Starbucks Coffee Recipes

Welcome to the Starucks Coffee Secret Recipe Archive.

If you like the recipes below, you’ll love our America’s Restaurant Recipes cookbooks - CLICK HERE for the full list of secret recipes


Starbucks Tazo Chai Tea

2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.

Turn down the heat and let simmer for 5 to 10 minutes. Add milk
and sugar and bring to a boil (or heavy simmer).

Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Starbucks Mystic Chai Tea Mix (Instant Chai Tea Mix )

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
2 teaspoons vanilla extract
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

**Cardamom powder is very expensive. If you have a coffee bean grinder, buy the whole seeds (much cheaper) and grind them to a powder yourself.

Mix the vanilla into the sugar, let it dry, then break the sugar into small lumps.

In a large bowl, combine milk powder, non-dairy creamer, sugar - vanilla mixture, and instant tea. Stir in ginger, cinnamon, cloves and cardamom.

In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper.

Starbucks Pumpkin Spice Latte

3 heaping T. canned pumpkin
2 T. Vanilla syrup
1/4 tsp. pumpkin pie spice
1 cup milk
1-2 shots espresso

In a small saucepan, stir pumpkin puree into milk.

Add vanilla syrup and pumpkin pie spice.

Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.

Pour pumpkin flavored milk into a tall mug and pour espresso over.

Top with whip cream and a dash of pumpkin pie spice.

Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.

Starbucks Coffee Frappe

18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut,-raspberry or other)
Whipped cream, garnish

Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Starbucks Java Chip Frappuccino

4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream(optional)
Chocolate syrup (for drizzle, optional)

Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy.

Pour into 4 tall glasses, top with whipping cream and drizzle
chocolate over the whipped cream.

Starbucks Mocha Frappuccino

6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

Fill ice-cube trays with half of the brewed coffee and place in the freezer.

In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.

Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture
evenly among them.

Dust the top with cocoa powder and serve.

White Chocolate Mocha

2/3 cup whole milk
6 tablespoons white chocolate chips
whipped cream

Add milk and chocolate chips to a saucepan or double broiler and heat until chips are melted.

Meanwhile make coffee in espresso machine, pour half of milk.

Add mixture to coffee mug and fill rest of the mug with coffee saving enough room for a dollop of whipped cream

Enough for two mugs.

You may also use Toranis™ White Chocolate Syrup.

Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz). I am not following precise Starbucks standards, though if you must know it’s properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).

1 shot espresso
.75 oz vanilla syrup (.25 oz per 4 oz liquid)
your favorite caramel sauce

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam.

Drizzle with caramel sauce.

Iced Caramel Macchiato

Same ingredients, plus some small ice cubes and (optional) whipped cream.

In a pint glass or iced tea glass (we’re assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top.

If you’ve done it right, the espresso will mix in only about half way down without stirring. If adding whipped cream, add it here.

Drizzle the top with caramel and enjoy.

Starbucks Spiced Holiday Coffee

2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
Half-and-half or milk

Mix together the coffee and cinnamon sticks.

Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey dissolves.

Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.

Starbucks Lowfat Creamy Blend of Coffee & Milk

1/2 cup fresh espresso
2 1/2 cups low fat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin (found near the canning supplies in the supermarket)

Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.

To make the “Mocha” variety:

Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

Starbucks Peppermint Mocha

3 tablespoons chocolate syrup
11/2 tablespoons Peppermint Syrup (Starbucks or Toranis)
1 ounce espresso
12 ounces steamed or heated milk
Whipped cream
Red sugar sprinkles

Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.

Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.

Starbucks Frozen Frappuccino

1 c. ice (or to taste)
1/2 c. skim milk
2 teaspoons Hershey™ Chocolate Syrup,
single or double shot of espresso or strong coffee

Pour into a tall glass, dust with cocoa and serve with a straw .

Starbucks Gingerbread Latte

Gingerbread Syrup:

2 cups Grandma’s™ molasses
1 cup brown sugar
2 tbsp ground ginger
2 tbsp ground cinnamon
2 tbsp vanilla extract

Mix together ingredients until well blended

Make ½ cup of espresso.

Steam or heat 8 ounces of milk, (use espresso machine or microwave)

Add espresso to a large cup.

Add 1/4 cup of the gingerbread syrup

Add Steamed milk


Top with whipped cream and sprinkle with nutmeg.

Refrigerate remaining syrup for later.

Starbucks Iced Constantine Coffee

2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon
mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey

Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled
coffee into each glass. Pass the half-and-half or milk.

Serves 8.

Starbucks Java Float

4 Tbsp. chocolate syrup
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately. Serves 2.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker: The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Makes 2 “Grande” Drinks


3/4 cup double-strength coffee, cold
3 tablespoons granulated sugar
1 cup low fat milk (2% or 1% if you prefer)
2 cups ice

  1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: that should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.

  2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.

For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.

For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

Starbucks Vanilla Iced Coffee

7 oz. double-strength coffee, chilled
1 ½ tablespoons vanilla syrup
Milk or cream

  1. Pour coffee over ice in a 12 oz. glass

  2. Add syrup and milk or cream to taste

Starbucks Frappuccino

Starbucks Chai Tea

3 cups water
3 cups milk
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger (or a mashed small chunk of fresh)

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes.

Remove tea bags then filter through fine strainer. Good hot or cold. This can be kept in the refrigerator and microwaved when you want it hot