (¾ cup) milk and 250 g (2½ cups) ice until thick, checking the consistency and adding a splash more milk if it's too thick to pour. This is the base formula that most other frappuccino flavours on this list build from, so it's worth mastering first. Top with whipped cream and a light dusting of cocoa powder.

Pour 60 ml (2 fl oz) hot espresso over a full glass of ice, then top with 120 ml (½ cup) cold water so the ice doesn't melt and dilute the shot immediately. Add a 30 ml (2 tbsp) splash of cream or milk on top if you want it softened rather than black. This is the fastest drink on the list, ready in well under a minute, and a good option when you just need a caffeine hit without much fuss.

Blend 180 ml (¾ cup) milk, 15 ml (1 tbsp) vanilla syrup, 5 ml (1 tsp) vanilla extract and 250 g (2½ cups) ice until completely smooth and thick; this one has no coffee at all, so it's a good option for a caffeine-free treat. Blend a little longer than usual, about 60 seconds, since there's no espresso to help break down the ice. Top with whipped cream and a light scrape of vanilla bean or a dusting of vanilla sugar.

Always cool hot espresso or syrup slightly before pouring over ice, since pouring it in scalding hot melts your ice fast and waters the drink down. Shake, don't just stir, any drink with the word 'shaken' in its name; a hard 10-15 second shake with ice is what gives shaken espresso its signature foamy top. Freeze extra coffee or cold brew into ice cubes so your iced drinks don't dilute as they sit, which matters most on genuinely hot days.

Whipped cream, a dusting of cinnamon or cocoa, and a drizzle of caramel or chocolate sauce dress up almost any drink on this list in seconds. Fresh fruit slices, freeze-dried strawberries or a few whole raspberries add colour and a fresh bite to the fruitier refreshers and pink or purple drinks. Serve in tall clear glasses so the layers show, and always use a reusable straw for the full coffeehouse feel at home.

Cold brew concentrate keeps well in the fridge for up to 2 weeks in a sealed jar, so it's worth making a big batch to use across several of these recipes through the week. Homemade syrups like brown sugar, vanilla and cinnamon dolce also keep for around 2 weeks refrigerated, making morning assembly as quick as pouring and stirring. Sweet cream and cold foam are best made fresh or within a day, since they lose their light, frothy texture the longer they sit.