DIY: Starbucks seasonal drinks

The holiday season is here and that means Starbucks’ seasonal drinks are back with intricately designed red cups! Instead of spending your money on an overpriced cup of Starbucks, you can easily buy the ingredients and make your own duplicate of their drinks right at home. It is quick and simple! Here are recipes to some of the most common Starbucks seasonal drinks, including caramel brulee latte, pumpkin spice latte, and peppermint mocha latte.

Caramel Brulée Latte
Starbucks’ Price: $4.25 for tall, $4.75 for grande, $5.25 for venti

Recipe:
2 oz. espresso or strong coffee
8 oz. steamed milk
1 oz. vanilla bean syrup
2 tbsp. caramel ice cream topping

  1. Brew coffee or espresso.
  2. Line mug with caramel topping, add syrup and then espresso.
  3. Steam milk and pour into cup.

Pumpkin Spice Latte
Starbucks’ Price: $4.25 for tall, $4.75 for grande, $5.25 for venti

Recipe:
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee)

  1. Combine milk, pumpkin and sugar in a saucepan and stir over medium heat until it steams.
  2. Remove from heat and stir in vanilla and pumpkin spice.
  3. Transfer the mixture into a blender and process for 10 seconds or until foamy. You can also simply whisk the mixture until foam appears.
  4. Pour into mug, add espresso and enjoy.

Peppermint Mocha Latte
Starbucks’ Price: $4.25 for tall, $4.75 for grande, $5.25 for venti
Photo credits to starbucks.com

Recipe:
1/4 cup sugar
1/4 cup water
1/4 teaspoon peppermint extract
3 tablespoons powdered cocoa
3 tablespoons warm water
1/2 cup hot espresso
1 1/2 cups hot milk

  1. Stir the water and sugar in a saucepan until sugar dissolves and bring to a boil.
  2. Reduce heat to a low simmer and add peppermint extract.
  3. Allow mixture to simmer for 20 minutes.
  4. Mix cocoa and water in a mag until paste forms.
  5. Add espresso and one and a half teaspoon of the peppermint syrup.
  6. Finally, add the milk and serve hot.

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