Starbucks Holiday Drinks - Copy Kat Recipes

COFFEEDRINKSTEALATTESCHAIFRAPPESCOLD BREWSCOLD FOAMS
Written By Katerina Diaz

Let’s save money this holiday season and make our own Starbucks Holiday drinks at home! These are all my Copy Kat recipes for the Starbucks holiday menu drinks.

Gingerbread Oatmilk Chai Latte

For a HOT LATTE:

  • 1 tbsp gingerbread syrup (I like the Torani Gingerbread Syrup)

  • 1 cup (8 ounces) chai concentrate (I like Tazo, Oregon Chai, or Trader Joe’s)

  • 1 cup (8 ounces) oat milk (Note: Starbucks uses the Oatly Barista Edition oat milk)

  • Pumpkin pie spice

  1. Steam the milk and chai concentrate - Add milk and chai concentrate to a microwaveable cup and microwave for 60 seconds. Remove the cup from the microwave and froth with a handheld milk frother for 60 seconds until the milk is thick and foamy (Note: You could also steam the milk and chai concentrate using a steam wand if you have one).

  2. To a separate cup, combine the gingerbread syrup and the steamed oat milk + chai mixture.

  3. Top with pumpkin pie spice and enjoy!

For an ICED LATTE:

  • 1 tbsp gingerbread syrup (I like the Torani Gingerbread Syrup)

  • 1 cup (8 ounces) chai concentrate (I like Tazo, Oregon Chai, or Trader Joe’s)

  • 1 cup (8 ounces) oat milk (Note: Starbucks uses the Oatly Barista Edition oat milk)

  • Ice

  • Pumpkin pie spice

  1. To a cup, add the gingerbread syrup, chai concentrate, oat milk, and ice, then mix well.

  2. Top with pumpkin pie spice and enjoy.

  3. Pro tip: add the cup to a JavaSok to keep the drink cold while your hands stay warm and cozy.

See my recipe video for this drink HERE!

Sugar Cookie Latte

For a HOT LATTE:

  • 1-2 tbsp Torani Cupcake Syrup (this syrup is a perfect dupe for the Starbucks sugar cookie syrup)

  • 2 shots of espresso

  • 1 cup (8oz) almond milk - or whatever milk you like

  • Whipped cream

  • Holiday sprinkles

  1. Steam the milk - Add milk to a microwaveable cup and microwave for 60 seconds. Remove the cup from the microwave and froth with a handheld milk frother for 60 seconds until the milk is thick and foamy (Note: You could also steam the milk using a steam wand if you have one).

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine

  3. To a separate cup, add in the cupcake syrup, espresso, steamed/frothed milk, and top with whipped cream and sprinkles

For an ICED LATTE:

  • 1-2 tbsp Torani Cupcake Syrup

  • 2 shots of espresso

  • 1 cup (8oz) almond milk - or whatever milk you like

  • Ice

  • Whipped cream

  • Holiday sprinkles

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine

  2. To a separate cup, add in the cupcake syrup, espresso, milk, ice, and top with whipped cream and sprinkles

See my recipe video for this drink HERE!

Chestnut Praline Latte

For a HOT LATTE:

  • 1/2 - 1 tbsp hazelnut syrup (I like this Torani Hazelnut syrup)

  • 1/2 - 1 tbsp salted caramel syrup (I like this Torani Salted Caramel Syrup)

  • 2 shots of espresso

  • 1 cup (8 ounces) milk

  • Whipped cream

  • Chestnut praline topping:

    • 1/4 tsp ground cloves

    • 1/4 tsp ground ginger

    • 1/4 tsp ground cinnamon

    • 1/4 tsp raw sugar (regular sugar works too)

    • 1/8 tsp sea salt

  1. To a small bowl or cup, combine the chestnut praline topping ingredients, mix well and set aside.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, Nespresso espresso or an espresso machine.

  3. Steam the milk- warm milk in a microwaveable safe cup in the microwave for 60 seconds, then froth with a handheld milk frother until foamy and thick (about 1-2 minutes). You could also use a steam wand on an espresso machine- then add to the cup.

  4. Top with whipped cream and the chestnut praline topping and enjoy.

For an ICED LATTE:

  • 1/2 - 1 tbsp salted caramel syrup (I like this Torani Salted Caramel Syrup)

  • 2 shots of espresso

  • 1 cup (8 ounces) milk

  • Ice

  • Whipped cream

  • Chestnut praline topping:

    • 1/4 tsp ground cloves

    • 1/4 tsp ground ginger

    • 1/4 tsp ground cinnamon

    • 1/4 tsp raw sugar (regular sugar works too)

    • 1/8 tsp sea salt

  1. To a small bowl or cup, combine the chestnut praline topping ingredients, mix well and set aside

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, Nespresso espresso or an espresso machine

  3. Add milk and ice, then top with whipped cream and the chestnut praline topping and enjoy

See my recipe video for this drink HERE!

Peppermint Mocha

For a HOT LATTE:

  • 1/2 - 1 tbsp peppermint syrup (I like this Torani Peppermint Syrup)

  • 1/2 - 1 tbsp chocolate sauce (I like this Torani Dark Chocolate Sauce)

  • 2 shots of espresso

  • 1 cup (8oz) milk

  • Whipped cream

  • Dark chocolate curls/chocolate shavings

  • Optional: crushed candy cane

  1. Steam the milk - add milk to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the milk is thick and foamy. You could also steam the milk using a steam wand if you have one.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the peppermint syrup, chocolate sauce, espresso, steamed/frothed milk, and top with whipped cream, chocolate curls/shavings and crushed candy cane.

For an ICED LATTE:

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  2. To a cup, add in the peppermint syrup, chocolate sauce, espresso, milk, ice, and top with whipped cream, chocolate curls/shavings and crushed candy cane.

See my recipe video for this drink HERE!

Peppermint White Mocha

For a HOT LATTE:

  1. Steam the milk - add milk to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the milk is thick and foamy. You could also steam the milk using a steam wand if you have one.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the peppermint syrup/peppermint bark sauce, white chocolate sauce, espresso, steamed/frothed milk, and top with whipped cream, chocolate curls/shavings and crushed candy cane.

For an ICED LATTE:

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  2. To a cup, add in the peppermint syrup/peppermint bark sauce, white chocolate sauce, espresso, milk, ice, and top with whipped cream, chocolate curls/shavings and crushed candy cane.

See my recipe video for this drink HERE!

Toasted White Mocha

For a HOT WHITE MOCHA:

  • 1 tbsp white chocolate chips

  • 1/2 tbsp sweetened condensed milk

  • 1/2 tbsp raw cocoa butter

  • Pinch of salt

  • Splash of milk

  • 2 shots of espresso

  • 1 cup (8oz) milk

  • Whipped cream

  • Sprinkles

  • **Note, if you do not want to make a homemade version of the toasted white chocolate sauce, simply use 1/2 - 1 tbsp of EACH: Torani White Chocolate Sauce and the Torani Caramel Sauce, and just skip to instruction number 2 when making the recipe.

  1. Make the toasted white chocolate sauce - To a microwave safe bowl, combine white chocolate chips, sweetened condensed milk, raw cocoa butter, a pinch of salt and a splash of milk. Mix and microwave for 15 seconds increments until fully melted.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. Steam the milk - add milk to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the milk is thick and foamy. You could also steam the milk using a steam wand if you have one.

  4. To a separate cup, add in the toasted white chocolate sauce, espresso, and steamed/frothed milk.

  5. Top with whipped cream and sprinkles and enjoy.

For an ICED WHITE MOCHA

  • 1 tbsp white chocolate chips

  • 1/2 tbsp sweetened condensed milk

  • 1/2 tbsp raw cocoa butter

  • Pinch of salt

  • Splash of milk

  • 2 shots of espresso

  • 1 cup (8oz) milk

  • Ice

  • Whipped cream

  • Sprinkles

  • **Note, if you do not want to make a homemade version of the toasted white chocolate sauce, simply use 1/2 - 1 tbsp of EACH: Torani White Chocolate Sauce and the Torani Caramel Sauce, and just skip to instruction number 2 when making the recipe.

  1. Make the toasted white chocolate sauce - To a microwave safe bowl, combine white chocolate chips, sweetened condensed milk, raw cocoa butter, a pinch of salt and a splash of milk. Mix and microwave for 15 seconds increments until fully melted.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the toasted white chocolate sauce, espresso, milk, and ice.

  4. Top with whipped cream and sprinkles and enjoy.

See my recipe video for this drink HERE!

Caramel Brûlée Latte

Homemade Caramel Brûlée Sauce

  • 1 cup granulated sugar

  • 6 tbsp salted butter

  • 1/2 cup heavy cream

  • 1/2 tbsp vanilla extract

  • 1/4 tsp flaky sea salt

  1. To a pot, add in the sugar. Bring the pot to medium heat, stirring occasionally. The sugar will start to stick to the bottom of the pan and will begin to clump (should take 3-5 minutes).

  2. Once the sugar starts to clump, continuously stir until the sugar is fully melted and golden brown.

  3. Remove the pan from the heat and add in the salted butter. The mixture will bubble up, that’s normal, keep stirring.

  4. Once the butter is fully melted, add in the heavy cream and mix until combined.

  5. Add in the vanilla extract and flaky sea salt, mix until combined, then transfer the mixture to a mason jar to cool down. This should take about 1-2 hours.

  6. Add a lid to the jar and place in the fridge for up to 2-3 weeks.

*Note the caramel sauce will thicken up a lot in the fridge, so before each use, run the jar under warm water for 1-2 minutes to soften the sauce to use in your lattes or recipes.

See my recipe video for this homemade caramel brûlée sauce HERE!

For a HOT LATTE:

  • 1-2 tbsp caramel brûlée sauce (see the above homemade recipe OR you can use 1/2 - 1 tbsp each of the Torani French Vanilla Syrup and the Torani Caramel Sauce)

  • 2 shots of espresso

  • 1 cup (8oz) milk

  • Whipped cream

  • Crushed butterscotch candy (crush the candy with a rolling pin, a pan, or another heavy object)

  1. Steam the milk - add milk to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the milk is thick and foamy. You could also steam the milk using a steam wand if you have one.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the caramel brûlée sauce, espresso, steamed/frothed milk, and top with whipped cream and crushed butterscotch candy.

For an ICED LATTE:

  • 1-2 tbsp caramel brûlée sauce (see the above homemade recipe OR you can use 1/2 - 1 tbsp each of the Torani French Vanilla Syrup and the Torani Caramel Sauce)

  • 2 shots of espresso

  • 1 cup (8oz) milk

  • Ice

  • Whipped cream

  • Crushed butterscotch candy

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  2. To a separate cup, add in the caramel brûlée sauce, espresso, milk, ice and top with whipped cream and crushed butterscotch candy.

See my recipe video for this drink HERE!

Caramel Brûlée Frappuccino

  • 1/4 teaspoon xanthan gum

  • 2 tbsp water

  • 2 tbsp caramel brûlée sauce (this homemade recipe is listed above…or you can use 1 tbsp of each: Torani Caramel Sauce and Torani French Vanilla Syrup)

  • 1 cup (8oz) milk

  • 1 packet/tbsp instant espresso or instant coffee

  • 1.5 cups of ice

  • Whipped cream

  • Crushed butterscotch candy (for topping)

  1. To a small bowl or cup, combine xanthan gum and water. Mix together until it clumps then set aside for 1-2 minutes to thicken.

  2. To a blender, add in the caramel brûlée sauce, milk, instant espresso, ice and the xanthan gum-water mixture.

  3. Blend together until smooth then pour into a cup.

  4. Top with whipped cream and crushed butterscotch candy and enjoy.

See my recipe video for this drink HERE!

Gingerbread Latte

For a HOT LATTE:

  1. Steam the milk - add milk to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the milk is thick and foamy. You could also steam the milk using a steam wand if you have one.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the gingerbread syrup, espresso, steamed/frothed milk, and top with whipped cream, nutmeg, and a gingerbread biscotti (optional).

For an ICED LATTE:

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  2. To a separate cup, add in the gingerbread syrup, espresso, milk, ice, and top with whipped cream, nutmeg, and a gingerbread biscotti (optional).

See my recipe video for this drink HERE!

Eggnog Latte

For a HOT LATTE:

  • 1/2 - 1 tbsp Torani Brown Sugar Cinnamon Syrup (you could also do 1/2 tbsp brown sugar + sprinkle of cinnamon)

  • 2 shots of espresso

  • 1 cup (8 ounces) eggnog

  • Whipped cream

  • Nutmeg

  1. Steam the eggnog - add eggnog to a microwaveable cup and microwave for 60 seconds, then froth with a handheld milk frother for 60 seconds until the eggnog is thick and foamy. You could also steam the eggnog using a steam wand if you have one.

  2. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  3. To a separate cup, add in the brown sugar cinnamon syrup, espresso, steamed/frothed eggnog, and top with whipped cream, and nutmeg.

For an ICED LATTE:

  • 1/2 - 1 tbsp Torani Brown Sugar Cinnamon Syrup (you could also do 1/2 tbsp brown sugar + sprinkle of cinnamon)

  • 2 shots of espresso

  • 1 cup (8 ounces) eggnog

  • Ice

  • Whipped cream

  • Nutmeg

  1. Brew the espresso shots using instant espresso, a Moka pot, an aeropress, a Nespresso machine or an espresso machine.

  2. To a separate cup, add in the brown sugar cinnamon syrup, espresso, eggnog, and top with whipped cream, and nutmeg.

See my recipe video for this drink HERE!

Irish Cream Cold Brew

  1. To a cup, add 1-2 tbsp Irish Cream syrup, cold brew and ice, then set aside.

  2. In a separate cup combine the cold foam ingredients: Irish cream syrup and sweet cream creamer (or milk + heavy cream), and froth together with a handheld milk frother for about 60 seconds to get a thick cold foam.

  3. Pour the cold foam over the cold brew and top with a sprinkle of cocoa powder.

See my recipe video for this drink HERE!

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Katerina Diaz
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