20 Easy Starbucks Drinks Recipes to Make at Home

Pour 240 ml (8 fl oz) whole milk into a steaming pitcher and steam to 65°C (150°F) until it holds a thin layer of microfoam. Stir 15 ml (1 tbsp) vanilla syrup into the base of a tall glass, add the steamed milk, then pour 60 ml (2 fl oz / a double shot) of freshly pulled espresso through the foam so it marks the surface. Finish with a crosshatch drizzle of 15 ml (1 tbsp) caramel sauce. This is best sipped straight away while the espresso layer is still visible.

Whisk 60 ml (¼ cup) heavy cream with 30 ml (2 tbsp) whole milk and 15 ml (1 tbsp) vanilla syrup until slightly frothy, about 30 seconds by hand or 10 seconds with a milk frother. Fill a glass with 300 g (2 cups) ice, pour in 240 ml (1 cup) cold brew concentrate, then float the sweet cream on top so it sits in a visible layer. Do not stir before drinking - the vanilla cream should slowly cascade through the coffee. Ready in under 5 minutes with no cooking required.

In a large glass filled with 250 g (about 1½ cups) ice, combine 180 ml (¾ cup) white grape and strawberry juice with 15 ml (1 tbsp) simple syrup and stir well. Slowly pour 120 ml (½ cup) unsweetened coconut milk over the back of a spoon so it settles as a marbled layer instead of mixing straight through. Scatter a small handful of freeze-dried or sliced fresh strawberries on top for the classic flecked look. Serve immediately while the layers are still distinct.

Sift 5 g (1 tsp) matcha powder into a bowl to remove clumps, then whisk in 30 ml (2 tbsp) hot water (about 80°C/175°F, not boiling) in a zigzag motion until smooth and slightly foamy. Stir in 15 ml (1 tbsp) vanilla syrup, then pour over a glass filled with 200 g (1½ cups) ice. Top with 180 ml (¾ cup) cold milk of choice and stir once to combine. The matcha should stay bright green rather than turning grey, which signals it hasn't overheated.

In a small saucepan over medium heat, warm 30 g (2 tbsp) pumpkin purée with 15 ml (1 tbsp) pumpkin spice syrup and a pinch of cinnamon for about 2 minutes, stirring, until fragrant. Whisk in 240 ml (1 cup) whole milk and heat to 65°C (150°F), just until steaming with small bubbles at the edge, not boiling. Pour over 60 ml (2 fl oz) hot espresso in a mug and stir to combine. Top with whipped cream and a dusting of pumpkin pie spice.

Stir 30 ml (1 fl oz) white mocha sauce into 60 ml (2 fl oz) hot espresso until fully dissolved, about 20 seconds. Pour the mixture over 200 g (1½ cups) ice in a tall glass, then add 180 ml (¾ cup) cold milk. Stir vigorously for 10 seconds until the outside of the glass feels cold and the drink turns a pale caramel colour. Finish with whipped cream if you like it extra indulgent.

In a cocktail shaker, combine 60 ml (2 fl oz / double shot) hot espresso with 15 g (1 tbsp) brown sugar and a pinch of cinnamon while the espresso is still hot so the sugar dissolves fully. Add 150 g (1 cup) ice, seal, and shake hard for 10-15 seconds until the outside of the shaker frosts over. Strain into a glass filled with fresh ice and top with 180 ml (¾ cup) oat milk. The espresso should sit in cinnamon-flecked ribbons through the milk.

Add 120 ml (½ cup) cold brewed coffee, 240 ml (1 cup) milk, 30 ml (1 fl oz) mocha sauce, 30 g (2 tbsp) chocolate chips and 300 g (2 cups) ice to a blender. Blend on high for 30-45 seconds until completely smooth and slushy with no visible ice chunks. Pour into a glass - it should mound slightly above the rim and hold its shape for a few seconds. Top with whipped cream and a few extra chocolate chips.

Steep 2 chai tea bags in 120 ml (½ cup) just-boiled water for 5 minutes until deep amber and strongly spiced. Meanwhile steam 180 ml (¾ cup) whole milk to 65°C (150°F) until silky with fine microfoam. Combine the chai concentrate with 15 ml (1 tbsp) honey or vanilla syrup in a mug, then pour in the steamed milk. Serve immediately while the spice aroma is strongest.

Blend 120 ml (½ cup) cold brewed coffee, 240 ml (1 cup) milk, 30 ml (1 fl oz) mocha sauce and 300 g (2 cups) ice on high for 30 seconds until thick and smooth. Taste and add up to 15 ml (1 tbsp) extra mocha sauce if you prefer it richer. Swirl chocolate sauce around the inside of a glass first, then pour in the blended drink for a striped effect. Top with whipped cream and a light drizzle of mocha sauce.

Stir 15 ml (1 tbsp) cinnamon dolce syrup (or vanilla syrup plus ¼ tsp ground cinnamon) into the bottom of a mug. Steam 200 ml (¾ cup plus 2 tbsp) whole milk to 65°C (150°F), tilting the pitcher to fold air in for a light foam. Pull 60 ml (2 fl oz) espresso directly into the mug, then pour the steamed milk over the top, holding back the foam with a spoon until last. Finish with a light dusting of cinnamon.

Pull 60 ml (2 fl oz / double shot) espresso into a small cup and stir in 10 ml (2 tsp) honey while hot until fully dissolved. Steam 150 ml (⅔ cup) almond milk to 60°C (140°F) - plant milks scald faster than dairy, so watch closely for the first wisps of steam. Pour the honeyed espresso into a cup, then pour the silky milk over the top in one smooth motion for a thin latte-art layer. Serve straight away, as almond milk foam deflates quickly.

Stir 30 ml (1 fl oz) mocha sauce and 15 ml (1 tbsp) peppermint syrup into 60 ml (2 fl oz) hot espresso until glossy. Steam 200 ml (¾ cup) whole milk to 65°C (150°F) and pour it over the espresso mixture, stirring once to combine. Top with whipped cream, a drizzle of chocolate sauce and crushed candy cane if serving for the holidays. Serve hot, within a few minutes of steaming, so the milk doesn't separate.

Steep 2 chai tea bags in 90 ml (⅓ cup) just-boiled water for 5 minutes, then stir in 10 ml (2 tsp) honey while still warm. Pour the concentrate over 200 g (1½ cups) ice in a shaker or jar, add 180 ml (¾ cup) cold milk, seal and shake for 10 seconds until well combined and frothy on top. Pour into a fresh glass of ice. Dust with a pinch of cinnamon before serving.

Pull 60 ml (2 fl oz / double shot) espresso directly into a 350 ml (12 fl oz) mug. Stir in 15 ml (1 tbsp) vanilla syrup while the espresso is hot so it dissolves completely. Steam 200 ml (¾ cup) whole milk to 65°C (150°F) until velvety, then pour it in, using a spoon to hold back the foam until the last moment for a thin cap. Serve immediately for the best texture.

Combine 120 ml (½ cup) cold brewed coffee, 240 ml (1 cup) milk, 30 ml (1 fl oz) caramel sauce and 300 g (2 cups) ice in a blender. Blend on high for 30-40 seconds until thick, pale and completely smooth with no ice grit remaining. Drizzle caramel sauce around the inside of a glass before pouring in the blended drink for a striped finish. Top with whipped cream and an extra caramel drizzle.

Steep 1 açaí or berry hibiscus tea bag in 120 ml (½ cup) just-boiled water for 4 minutes, then stir in 15 ml (1 tbsp) white grape juice or simple syrup and let cool to room temperature. Pour over 250 g (about 1½ cups) ice in a tall glass. Top with 60 ml (¼ cup) coconut water or lemonade and stir gently. Finish with a small handful of diced fresh strawberries for the signature fruity finish.

Steep 1 hibiscus tea bag in 90 ml (⅓ cup) just-boiled water for 4 minutes, then cool for 5 minutes. Pour over 250 g (1½ cups) ice, add 90 ml (⅓ cup) mango juice and 30 ml (2 tbsp) diced dragonfruit or dragonfruit purée. Top with 60 ml (¼ cup) coconut milk poured slowly for a marbled swirl. Stir once, lightly, just before drinking so the swirl doesn't fully disappear.

Pour 250 ml (1 cup) nitro or well-agitated cold brew into a glass with no ice - nitro cold brew is served straight so its natural cascading foam stays intact. Whisk 45 ml (3 tbsp) heavy cream with 15 ml (1 tbsp) vanilla syrup for 20 seconds until slightly thickened. Spoon the sweet cream gently on top so it floats rather than sinks. Watch for the cascading bubble effect in the first 30 seconds, a sign the nitro has been poured correctly.

Combine 60 ml (2 fl oz / double shot) hot espresso with 15 ml (1 tbsp) simple syrup in a shaker while the espresso is still hot. Add 150 g (1 cup) ice, seal tightly, and shake hard for 10 seconds until the shaker is frosted and the espresso has a light caramel-coloured foam cap. Strain into a fresh glass of ice. Top with 60 ml (¼ cup) milk of choice for a classic shaken espresso, or leave it black for pure coffee flavour.