Starbucks is undoubtedly one of the most recognized and influential coffee brands globally, having played a significant role in shifting coffee consumption culture and popularizing espresso-based beverages in many countries. Many items from the brand’s menu, including various lattes, macchiatos, and mochas, have garnered numerous fans, and many people are interested in recreating these familiar and popular flavors with good quality in the comfort of their own homes.
In this guide from the Foodex blog, we explore several examples of these popular beverages and provide instructions on how to prepare them with recipes that are relatively achievable in a home kitchen. Our aim is to offer approaches that allow you to create an experience close to your favorite drinks using accessible ingredients. If you are interested in the world of blended beverages and making them at home, we recommend exploring other recipes and guides in our Cooking Tutorials section on the Foodex blog. Join us as we learn how to prepare several popular coffee drinks.
The Essential Prerequisite: Espresso as the Drink Base
Many popular coffee shop beverages, including those featured in this article (such as lattes, mochas, and macchiatos), are prepared using one or two shots of fresh, high-quality espresso as their foundation. Espresso is a concentrated type of coffee produced by forcing hot water under high pressure through very finely ground coffee powder (Fine Grind), typically using an espresso machine. Its preparation method and characteristics are entirely different from drip or Turkish coffee.
Therefore, before starting to make drinks like lattes, mochas, or macchiatos as described below, you first need to be able to prepare suitable espresso. Making standard espresso at home requires the appropriate machine and familiarity with its techniques (like grind size, tamping pressure, and extraction time).
The following recipes assume that you have one or two shots of freshly brewed, ready-to-use espresso (typically around 30 ml or 1 fl oz per shot) available to use as the primary base for your drink.
It’s worth noting that Starbucks played a significant role in what is known as the ‘Second Wave’ of coffee, greatly contributing to the global popularity of these espresso-based beverage styles. This multinational corporation is now one of the largest and most recognized names in the global coffee industry.
Starbucks-Style Pistachio Latte with Brown Butter
The Caffè Latte is one of the world’s most popular espresso-based drinks, made by combining espresso with steamed milk and a thin layer of milk foam. In this section, we explore a recipe for a special flavored version inspired by a seasonal Starbucks menu item: a latte featuring pistachio and brown butter flavors. Preparing this drink involves three stages: making the pistachio syrup, preparing the brown butter topping, and finally, assembling the latte.
Ingredients
For the Pistachio Syrup (Makes approx. 1.5 cups; enough for several drinks)
- 1 cup Sugar (approx. 200g)
- 1 cup Water (approx. 240ml)
- 1/2 cup Raw, unsalted pistachios (approx. 60-70g), shelled and coarsely chopped
- 1/2 teaspoon Almond extract
- Pinch of Salt (optional, approx. 1/8 teaspoon)
For the Brown Butter Topping (Makes approx. 1/4 cup; enough for several drinks)
- 1/4 cup Unsalted butter (approx. 55-60g)
For Each Pistachio Latte
- 1 or 2 shots Freshly brewed espresso (approx. 30 or 60ml)
- Approx. 180-240ml Milk (6-8 fl oz) (Whole or 2% milk recommended for better foam)
- 1 to 2 tablespoons Prepared pistachio syrup (or to taste)
- Approx. 1 teaspoon Prepared brown butter for drizzling (optional)
- Chopped pistachios or cookie crumbs for garnish (optional)
Stage 1: Prepare the Pistachio Syrup
Combine sugar and water in a small saucepan. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a boil.
Reduce the heat to maintain a gentle simmer (low boil). Add the chopped pistachios and salt (if using).
Let it simmer gently for about 8-10 minutes, allowing the syrup to thicken slightly and infuse thoroughly with pistachio flavor. Stir occasionally.
Remove the saucepan from the heat. Stir in the almond extract. Let the syrup cool completely at room temperature (this may take 30 minutes to an hour).
Once fully cooled, strain the syrup through a fine-mesh sieve or a clean cheesecloth to remove all pistachio pieces, leaving a clear, smooth syrup. Store the pistachio syrup in an airtight container or bottle in the refrigerator (it should last for about 2 weeks).
Stage 2: Prepare the Brown Butter Topping
Cut the butter into small, equal-sized pieces for even melting. Place them in a small, light-colored saucepan or skillet (this helps you monitor the color change accurately) over medium heat.
Stir the butter constantly as it melts. It will foam up initially, then the foam will subside, and the milk solids will begin to sink and turn golden brown. Watch very carefully during this stage to prevent burning.
As soon as the butter turns a light amber-brown color, develops a nutty aroma, and the solids at the bottom are golden brown (this typically takes 3-7 minutes depending on heat), immediately remove the pan from the heat. Pour the brown butter into a separate heatproof bowl to stop the cooking process. Let it cool slightly before use. (Brown butter can also be stored in an airtight container in the refrigerator).
Stage 3: Assemble the Pistachio Latte
Prepare Espresso: Brew 1 or 2 shots of fresh espresso directly into your serving cup or mug.
Steam Milk: Pour cold milk into a frothing pitcher. Steam the milk using an espresso machine’s steam wand until it reaches the desired temperature (around 60-65°C or 140-150°F) and has a layer of smooth microfoam (finely textured foam). (Alternatively, gently heat milk on the stove without boiling and froth using a clean French press or a handheld frother).
Combine: Add 1 to 2 tablespoons of the prepared pistachio syrup (adjust to your sweetness preference) to the hot espresso in the cup and stir well.
Pour Milk: Gently swirl the pitcher of steamed milk to integrate the foam and milk. Pour the steamed milk slowly into the center of the espresso-syrup mixture. Hold back the thickest foam with a spoon initially, letting the hotter milk flow first, then top the drink with the remaining foam (latte art is optional).
Garnish (Optional): Drizzle about one teaspoon of the prepared (and slightly cooled) brown butter over the top of the latte foam. Sprinkle with finely chopped pistachios or cookie crumbs for extra texture and visual appeal. Serve immediately and enjoy.
Starbucks-Style Hazelnut Mocha
The Caffè Mocha is another highly popular espresso-based beverage, created by combining espresso, chocolate (usually in the form of chocolate sauce or syrup), and steamed milk, offering a rich and indulgent experience. It is often topped with whipped cream. In this section, we provide a recipe for a popular version of mocha with the delightful addition of hazelnut flavor.
Ingredients (For one serving)
- 1 or 2 shots Freshly brewed espresso (approx. 30 or 60ml)
- 1 to 2 tablespoons Chocolate sauce or syrup (amount depends on sauce consistency and your sweetness preference) – (Chocolate is an essential component of a mocha)
- 1 to 2 tablespoons Hazelnut syrup (or adjust to taste)
- Approx. 240-300ml (8-10 fl oz) Milk (Whole milk or 2% fat milk recommended for good texture)
- Whipped cream for topping (optional, to taste)
- Cocoa powder or additional chocolate sauce for garnish on the whipped cream (optional)
Preparation Steps
Prepare the Chocolate-Hazelnut Base: First, brew 1 or 2 shots of fresh espresso directly into your serving cup or mug. Immediately add the chocolate sauce (or syrup) and hazelnut syrup to the hot espresso. Stir well until they are fully dissolved and the mixture is smooth and well combined.
Prepare the Milk: Pour cold milk into a frothing pitcher. Using an espresso machine’s steam wand, steam the milk until it reaches the desired temperature (around 60-65°C or 140-150°F) and develops only a small amount of soft foam on top. (Mochas typically require less foam than lattes or cappuccinos; the majority should be hot, textured milk).
Combine: Gently pour the hot steamed milk over the espresso and syrup mixture in the cup. You can stir it briefly while pouring or just after, to ensure the drink is well combined.
Garnish (Optional): If desired, top the beverage with a swirl of whipped cream. For an extra touch, you can dust a little cocoa powder over the whipped cream or drizzle a bit more chocolate sauce on top. Your Hazelnut Mocha is ready; serve hot and enjoy.
Starbucks-Style Caramel Macchiato
The Caramel Macchiato is one of Starbucks’ best-selling and most recognizable beverages. Unlike an ‘Espresso Macchiato’, which is simply a shot of espresso marked with a dollop of milk foam, this drink is actually considered a ‘Latte Macchiato’. It’s a layered beverage that starts with vanilla-flavored steamed milk, upon which espresso is gently poured to create the ‘mark’ (the meaning of macchiato), and is finally topped with a caramel drizzle.
Ingredients (For one serving)
- 1 or 2 shots Freshly brewed espresso (approx. 30 or 60ml)
- 1 to 2 tablespoons Vanilla syrup (or to taste)
- Approx. 180-240ml (6-8 fl oz) Milk (Whole milk or 2% fat milk recommended)
- Approx. 1 to 2 teaspoons Thick caramel sauce (for drizzle)
Preparation Steps (Layering Method)
Prepare the Base: Pour the vanilla syrup into the bottom of a clear serving glass or mug (using a clear glass helps to showcase the layers).
Prepare the Milk: Pour cold milk into a frothing pitcher. Steam the milk using an espresso machine’s steam wand until it is heated (around 60-65°C or 140-150°F) and has a decent layer of foam on top. (A macchiato typically requires a bit more foam than a standard latte).
Pour the Milk: Gently pour the steamed milk into the cup over the vanilla syrup. You might want to pour the hotter milk first, using a spoon to hold back the foam, then top with a thicker layer of foam, filling the cup almost to the brim.
Prepare Espresso: Brew 1 or 2 shots of fresh espresso into a separate small pitcher or shot glass.
Create the Macchiato ‘Mark’: Very slowly pour the hot espresso, preferably aiming for the center, directly onto the layer of milk foam. The goal is for the espresso to penetrate the foam and settle as a distinct layer between the hot milk below and the foam above, while leaving a dark espresso “mark” on the white foam surface.
Final Garnish: Using the caramel sauce, drizzle the top of the foam with the classic Starbucks crosshatch (lattice) pattern. Serve the drink immediately to preserve the distinct and visually appealing layers.
Toasted Marshmallow Coffee
This beverage offers an appealing combination of classic mocha flavors (chocolate and espresso) with the sweetness and pleasant aroma of toasted marshmallows, evoking the cozy feeling of campfire treats within a coffee drink. Its preparation involves creating a simple mocha base and finishing it with toasted marshmallows as a topping.
Ingredients (For one serving)
- 1 or 2 shots Freshly brewed espresso (approx. 30 or 60ml)
- 1 to 2 tablespoons Chocolate sauce or syrup
- Approx. 180-240ml (6-8 fl oz) Milk (2% fat or whole milk recommended for better frothing)
- 2 Large marshmallows (or several mini ones)
- Required Tool: Kitchen Torch (Essential for toasting the marshmallows in this recipe)
- Graham cracker crumbs or shaved chocolate for garnish (optional)
Preparation Steps
Prepare Mocha Base: First, brew 1 or 2 shots of fresh espresso directly into your heatproof serving mug or glass. Add the chocolate sauce/syrup and stir well until combined.
Prepare Milk: Pour cold milk into a suitable container. Heat and froth the milk. You can use an espresso machine’s steam wand to create warm milk with some microfoam, or heat the milk gently on the stove (do not boil) and then froth it using a handheld milk frother or a clean French press (by plunging rapidly).
Combine Drink: Gently pour the warm, frothed milk over the espresso-chocolate mixture in the mug, filling it almost to the top.
Add Marshmallows: Carefully place the two large marshmallows (or a cluster of mini ones) on top of the frothed milk.
Toast Marshmallows (Key Step): With extreme caution, use a kitchen torch. Hold the flame at an appropriate distance, keeping it moving constantly over the surface of the marshmallows until they turn a golden-brown color and soften slightly. Be careful not to burn the marshmallows or the rim of the mug. Always follow safety precautions when using a kitchen torch and ensure no flammable materials are nearby.
Garnish and Serve (Optional): If desired, sprinkle some crushed graham cracker crumbs or shaved chocolate over the toasted marshmallows and surrounding foam. Serve the drink immediately while the marshmallows are warm and soft.
Conclusion
In this guide, we learned how to prepare several popular espresso-based beverages inspired by the Starbucks menu. By using these recipes and applying a bit of care, especially in preparing the espresso base and other components, you can create an experience close to these well-known drinks right in your own home.
To discover more recipes and explore the diverse world of coffees and other beverages, we invite you to read further articles in our Cooking Tutorials section on the Foodex blog.
Frequently Asked Questions (FAQ)
How are Starbucks drinks generally made?
Most popular Starbucks beverages are based on espresso, milk (usually steamed and sometimes frothed), and various flavorings like syrups and sauces. Each specific drink has its own unique recipe and preparation method; this article covered several examples that can be adapted for home use.
Can the espresso for these recipes be made without an espresso machine?
No, authentic espresso, which is the foundation for these drinks, is made by forcing hot water under high pressure through very finely ground coffee. This process requires an actual espresso machine. Other coffee brewing methods cannot produce the necessary concentration and flavor profile needed for these recipes.
What is a Caffè Latte?
A Caffè Latte is a popular espresso-based drink made by combining one or two shots of espresso with a larger volume of steamed milk, topped typically with a thin layer of milk foam.
