20 Starbucks Drinks I Learned to Make at Home

Grind 20 g (0.7 oz) of espresso coffee per double shot and tamp it firmly into the portafilter. Pull each shot for 25-30 seconds until you get 60 ml (2 fl oz) of espresso topped with a thick, reddish-brown crema. Set shots aside in a warmed cup so they don't cool while you build the rest of the drinks. Repeat in pairs so you always have fresh espresso ready for the lattes and macchiatos ahead.

If you're not using shop-bought syrup, simmer 200 g (7 oz) sugar with 240 ml (8 fl oz) water over medium heat for 3-4 minutes, stirring until fully dissolved and glossy. Split the syrup in two: stir 5 ml (1 tsp) vanilla extract into one half for vanilla syrup, and cook the other half for a further 5 minutes until deep amber for a quick caramel syrup. Cool completely, about 15 minutes, before bottling, or the warm syrup will curdle cold milk when added later. Store both in squeeze bottles so you can pump exact amounts into each drink.

Combine 100 g (3.5 oz) coarse-ground coffee with 1 L (34 fl oz) cold water in a large jar, stir once, and steep in the fridge for 16-20 hours; start this step the night before, since the steep is inactive time and isn't covered by the active prep and cook times above. Strain through a fine sieve lined with a coffee filter until the liquid runs clear and smells sweet rather than bitter. Dilute the concentrate 1:1 with cold water or milk before serving, since it's brewed deliberately strong. Keep the undiluted concentrate in a sealed jar in the fridge for up to 2 weeks.

In a jug, combine 180 ml (6 fl oz) heavy cream, 120 ml (4 fl oz) whole milk, and 30 ml (1 fl oz) vanilla syrup. Whisk by hand or with a milk frother for 45-60 seconds until the mixture thickens slightly and floats rather than sinks when poured over ice. It should still pour freely, not hold stiff peaks, so stop before it turns into whipped cream. Chill for at least 10 minutes so it's cold enough to layer cleanly on iced drinks.

Fill a 470 ml (16 oz) glass with ice, leaving about 2.5 cm (1 in) at the top. Pour in 15 ml (0.5 fl oz) vanilla syrup, then top up with diluted cold brew to within 4 cm (1.5 in) of the rim, and stir well. Slowly pour 60 ml (2 fl oz) of the vanilla sweet cream over the back of a spoon so it settles into a visible cloudy layer on top. Serve immediately with a straw so the first sip pulls through both the cream and the coffee below.

Pour 15 ml (0.5 fl oz) vanilla syrup into a glass, add 180 ml (6 fl oz) whole milk, and fill with ice to 2.5 cm (1 in) from the top. Pour two 30 ml (1 fl oz) espresso shots slowly over the back of a spoon so they float rather than sink, creating the classic marbled look. Finish with a crosshatch drizzle of 15 ml (0.5 fl oz) caramel sauce across the foam. Stir just before drinking to bring the caramel and espresso through the milk.

Spoon 30 ml (1 fl oz) pumpkin spice sauce into a mug and pour in two 30 ml (1 fl oz) espresso shots, stirring until fully combined with no streaks left. Steam 180 ml (6 fl oz) whole milk to 60-65°C (140-150°F) until silky with a thin layer of microfoam, about 30-45 seconds with a wand. Pour the steamed milk over the espresso mixture, holding back the foam with a spoon, then spoon it on top last. Dust with a pinch of ground cinnamon and pumpkin pie spice to finish.

In a shaker, combine 120 ml (4 fl oz) strawberry açaí refresher base (or hibiscus tea with a splash of strawberry syrup) with 60 ml (2 fl oz) coconut milk. Add a handful of ice and shake hard for 10-15 seconds until well chilled and lightly frothy on top. Pour over a fresh glass of ice and scatter 30 g (1 oz) of the diced strawberries through the drink. Serve straight away, as the coconut milk separates if it sits for more than 20 minutes.

Add two freshly pulled 30 ml (1 fl oz) espresso shots, 20 ml (0.7 fl oz) brown sugar syrup, and a pinch of cinnamon to a shaker filled with ice. Shake vigorously for 10 seconds until the shaker feels ice-cold and a light foam forms on the espresso. Strain into a glass filled with fresh ice, leaving 2.5 cm (1 in) at the top. Pour 100 ml (3.5 fl oz) oat milk gently down the side of the glass so it settles beneath the espresso layer.

Blend 150 ml (5 fl oz) whole milk, 240 g (8 oz) ice, 60 ml (2 fl oz) cold espresso, and 30 ml (1 fl oz) caramel syrup on high for 30-40 seconds until completely smooth and thick like a milkshake. Check the consistency by tipping the blender slightly; it should hold its shape rather than run. Pour into a glass, top with whipped cream, and finish with a caramel drizzle in a crosshatch pattern. Serve immediately with a wide straw before it starts to separate.

Blend 150 ml (5 fl oz) whole milk, 240 g (8 oz) ice, 60 ml (2 fl oz) cold espresso, and 45 ml (1.5 fl oz) chocolate mocha sauce for 30-40 seconds until thick and glossy with no ice chunks visible. Taste and add another 15 ml (0.5 fl oz) mocha sauce if you want it richer. Top with whipped cream and a light dusting of cocoa powder or a chocolate drizzle. Drink within 5 minutes for the best texture, as frappuccinos melt fast.

Sift 4 g (1.5 tsp) matcha powder into a bowl to remove clumps, then whisk in 30 ml (1 fl oz) hot water at about 75°C (167°F) in a brisk zigzag motion for 20-30 seconds until frothy and jade green. Pour the matcha over ice in a glass with 15 ml (0.5 fl oz) vanilla syrup if you like it sweet. Top with 180 ml (6 fl oz) cold milk of your choice and stir gently to combine the layers. For a hot version, steam the milk instead and pour it over the whisked matcha.

Melt 30 g (1 oz) white chocolate chips with 30 ml (1 fl oz) milk in the microwave in 15-second bursts, stirring between each, until smooth. Stir the white chocolate sauce into two 30 ml (1 fl oz) espresso shots at the bottom of a mug. Steam 180 ml (6 fl oz) milk until foamy and pour over the espresso mixture, spooning the foam on last. Finish with a light dusting of white chocolate shavings or cocoa.

Follow the mocha frappuccino base from Step 11, but blend in 30 g (1 oz) chopped dark chocolate along with the milk, ice, coffee, and mocha sauce. Blend for 40-45 seconds, slightly longer than usual, so the chocolate breaks into small flecks rather than large chunks. Pour into a glass and top with whipped cream and a scatter of extra shavings. Serve at once, as the chocolate flecks soften quickly once the drink starts to melt.

Warm 120 ml (4 fl oz) chai tea concentrate gently in a small pan or the microwave until just steaming, about 1 minute. Steam or heat 180 ml (6 fl oz) milk to 60-65°C (140-150°F) until it has a light foam. Pour the warm chai concentrate into a mug first, then add the steamed milk, holding back the foam with a spoon and spooning it on top. Dust with a pinch of ground cinnamon to finish.

Stir 20 ml (0.7 fl oz) cinnamon syrup, or vanilla syrup with a pinch of ground cinnamon, into two 30 ml (1 fl oz) espresso shots at the bottom of a mug. Steam 180 ml (6 fl oz) milk until velvety and pour over the espresso, holding back the foam with a spoon. Top with a swirl of whipped cream and a light dusting of cinnamon sugar. Serve hot, or pour over ice for a cold version, skipping the steaming step.

Pull two 15 ml (0.5 fl oz) ristretto shots, a shorter and more concentrated pull than regular espresso, directly into a small cup. Steam 150 ml (5 fl oz) almond milk to 55-60°C (130-140°F), aiming for tight, velvety microfoam rather than big bubbles, about 30 seconds. Stir 10 ml (2 tsp) honey into the espresso until fully dissolved, then pour the steamed almond milk over the top in one confident pour. The finished drink should have a thin, smooth layer of foam, not a thick cap.

Combine 150 ml (5 fl oz) strawberry açaí refresher base with 120 ml (4 fl oz) cold water in a glass filled with ice. Stir for 10 seconds to combine, then scatter 30 g (1 oz) diced strawberries or freeze-dried strawberry pieces on top. This one is naturally caffeine-light and fruity, so skip the coffee entirely for a true copycat refresher. Serve straight away while it's fizzy and cold.

Steep 2 green tea bags, or 4 g loose leaf, in 60 ml (2 fl oz) hot water at 80°C (175°F) for 3 minutes until strong and slightly grassy. Remove the bags and stir in 15 ml (0.5 fl oz) honey or vanilla syrup while the tea is still warm so it dissolves fully. Steam or heat 180 ml (6 fl oz) milk and pour over the sweetened tea, or pour both over ice for a cold version. Stir gently to combine before serving.

Give every finished drink a final stir just before serving, since syrups and creams settle fast once poured. Add finishing touches now: a dusting of cocoa or cinnamon, an extra syrup drizzle, or a few whole strawberries, depending on the drink. Wipe glass rims clean and add straws so everything looks as good as it tastes. Serve within 10-15 minutes of building for the best texture and temperature.